1 Tbsp olive oil
1 Tbsp butter
2 Tbsp KTOS CAJUN
1 lb. boneless, skinless chicken breast
1 yellow onion, diced
1 red or green bell pepper, diced
1/2 lb. penne pasta ( uncooked)
15 oz. fire roasted diced tomatoes
2 cups cooked broccoli florets
2 cups chicken broth
2 oz. cream cheese
3 green onions, sliced
Cut the chicken into 1/2 to 3/4-inch cubes. Place the cubed chicken in a bowl, pour the Cajun seasoning over top, and stir to coat the chicken in spices
Add the olive oil and butter to a large deep skillet. Heat the oil and butter over medium-high until the skillet is very hot and the butter is melted and foamy. Add the seasoned chicken to the skillet and cook for a couple minutes on each side, or just until the outside gets some color. The chicken does not need to be cooked through at this point.
Add the diced yellow onion & bell pepper to the skillet and continue to sauté for about 2 minutes more, or just until the onion begins to soften. Allow the moisture from the onion to dissolve any browned bits from the bottom of the skillet.
Next, add the pasta, fire roasted diced tomatoes (with the juices), and chicken broth to the skillet. Stir just until everything is evenly combined, then place a lid on top and allow the broth to come up to a boil.
Once boiling, turn the heat down to medium-low and let the pasta simmer for about ten minutes, stirring every couple of minutes, until the pasta is tender and the liquid is thick and saucy.
Add the cream cheese to the skillet in chunks, then stir until it has melted into the sauce. Top the pasta with sliced green onions and serve.
2 large boneless skinless chicken breasts
1 Tablespoon KTOS Italian seasonings
2 Tablespoons KTOS Chicken blend
½ cup all-purpose flour
4 Tablespoons Parmesan cheese, shredded
3-4 Tablespoons olive oil
3 Tablespoons unsalted butter
10 cloves garlic
3 Tablespoons of flour
2 ½ cups chicken broth
1 beef bouillon cube or 1 tsp better than bouillon
1 teaspoon low sodium soy sauce, can sub Worcestershire sauce
2 teaspoon KTOS Chicken Blend
½ teaspoon KTOS Italian blend
½ cup of heavy cream
½ cup Parmesan cheese, (optional)
Instructions: Prep Work:
Combine the chicken broth, bouillon, soy sauce, Ktos chicken & Italian blend . Set aside.
Combine flour, Parmesan cheese & 1 tablespoon of KTOS chicken blend on a plate and measure out additional ingredients prior to beginning.
Slice the chicken to create 2-3 thinner slices. Place the chicken in a gallon freezer bag (or in between saran wrap) and use the textured side of a meat mallet (Rolling pin) to pound it to ½ inch thick. Pat completely dry.
Season with KTOS Italian & chicken blend. Dredge each side in the flour mixture. Tap off excess.
Heat olive oil in a large skillet over medium-high heat. Sear the chicken in batches for 4-5 minutes per side, until a golden crust has developed. Set aside and leave brown remnants in the pan.
Make the Sauce:
Melt the butter in the skillet over medium heat. Use a silicone spatula to “clean” the bottom of the pot. Add the garlic cloves and let them soften and caramelize for 6-7 minutes.
Add the flour and whisk with a fork for 1-2 minutes, until raw flour smell is gone and it begins to brown.
Add the chicken broth mixture in splashes, stirring continuously.
Stir in the cream. Bring to a boil, then reduce heat to low. Stir in the Parmesan cheese.
Add the chicken back to the pan along with any juice from the plate. Spoon the sauce on top. Cover and cook for 5 minutes. The sauce will continue to thicken during this time.
Garnish with parsley and serve with mashed potatoes and you favorite vegetable!!
2 chicken breasts cut in half lengthwise Salt to taste
1 tablespoon olive oil
2 tablespoons butter divided
2 cloves garlic minced
1 tablespoon flour
2/3 cup chicken broth
1/2 cup heavy/whipping cream
1/2 tablespoon lemon pepper
Cut the chicken breasts in half lengthwise so you've got 4 thinner pieces. Sprinkle them with salt (some lemon pepper blends contain salt so don't go overboard).
Add the oil and 1 tablespoon of the butter to a skillet over medium-high heat. Let the pan heat up for a few minutes.
Sear the chicken for 4-5 minutes/side, then transfer it to a plate.
Add the remaining butter to the pan and let it melt, then add in the garlic and sprinkle the flour in. Let it cook for about 30 seconds to 1 minute (stir it a couple times).
Add the broth, cream, and lemon pepper to the skillet. Whisk it for a minute or so until the flour dissolves.
Add the chicken back to the pan (and any juices from the plate), and let it cook for another 4-5 minutes or until the chicken has cooked through (165F) and the sauce has thickened a bit. You may need to turn the heat down if it's boiling like crazy (you want it to bubble fairly gently). Season with extra salt & pepper if needed and serve immediately.
3 lbs chicken wings or substitute w/ 1 or 2 heads of cauliflower
Season generously with KTOS APG
2 tbsp vegetable oil
1/2 cup soy sauce
2 tbsp your favorite BBQ sauce
1 cup honey
4 cloves garlic, minced
Green onions, for garnish, optional
Preheat oven to 350F.
Place a piece of aluminum foil on a baking sheet and grease with cooking spray. Spread chicken wings/cauliflower in a single layer on baking sheet. Season with KTOS APG.
In a bowl, stir together vegetable oil, soy sauce, BBQ sauce, honey and garlic. Pour over chicken wings to coat them thoroughly.
Bake for 50 minutes or until fully cooked and sauce has caramelized. Sprinkle with green onions, if desired.
*IF USING CAULIFLOWER TURN UP TEMPERATURE TO 425 INSTEAD OF 350 & REDUCE THE COOKING TIME 15-20 MINUTES!!
1/2 cup Italian bread crumbs
2/3 cup milk or beef broth
1 lb. ground beef or your choice of meat
1/4 medium onion finely diced or grated
2 cloves garlic minced
1 large egg beaten
1 1/2 tsp KTOS All Purposely Good
1/4 cup parmesan cheese preferably Parmigiano-Reggiano
1 1/2 tbsp KTOS Lil' Italy
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or a baking mat. In a large mixing bowl, add Italian bread crumbs and milk. Combine well and set aside while preparing the other ingredients, for at least 5 minutes. Add ground beef, onion, garlic, egg, KTOS APG, parmesan cheese, and KTOS Lil' Italy into the soaked bread crumb mixture, and mix with your hands until just combined. Do not overmix.
Portion onto the prepared baking sheet (using a cookie or ice cream scoop will make it easier). Wet your hands with water, and roll meatballs into 2" diameter balls. Bake for about 15-20 minutes, or until the meatballs have reached an internal temperature of 165˚F (74°C).
Remove from oven and drain off any excess fat. Serve with your favorite sauce and enjoy!
To freeze your meatballs simply cook them as per regular instructions, and let them cool completely before storing them in an airtight container. They will be good for up to 3 months in the freezer. To serve, simply thaw overnight and reheat them in sauce or in the oven for about 8-10 minutes at 350°F.
1 lb. ground beef/Turkey
2 Tbsp garlic
1 small onion
1/2 bell pepper
1 Tbsp sofrito
2 Tbsp Olive oil
3 Tbsp Tomato paste
1 Tbsp KTOS All purposely good
2 Tbsp KTOS Taco bout it
1 cup chicken broth or water
Season the ground beef/Turkey with a tablespoon of APG. Heat olive oil over medium heat. When hot add onion, peppers sauté for a few minutes until onions translucent then add garlic and sofrito till fragrant, add ground beef/ Turkey cook through breaking up meat as cooking. If there is a lot excess oil in the pan drain and return meat back to the pan.
Stir in tomato paste, KTOS taco bout it & cook 1 minute more. Add the chicken broth/water and reduce heat to medium and simmer for 4-5 minutes, until most of the liquid has cooked away. Serve with your favorite Mexican dishes
1 pound medium shrimp peeled and deveined (about 25 shrimp)
1 Tbsp KTOS Hooked on seafood
1 Tbsp garlic minced
1/2 cup cornstarch
2 large eggs beaten
1/4 cup canola oil for frying
Heat canola oil in a large saucepan over medium-high heat.
In a large bowl, season shrimp with KTOS hooked on seafood and garlic.
Lightly toss the shrimp in the cornstarch until coated. Dip them individually into the beaten eggs right before frying.
Add shrimp about 4-6 at a time depending on your saucepan and cook until golden brown, about 2-3 minutes. Transfer to a paper towel-lined plate. Repeat the process with the remaining shrimp,
discarding any excess oil.
Wipe out the pan you just used to cook the shrimp. Over medium-high heat, heat the sweet chili garlic sauce & no limit sauce, about 1-2 minutes.
Add the shrimp back in - into pan and toss to coat with the sauce. Serve immediately with rice or over fresh veggies or as a appetizer drizzle w/ our NO LIMIT SAUCE !!
Serve with a lemon wedge & Enjoy !!