Denney - Scrumptious from the Girl Who Ate Everything

Food photography by Christy Denney Any trademarks, service marks, product names, or named features are the property of their respective owners, and they are used herein for reference and comparison purposes only. This book was not prepared, approved, licensed, or endorsed by any of the owners of the trademarks or brand names referred to in this book. There is no express or implied endorsement for any products or services mentioned in this publication. 2021 Christy Denney All rights reserved. No part of this book may be reproduced in any form or by any means without permission in writing from the publisher, Shadow Mountain, at permissions@shadowmountain.com. The views expressed herein are the responsibility of the author and do not necessarily represent the position of Shadow Mountain.

Visit us at shadowmountain.com Library of Congress Cataloging-in-Publication Data Names: Denney, Christy, 1980 author. Title: Scrumptious : from the girl who ate everything / Christy Denney. Description: [Salt Lake City] : Shadow Mountain, [2021] | Includes index. | Summary: Food blogger Christy Denney, also known as The Girl Who Ate Everything, shares her favorite quick-and-easy and tried-and-true recipes that are perfect for weekday family meals as well as for large groups and parties.Provided by publisher. Identifiers: LCCN 2021018072 | ISBN 978-1-62972-933-6 (paperback) | ISBN 978-1-62972-967-1 (hardcover) | eISBN 978-1-64933-031-4 (eBook) Subjects: LCSH: Cooking, American. | BISAC: COOKING / Courses & Dishes / General | COOKING / General | LCGFT: Cookbooks.

Classification: LCC TX715 .D41 2021 | DDC 641.5973dc23 LC record available at https://lccn.loc.gov/2021018072 Printed in China RR Donnelley, Dongguan, China 10 9 8 7 6 5 4 3 2 1 Cover food photos Christy Denney Denney family photo by Brooke Bakken Book design Shadow Mountain Art direction: Richard Erickson Design: Heather G. Ward To the greatest taste testers in the worldmy husband, John, and kids, Austin, Brock, Weston, Grace, and Bailey Contents one-pan dinners One-pan meals are my go-to when I need an easy fuss-free meal. Busy weeknights call for these simple meals that the whole family loves. Dishes? Theres only one to do! Cleanup doesnt get any easier than this.

Sheet Pan Steak and Parmesan Potatoes BLT Pasta Prep: 5 minutes Cook: 20 minutes Serves 4 Theres something about the flavors in the classic BLT that just make magic. 8 ounces bacon, chopped 1 cup diced yellow onion 2 cloves garlic, minced 2 cups low-sodium chicken broth 8 ounces short pasta 3 cups baby spinach cup shredded or grated Parmesan cheese cup cherry tomatoes, quartered In a large skillet, cook bacon over medium heat until browned and crispy. 8 ounces bacon, chopped 1 cup diced yellow onion 2 cloves garlic, minced 2 cups low-sodium chicken broth 8 ounces short pasta 3 cups baby spinach cup shredded or grated Parmesan cheese cup cherry tomatoes, quartered In a large skillet, cook bacon over medium heat until browned and crispy.

Drain on paper towels. Reserve 1 tablespoon bacon grease in pan and discard the rest. Saut onion in bacon grease until soft. Add garlic and cook for an additional minute. Add chicken broth and pasta. Cover and bring to a boil.

Reduce heat to medium-low. Cook about 10 minutes, stirring occasionally, until pasta is tender. Once pasta is done, stir in spinach until it wilts. Sir in Parmesan cheese and top with tomatoes. SCRUMPTIOUS Tip Short pasta, as the name suggests, is any pasta that is short in length. A few popular short pastas are farfalle, fusilli, macaroni, penne, and rigatoni.

Salsa Verde Chicken Skillet Prep: 5 minutes Cook: 30 minutes Serves 6 I grew up in Arizona, so Mexican food was always part of my familys get-togethers, holidays, and every-day life. Now, every time I make a Mexican dish, I feel like Im home.

2 tablespoons vegetable oil 1 pound boneless skinless chicken breasts, cut into 1-inch pieces 1 teaspoon kosher salt 2 cloves garlic, minced 2 cups salsa verde 1 cup low-sodium chicken broth 1 cup long-grain white rice 15 ounces black beans, rinsed and drained 2 cups shredded Mexican-style cheese, divided Toppings diced avocado sour cream pico de gallo In a large skillet, heat oil over medium heat. Add chicken and sprinkle with salt. Cook until chicken is browned, about 3 minutes on each side. Set chicken aside.

Add garlic to skillet and cook for 30 seconds. Stir in salsa verde, chicken broth, and rice. Bring mixture to a boil. Cover and reduce heat to a simmer. Cook for 15 to 20 minutes, stirring occasionally, until rice is done and liquid has been absorbed. Stir in the cooked chicken, black beans, and 1 cup Mexican cheese.

Sprinkle remaining cup cheese on top. Cover and let cheese melt. Top with desired toppings and serve immediately. SCRUMPTIOUS Tip Salsa verde means green sauce and is popular in Mexican cuisine. Traditionally its a sauce made of tomatillos, finely chopped onion, garlic, cilantro, parsley, and hot peppers. This sauce is packed with so much flavor that its a great addition to any recipe.

One-Pan Spinach Lasagna Prep: 5 minutes Cook: 30 minutes Serves 8 One of the first meals I ever made for my husband when we were dating was lasagna. I remember thinking, Wow, this is a lot of work! Turns out, it doesnt have to be. This one-pan version is quick and easy with all of the classic flavors of lasagna.

1 pound mild Italian sausage 4 cloves garlic, minced 8 ounces lasagna noodles, broken into 2-inch-long pieces, or farfalle pasta 4 cups (32 ounces) marinara sauce 2 cups spinach 4 ounces fresh mozzarella, sliced cup whole-milk ricotta cheese cup grated Parmesan cheese torn fresh basil leaves for topping In a large skillet, cook sausage over medium-high heat until browned. Add garlic and cook for an additional 30 seconds. Add lasagna noodles and pour marinara sauce on top.

Bring mixture to a boil. Cover and reduce heat to a simmer. Cook for 15 to 20 minutes or until noodles are tender. Stir in spinach and top with mozzarella and ricotta. Cover to let cheese melt. Sprinkle with Parmesan cheese and garnish with basil.

SCRUMPTIOUS Tip I love the texture and flavor of fresh mozzarella but dont always have it on hand. You can substitute shredded mozzarella in this recipe. Easy Beef Stir-Fry Prep: 5 minutes Cook: 15 minutes Serves 4 This meal is a great way to eat veggies. You can add whatever veggies you have on hand.

2 tablespoons vegetable oil 1 pound beef sirloin or flank steak, cut into 2-inch strips 1 cups broccoli florets 1 red bell pepper, cut into strips 1 cup matchstick carrots cup sliced green onion 2 cloves garlic, minced 2 tablespoons low-sodium soy sauce 1 tablespoon brown sugar 1 tablespoon sesame oil 1 teaspoon sriracha 2 tablespoons toasted sesame seeds In a large skillet or wok, heat oil over medium-high heat. Add beef and cook until browned, about 4 minutes.