Servings: 4

Ingredients: 

• 4 Tbsp. salted butter, plus more for the pan 
• 1 tsp. kosher salt, plus more for the pasta water
• 1 lb. spaghetti, broken in half
• 1 (8-ounce) package cremini mushrooms, quartered 
• 4 garlic cloves, finely chopped
• 3 Tbsp. all-purpose flour
• 3/4 cup dry white wine
• 4 cups chicken broth 
• 1 (8-ounce) package cream cheese, cubed
• 1 cup shredded smoked gouda cheese (about 4 ounces)
• 1 cup grated parmesan cheese 
• 3 1/2 cups shredded rotisserie chicken
• 1 cup frozen peas
• 1/2 tsp. black pepper, plus more to taste
• 1/2 cup panko
• 1/4 cup fresh parsley, chopped

Method:

1. Preheat the oven to 350˚F and butter a 9-by-13-inch baking dish. Bring a large pot of salted water to a boil. Add the spaghetti and cook 2 minutes less than the package directs. Reserve ½ cup cooking water, then drain.
2. Heat 2 tablespoons butter in a large Dutch oven over medium-high heat. Add the mushrooms and ½ teaspoon salt and sauté until the mushrooms begin to turn golden, 5 to 7 minutes.
3. Stir in the garlic and cook until fragrant, 1 minute. Sprinkle in the flour and cook, stirring, until toasted, 2 to 3 minutes. Add the wine and cook until reduced by half, 3 to 5 minutes. Slowly stir in the broth and cook until the sauce thickens, 7 to 9 minutes. Reduce the heat to medium-low. Gradually stir in the cream cheese, gouda, and ¾ cup parmesan until melted.
4. Add the chicken, spaghetti, and peas to the sauce and stir. Add the reserved cooking water, about 2 tablespoons at a time, until very saucy. 
5. Melt the remaining 2 tablespoons butter in a bowl in the microwave. Stir in the panko, parsley, and the remaining ¼ cup parmesan.
6. Pour the spaghetti mixture into the prepared baking dish and sprinkle with the panko mixture. Bake until bubbly and golden brown, about 25 minutes. Let rest about 5 minutes before serving.

Source: The Pioneer Woman

Servings: 4-6

Ingredients

Wet ingredients:

• 1 large egg
• 1/4 cup fresh parsley, chopped, plus more for topping
• 2 1/2 tsp. Old Bay Seasoning
• 1 1/2 tsp. dijon mustard
• 3/4 tsp. garlic salt
• 1 1/2 cups mayonnaise
• 3/4 tsp. kosher salt
• 3/4 tsp. black pepper
• 2 lemons, plus wedges for serving
• 3/4 cup panko
• 1 1/2 lb. pounds lump crabmeat (fresh or canned), drained and picked over
• 4 Tbsp. salted butter, melted
• 1 Tbsp. capers, drained and chopped
• 5 oz. baby arugula
• 2 Tbsp. olive oil
• 1/3 cup shaved parmesan cheese (about 1 ounce)

Method: 

1. Position a rack in the middle of the oven and preheat the broiler. Combine the egg, parsley, Old Bay, mustard, garlic salt, ½ cup mayonnaise and ¼ teaspoon each salt and pepper in a large bowl. Grate in the zest of the lemons (reserve the lemons). Fold in the panko and crabmeat until everything is combined. 
2. Brush a sheet pan with some of the melted butter. Scoop the crab mixture into 12 portions (about 1/3 cup each) and pat each into a 2½-inch patty. Arrange on the pan and brush the tops with the remaining melted butter. 
3. Broil the crab cakes on the middle oven rack until the tops are golden and crisp, 5 to 7 minutes.
4. Meanwhile, for the rémoulade: Mix together the capers, remaining 1 cup mayonnaise, the juice of ½ lemon and ¼ teaspoon each salt and pepper in a medium bowl. Cover and refrigerate until ready to use. 
5. Toss the arugula with the olive oil, the juice of ½ lemon and the remaining ¼ teaspoon each salt and pepper in a medium bowl. Add the parmesan and gently toss. Serve the crab cakes with the arugula salad, rémoulade and lemon wedges. Sprinkle with parsley.

Source: The Pioneer Woman

Servings: 4-6

Ingredients

• 2 Tbsp. olive oil, plus more for the baking sheet

• 2 tsp. chipotle chile powder
• 2 tsp. honey
• 1 garlic clove, grated
• Grated zest and juice of 2 limes, plus wedges for serving
• 1 1/2 tsp. kosher salt
• 1/2 tsp. black pepper
• 1 1/2 lb. center-cut salmon (in one piece), skin removed
• 1/3 cup plain Greek yogurt
• 1/4 cup fresh dill
• 4 scallions, roughly chopped
• 1 (10-ounce) bag of shredded slaw mix
• 12 fajita-sized flour tortillas, warmed
• Sliced avocado and thinly sliced radishes, for topping

Method: 

1. Preheat the oven to 425˚F. Brush a baking sheet with olive oil. Combine the chile powder, honey, garlic, the zest and juice of 1 lime, 1 tablespoon olive oil, 1 teaspoon salt, and ¼ teaspoon pepper in a small bowl.
2. Place the salmon on the prepared baking sheet and rub both sides with the chile powder mixture.
3. Bake the salmon until the thickest part flakes easily with a fork and the flesh is opaque, 10 to 12 minutes.
4. Meanwhile, combine the yogurt, dill, scallions, and the remaining 1 tablespoon olive oil, ½ teaspoon kosher salt, and ¼ teaspoon pepper in a blender or food processor and process until smooth.
5. Toss the slaw mix with the yogurt dressing in a large bowl.
6. To build the tacos, flake the salmon into large pieces. Add a couple pieces of salmon and some slaw to each tortilla and top with avocado and radishes. Serve with lime wedges.

Source: The Pioneer Woman