THE CHUNKY CHEF

E - COOKBOOK
popular recipes compiled into an
easy ebook format

RECIPES BY: AMANDA B.

Contents

Beef
5 Best Sloppy Joes

Chicken
7 Creamy Garlic Chicken
9 Dry-Rubbed Chicken Wings
10 Crockpot White Chicken Chili

Pastas
12 Creamy Baked Mac and Cheese
13 Chicken Parmesan Pasta

Soups
15 Broccoli Cheddar Soup
16 Hearty Corn Chowder
17 Copycat Zuppa Toscana

Desserts
19 Old Fashioned Apple Crisp
ABOUT ME

Hi there, I'm Amanda! I live in the Midwestern area of

the U.S. with my husband, old fat cat and 2 amazing
kiddos. I started The Chunky Chef back in 2014 as a
hobby, to catalog my recipes in one convenient place.
The moniker "chef" is an inside family joke, because I'm
always whipping something up in the kitchen, so they all
call me chef. However, I'm not formally trained in the
culinary arts.

As a matter of fact, until 2009, I couldn't really cook

much of anything! I moved in with my future husband
and realized all I could cook was boxed brownies and
hamburger helper.

Over the years, and with a LOT of experimentation and

failed attempts, I discovered an intense passion for
cooking and baking, and I love being able to share that
passion with all of you!
Beef Recipes
 Best Sloppy Joes

PREP TIME COOK TIME SERVES

5 min 20 min 6

INGREDIENTS DIRECTIONS
1 Tbsp butter 1. Heat butter and oil in large skillet over MED/MED-
1 tsp olive oil HIGH heat. Add beef and brown, breaking apart into
1 lb. ground beef
crumbles as it cooks, about 5 minutes. Transfer to
1/3 green bell pepper,
minced
colander to drain.
1/2 large yellow onion,
minced 2. Add onion and bell pepper to same skillet and cook 2-3
3 cloves garlic, minced minutes, until soft. Add garlic and cook 30 seconds or so,
1 Tbsp tomato paste until fragrant. Add beef back to the skillet and add
2/3 cup ketchup tomato paste. Stir well.
1/3 cup water
1 Tbsp brown sugar
1 tsp yellow mustard
3. Add ketchup, water, brown sugar, mustard, chili
3/4 tsp chili powder powder, Worcestershire sauce, salt, red pepper flakes (if
1/2 tsp Worcestershire using), and black pepper. Stir well to combine.
sauce 1/2 tsp kosher salt
1/4 tsp red pepper 4. Cook over MED heat for 10-15 minutes, until mixture
flakes (optional) has thickened to your liking. Remove from heat and
1/4 tsp black pepper serve over toasted buns.
dash of hot sauce (optional)
Chicken Recipes
 One Pan Creamy Garlic Chicken

PREP TIME COOK TIME SERVES

10 min 20 min 4

DIRECTIONS
INGREDIENTS 1. Add flour to a shallow dish. Season chicken on both sides with a
total of 1/2 tsp salt, 1/2 tsp pepper, and 1/4 tsp paprika. Add
4 chicken breast halves chicken to flour dish, one at a time, turning to coat lightly in flour.
1/2 tsp kosher salt
1/2 tsp black pepper 2. Heat olive oil in heavy skillet over MED HIGH heat until hot. Add
1/4 tsp paprika butter, then add flour-dredged chicken to skillet, being careful not
1/4 cup all purpose to overcrowd the pan. If your pan is less than 12 inches across, you
flour (for dredging) may need to brown the chicken in batches.
2 Tbsp olive oil
1 Tbsp butter 3. Cook chicken for approximately 4-5 minutes per side, until
2 shallots, finely minced (or cooked and golden brown. Remove to a plate and set aside.
1 small yellow onion)
2 Tbsp finely minced garlic 4. Reduce heat to MED LOW, and add a small drizzle of oil to pan
1 1/3 cups chicken broth or (remember, DON'T clean it out!), then add shallots and cook for 2-
stock 3 minutes, until soft and fragrant. Add garlic and cook another 30
1 - 1 1/3 cups heavy cream seconds or so.
1/4 tsp black pepper
1/4 tsp dried Italian 5. Carefully pour in chicken broth or stock, scraping the bottom of
seasoning the pan to loosen any browned bits. Pour in heavy cream and stir
1/3 cup grated Parmesan well to combine.
cheese (fresh is best)
6. Cook 2-4 minutes, or until thickened slightly. Stir in 1/4 tsp each
of pepper and Italian seasoning, and Parmesan cheese. Add chicken
back to the pan, nestling them in and moving them around so the
flour will help thicken the sauce.
 Easy Epic Dry-Rub Spice Mix

This is one of those recipes that you'll want to put on just about every
piece of chicken you cook! Actually it's great on pork and shrimp too!
Keep it on hand in your kitchen for quick and easy prep.

MAKES ABOUT 4 TBSP

1/2 Tbsp ancho chile

pepper
1/2 Tbsp smoked paprika
1/2 Tbsp onion powder Combine all dry rub ingredients in a small mixing bowl, set aside.
1/2 Tbsp kosher salt
3/4 Tbsp light brown
sugar, packed
Keep rub ingredients stored in an airtight container at room
3/4 tsp chili powder temperature.
3/4 tsp paprika
3/4 tsp cumin
1/2 tsp garlic powder
1/2 tsp cayenne
pepper (less if you're
worried about the heat
level)
1/2 tsp dried mustard
powder
1/4 tsp black pepper
1/4 tsp dried oregano
1/4 tsp dried ground
thyme
 Dry-Rubbed Baked Chicken Wings

PREP TIME COOK TIME SERVES

15 min 45 min 6

INGREDIENTS DIRECTIONS
WINGS:
4 lbs chicken wings, thawed 1. Preheat oven to 400 F degrees. Line a large baking sheet with 2
completely if using a frozen sheets of aluminum foil (or 1 heavy duty sheet). Top that with an
bag oven safe cooling rack and spray it with non-stick cooking spray
2 Tbsp vegetable or canola and set aside.
oil
Recipe for dry rub spice mix 2. In a large mixing bowl, add chicken wings and vegetable oil. Use
(page 8) a rubber spatula to toss gently to coat.Sprinkle in about half to 2/3
of the dry rub mixture and use your hands to massage it into all of
CREAMY GORGONZOLA the chicken wings, coating evenly.
SAUCE:1/2 cup mayo
6 Tbsp buttermilk 3. Add chicken wings to prepared baking sheet and bake for 45
1/4 cup sour cream minutes.
2 -3 oz crumbled gorgonzola
cheese 4. To your food processor or blender, add mayo, buttermilk, sour
1 clove garlic, grated cream, 1.5 oz of the gorgonzola cheese, garlic, lemon juice, pepper
1/2 Tbsp lemon juice and salt. Process until smooth.
1/4 tsp black pepper
1/4 tsp kosher salt 5. Transfer to serving bowl and stir in remaining gorgonzola cheese.
Cover with plastic wrap and refrigerate until ready to use.
 SERVES 6 Crockpot White Chicken Chili

This creamy white chicken chili is made super easy in your crockpot!
Creamy with plenty of spice, it's the perfect companion on a chilly night!

Add chicken breasts to bottom of slow cooker, top with salt,

pepper, cumin, oregano, chili powder, and cayenne pepper.

Top with diced onion, minced garlic, great Northern beans, green
chiles, corn, chicken broth and cilantro. Stir.

Cover and cook on LOW for 8 hours or on HIGH for 3-4 hours.

Remove chicken to large mixing bowl, shred, then return to slow

cooker.

Add cream cheese and half and half, stir, then cover and cook on
1 lb boneless skinless chicken HIGH for 15 minutes, or until chili is creamy and slightly
breasts trimmed of excess fat thickened.
1 yellow onion diced
2 cloves garlic minced Stir well and serve with desired toppings.
24 oz. chicken broth (low
sodium) ** to thicken chili even more, mix 1 Tbsp of cornstarch into 2-3 Tbsp of
2-15oz cans great Northern milk/half and half/chicken broth or water. Stir until cornstarch
beans drained and rinsed dissolves, then stir that mixture into the chili. Cook until thickened to
2-4oz cans diced green your liking. **
chiles (I do one hot, one mild)
1-15oz can whole kernel
corn drained
TOPPINGS
1 tsp salt
sliced jalapenos
1/2 tsp black pepper
1 tsp cumin
sliced avocados
3/4 tsp oregano dollop of sour cream
1/2 tsp chili powder minced fresh cilantro
1/4 tsp cayenne pepper tortilla strips
small handful fresh shredded Monterey jack or Mexican cheese
cilantro chopped
4 oz reduced fat cream
cheese softened
1/4 cup half and half
Pasta Recipes
 SERVES 8 - 10 (side) Creamy Baked Mac and Cheese

This baked mac and cheese is a family favorite recipe. It uses a

combination of cheeses, layered in the dish as well as melted into a rich
and creamy cheese sauce, for the ultimate in cheesy deliciousness!
Perfect for a comforting dinner or as a holiday side dish!

Preheat oven to 325 degrees F and grease a 3 qt baking dish

(9x13"). Set aside.

Bring a large pot of salted water to a boil. When boiling, add dried
pasta and cook 1 minute less than the package directs for al dente.
Drain and drizzle with a little bit of olive oil to keep from sticking.

While water is coming up to a boil, grate cheeses and toss

together to mix, then divide into three piles. Approximately 3
cups for the sauce, 1 1/2 cups for the inner layer, and 1 1/2 cups
for the topping.

Melt butter in a large saucepan over MED heat. Sprinkle in flour

and whisk to combine. Mixture will look like very wet sand. Cook
for approximately 1 minute, whisking often. Slowly pour in about
2 cups or so of the milk/half and half, while whisking constantly,
1 lb. dried elbow pasta until smooth. Slowly pour in the remaining milk/half and half,
1/2 cup unsalted butter while whisking constantly, until combined and smooth.
1/2 cup all purpose flour
1 1/2 cups whole milk Continue to heat over MED heat, whisking very often, until
2 1/2 cups half and half thickened to a very thick consistency. It should almost be the
4 cups grated medium sharp consistency of a semi thinned out condensed soup.
cheddar cheese divided
(measured after grating) Remove from the heat and stir in spices and 1 1/2 cups of the
2 cups grated Gruyere cheeses, stirring to melt and combine. Stir in another 1 1/2 cups of
cheese divided (measured cheese, and stir until completely melted and smooth.
after grating)
1/2 Tbsp. salt
In a large mixing bowl, combine drained pasta with cheese sauce,
1/2 tsp. black pepper
stirring to combine fully. Pour half of the pasta mixture into the
1/4 tsp. paprika
prepared baking dish. Top with 1 1/2 cups of grated cheeses, then
top that with the remaining pasta mixture.

Sprinkle the top with the last 1 1/2 cups of cheese and bake for 15
minutes, until cheesy is bubbly and lightly golden brown.
 One Pot Chicken Parmesan Pasta

PREP TIME COOK TIME SERVES

10 min 20 min 6

INGREDIENTS DIRECTIONS
2-3 boneless skinless
chicken breasts, diced into 1. To a large pot or skillet (I used my dutch oven), add a drizzle of
bite sized pieces olive oil and heat over MED-HIGH heat. Add chicken, season with
1 tsp Italian seasoning salt, pepper, Italian seasoning and garlic powder. Cook about 5
1/2 tsp garlic powder minutes, until chicken is most of the way cooked through. Remove
1 medium yellow to a plate.
onion, minced
3 cloves garlic, minced 2. Add onion and garlic to the pot and cook about 2-3 minutes, until
16 oz dried short-cut soft. Pour in marinara sauce, fill up empty sauce jar with water and
pasta (I used rigatoni) add to the pot. Bring to a boil, then reduce to a strong simmer.
24 oz jar of your favorite
marinara sauce (I used 3. Add chicken and pasta, stir, then cover and cook for 10-15
Newman's Own) minutes, until pasta is cooked to your liking. Stir in parmesan
water to fill empty marinara cheese and 1/4 cup of the mozzarella cheese.
sauce jar
1 cup mozzarella cheese 4. Sprinkle remaining 3/4 cup mozzarella cheese on top of the dish
1/2 cup parmesan cheese and cook another 2-3 minutes, until cheese is melted and gooey.
salt and pepper, to taste
additional dried Italian 5. Sprinkle with additional Italian seasoning if desired, and garnish
seasoning, optional with parsley or basil.
fresh parsley and/or basil,
minced for garnish
Soup Recipes
 SERVES 4-6 Creamy Broccoli Cheddar Soup

This hearty broccoli cheddar soup is loaded with mouthwatering flavors,

yet uses everyday ingredients, and is ready in about 30 minutes!

Add 1 Tbsp butter to dutch oven and heat over MED heat. Add
chopped onion and saute until onions are soft and translucent,
about 2-3 minutes. Add 1/4 cup butter to dutch oven, still over
MED heat. When melted, add flour and whisk together. Cook
mixture about 1 minute, whisking often.

Slowly pour in about a cup of chicken broth, whisking as you pour.

Continue with remaining chicken broth and half and half, pouring
slowly and whisking as your pour.

Let broth/half and half mixture cook for a minute or two, whisking
often, making sure no flour lumps remain.

Add broccoli and carrots and stir to combine. Add paprika, garlic
powder, dry mustard, salt and pepper, stir. Reduce heat to
1 Tbsp butter LOW/MED LOW and simmer about 10-15 minutes or until
1 medium yellow onion, thickened and broccoli/carrots are fork tender. If soup gets too
finely chopped thick for your liking, add a splash of chicken broth or half and half
1/4 cup salted butter to loosen it up.
1/4 cup all-purpose flour
2 cups chicken broth Blend soup until desired texture is reached, using either
2 cups half and half immersion blender or by transferring soup to traditional blender.
12 oz fresh broccoli (I use a
12 oz bag of florets), roughly Add grated cheddar cheese a handful at a time, stirring to melt the
chopped cheese into the soup after each handful. Taste soup and season
2 carrots, peeled and
with additional salt and pepper if needed.
chopped
1/2 tsp kosher salt
Serve hot with additional black pepper and shredded cheese on
1/4 tsp paprika
1/4 tsp garlic powder
top if desired.
1/4 tsp dry mustard (can
substitute with about 1/2 tsp
regular mustard)
1/4 tsp black pepper
2 cups cheddar cheese
 SERVES 6 Hearty Corn Chowder

Cozy up to a big bowl of this homemade corn chowder! Easy to make

with either fresh or frozen corn, it’s a great year-round soup!

Slice corn kernels off the cob and set aside. Take each ear of corn
and hold it over a bowl. Use either the back of your knife or a
spoon and scrape any remaining pulp and juice from the cobs.

Cook bacon pieces in large heavy bottomed pot (like a dutch oven)
over MED heat. Cook about 5-8 minutes, or until bacon is crisp.
Use a slotted spoon to remove to a paper towel lined plate and set
aside.

Use a clean paper towel to absorb some of the bacon grease,

reserving about 1 Tbsp of grease in the pot. Add butter and melt
over MED heat.

Add diced onions and cook about 5 minutes, until soft and
translucent. Add garlic and flour and cook about 1 minute, stirring
8 slices bacon, diced often.
2 Tbsp unsalted butter
1 medium yellow onion, diced While whisking, pour in water and increase heat to MED-HIGH.
1/4 cup all-purpose flour Add in corn, potatoes, thyme, smoked paprika, and salt and
2 cloves garlic, minced pepper. Stir and bring to a low boil, then reduce heat to MED-
5 cups water (chicken broth LOW and simmer.
or vegetable broth may be
substituted) Simmer, stirring every so often, for 15-20 minutes, until potatoes
8 ears yellow sweet are fork tender.
corn (husks and silks
removed)
Use an immersion blender to blend about half the soup until
1 lb. yukon gold or baby red
smooth. Alternatively, remove about 3 cups of the soup to a
potatoes , sliced into 1/2
blender and blend until smooth. Stir the blended soup back into
inch pieces
1/4 tsp dried thyme
the pot.
1/4 tsp smoked paprika
salt and black pepper, to Add in half and half, reserved corn juice, and about half the chives.
taste Stir in and heat through.
1 cup half and half or heavy
cream Serve sprinkled with remaining chives and cooked bacon pieces, if
handful of chopped fresh desired.
chives
 Copycat Zuppa Toscana

PREP TIME COOK TIME SERVES

10 min 30 min 6

INGREDIENTS DIRECTIONS
1 lb ground spicy Italian
sausage (mild can be 1. Heat a large dutch oven or heavy bottomed soup pot over MED-
substituted) HIGH heat. Add a small drizzle of oil, then brown sausage,
8 slices bacon, crumbling as it cooks. Drain well, then remove to a plate.
diced (divided)
1 medium yellow onion, 2. Fry bacon is residual sausage grease until crisp, then remove to
peeled and diced plate with the sausage. Drain all but 1 - 1 1/2 Tbsp of bacon grease.
2 cloves garlic minced
2 Tbsp flour (cornstarch can 3. Add onion to pot and cook 5 minutes, adding garlic the last
be substituted) minute.
32 oz chicken stock
4 large russet potatoes, 4. Sprinkle flour over onion and garlic in pot, then stir to combine.
peeled and diced into 1/2 Pour in chicken stock, stirring as you pour. Add in potatoes and
inch pieces bring to a boil.
1 cup heavy cream
1/2 bunch kale (a couple of 5. Gently boil about 15 minutes, or until potatoes are fork-tender.
handfuls) de-stemmed and Add in cooked sausage, most of the bacon, heavy cream and kale.
torn into bite sized pieces Stir and cook 5-10 minutes until kale is wilted.
Salt and pepper, to taste
Pinch of red pepper 6. Taste and season with salt, pepper and red pepper flakes if
flakes. optional desired. Top with remaining bacon and enjoy!
Dessert Recipes
 Old Fashioned Apple Crisp

PREP TIME COOK TIME SERVES

15 min 45 min 6

INGREDIENTS DIRECTIONS

6 golden delicious apples, 1. Preheat oven to 350 F degrees. Butter an 8x8 baking dish, or
peeled and chopped (other spray with non-stick cooking spray. Set aside.
varieties can be used, can
also be sliced) 2. In a mixing bowl, add chopped apples, granulated sugar, 3/4 tsp
2 Tbsp granulated sugar of the cinnamon and lemon juice. Stir to combine, then transfer to
1 3/4 tsp ground prepared baking dish.
cinnamon, divided
1 1/2 tsp lemon juice 3. In a separate mixing bowl, add topping ingredients (brown sugar,
1 cup light brown sugar oats, flour, 1 tsp cinnamon, salt, and diced cold butter). Use a
3/4 cup old fashioned oats pastry cutter to cut the butter into the oat mixture, using a slight
3/4 cup all-purpose flour downward twisting motion, until mixture resembled pea-sized
1/2 cup cold unsalted crumbs. Alternatively, you can use two forks or even your hands to
butter, diced into small cut butter into the mixture.
cubes
pinch of kosher salt 4. Spread topping over apples in baking dish, and gently pat to even
it out. Bake 40-50 minutes, until golden brown and bubbly.

5. Serve warm and enjoy!

 Meal Planner

MONDAY
Breakfast Lunch Dinner Snacks

TUESDAY
Breakfast Lunch Dinner Snacks

WEDNESDAY
Breakfast Lunch Dinner Snacks

THURSDAY
Breakfast Lunch Dinner Snacks

FRIDAY
Breakfast Lunch Dinner Snacks

SATURDAY
Breakfast Lunch Dinner Snacks

SUNDAY
Breakfast Lunch Dinner Snacks
No one is born a great
cook, one learns by
doing.

JULIA CHILD
 THANK YOU

Thank you so much for joining my newsletter! I sincerely hope

you've enjoyed this ad-free e-cookbook. I post at least 2 new
recipes each week, so be sure to stop by the website and see
what we've been cooking up for you!

Amanda