The Recipe: Inspired by an ad in Real Simple magazine for Hillshire Farms sausage in which the recipe for Chicken Alfredo is modified to show how much easier it is to cook with sausage. I fell for it. And it turned out to be totally completely true.
The Food: Sausage, tortellini, and alfredo sauce. That's pretty much all there is to it.
What You Need:
2 T butter
1 package of beef smoked sausage (this is a good choice)
1 jar alfredo sauce (I like Classico brand, specifically the Roasted Red Pepper variety)
1 family size package of dried quick-cooking tortellini (I used Barilla)
Your Turn:
Cook the tortellini in a large pot of water, according to directions on the package.
Melt the butter in a large skillet over medium heat.
Chop the sausage into 1/4 inch thick medallions. Add to skillet and saute about 10 minutes, stirring occasionally, until browned.
Pour jar of alfredo sauce over sausage and stir to combine. Turn heat to low and let simmer until tortellini is done.
Add tortellini to the skillet and stir gently to combine. Let cook another 5 minutes to blend flavors.
Optional: You can dump everything into a casserole dish and pop it in the oven at about 300. This worked for me because the meal was done before we were ready to eat it. The oven kept it ready-to-eat until we were ready.
Serve with chilled caesar salads.
Saturday, April 12, 2014
Thursday, April 10, 2014
Lemon-Dill Chicken with Roasted Broccoli & Cauliflower
The Recipe: Lemon-Dill Chicken is a recipe from this cookbook. The Roasted Broccoli and Cauliflower is my own improvisation.
The Food: Serve this with two boxes of 5-minute Parmesan Couscous for a complete meal. Also makes wonderful leftovers.
What You Need:
about 1-2 C each of chopped broccoli and cauliflower
olive oil
Season-All (or any seasoned salt)
1/4 C butter
1 package (about 1 lb) chicken tenderloins
1/2 C chicken broth or white wine
1/2 tsp dried dill weed
1 T lemon juice
1/4 tsp salt
Your Turn:
Chop some broccoli and cauliflower into small florets totaling about 3 cups.
Spread evenly on a cookie sheet.
Drizzle with olive oil and then sprinkle with Season-All.
Place on top rack in oven at 375.
Melt 1/4 C butter in a large skillet.
Add 1 lb raw chicken tenderloins and cook until lightly browned.
Mix 1/2 C chicken broth with 1/2 tsp dried dill, 1 T lemon juice, and 1/4 tsp salt. Pour over chicken. Heat to boiling. Reduce heat and simmer, covered, for 10-15 minutes, turning once or twice so that both sides get golden brown. I like mine to be almost crispy on the outsides.
Check on your vegetables in the oven. Stir them gently with a wooden spoon. Push on a piece or two with the spoon. They should be softening.
Turn the heat down on your chicken. It's probably almost done.
Prepare your couscous according to the package instructions.
When the vegetables are done, remove them from the oven and serve with chicken and couscous.
The Food: Serve this with two boxes of 5-minute Parmesan Couscous for a complete meal. Also makes wonderful leftovers.
What You Need:
about 1-2 C each of chopped broccoli and cauliflower
olive oil
Season-All (or any seasoned salt)
1/4 C butter
1 package (about 1 lb) chicken tenderloins
1/2 C chicken broth or white wine
1/2 tsp dried dill weed
1 T lemon juice
1/4 tsp salt
Your Turn:
Chop some broccoli and cauliflower into small florets totaling about 3 cups.
Spread evenly on a cookie sheet.
Drizzle with olive oil and then sprinkle with Season-All.
Place on top rack in oven at 375.
Melt 1/4 C butter in a large skillet.
Add 1 lb raw chicken tenderloins and cook until lightly browned.
Mix 1/2 C chicken broth with 1/2 tsp dried dill, 1 T lemon juice, and 1/4 tsp salt. Pour over chicken. Heat to boiling. Reduce heat and simmer, covered, for 10-15 minutes, turning once or twice so that both sides get golden brown. I like mine to be almost crispy on the outsides.
Check on your vegetables in the oven. Stir them gently with a wooden spoon. Push on a piece or two with the spoon. They should be softening.
Turn the heat down on your chicken. It's probably almost done.
Prepare your couscous according to the package instructions.
When the vegetables are done, remove them from the oven and serve with chicken and couscous.
Monday, April 7, 2014
Grande Tostada
The Recipe: From this cookbook, Pillsbury's Annual Recipes 2009
The Food: It's sort of like a taco pizza. It's a lot like the Taco Casserole I make, actually.
What You Need:
1 lb ground beef or turkey
2 T taco/chili seasoning (I keep a jar of the seasoning mix from this recipe handy. It works great for anything that needs some spicing up. If you don't want to mix your own seasoning mixture, you can use 2 T from a packet of chili or taco seasoning mix.)
1 can (8 oz) tomato sauce
1 can (4 oz) green chiles, drained
1 can refrigerated buttermilk biscuits
1 C refried beans
1 C shredded mozzarella
1-2 C chopped lettuce
1/4 C chopped black olives
1/2 C chopped tomato
sour cream
Your Turn:
Brown 1 lb ground meat in a large skillet.
Drain fat.
Add 2 T taco seasoning, 8 oz tomato sauce, and 4 oz green chiles.
Cook until hot and bubbly. Reduce heat and simmer about five minutes.
Heat oven to 400.
Remove biscuits from tube and press into a lightly greased pizza pan so that they cover the bottom of the pan. The tube I used had 8 biscuits so I placed one in the middle and used the rest to circle it.
Spread 1 C refried beans over the crust you've created.
Top with meat mixture.
Bake 16-20 minutes, until edges of crust are golden brown. Top with 1 C mozzarella cheese as soon as you remove it from the oven.
Sprinkle lettuce, olives, and tomatoes on top. Serve with sour cream on the side.
The Food: It's sort of like a taco pizza. It's a lot like the Taco Casserole I make, actually.
What You Need:
1 lb ground beef or turkey
2 T taco/chili seasoning (I keep a jar of the seasoning mix from this recipe handy. It works great for anything that needs some spicing up. If you don't want to mix your own seasoning mixture, you can use 2 T from a packet of chili or taco seasoning mix.)
1 can (8 oz) tomato sauce
1 can (4 oz) green chiles, drained
1 can refrigerated buttermilk biscuits
1 C refried beans
1 C shredded mozzarella
1-2 C chopped lettuce
1/4 C chopped black olives
1/2 C chopped tomato
sour cream
Your Turn:
Brown 1 lb ground meat in a large skillet.
Drain fat.
Add 2 T taco seasoning, 8 oz tomato sauce, and 4 oz green chiles.
Cook until hot and bubbly. Reduce heat and simmer about five minutes.
Heat oven to 400.
Remove biscuits from tube and press into a lightly greased pizza pan so that they cover the bottom of the pan. The tube I used had 8 biscuits so I placed one in the middle and used the rest to circle it.
Spread 1 C refried beans over the crust you've created.
Top with meat mixture.
Bake 16-20 minutes, until edges of crust are golden brown. Top with 1 C mozzarella cheese as soon as you remove it from the oven.
Sprinkle lettuce, olives, and tomatoes on top. Serve with sour cream on the side.
Saturday, April 5, 2014
French Onion Beef
The Recipe: From this cookbook, Pillsbury's Annual Recipes from 2009.
The Food: Easy and hearty. Wonderful crock-pot meal for working mamas.
What You Need:
1 and 1/4 lb boneless beef round steak (I used a different cut of boneless steak)
1 package sliced mushrooms (8 oz) (optional)
1 large onion, sliced into half-rings
1 can condensed French onion soup
1 package herb stuffing mix
1/4 C melted butter
1 C shredded mozzarella cheese
Your Turn:
Cut the beef into several large pieces. Place half the pieces in the bottom of your crock pot.
Top with half of the onions and half of the mushrooms.
Add remaining pieces of beef, and top with remaining onions and mushrooms.
Pour 1 can condensed French onion soup over all.
Cook on low 8-10 hours.
When you get home from work, mix the stuffing mix with 1/4 C melted butter and 1/2 C liquid from the crock pot. Pour this mixture on top of what's already in the crock pot.
Increase heat to high and cook for 10 minutes.
Sprinkle 1 C shredded mozzarella on top and cover again to let it melt before serving.
Serve with salads.
The Food: Easy and hearty. Wonderful crock-pot meal for working mamas.
What You Need:
1 and 1/4 lb boneless beef round steak (I used a different cut of boneless steak)
1 package sliced mushrooms (8 oz) (optional)
1 large onion, sliced into half-rings
1 can condensed French onion soup
1 package herb stuffing mix
1/4 C melted butter
1 C shredded mozzarella cheese
Your Turn:
Cut the beef into several large pieces. Place half the pieces in the bottom of your crock pot.
Top with half of the onions and half of the mushrooms.
Add remaining pieces of beef, and top with remaining onions and mushrooms.
Pour 1 can condensed French onion soup over all.
Cook on low 8-10 hours.
When you get home from work, mix the stuffing mix with 1/4 C melted butter and 1/2 C liquid from the crock pot. Pour this mixture on top of what's already in the crock pot.
Increase heat to high and cook for 10 minutes.
Sprinkle 1 C shredded mozzarella on top and cover again to let it melt before serving.
Serve with salads.
Thursday, January 16, 2014
Chicken Parmesan
The Recipe: From Cook This; Not That cookbook.
The Food: Husband prefers chicken parm made on frozen chicken patties. While this would be easier, I love this homemade version. And it's really not that hard. It's totally, totally worth it.
What You Need:
1 lb package of chicken breasts (3 breasts)
salt and pepper
1 egg, beaten
1 C bread crumbs
2 T grated parmesan cheese (the kind in the shakey bottle)
1/2 T Italian seasoning
olive oil
1 jar tomato sauce
1/2 C shredded mozzarella cheese
1 lb pasta (linguine, spaghetti, or fettuccine are good choices)
Your Turn:
Crack the egg into a bowl and beat it a bit.
In another bowl, mix 1 C bread crumbs, 2 T parmesan cheese, and 1/2 T Italian seasoning.
Slice each chicken breast like it's an uncut hamburger bun, making two thinner pieces of meat out of it. Alternately, you can use a meat mallet to pound the breasts thinner, but I think slicing it is better.
Sprinkle salt and pepper on both sides of each slice of meat.
Cover the bottom of a large skillet with a thin layer of olive oil. Turn on the heat to medium.
Start a pot of water boiling for your pasta.
Dip each piece of chicken in the egg, then in the bread crumb mixture. Place the breaded chicken pieces on a plate.
Place the chicken pieces in the hot oil for several minutes, until the side in the oil is browned and crispy. Flip when you feel it's right. Let them cook several more minutes on the other side. When you think they're done, take out the thickest one, and slice it in the middle. If it's still pink, give them more time on either side or both sides, depending which side is darker. You need to make sure they're cooked all the way through.
Your pasta water may be boiling by now. Add the pasta and cook to al dente.
When you're sure the chicken pieces are done, transfer them to a baking sheet. Spoon some pasta sauce on each one, and then sprinkle a generous amount of mozzarella cheese on top. Place the sheet in the oven under the broiler for about 4 minutes, until cheese is bubbly and browning.
Heat up some additional sauce to serve with the pasta and the chicken parm.
The Food: Husband prefers chicken parm made on frozen chicken patties. While this would be easier, I love this homemade version. And it's really not that hard. It's totally, totally worth it.
What You Need:
1 lb package of chicken breasts (3 breasts)
salt and pepper
1 egg, beaten
1 C bread crumbs
2 T grated parmesan cheese (the kind in the shakey bottle)
1/2 T Italian seasoning
olive oil
1 jar tomato sauce
1/2 C shredded mozzarella cheese
1 lb pasta (linguine, spaghetti, or fettuccine are good choices)
Your Turn:
Crack the egg into a bowl and beat it a bit.
In another bowl, mix 1 C bread crumbs, 2 T parmesan cheese, and 1/2 T Italian seasoning.
Slice each chicken breast like it's an uncut hamburger bun, making two thinner pieces of meat out of it. Alternately, you can use a meat mallet to pound the breasts thinner, but I think slicing it is better.
Sprinkle salt and pepper on both sides of each slice of meat.
Cover the bottom of a large skillet with a thin layer of olive oil. Turn on the heat to medium.
Start a pot of water boiling for your pasta.
Dip each piece of chicken in the egg, then in the bread crumb mixture. Place the breaded chicken pieces on a plate.
Place the chicken pieces in the hot oil for several minutes, until the side in the oil is browned and crispy. Flip when you feel it's right. Let them cook several more minutes on the other side. When you think they're done, take out the thickest one, and slice it in the middle. If it's still pink, give them more time on either side or both sides, depending which side is darker. You need to make sure they're cooked all the way through.
Your pasta water may be boiling by now. Add the pasta and cook to al dente.
When you're sure the chicken pieces are done, transfer them to a baking sheet. Spoon some pasta sauce on each one, and then sprinkle a generous amount of mozzarella cheese on top. Place the sheet in the oven under the broiler for about 4 minutes, until cheese is bubbly and browning.
Heat up some additional sauce to serve with the pasta and the chicken parm.
Tuesday, January 14, 2014
Chili
The Recipe: From Cook This; Not That.
The Food: Husband doesn't even like chili, but he likes this.
What You Need:
1 T olive oil
1 large onion, chopped
1 clove garlic, minced
1 tsp ground cumin
1/2 tsp dried oregano
2 heaping T chili powder
1/8 tsp ground cinnamon
2 bay leaves
1 lb ground turkey (or ground beef)
2 T tomato paste
1 oz dark chocolate (1 piece)
1 bottle or can of beer
1 can diced tomatoes, with juices (I like the petite diced)
1 can pinto beans, rinsed and drained
1 can white beans, rinsed and drained
1 can corn, rinsed and drained
salt and pepper to taste
Your Turn:
Chop the onion and toss it into a large stock pot in which your olive oil is already heating up. Mince the garlic and add that too.
Cook about 5 minutes over medium heat.
Add the 1 tsp cumin, 1/2 tsp oregano, 2 heaping T chili powder, 1/8 tsp cinnamon and 2 bay leaves. Cook until fragrant, about 3 more minutes.
Add ground turkey and 2 T tomato paste and stir with a wooden spoon. Cook until turkey is no longer pink, stirring occasionally.
Add 1 oz dark chocolate, 1 bottle beer, and the can of diced tomatoes. Turn heat to low, cover, and simmer about 30 - 45 minutes.
After it's cooked at least 30 minutes, it's a good time to throw it in the crock pot for a few hours if you have the time. Add the beans and corn, drained and rinsed, and let it cook in the crock pot on low for as long as you're able. (You can add any combination of beans and/or corn, as you prefer. Husband doesn't like beans, so I only do one can of pinto along with a can of corn. Substituting black beans for one of the types - or even just adding it - would be really good too!) An hour or two is good; all day works too. If you can't manage this, just add the beans and corn at this point, and simmer on low for a little longer, until it's all hot through.
Add salt and pepper. (Don't forget this like I often do!) Start with a small amount, taste, and add more as needed. You can also add hot sauce, if you like.
Serve over hot white rice with shredded cheddar cheese on top. Also yummy with tortilla chips!
The Food: Husband doesn't even like chili, but he likes this.
What You Need:
1 T olive oil
1 large onion, chopped
1 clove garlic, minced
1 tsp ground cumin
1/2 tsp dried oregano
2 heaping T chili powder
1/8 tsp ground cinnamon
2 bay leaves
1 lb ground turkey (or ground beef)
2 T tomato paste
1 oz dark chocolate (1 piece)
1 bottle or can of beer
1 can diced tomatoes, with juices (I like the petite diced)
1 can pinto beans, rinsed and drained
1 can white beans, rinsed and drained
1 can corn, rinsed and drained
salt and pepper to taste
Your Turn:
Chop the onion and toss it into a large stock pot in which your olive oil is already heating up. Mince the garlic and add that too.
Cook about 5 minutes over medium heat.
Add the 1 tsp cumin, 1/2 tsp oregano, 2 heaping T chili powder, 1/8 tsp cinnamon and 2 bay leaves. Cook until fragrant, about 3 more minutes.
Add ground turkey and 2 T tomato paste and stir with a wooden spoon. Cook until turkey is no longer pink, stirring occasionally.
Add 1 oz dark chocolate, 1 bottle beer, and the can of diced tomatoes. Turn heat to low, cover, and simmer about 30 - 45 minutes.
After it's cooked at least 30 minutes, it's a good time to throw it in the crock pot for a few hours if you have the time. Add the beans and corn, drained and rinsed, and let it cook in the crock pot on low for as long as you're able. (You can add any combination of beans and/or corn, as you prefer. Husband doesn't like beans, so I only do one can of pinto along with a can of corn. Substituting black beans for one of the types - or even just adding it - would be really good too!) An hour or two is good; all day works too. If you can't manage this, just add the beans and corn at this point, and simmer on low for a little longer, until it's all hot through.
Add salt and pepper. (Don't forget this like I often do!) Start with a small amount, taste, and add more as needed. You can also add hot sauce, if you like.
Serve over hot white rice with shredded cheddar cheese on top. Also yummy with tortilla chips!
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