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2021 Recipes

EASY Tortellini Cream Sauce | Weeknight Dinner

EASY Creamy Spinach and Tomato Tortellini Cream Sauce weeknight dinner. Cheese Tortellini are tossed in an EASY Parmesan Cream Sauce with Spinach and Sun-Dried Tomatoes. A QUICK and EASY DISH the family will LOVE!

Easy Creamy Spinach And Tomato Tortellini Cream Sauce
Serves 4

1 lb Cheese Tortellini, cooked (save pasta water)
½ Onion, finely diced
1 tablespoon Olive Oil
8 oz Sun-Dried Tomatoes
1 cup Peas, frozen
5 oz Baby Spinach
2 cups Heavy Cream
½ cup Parmesan Cheese, grated
2 tbsp Flour
1 tbsp Butter, unsalted
2 clove Garlic
½ tsp Salt
Garnish with:
Red pepper Flakes
Parsley, fresh, chopped
Parmesan Cheese, grated or shaved

1. In a sauté pan, add olive oil, onions, and garlic and cook for a few minutes until soft.
2. Add sun-dried tomatoes and peas. Cook for a minute and set to one side of the pan.
3. To create the roux, move all the ingredients to the other side of the pan and add butter to the empty side of the pan. Once melted, add flour and cook butter and flour for about a minute.
4. Slowly add the cream to the roux and continue stirring to avoid any lumps. Once the cream begins to thicken, begin to incorporate all the ingredients.
5. Add the spinach, parmesan cheese, and taste for salt.
6. Add the tortellini and thoroughly combine.
7. If the sauce is too thick, add some of the pasta water.
8. Garnish and serve!

EASY Ricotta Cookies | Deliciously Yummy Cookies

EASY Italian Ricotta Christmas cookies are soft cake-like cookies that are light and fluffy. I can’t explain how good they are, but you are going to LOVE them! Ricotta Cookies are perfect for ANY occasion but traditionally you will see them more around Christmas time. Buon Natale!!!

Yields 48 Cookies (1 ½ tablespoons size)

1 stick of Butter, room temperature
¾ cup Sugar
1 Egg
1 Lemon Zest
1 cup Ricotta Cheese, preferably whole milk
1 Tablespoon Vanilla Extract
2 cup Flour
½ teaspoon Baking Powder and Baking Soda
¼ teaspoon Salt

Lemon Juice
¾ cup Confectioner Sugar
1 teaspoon Vanilla Extract
Colored sprinkles

Preheat the oven to 350 degrees.
1. In a mixing bowl, add butter, and sugar. Mix until light and fluffy.

2. Combine the egg to butter mixture.

3. Add the zest of a lemon, ricotta cheese, and vanilla extract. Mix to combine.

4. Add the flour, baking powder, baking soda, salt, and mix until well incorporated.

5. On a lined cookie sheet, scoop out cookie dough in even amounts to ensure consistency in cooking time.

6. Then place in the oven and cook for 10-12 minutes or until the bottom of the cookies are golden brown.

7. While cookies are baking, prepare the frosting by adding confectioner sugar, lemon juice, and vanilla extract until well combined.

8. Once cookies have cooled, drizzle desired amount of glaze and add sprinkles.

Note: glaze and sprinkle a few at a time otherwise glaze will begin to harden and the sprinkles will not stick.

EASY Caramel Apple Cake

This EASY Apple Cake topped with Caramel Sauce is the perfect cake for the fall or winter. The cake is tender and moist with a crisp butter topping. Drizzled with a decadently sweet caramel sauce that pairs perfectly with the apples. A NEW favorite fall dessert!!!


½ cup Flour

½ cup Sugar

½ teaspoon Cinnamon

¼ teaspoon Nutmeg

¼ teaspoon Clove Pinch of Salt

4 Tablespoons Butter, melted

1. Place all dry ingredients in a bowl and whisk to evenly combine.

2. Add butter and mix until all incorporated. Set aside.


½ cup Butter, room temperature

½ cup Sugar

2 Eggs

1 teaspoon Vanilla Extract

½ cup Milk

½ cup Sour Cream

2 cup Flour

1 Tablespoon baking Powder

½ teaspoon Salt

1 teaspoon Cinnamon

¼ teaspoon Nutmeg

¼ teaspoon Cloves

2 Apples, diced into small pieces

Optional: Caramel Sauce

Preheat oven to 350 degrees

1. In a mixing bowl, add Butter and Sugar and beat until light and fluffy.

2. Add in Eggs and Vanilla Extract and continue to combine.

3. Mix in Milk and Sour Cream until well incorporated.

4. Add all dry ingredients and continue to mix until completely combined.

5. Fold in apples until evenly distributed.

6. Pour the apple cake batter in a greased and lined 8 x 8 pan.

7. Smooth the top of the cake and evenly place the butter topping on top.

8. Cook for 45-50 minutes or until a cake tester comes out clean.

9. Cool the cake completely before drizzling the Caramel Sauce on top.

EASIEST Caramel Pecan Shortbread Squares

Caramel Pecan Bars are ah-mazing! It all starts with a buttery shortbread cookie topped with a rich caramel pecan topping that puts this sweet treat over the edge. These EASY Caramel Pecan Squares make for a perfect potluck, holiday dessert get-together, the perfect hostess gift, or a special treat for a friend. If you love pecan pie, you will LOVE this travel-friendly version.

EASIEST Caramel Pecan Shortbread Squares

Yields: 9 bars

For the Crust:

2 cups Flour

1 cup (2 sticks) of Butter, room temperature

½ cup Sugar

½ tsp Salt

For the topping:

½ cup (1 stick) of Butter

¾ cup Light Brown Sugar

½ cup Honey pinch of Salt

2 Tablespoons Heavy Cream

½ tsp Vanilla Extract

3 cups Pecan, roughly chopped

Preheat Oven to 350 F

To make the crust:

1. Add together the flour, sugar, butter, and salt in a food processor. Pulse until an oatmeal texture appears.

2. Butter and line with parchment paper an 8 x 8 pan*. Try to have the two sheets of parchment paper going in the opposite direction with an overhanging flap for easy removal once the bars are don’t.

3. Bake crust for 25-30 minutes or until golden brown. To make the topping:

4. In a large saucepot over medium heat, add the butter, brown sugar, honey, and salt. Whisk until the mixture is melted and combined.

5. Remove from the heat and whisk in heavy cream and vanilla extract.

6. Add the coarsely chopped pecans and continue to stir the sugar mixture until all the pecans are well coated.

7. Once the crust has baked, add the pecan mixture on top of the cooked crust and ensure to spread pecans in an even layer.

8. Place back in the oven and continue to cook for an additional 20 – 25 minutes until the filling is set.

9. Remove from oven and let Pecan Bars completely cool before cutting the bars.

10. When ready to cut bars, use a serrated knife for easier cutting. Enjoy!

*A larger pan can be used as it will only affect the thickness of the bars and the cooking time may vary.

EASY Butternut Squash Pasta Recipes

Everyone will LOVE this Comforting Fall Favorite Easy Butternut Squash Pasta! This dish is creamy, cheesy, and so delicious. It is an EASY dinner you will be making this fall. With a few extra garnishes, you can turn this Creamy Butternut Squash Pasta home-cooked meal into the PERFECT restaurant-quality dish.

Creamy One-Pot Butternut Squash Pasta

Serves 4-6

1 Butternut Squash, cubed into 1” pieces

4 Cloves Garlic, minced

½ teaspoon Red Pepper Flakes

1 Pound Rigatoni Pasta

4 Tablespoons Butter

½ Cup Grated Parmesan Cheese

4 tablespoons olive oil

Sage leaves

Salt and Pepper to taste

Optional Garnishes

Burrata, Red Pepper Flakes, Fried Sage Leaves, Shaved Parmesan

1. Bring a large pot of salted water to a boil and add Rigatoni Pasta. Cook pasta until it is al dente. At that point, remove pasta from the water and set it aside until ready to use. Remember: save about 1 cup of pasta water – just in case.

2. In a sauté pan, add cubed butternut squash and just enough water to cover the squash. Let cook until squash is tender. Once tender, transfer the butternut squash to a blender and puree. Use the cooking water to help blend into a creamy puree. I used about 1 ½ – 2 cups of liquid.

3. To make the crispy sage leaves, In a sauté pan, heat olive oil over medium heat. Once hot, add sage leaves to the oil and cook for a few minutes on each side. Place on a paper towel to absorb any excess oil and set aside.

4. In the sauté pan with olive oil, add garlic and hot pepper flacks. Sautee until garlic becomes fragrant, about 10 – 15 seconds. Careful not to overcook as the garlic will burn and taste bitter.

5. Remove sauté pan off the heat and add butternut squash puree. Be careful as the sauce may splatter. Bring the sauté pan back to heat and continue cooking until the sauce becomes hot. If the sauce seems too thick, add pasta water to thin it out.

6. Once the sauce is hot, add the butter, and parmesan cheese and blend to well incorporate.

7. Add pasta to the butternut squash sauce and stir to coat all the pasta with the sauce.

8. Serve immediately and garnish with Burrata, Red Pepper Flakes, Fried Sage Leaves, and Shaved Parmesan.

The BEST Italian Tart EASY Italian dessert

The Best Italian Tart Easy Italian Dessert This Ricotta and White Chocolate Torta is an EASY and delicious dessert. It is a simple dessert with only a few ingredients. The crust is so tender and flaky with the filling having a light and airy texture. This is one of the creamiest and easiest Italian cakes to make.

Ricotta and White Chocolate Torta

Serves 6-8


2 cups Flour

1/3 cup Powdered Sugar

1 cup Butter, small cubes or grated

1 Egg

¼ teaspoon Salt


15 oz Ricotta Cheese

1 Egg + 1 Egg White

1/3 cup Powdered Sugar

1 cup White Chocolate, Melted

1 Tablespoon Vanilla Extract

¼ teaspoon Salt Egg Wash, (1 Egg Yolk and 1 teaspoon Water)

Additional Powdered Sugar for Finishing

Prepare Crust

1. In a large bowl, add Flour, Powdered Sugar, and Salt and mix to evenly incorporate.

2. Add Butter cubes to the bowl and begin to work the butter into the flour mixture until all the butter and flour become a course mealy mixture.

3. Add the Egg into the butter-flour mixture and continue to work the mixture until it all comes together and forms a dough ball.

4. Place dough on a lightly floured work surface and begin to roll out the dough about ¼” and place in a pie pan. Cut any additional dough around the top of the pie pan and save it for the top.

5. Roll out the excess pastry dough into a rectangle, the length of the pie pan. Cut into ½” wide strips and place on a floured cookie sheet.

6. Place both the pie pan with the pastry dough and the long strips of pastry dough in the fridge to get firm, about 1 hour. Prepare Filling

1. In a bowl add all the filling ingredients and mix to well incorporate.

2. Set aside until ready to fill the pastry dough pie pan.

Preheat Oven to 350 degrees Assembly

1. Once the pastry dough is firm, add the Ricotta Chocolate filling and even the top to make it smooth.

2. Begin by taking the pastry dough strips and laying them gently first in one direction and then in the other direction to create a lattice formation.

3. Brush the lattice pastry dough with the egg wash.

4. Place in preheated oven and bake for 30 – 35 minutes.

5. Once removed from the oven, allow Ricotta Chocolate Torte to cool complexly. 6. Before serving, dust powdered sugar on top of Ricotta Chocolate Torte.

The Ultimate Scones from Scratch Sweet and Savory

Scones are one of my favorite types of bread. Scones are easy to make, and I love the flexibility in being able to create different flavors whether savory or sweet. To make scones, you do not need any special equipment, just a bowl, and your fingers. The ingredients for scones are also very basic pantry items. The fillings or flavors are as endless as your imagination. Plus, it is a great way to add any leftovers you have a little bit of this and a little bit of that.

Zucchini Cheese Scones (Serves 8)

2 ½ cups Flour

1 Tablespoons Baking Powder

½ teaspoon Baking Soda

½ teaspoon Salt

½ cup Butter, cold and in small pieces

1 cup Zucchini, grated

¾ cup Cheddar Cheese, grated

¼ cup Parmesan Cheese, grated

2 tablespoons Thyme, fresh

2 tablespoons Chives, fresh, finely chopped

1 cup Heavy Cream, plus

2 Tablespoons for brushing tops of scones

1. In a large bowl, add all the dry ingredients, flour, baking powder, baking soda, and salt. Whisk all the ingredients together to evenly incorporate.

2. Add butter to the dry ingredients and begin to break the butter down with your fingers until it resembles coarse sand.

3. Incorporate the zucchini, cheeses, and herbs into the flour mixture. Stir all the ingredients so that they are coated with the flour.

4. Pour the heavy cream into the flour, mix well, and begin to knead the dough until it holds together.

5. Once the dough comes together, place it on a lightly floured counter and begin to form the dough into a circle about 1 inch thick.

6. Using a pastry brush, brush heavy cream on the top of the round dough.

7. Cut the dough into 8 equal wedges and place them on a parchment-lined baking sheet.

8. Place in the refrigerator for 30 minutes. Preheat oven to 400 degrees

1. Place scones in the oven and bake for 15-20 minutes or until the top and bottom are golden brown.

2. Serve warm or at room temperature.

3. Perfect to pair with a salad, tomato soup, or in a breadbasket.


Peach Scones (Serves 8 or 16)

2 ½ cups Flour

¼ cup Sugar

1 Tablespoons Baking Powder

½ teaspoon Salt

½ cup Butter, cold and in small pieces

2 cups Peaches, Small dice

½ cup Milk

¼ cup Sour Cream

1 Egg

1 teaspoon Vanilla Extract Egg Wash (egg yolk and 1 teaspoon water) Sugar for garnish

1. In a large bowl, add all the dry ingredients, flour, baking powder, baking soda, and salt. Whisk all the ingredients together to evenly incorporate.

2. Add butter to the dry ingredients and begin to break the butter down with your fingers until it resembles coarse sand.

3. Incorporate the peaches into the flour mixture. Stir all the ingredients so that they are coated with the flour.

4. In a separate bowl, whisk together milk, sour cream, egg, and vanilla extract until well incorporated. Add to the dry ingredients.

5. Begin to knead the dough until it holds together.

6. Once the dough comes together, place it on a lightly floured counter and begin to form the dough into a circle about 1 inch thick.

7. Using a pastry brush, add egg wash on the top of the round dough and evenly sprinkle sugar.

8. Cut the dough into 8 equal wedges and place them on a parchment-lined baking sheet. Note: if you want smaller size scones, then cut each wedge in half again.

9. Place in the refrigerator for 30 minutes. Preheat oven to 400 degrees

1. Place scones in the oven and bake for 12-15 minutes or until the top and bottom are golden brown.

2. Serve warm or at room temperature.

3. Perfect to pair with hot or cold tea, coffee, brunch, or any time you want a sweet treat.

Easy Classic Italian Torta Caprese | 5 Ingredients | Authentic Italian Dessert

EASY Classic Italian Torta Caprese | 5 Ingredients | Authentic Italian Dessert

Torta Caprese is a traditional Italian cake made with chocolate and almonds The easiest dessert with only a few ingredients. A very chocolatey almond flourless cake. So good and simple that this will become your new go-to dessert.

8 oz semisweet chocolate

1 ½ cups butter, room temperature

7 oz almond flour

2/3 cup sugar

4 eggs, separated at room temperature

1/2 tsp salt

Preheat oven 350 degrees

1. In a bowl add chocolate chips and butter. Place in the microwave for 2 minutes. Once melted, stir to combine the butter and chocolate until well incorporated. This can also be done in a double boiler.

2. Whip egg whites to a stiff peak and set them aside

3. In another bowl add egg yolks, sugar and salt. Blend until well incorporated and the egg mixture is fluffy and doubled in size.

4. Add the egg yolk mixture and almond flour to the chocolate and stir to combine.

5. Fold in the egg whites 1/3 at a time until everything is well incorporated.

6. Place batter in a well-buttered dish and bake for 20 – 25 minutes.

7. Allow to cool before serving or adding powdered sugar or ice cream.

10 Common Mistakes When Trying to Make A Healthy Salad

How to make a SALAD that DOESN’T SUCK, is what people ask me. I am always complimented on how my salads taste. In this video, I am going to share with you the steps I use to create a great-tasting salad. I am also going to share how you can make it extra healthy by keeping it low calorie, oil-free, saturated fat-free, sugar-free, and still taste fantastic along with so many more other wonderful tips.

Cashew Dressing – Serves 4 1/2 cup Cashews

1 Tablespoon Tahini (Sesame paste)

½ teaspoon Onion Powder

½ teaspoon Garlic Powder

1 teaspoon No Salt Seasoning, like Ms. Dash

1 teaspoon Vinegar of choice, I used Apple Cider vinegar

¾ cup Water

1. Soak cashews in water for 30 min.

2. Add all ingredients in a high-speed blender.

3. Adjust for seasoning, if needed.

Note: you can add more water if you prefer a thinner dressing

EASY Garbanzo Bean Stew | Plant-Based Recipe |1 DISH Makes 8 RECIPES

talian-Style Zucchini and Chickpea Sauté is a very colorful, hearty, classic Italian dish that features a variety of garden favorite veggies. Make this ONE recipe and recreate 7 NEW meals for the rest of the week!

QUICK and EASY Zucchini and Bean Sauté

1 Onion, diced

6 cloves Garlic, minced

1 large Red Bell Pepper, diced

3 medium Zucchini,

¼” slices and quartered

1 15-oz. can Chickpeas, rinsed and drained (1½ cups)

1 cup Marinara Sauce

1 teaspoon Oregano, dried

1 teaspoon Italian Seasoning, dried Salt and Pepper, to taste Garnish

8 leaves Basil, chiffonade

¼ cup Parsley, finely chopped Lemon

1. In a large sauté pan add a few tablespoons of olive oil. Then add onions and garlic. Sautee for a few minutes.

2. Add bell peppers, tomato sauce, oregano, and Italian seasoning and continue to cook for about 5 minutes

3. Add zucchini and chickpeas. Stir to fully incorporate. Cook for about 10 – 15 minutes or until zucchini is cooked to tender. Careful not to overcook zucchini so that it is not mushy.

4. Once cooked, remove from heat and garnish with fresh herbs and lemon juice Note: You can add liquid (water or broth) if you like it more broth-like. Or feels the dish is too dry

Best Butter Pecan Cookies | Quick And Easy | Only 4 Main Ingredients

Super and quick and easy cookies to make. Very tender and crispy. Perfect for satisfying your sweet tooth. These will become one of your favorite go-to cookies!

Best Butter Pecan Cookies | Quick And Easy | Only 4 Main Ingredients

2 cups pecans, toasted and chopped

1 cup butter, two sticks, softened to room temperature

1/3 cup granulated sugar

1/3 cup brown sugar

2 teaspoons pure vanilla extract

1 teaspoon salt

1 ¾ cups flour Additional whole pecans for topping

________________________________________ Preheat oven to 350°F

1. In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter and sugar for 1 minute until completely smooth and creamy.

2. Add the vanilla extract and salt and mix long enough to incorporate.

3. On low speed add in the flour until well combined.

4. Add the cooled chopped pecans to the bowl and mix well.

5. Using a scoop, about 1 ½ – 2 tablespoon size, begin to scoop dough onto a lined cookie sheet.

6. Once all the dough is scooped onto the cookie sheet, begin to roll each ball until round and smooth. Place the round cookie ball back on the cookie sheet and place a whole pecan on top of the cookie ball and lightly press the pecan into the dough. This will flatten the ball into a cookie shape. Continue doing this until all the cookies are shaped.

7. Place cookie sheet in the oven for about 15 minutes or until the cookies are golden brown.

8. Transfer to a cooling rack to completely cool and Enjoy!

EASIEST Homemade CALZONE Ever Perfect for BEGINNERS!

Calzone Dough (Yields: 2 Calzones)

1 1/2 Cups Warm Water (115 Degrees F)

2 Packages Active Dry Yeast (3 Tsp) Pinch of Sugar

2 Teaspoons Salt

4 Cups All-Purpose Flour Plus More, If Necessary

1 1/2 Tablespoons Olive Oil, Plus More for Coating Bowl Parchment Paper

1. Place the warm water in a large liquid measuring cup. Sprinkle the yeast and sugar and mix. Let sit for a few 5 minutes until foamy.

2. Place 3 ½ cups flour in a mixing bowl and attach the dough hook to your mixer.

3. Once the yeast has formed, pour into your mixer and let the dough come together, and let the mixer knead the dough for a few minutes. Slowly add more flour as needed.

4. Once the dough has formed a smooth ball, place on a floured board and knead for a few minutes.

5. Place in a well-oiled bowl, cover, and place in a warm place for 1 hour so that the dough can rise. Preheat oven to 450 degrees.

1. When ready to roll out calzone, take parchment paper and spread olive oil to coat paper.

2. Divide dough in half and place on oiled parchment paper.

3. Begin to roll the dough with a rolling pin or free form with your fingers, into a round shape.

4. Place ingredients in the lower half of the circle.

5. When filled, fold over the other half and crimp/roll the edges of the calzone together.

6. Brush additional olive oil all over the calzone.

7. Add 2 slits on the top of the calzone for release steam.

8. Cook until golden brown. Note: The ingredients inside are very hot. Let cool and eat with caution. —–

Mushrooms and Spinach Calzone (Filling for 2 Calzones) Olive Oil

1 8-Ounce Package Mushrooms, Sliced

2 Garlic Cloves, minced

1/2 Teaspoon Oregano, dried

4 Cups (Packed) Baby Spinach

1 1/2 Cups Grated Fontina Cheese

1/2 Cup Parmesan Cheese, Grated

1/2 Cup Whole-Milk Ricotta Cheese, drained

1/4 Teaspoon Dried Crushed Red Pepper, Optional

1. Heat oil in a heavy large skillet over medium-high heat.

2. Add mushrooms and sauté until soft, about 5 minutes. If mushrooms become dry, add just enough stock, wine, or water to coat the bottom. Continue to do this as the moisture evaporates and until mushrooms are cooked.

3. Add garlic and oregano; stir for 1 minute.

4. Add spinach; stir just until wilted, about 1 minute. Transfer to a medium bowl.

5. Season with salt and pepper. Calzone assembly (Working on ½ of the dough, leaving 1-inch plain border)

1. Spread ½ ricotta cheese

2. Sprinkle ½ Parmesan

3. Top with ½ shredded Fontina

4. Evenly distributing ½ mushroom mixture and sprinkle with crushed red pepper (optional).

Easy Spring Time Pasta

EASY One-Pot Spring Time Pasta Dish beings the FRESH flavors of Spring Time with all the vibrant Spring vegetable colors. Great for a QUICK weeknight dinner.

Easy Spring Time Pasta

1 lb Fettucini pasta

5 Cups Water

2 teaspoons Salt

½ Purple onion, sliced

3 cloves Garlic, minced

2 Zucchini, ribbon slices

1 Carrot, ribbon slices

1 bunch Asparagus, cut in 3 inches on the bias

1 pint Baby Tomatoes

1 Cup Peas, frozen Sauce

1 Lemon, Juice and Zest, plus extra lemons for garnish

1 Tablespoons Butter

4 Leaves Fresh Basil, chiffonade

½ cup Parmesan cheese, grated, plus extra for garnish Salt and Pepper to taste

1. In a sauté pan with high sides, place fettuccini, water and salt. Cook over medium heat.

2. After 5 minutes of cooking, add sliced onions and chopped garlic and stir to incorporate.

3. At the 7-minute point of cooking, add zucchini ribbons, carrot ribbons, asparagus, baby tomatoes, and peas. Mix to incorporate and cover with lid. Continue cooking until pasta is fully cooked.

4. Remove from heat and add Lemon juice and zest, butter, basil, parmesan cheese, and any additional seasoning of salt and pepper.

5. Garnish with lemon slices and parmesan cheese.

EASY Crockpot Lemon Chicken

Slow-Cooked Lemon Chicken in a crockpot is the perfect meal to make in the morning and have it ready when you come home after a long day’s work. This Slow Cook makes the Chicken tender, and the lemon gives the chicken a great flavor. Add Couscous for a simple and tasty side dish.

4 – 6 Chicken Breast or Chicken Thighs

1 small Onion, sliced

2 cloves Garlic, minced

1 Lemon, Juice

2 Tablespoons Olive Oil

1 teaspoon Italian Herbs

1 teaspoon Salt

½ teaspoon Pepper

½ cup Couscous

¼ Water or Chicken Broth

2 Tablespoons Butter Parsley, garnish Lemon Slices, garnish

1. Place all the ingredients into the slow cooker and mix to thoroughly combine the seasoning.

2. Cover and cook on low for 5-6 hours or set to the appropriate cook time.

3. Optional, when chicken is cooked, put the chicken on a baking sheet and place in the oven on broil to brown the chicken for about 5 minutes depending on your oven.

4. In the crockpot, add Couscous, Water, and Butter. Mix to combine and cover and let sit until chicken is golden brown.

5. At this point, the chicken can rest in the crockpot to keep warm or serve immediately.

6. Garnish with Parsley and Lemons. Note: This recipe can be easily adapted to Instant Pot or Stock Pot over low heat on the stove.

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