“Everything you see, I owe to spaghetti.” - La bella Sophia Loren, a walking advertisement for carbo loading.
Found in Loose Cannons: Devastating Dish from the World's Wildest Women, complied by Autumn Stephens, page 20
I stumbled across the above quote while looking for quotes for another one of my blogs (Quote of the Day), and figured it fit in perfectly for one of my pasta party posts.
Today's offerings include Chicken Spaghetti and Quick Skillet Ziti. Enjoy!
CREAMY ROASTED RED PEPPER PENNE
This is from Lindsay Funston on Delish. Lindsay wrote, “With a super-light cream sauce, this spinach and roasted red pepper penne is addictive.”
Total Time: 20 minutes; Prep Time: 10 minutes; Level: Easy; Serves: 4
To view this online, click here.
Note: This recipe originally called for chicken broth, which I've exchanged for veggie broth. Also, if you can get hold of a veggie version of heavy cream – maybe soy? Whatever – go for it.
Ingredients
12 oz. penne
1 tbsp. extra-virgin olive oil
1 onion, diced
2 cloves garlic, minced
3 c. baby spinach
1 c. sliced jarred roasted red peppers
1/2 c. heavy cream
1/2 c. low-sodium vegetable broth
1 tsp. crushed red pepper flakes
freshly grated Parmesan, for serving
Directions
In a large pot of salted boiling water, cook penne according to package directions until al dente. Drain, reserving 1 cup pasta water, and return to pot.
Meanwhile, in a large skillet over medium heat, heat oil. Add onion and garlic and cook until soft, 5 minutes, then add spinach and roasted red peppers. Cook until wilted and warmed through, 3 minutes.
Stir in heavy cream, vegetable broth, and 1/4 cup pasta water and bring to a simmer.
Add cooked penne to pan and stir until coated, then season with crushed red pepper flakes.
Garnish with Parmesan and serve.
CHICKEN FAJITA PASTA
This is from tbsp.com, and begins, “Tex-Mex meets Italian in this awesomely easy weeknight dinner dish.”
Prep: 20 minutes; Total: 40 minutes; Servings: 4
To view this online, click here.
Ingredients
1 tablespoon olive oil
1 lb. chicken breast, sliced thin
1 packet Old El Paso™ taco seasoning mix chicken
1/4 cup water
1/2 red bell pepper, sliced thin
1/2 green bell pepper, sliced thin
1/2 yellow bell pepper, sliced thin
1/2 red onion, sliced thin
1/2 lb. spaghetti (1/2 of a 16 oz. box)
4 oz. cheddar cheese, grated
Salt and pepper
Directions
In a large skillet, add olive oil over medium heat. Once hot, add the chicken and cook, stirring regularly, until chicken is cooked through, around 8 minutes.
Add chicken seasoning to the skillet along with 1/4 cup water and stir together. Add sliced bell peppers and onion and cook until they are softened a bit.
Meanwhile, cook spaghetti according to package until al dente. When pasta is cooked through, use tongs to move it directly from the cooking water to the chicken fajita skillet. Stir to combine, and season with salt and pepper to taste.
Top the skillet with grated cheddar cheese and reduce heat to low until cheese is melted. Serve hot.
QUICK SKILLET ZITI
This is from Family Time, and begins, “Ground beef and pasta are a winning combination for quick weekday meals that are nostalgic and full of good taste.”
Serves 4 (1 1/4 cups each); Prep Time: 5 minutes; Cook Time: 20 minutes
To view this online, click here.
Ingredients
1 pound ground beef
Prego® Marinara Italian Sauce or 1 jar (24 ounces) Prego® Traditional Italian Sauce
5 cups tube-shaped pasta (ziti), cooked and drained
Grated parmesan cheese
Directions
Cook the beef in a 10-inch skillet until it's well browned, stirring often to break up the meat. Pour off any fat.
Stir the sauce and pasta in the skillet and heat through. Sprinkle with the cheese.
CHICKEN SPAGHETTI
Is it a chicken dish? Spaghetti? Both! This yummy recipes is from Ree Drummond of The Food Network’s The Pioneer Woman, and begins, “With spaghetti and mushroom sauce, and light and dark meat chicken with bell peppers, Ree Drummond's casserole is like two meals in one. Cooking the spaghetti in the same liquid as the chicken infuses it with flavor, and the Cheddar thickens the sauce so it coats each piece of meat.”
Total: 1 hr 40 min; Active: 20 min; Yield: 8 servings; Level: Easy
To view this online, go to http://www.foodnetwork.com/recipes/ree-drummond/chicken-spaghetti-recipe.
Ingredients
1 whole raw chicken, cut into 8 pieces
1 pound thin spaghetti, broken into 2-inch pieces
2 1/2 cups shredded sharp Cheddar
1/4 cup finely diced green bell pepper
1/4 cup finely diced red bell pepper
1 teaspoon seasoned salt
1/8 to 1/4 teaspoon cayenne pepper
Two 10 3/4-ounce cans cream of mushroom soup
1 medium onion, finely diced
Salt and freshly ground black pepper
Directions
Preheat the oven to 350 degrees F.
Bring a large pot of water to a boil. Add the chicken pieces to the boiling water and boil for a few minutes, then return the heat to medium-low and simmer, 30 to 45 minutes.
Remove the chicken and 2 cups of the chicken cooking broth from the pot. When the chicken is cool, remove the skin and pick out the meat (a mix of dark and white) to make 2 generous cups.
Cook the spaghetti in the same chicken cooking broth until al dente. Do not overcook. When the spaghetti is cooked, combine with the chicken, mushroom soup, 1 1/2 cups cheese, the green peppers, red peppers, onions, seasoned salt, cayenne, and sprinkle with salt and pepper. Stir in 1 cup of the reserved chicken cooking broth, adding an additional cup if needed.
Place the mixture in a casserole pan and top with the remaining 1 cup cheese. Cover and freeze up to 6 months, cover and refrigerate up to 2 days or bake immediately until bubbly, about 45 minutes. (If the cheese on top starts to get too cooked, cover with foil).
SLOW COOKER CHICKEN PARMESAN PASTA
This comes from Chungah Rhee on her wonderful site, Damn Delicious. If you haven’t checked out her site, which I definitely recommend, you should!
For this recipe, Chungah wrote, “Save time/effort and make everyone’s FAVORITE Italian dish in your crockpot. You can also freeze half for another meal!”
Yield: 8 servings; Prep Time: 15 minutes; Cook Time: 4 hours 30 minutes; Total Time: 4 hours 45 minutes
To view this online, click here.
Ingredients:
4 boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
2 (28-ounce) cans crushed tomatoes
1 onion, diced
1 tablespoon dried basil
1 teaspoon dried oregano
1 teaspoon dried parsley
1/2 teaspoon crushed red pepper flakes, optional
1 pound penne
1 1/2 cups shredded mozzarella cheese
1/4 cup freshly grated Parmesan cheese
2 tablespoons chopped fresh parsley leaves
Directions:
Season chicken with salt and pepper, to taste. Place chicken into a 6-qt slow cooker.
In a large bowl, combine crushed tomatoes, onion, basil, oregano, parsley and red pepper flakes, if using. Stir into the slow cooker and gently toss to combine. Cover and cook on low heat for 4 hours.
Remove chicken from the slow cooker and shred, using two forks.
In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
Stir pasta and chicken into the slow cooker; top with cheeses. Cover and cook on low heat for an additional 10-20 minutes, or until the cheeses have melted.
Serve immediately, garnished with parsley, if desired.
CHEESE-STUFFED SHELLS IN MARINARA SAUCE
This is from Familytime, and begins, “A traditional Italian-style favorite is made easier for you! Combine Buitoni Marinara Sauce with stuffed shells, add a tossed salad and warm bread and sit down to a satisfying meal!” Serves: 6; Prep Time: 15 minutes; Cook Time: 30 minutes.
To view this online, click here.
Ingredients
12 dried jumbo whole-wheat or regular pasta shells, prepared according to package directions
1 cup (4 ounces)shredded reduced-fat mozzarella cheese, divided
1 cup fat free or reduced-fat ricotta cheese
1/2 cup grated Parmesan cheese
1 large egg
1/4 teaspoon ground black pepper
1 container (15 oz.) BUITONI® refrigerated Marinara Sauce
Directions
Preheat oven to 350 degree F.
Combine 3/4 cup mozzarella cheese, ricotta cheese, Parmesan cheese, egg and pepper in a medium bowl. Stuff each shell evenly with cheese mixture; place in ungreased 12 x 71/2-inch (2-quart rectangular) baking dish. Pour sauce over shells.
Bake for 25 minutes or until bubbly. Top with remaining mozzarella cheese. Bake for an additional 5 minutes or until cheese is melted.
For Freeze Ahead:
Prepare as above; do not bake. Do not top with remaining mozarella cheese. Cover; freeze for up to 2 months. Thaw overnight in refrigerator.
Preheat oven to 350° F.
Bake for 30 to 40 minutes. Top with remaining mozzarella cheese. Bake for an additional 5 minutes or until cheese is melted.
Showing posts with label Slow Cooker Chicken Parmesan Pasta. Show all posts
Showing posts with label Slow Cooker Chicken Parmesan Pasta. Show all posts
Wednesday, April 11, 2018
Thursday, February 15, 2018
Chicken - Double-Post Thursday
Besides being Diabetic Thursday, it's Double-Post Thursday. Today's double post deals with chicken.
Chicken seems to have gotten more and more popular over the years, giving rise to many fast food restaurants. In fact, even burger places frequently have chicken on the menu. Here are six chicken recipes to help you through the day, including Slow Cooker Chicken Parmesan Pasta and Chicken Paprikash. Enjoy!
SLOW COOKER CHICKEN WITH BISCUITS
This comes from Diana Rattray, Southern Food guide for The Spruce. Diana wrote, “This delicious slow cooker chicken and biscuits dish is a meal the whole family will enjoy, and your crock pot helps to make it quick and easy to prepare.
“The chicken mixture is made with a combination of gravy and condensed soup along with chicken breasts and seasonings. The biscuits — frozen, canned, or homemade — are baked separately and served atop the chicken and gravy mixture.
“I added an optional recipe for Southern buttermilk biscuits if you prefer homemade.”
Prep Time: 15 minutes; Cook Time: 6 hours; Total Time: 6 hours 15 minutes; Yield: 6 servings.
To view this online, click here.
Ingredients
1 1/2 to 2 pounds boneless chicken breast halves, cut into large chunks
1/2 cup chopped onion
1 cup chopped celery
1 (10 3/4 oz) can cream of chicken soup, undiluted
1 (12 oz) jar chicken gravy
1/4 teaspoon poultry seasoning
1/2 teaspoon dried thyme
Dash black pepper
2 cups frozen mixed vegetables (thawed)
6 frozen biscuits (or homemade, see below)
Optional Homemade Southern Biscuits:
2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda (omit if you use sweet milk)
1 teaspoon (scant) salt
6 tablespoons butter, chilled
3/4 cup buttermilk (or sweet milk)
Directions
In a slow cooker, layer the chunks of uncooked chicken breasts with chopped onion and celery.
Combine the soup and gravy with poultry seasoning, thyme, and pepper; pour over the chicken.
Cover and cook on LOW for 5 to 6 hours.
Add the thawed mixed vegetables, turn the slow cooker to HIGH, and continue cooking for 20 to 30 minutes, until vegetables are tender.
Meanwhile, bake the biscuits as directed on the package or prepare homemade biscuits (see below).
To serve, split a biscuit and spoon some of the chicken and vegetables over the bottom half. Put the top half of the biscuit on the chicken and gravy.
Optional Homemade Biscuits
In a food processor combine the flour, baking powder, and baking soda (if using buttermilk). Pulse a few times to combine the ingredients. Cut the chilled butter into pieces and add to the food processor. Pulse several times, or until the mixture is the texture of coarse meal. Add the buttermilk or milk and pulse just until the dough begins to form.
Turn the dough out onto a floured surface and knead just until the dough comes together. Do not overwork the dough. Pat the dough into a circle or square about 3/4-inch thick and cut out with round or square biscuit cutters.
Arrange the biscuits about 2 inches apart on an ungreased or parchment paper-lined baking sheet.
Bake in a preheated 425 F oven for about 12 to 15 minutes, or until the tops are lightly browned.
SLOW COOKER CHICKEN PARMESAN PASTA
This comes from Chungah Rhee on her wonderful site, Damn Delicious. If you haven’t checked out her site, which I definitely recommend, you should!
For this recipe, Chungah wrote, “Save time/effort and make everyone’s FAVORITE Italian dish in your crockpot. You can also freeze half for another meal!”
Yield: 8 servings; Prep Time: 15 minutes; Cook Time: 4 hours 30 minutes; Total Time: 4 hours 45 minutes
To view this online, click here.
Ingredients:
4 boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
2 (28-ounce) cans crushed tomatoes
1 onion, diced
1 tablespoon dried basil
1 teaspoon dried oregano
1 teaspoon dried parsley
1/2 teaspoon crushed red pepper flakes, optional
1 pound penne
1 1/2 cups shredded mozzarella cheese
1/4 cup freshly grated Parmesan cheese
2 tablespoons chopped fresh parsley leaves
Directions:
Season chicken with salt and pepper, to taste. Place chicken into a 6-qt slow cooker.
In a large bowl, combine crushed tomatoes, onion, basil, oregano, parsley and red pepper flakes, if using. Stir into the slow cooker and gently toss to combine. Cover and cook on low heat for 4 hours.
Remove chicken from the slow cooker and shred, using two forks.
In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
Stir pasta and chicken into the slow cooker; top with cheeses. Cover and cook on low heat for an additional 10-20 minutes, or until the cheeses have melted.
Serve immediately, garnished with parsley, if desired.
MEDITERRANEAN CHICKEN AND PASTA
This is from FamilyTime, and begins, “A Dutch-oven meal means there are no extra pots to wash.” That’s a plus, as far as I’m concerned!
Serves: 6; Prep Time: 10 minutes; Cook Time: 45 minutes
To view this online, click here.
Ingredients
3 pounds chicken pieces, skinned
salt or fresh ground black pepper
2 tablespoons olive oil
3/4 cup prunes, cut into quarters
1/2 cup dry white wine
1/4 cup capers, drained
1/4 cup green olives, pitted*
3 garlic cloves, chopped
1 1/2 teaspoons dried rosemary, crumbled
1 teaspoon dried oregano
12 ounces spaghetti
Directions
Season chicken pieces with salt and pepper. In large, nonstick skillet or Dutch oven, heat olive oil. Add chicken a few pieces at a time; cook, turning occasionally, until golden on all sides. Add remaining ingredients except pasta. Cover and cook, stirring occasionally, 30 minutes or until chicken is tender. Cook pasta according to package directions, drain. Serve chicken and sauce over hot pasta.
To pit olives, gently hit each with a mallet or the side of a large knife. The olive will easily fall away from pit.
STIR-FRIRED KUNG PAO CHICKEN WITH CHILI PEPPERS
This is from Rhonda Parkinson on The Spruce. Ronda wrote, “In this healthier version of traditional Kung Pao Chicken, the chicken is stir-fried instead of deep-fried, reducing the fat content.”
Prep Time: 25 minutes; Cook Time: 20 minutes; Total Time: 45 minutes; Yield: 3 - 4 servings.
To view this online, click here.
Ingredients
2 chicken breasts (boneless, skinless, 7 to 8 ounces each)
8 small dried red chili peppers
2 cloves garlic
2 green onions (spring onions, scallions)
4 tablespoons oil (for stir-frying, or as needed)
Optional: 1 teaspoon Szechuan peppercorn
1/2 cup peanuts (or cashews)
Optional: few drops sesame oil
For the Marinade:
2 teaspoons soy sauce
2 teaspoons Chinese rice wine (or dry sherry)
1 teaspoon sesame oil
1 1/2 teaspoons cornstarch
For the Sauce:
2 tablespoons dark soy sauce
1 tablespoon Chinese rice wine (or dry sherry)
1 teaspoon sugar
Directions
Cut the chicken into 1-inch cubes.
Combine marinade ingredients, adding the cornstarch last. Marinate the chicken for 25 minutes.
While the chicken is marinating, prepare the sauce and vegetables: In a small bowl, combine the dark soy sauce, rice wine, and sugar. Set aside.
Cut the chilies in half so that they are approximately the same size as the chicken cubes. Remove the seeds.
Peel and finely chop the garlic. Cut the green onion on the diagonal into thirds.
Heat the wok over medium-high to high heat. Add 2 tablespoons oil.
When the oil is hot, add the chicken. Stir-fry until it turns white and is 80 percent cooked. Remove from the wok.
Add 2 tablespoons oil. When the oil is hot, add the garlic and stir-fry until aromatic (about 30 seconds).
Add the chili peppers and the Szechuan peppercorn if using. Stir-fry briefly until they turn dark red.
Add the sauce to the wok. Bring to a boil.
Add the chicken back into the pan. Stir in the peanuts and the green onion.
Remove from the heat and stir in the sesame oil. Serve hot.
CHICKEN PAPRIKASH
This comes from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, “Spices lose their flavor over time but few as quickly as paprika, which starts out tasting of pepper and sunshine but deteriorates in but a few months to sawdust and bitterness. For this recipe, get some new at the market: sweet or hot Hungarian paprika is best, but the generic article isn’t terrible and the smoky Spanish varieties known as pimentón de La Vera would not be out of place either, lending a deep, woodsy aroma reminiscent of cooking over an open fire. It’s a dish that pairs beautifully with butter-slicked egg noodles.” Yield: Serves 4 - 6; Time: 1 hour.
This was featured in “The Fresher the Spice, the Better the Chicken Paprikash” and can be viewed online here.
Ingredients
3 to 4 pounds chicken thighs and drumsticks, or whole chicken legs
Kosher salt and freshly ground black pepper to taste
1 tablespoon neutral oil, like canola
3 tablespoons unsalted butter
1 large yellow or Spanish onion, peeled and diced
3 cloves garlic, peeled and minced
3 tablespoons Hungarian paprika, sweet or hot, or a combination
3 tablespoons all-purpose flour
1 cup canned crushed tomatoes or 1 large ripe tomato, chopped
1 cup chicken broth, homemade or, if not, low-sodium
1 pound egg noodles
3/4 cup sour cream
Preparation
Heat oven to 400. Season the chicken aggressively with salt and pepper. Heat the oil and 1 tablespoon of the butter in a large, heavy, oven-safe sauté pan or Dutch oven set over high flame, until the butter is foaming. Sear the chicken in batches, skin-side down, until it is golden and crisp, approximately 5 to 7 minutes. Then turn the chicken over, and repeat on the other side, approximately 5 to 7 minutes. Remove chicken to a plate to rest.
Pour off all but a tablespoon or 2 of the accumulated fat in the pot. Return the pot to the stove, over medium heat, and add the onion. Cook, stirring frequently with a spoon to scrape off any browned bits of chicken skin, until the onion has softened and gone translucent, approximately 5 minutes. Add the garlic, and stir again, cooking it until it has softened, approximately 3 to 4 minutes. Add the paprika and the flour, and stir well to combine, then cook until the mixture is fragrant and the taste of the flour has been cooked out, approximately 4 to 5 minutes.
Add tomatoes and broth, whisk until smooth and then nestle the chicken back in the pan, skin-side up. Slide the pan or pot into the oven, and cook until the chicken has cooked through and the sauce has thickened slightly, approximately 25 to 30 minutes.
Meanwhile, set a large pot of heavily salted water to boil over high heat. Cook noodles in the water until they are almost completely tender, approximately 7 to 8 minutes. Drain the noodles, and toss them in a bowl with the remaining butter, then toss again to coat.
Place the chicken on top of the noodles, then add the sour cream to the sauce, stir to combine and ladle it over the whole.
EASY CHICKEN POT PIE
This comes from Christin Mahrlig of Spicy Southern Kitcen. Christin wrote, “This easy to make Chicken Pot Pie utilizes refrigerated pie crusts and rotisserie chicken to make a super delicious and comforting pot pie loaded with chicken, potatoes, peas, and carrots.”
Prep Time: 20 mins; Cook Time: 30 mins; Total Time: 50 mins
To view this online, go to https://spicysouthernkitchen.com/easy-chicken-pot-pie/.
Ingredients
1 cup peeled and diced potato
3/4 cup sliced carrot
1/2 cup Challenge butter
2/3 cup diced onion
1 1/4 teaspoon salt
1/2 teaspoon ground pepper
1/4 teaspoon dried thyme
1/4 teaspoon poultry seasoning
1/2 cup all-purpose flour
1 1/2 cups chicken broth
1 cup milk
3 cups shredded chicken from a rotisserie chicken
1 cup peas
2 refrigerated pie crusts
1 egg beaten together with 1 tablespoon water to make an egg wash
Instructions
Preheat oven to 425 degrees.
Place potatoes and carrots in a small saucepan, cover with water, and bring to a boil for 5-8 minutes to soften. Drain.
Melt 1/2 cup butter in a large sauté pan. Add onions and sauté for 2 to 3 minutes.
Add salt, pepper, thyme, and poultry seasoning. Sprinkle flour on top and cook for 1 minute, stirring to evenly cook the flour.
Gradually whisk in chicken broth and then milk. Add potatoes and carrots and let simmer for a few minutes to thicken. Check for seasoning and add more salt and pepper if desired.
Stir in chicken and peas. Turn heat off.
Fit 1 pie crust into the bottom of a deep dish pie plate. Pour filling into pie shell.
Place second pie crust on top and trim excess. Press the two pie crusts together to seal and crimp edge using your fingers.
Brush egg white on top of the pot pie and use a knife to cut 4 slits to let steam escape.
Place on a baking sheet and place in oven and bake for 30 minutes.
Chicken seems to have gotten more and more popular over the years, giving rise to many fast food restaurants. In fact, even burger places frequently have chicken on the menu. Here are six chicken recipes to help you through the day, including Slow Cooker Chicken Parmesan Pasta and Chicken Paprikash. Enjoy!
SLOW COOKER CHICKEN WITH BISCUITS
This comes from Diana Rattray, Southern Food guide for The Spruce. Diana wrote, “This delicious slow cooker chicken and biscuits dish is a meal the whole family will enjoy, and your crock pot helps to make it quick and easy to prepare.
“The chicken mixture is made with a combination of gravy and condensed soup along with chicken breasts and seasonings. The biscuits — frozen, canned, or homemade — are baked separately and served atop the chicken and gravy mixture.
“I added an optional recipe for Southern buttermilk biscuits if you prefer homemade.”
Prep Time: 15 minutes; Cook Time: 6 hours; Total Time: 6 hours 15 minutes; Yield: 6 servings.
To view this online, click here.
Ingredients
1 1/2 to 2 pounds boneless chicken breast halves, cut into large chunks
1/2 cup chopped onion
1 cup chopped celery
1 (10 3/4 oz) can cream of chicken soup, undiluted
1 (12 oz) jar chicken gravy
1/4 teaspoon poultry seasoning
1/2 teaspoon dried thyme
Dash black pepper
2 cups frozen mixed vegetables (thawed)
6 frozen biscuits (or homemade, see below)
Optional Homemade Southern Biscuits:
2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda (omit if you use sweet milk)
1 teaspoon (scant) salt
6 tablespoons butter, chilled
3/4 cup buttermilk (or sweet milk)
Directions
In a slow cooker, layer the chunks of uncooked chicken breasts with chopped onion and celery.
Combine the soup and gravy with poultry seasoning, thyme, and pepper; pour over the chicken.
Cover and cook on LOW for 5 to 6 hours.
Add the thawed mixed vegetables, turn the slow cooker to HIGH, and continue cooking for 20 to 30 minutes, until vegetables are tender.
Meanwhile, bake the biscuits as directed on the package or prepare homemade biscuits (see below).
To serve, split a biscuit and spoon some of the chicken and vegetables over the bottom half. Put the top half of the biscuit on the chicken and gravy.
Optional Homemade Biscuits
In a food processor combine the flour, baking powder, and baking soda (if using buttermilk). Pulse a few times to combine the ingredients. Cut the chilled butter into pieces and add to the food processor. Pulse several times, or until the mixture is the texture of coarse meal. Add the buttermilk or milk and pulse just until the dough begins to form.
Turn the dough out onto a floured surface and knead just until the dough comes together. Do not overwork the dough. Pat the dough into a circle or square about 3/4-inch thick and cut out with round or square biscuit cutters.
Arrange the biscuits about 2 inches apart on an ungreased or parchment paper-lined baking sheet.
Bake in a preheated 425 F oven for about 12 to 15 minutes, or until the tops are lightly browned.
SLOW COOKER CHICKEN PARMESAN PASTA
This comes from Chungah Rhee on her wonderful site, Damn Delicious. If you haven’t checked out her site, which I definitely recommend, you should!
For this recipe, Chungah wrote, “Save time/effort and make everyone’s FAVORITE Italian dish in your crockpot. You can also freeze half for another meal!”
Yield: 8 servings; Prep Time: 15 minutes; Cook Time: 4 hours 30 minutes; Total Time: 4 hours 45 minutes
To view this online, click here.
Ingredients:
4 boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
2 (28-ounce) cans crushed tomatoes
1 onion, diced
1 tablespoon dried basil
1 teaspoon dried oregano
1 teaspoon dried parsley
1/2 teaspoon crushed red pepper flakes, optional
1 pound penne
1 1/2 cups shredded mozzarella cheese
1/4 cup freshly grated Parmesan cheese
2 tablespoons chopped fresh parsley leaves
Directions:
Season chicken with salt and pepper, to taste. Place chicken into a 6-qt slow cooker.
In a large bowl, combine crushed tomatoes, onion, basil, oregano, parsley and red pepper flakes, if using. Stir into the slow cooker and gently toss to combine. Cover and cook on low heat for 4 hours.
Remove chicken from the slow cooker and shred, using two forks.
In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
Stir pasta and chicken into the slow cooker; top with cheeses. Cover and cook on low heat for an additional 10-20 minutes, or until the cheeses have melted.
Serve immediately, garnished with parsley, if desired.
MEDITERRANEAN CHICKEN AND PASTA
This is from FamilyTime, and begins, “A Dutch-oven meal means there are no extra pots to wash.” That’s a plus, as far as I’m concerned!
Serves: 6; Prep Time: 10 minutes; Cook Time: 45 minutes
To view this online, click here.
Ingredients
3 pounds chicken pieces, skinned
salt or fresh ground black pepper
2 tablespoons olive oil
3/4 cup prunes, cut into quarters
1/2 cup dry white wine
1/4 cup capers, drained
1/4 cup green olives, pitted*
3 garlic cloves, chopped
1 1/2 teaspoons dried rosemary, crumbled
1 teaspoon dried oregano
12 ounces spaghetti
Directions
Season chicken pieces with salt and pepper. In large, nonstick skillet or Dutch oven, heat olive oil. Add chicken a few pieces at a time; cook, turning occasionally, until golden on all sides. Add remaining ingredients except pasta. Cover and cook, stirring occasionally, 30 minutes or until chicken is tender. Cook pasta according to package directions, drain. Serve chicken and sauce over hot pasta.
To pit olives, gently hit each with a mallet or the side of a large knife. The olive will easily fall away from pit.
STIR-FRIRED KUNG PAO CHICKEN WITH CHILI PEPPERS
This is from Rhonda Parkinson on The Spruce. Ronda wrote, “In this healthier version of traditional Kung Pao Chicken, the chicken is stir-fried instead of deep-fried, reducing the fat content.”
Prep Time: 25 minutes; Cook Time: 20 minutes; Total Time: 45 minutes; Yield: 3 - 4 servings.
To view this online, click here.
Ingredients
2 chicken breasts (boneless, skinless, 7 to 8 ounces each)
8 small dried red chili peppers
2 cloves garlic
2 green onions (spring onions, scallions)
4 tablespoons oil (for stir-frying, or as needed)
Optional: 1 teaspoon Szechuan peppercorn
1/2 cup peanuts (or cashews)
Optional: few drops sesame oil
For the Marinade:
2 teaspoons soy sauce
2 teaspoons Chinese rice wine (or dry sherry)
1 teaspoon sesame oil
1 1/2 teaspoons cornstarch
For the Sauce:
2 tablespoons dark soy sauce
1 tablespoon Chinese rice wine (or dry sherry)
1 teaspoon sugar
Directions
Cut the chicken into 1-inch cubes.
Combine marinade ingredients, adding the cornstarch last. Marinate the chicken for 25 minutes.
While the chicken is marinating, prepare the sauce and vegetables: In a small bowl, combine the dark soy sauce, rice wine, and sugar. Set aside.
Cut the chilies in half so that they are approximately the same size as the chicken cubes. Remove the seeds.
Peel and finely chop the garlic. Cut the green onion on the diagonal into thirds.
Heat the wok over medium-high to high heat. Add 2 tablespoons oil.
When the oil is hot, add the chicken. Stir-fry until it turns white and is 80 percent cooked. Remove from the wok.
Add 2 tablespoons oil. When the oil is hot, add the garlic and stir-fry until aromatic (about 30 seconds).
Add the chili peppers and the Szechuan peppercorn if using. Stir-fry briefly until they turn dark red.
Add the sauce to the wok. Bring to a boil.
Add the chicken back into the pan. Stir in the peanuts and the green onion.
Remove from the heat and stir in the sesame oil. Serve hot.
CHICKEN PAPRIKASH
This comes from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, “Spices lose their flavor over time but few as quickly as paprika, which starts out tasting of pepper and sunshine but deteriorates in but a few months to sawdust and bitterness. For this recipe, get some new at the market: sweet or hot Hungarian paprika is best, but the generic article isn’t terrible and the smoky Spanish varieties known as pimentón de La Vera would not be out of place either, lending a deep, woodsy aroma reminiscent of cooking over an open fire. It’s a dish that pairs beautifully with butter-slicked egg noodles.” Yield: Serves 4 - 6; Time: 1 hour.
This was featured in “The Fresher the Spice, the Better the Chicken Paprikash” and can be viewed online here.
Ingredients
3 to 4 pounds chicken thighs and drumsticks, or whole chicken legs
Kosher salt and freshly ground black pepper to taste
1 tablespoon neutral oil, like canola
3 tablespoons unsalted butter
1 large yellow or Spanish onion, peeled and diced
3 cloves garlic, peeled and minced
3 tablespoons Hungarian paprika, sweet or hot, or a combination
3 tablespoons all-purpose flour
1 cup canned crushed tomatoes or 1 large ripe tomato, chopped
1 cup chicken broth, homemade or, if not, low-sodium
1 pound egg noodles
3/4 cup sour cream
Preparation
Heat oven to 400. Season the chicken aggressively with salt and pepper. Heat the oil and 1 tablespoon of the butter in a large, heavy, oven-safe sauté pan or Dutch oven set over high flame, until the butter is foaming. Sear the chicken in batches, skin-side down, until it is golden and crisp, approximately 5 to 7 minutes. Then turn the chicken over, and repeat on the other side, approximately 5 to 7 minutes. Remove chicken to a plate to rest.
Pour off all but a tablespoon or 2 of the accumulated fat in the pot. Return the pot to the stove, over medium heat, and add the onion. Cook, stirring frequently with a spoon to scrape off any browned bits of chicken skin, until the onion has softened and gone translucent, approximately 5 minutes. Add the garlic, and stir again, cooking it until it has softened, approximately 3 to 4 minutes. Add the paprika and the flour, and stir well to combine, then cook until the mixture is fragrant and the taste of the flour has been cooked out, approximately 4 to 5 minutes.
Add tomatoes and broth, whisk until smooth and then nestle the chicken back in the pan, skin-side up. Slide the pan or pot into the oven, and cook until the chicken has cooked through and the sauce has thickened slightly, approximately 25 to 30 minutes.
Meanwhile, set a large pot of heavily salted water to boil over high heat. Cook noodles in the water until they are almost completely tender, approximately 7 to 8 minutes. Drain the noodles, and toss them in a bowl with the remaining butter, then toss again to coat.
Place the chicken on top of the noodles, then add the sour cream to the sauce, stir to combine and ladle it over the whole.
EASY CHICKEN POT PIE
This comes from Christin Mahrlig of Spicy Southern Kitcen. Christin wrote, “This easy to make Chicken Pot Pie utilizes refrigerated pie crusts and rotisserie chicken to make a super delicious and comforting pot pie loaded with chicken, potatoes, peas, and carrots.”
Prep Time: 20 mins; Cook Time: 30 mins; Total Time: 50 mins
To view this online, go to https://spicysouthernkitchen.com/easy-chicken-pot-pie/.
Ingredients
1 cup peeled and diced potato
3/4 cup sliced carrot
1/2 cup Challenge butter
2/3 cup diced onion
1 1/4 teaspoon salt
1/2 teaspoon ground pepper
1/4 teaspoon dried thyme
1/4 teaspoon poultry seasoning
1/2 cup all-purpose flour
1 1/2 cups chicken broth
1 cup milk
3 cups shredded chicken from a rotisserie chicken
1 cup peas
2 refrigerated pie crusts
1 egg beaten together with 1 tablespoon water to make an egg wash
Instructions
Preheat oven to 425 degrees.
Place potatoes and carrots in a small saucepan, cover with water, and bring to a boil for 5-8 minutes to soften. Drain.
Melt 1/2 cup butter in a large sauté pan. Add onions and sauté for 2 to 3 minutes.
Add salt, pepper, thyme, and poultry seasoning. Sprinkle flour on top and cook for 1 minute, stirring to evenly cook the flour.
Gradually whisk in chicken broth and then milk. Add potatoes and carrots and let simmer for a few minutes to thicken. Check for seasoning and add more salt and pepper if desired.
Stir in chicken and peas. Turn heat off.
Fit 1 pie crust into the bottom of a deep dish pie plate. Pour filling into pie shell.
Place second pie crust on top and trim excess. Press the two pie crusts together to seal and crimp edge using your fingers.
Brush egg white on top of the pot pie and use a knife to cut 4 slits to let steam escape.
Place on a baking sheet and place in oven and bake for 30 minutes.
Monday, February 5, 2018
Pasta Party - Double-Post Monday
Besides being Meatless Monday, it's also Double-Post Monday. Today's double post deals with one of my favorites foods, pasta, for a pasta party. Here are six yummy pasta recipes to try out, including Cheeseburger Stuffed Shells and Slow Cooker Chicken Parmesan Pasta. Enjoy!
QUICK SKILLET ZITI
This is from Family Time, and begins, “Ground beef and pasta are a winning combination for quick weekday meals that are nostalgic and full of good taste.”
Serves 4 (1 1/4 cups each); Prep Time: 5 minutes; Cook Time: 20 minutes
To view this online, click here.
Ingredients
1 pound ground beef
Prego® Marinara Italian Sauce or 1 jar (24 ounces) Prego® Traditional Italian Sauce
5 cups tube-shaped pasta (ziti), cooked and drained
Grated parmesan cheese
Directions
Cook the beef in a 10-inch skillet until it's well browned, stirring often to break up the meat. Pour off any fat.
Stir the sauce and pasta in the skillet and heat through. Sprinkle with the cheese.
SLOW COOKER LASAGNA
This is from Lauren Allen, whose site, Tastes Better From Scratch is one that you really, really should check out. Seriously. I’ll wait…
This yummy recipe makes 5 servings, and can be viewed on Lauren’s site here.
Ingredients
1/2 pound ground beef
1/2 pound Italian sausage (I use hot)
1 1/2 tsp salt
1/2 tsp pepper
1 large onion, chopped*
1 tsp Italian seasoning
2 Tbsp parsley
2 tsp garlic powder
2 Tbsp Worcestershire sauce
1 (6 oz) can tomato paste
1 (29 oz) can tomato sauce
2 Tbsp granulated sugar
1 1/4 cups water
1 (8 oz) package regular lasagna noodles, uncooked
4 cups shredded mozzarella cheese
1-1/2 cups cottage cheese
1/2 cup grated Parmesan cheese
Instructions
In a large skillet over medium heat brown the ground beef, Italian sausage and onion. Add salt, pepper, Italian seasoning, parsley, garlic powder, Worcestershire sauce, tomato paste, tomato sauce, sugar, and water. Stir and simmer 15-20 minutes. (You could make the sauce in advance!)
Spread a fourth of the meat sauce into the bottom of your slow cooker. Arrange a third of the noodles over the sauce (break the noodles to fit, if necessary). Combine the mozzarella, cottage cheese and parmesan cheese; spoon a third of the mixture over noodles. Repeat layers twice. Top with remaining meat sauce and sprinkle with extra mozzarella cheese, if desired.
Cover and cook on low for about 4-5 hours or until noodles are tender.
Recipe Notes
*You could substitute 1-2 Tbsp dried minced onion
LIGHT LASAGNA
This is from a long-since-forgotten emailing list (possibly a Weight Watchers email), and starts off, “This is from my new cookbook "Fix it and Forget it Light" Lowfat Crockpot recipes.-Sams' Club.”
Makes 8 servings
4 1/2 C fat free, low sodium meatless spaghetti sauce
1/2 C water
16-oz fat-free ricotta cheese
2 C shredded part-skim mozzarella cheese, divided
3/4 C parmesan cheese, divided
1 egg
2 tsp minced garlic
1 tsp Italian seasoning
8 oz box no-cook lasagna noodles.
Mix spaghetti sauce and 1/2 c water in a bowl.
In a separate bowl, mix ricotta, 1 1/2c mozzarella cheese, 1/2 c parmesan cheese, egg, garlic and seasoning.
Spread 1/4 of the sauce mixture in bottom of slow cooker. Top with 1/3 of the noodles. Breaking to fit if needed.
Spread with 1/3 of the cheese mixture, making sure noodles are covered.
Repeat layers twice more.
Spread with remaining sauce.
Cover. Cook on low 5 hours.
Sprinkle with remaining cheeses. Cover. Let stand 10 min to allow cheese to melt.
Per serving: 360 celeries (90 calories from fat = 25% fat) 10 grams fat (4.5g saturated, 0 trans) 40 mg cholesterol, 870 mg sodium, 39g total carbohydrates (6g fiber, 10g sugar) 25g protein, 50% DV calcium, 10% DV iron.
SLOW COOKER CHICKEN PARMESAN PASTA
This comes from Chungah Rhee on her wonderful site, Damn Delicious. If you haven’t checked out her site, which I definitely recommend, you should!
For this recipe, Chungah wrote, “Save time/effort and make everyone’s FAVORITE Italian dish in your crockpot. You can also freeze half for another meal!”
Yield: 8 servings; Prep Time: 15 minutes; Cook Time: 4 hours 30 minutes; Total Time: 4 hours 45 minutes
To view this online, click here.
Ingredients:
4 boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
2 (28-ounce) cans crushed tomatoes
1 onion, diced
1 tablespoon dried basil
1 teaspoon dried oregano
1 teaspoon dried parsley
1/2 teaspoon crushed red pepper flakes, optional
1 pound penne
1 1/2 cups shredded mozzarella cheese
1/4 cup freshly grated Parmesan cheese
2 tablespoons chopped fresh parsley leaves
Directions:
Season chicken with salt and pepper, to taste. Place chicken into a 6-qt slow cooker.
In a large bowl, combine crushed tomatoes, onion, basil, oregano, parsley and red pepper flakes, if using. Stir into the slow cooker and gently toss to combine. Cover and cook on low heat for 4 hours.
Remove chicken from the slow cooker and shred, using two forks.
In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
Stir pasta and chicken into the slow cooker; top with cheeses. Cover and cook on low heat for an additional 10-20 minutes, or until the cheeses have melted.
Serve immediately, garnished with parsley, if desired.
CHEESEBURGER STUFFED SHELLS
This is from Machismo on Tbsp., and begins, “Cheeseburgers? Good. Stuffed Shells? Good. Together? Amazing. Cheesy beef and onions are stuffed inside pasta shells and baked to hearty perfection.”
Prep Time: 20 minutes; Total Time: 50 minutes; Servings: 4
To view this online, click here.
Ingredients
1 tablespoon olive oil
1/2 sweet onion, diced
2 cloves garlic, minced
1 lb. ground beef
1 teaspoon kosher salt
1 teaspoon black pepper
1/4 cup ketchup
3 cups grated cheddar cheese, divided
18 large pasta shells (from a 16 oz. box)
Extra ketchup, for serving
Fresh oregano, garnish
Directions
Preheat oven to 350°F. Add olive oil to a large skillet over medium heat. Add onion and garlic and cook until translucent, about 5 minutes. Meanwhile, start heating a large pot of water for cooking the pasta.
Add ground beef to the skillet and cook, breaking up the beef as it cooks, until the meat is well browned, another 8-10 minutes. Season with salt and pepper. Stir in ketchup and 1 1/2 cups cheddar cheese at the very end and remove mixture from the heat.
Cook shells according to package until they are al dente. Be careful not to overcook the shells or they will fall apart later. Drain shells and let cool briefly. (For best results, cook more than 18 shells in case any break or tear during cooking.)
Working one at a time, stuff each shell with a generous spoonful of cheeseburger filling and place in a large baking dish. Repeat process until you’ve used all of the cheeseburger mixture.
Add 1/4 cup of water to the baking dish and cover it tightly in foil. Bake shells for 15 minutes. Remove foil, sprinkle the remaining cheddar cheese over the top of the shells and bake uncovered for 10 more minutes, until cheese is completely melted.
Remove from oven and garnish shells with a drizzle of ketchup and sprinkle of fresh oregano, if desired. Serve warm.
CHICKEN SPAGHETTI
Is it a chicken dish? Spaghetti? Both! This yummy recipes is from Ree Drummond of The Food Network’s The Pioneer Woman, and begins, “With spaghetti and mushroom sauce, and light and dark meat chicken with bell peppers, Ree Drummond's casserole is like two meals in one. Cooking the spaghetti in the same liquid as the chicken infuses it with flavor, and the Cheddar thickens the sauce so it coats each piece of meat.”
Total: 1 hr 40 min; Active: 20 min; Yield: 8 servings; Level: Easy
To view this online, go to http://www.foodnetwork.com/recipes/ree-drummond/chicken-spaghetti-recipe.
Ingredients
1 whole raw chicken, cut into 8 pieces
1 pound thin spaghetti, broken into 2-inch pieces
2 1/2 cups shredded sharp Cheddar
1/4 cup finely diced green bell pepper
1/4 cup finely diced red bell pepper
1 teaspoon seasoned salt
1/8 to 1/4 teaspoon cayenne pepper
Two 10 3/4-ounce cans cream of mushroom soup
1 medium onion, finely diced
Salt and freshly ground black pepper
Directions
Preheat the oven to 350 degrees F.
Bring a large pot of water to a boil. Add the chicken pieces to the boiling water and boil for a few minutes, then return the heat to medium-low and simmer, 30 to 45 minutes.
Remove the chicken and 2 cups of the chicken cooking broth from the pot. When the chicken is cool, remove the skin and pick out the meat (a mix of dark and white) to make 2 generous cups.
Cook the spaghetti in the same chicken cooking broth until al dente. Do not overcook. When the spaghetti is cooked, combine with the chicken, mushroom soup, 1 1/2 cups cheese, the green peppers, red peppers, onions, seasoned salt, cayenne, and sprinkle with salt and pepper. Stir in 1 cup of the reserved chicken cooking broth, adding an additional cup if needed.
Place the mixture in a casserole pan and top with the remaining 1 cup cheese. Cover and freeze up to 6 months, cover and refrigerate up to 2 days or bake immediately until bubbly, about 45 minutes. (If the cheese on top starts to get too cooked, cover with foil).
QUICK SKILLET ZITI
This is from Family Time, and begins, “Ground beef and pasta are a winning combination for quick weekday meals that are nostalgic and full of good taste.”
Serves 4 (1 1/4 cups each); Prep Time: 5 minutes; Cook Time: 20 minutes
To view this online, click here.
Ingredients
1 pound ground beef
Prego® Marinara Italian Sauce or 1 jar (24 ounces) Prego® Traditional Italian Sauce
5 cups tube-shaped pasta (ziti), cooked and drained
Grated parmesan cheese
Directions
Cook the beef in a 10-inch skillet until it's well browned, stirring often to break up the meat. Pour off any fat.
Stir the sauce and pasta in the skillet and heat through. Sprinkle with the cheese.
SLOW COOKER LASAGNA
This is from Lauren Allen, whose site, Tastes Better From Scratch is one that you really, really should check out. Seriously. I’ll wait…
This yummy recipe makes 5 servings, and can be viewed on Lauren’s site here.
Ingredients
1/2 pound ground beef
1/2 pound Italian sausage (I use hot)
1 1/2 tsp salt
1/2 tsp pepper
1 large onion, chopped*
1 tsp Italian seasoning
2 Tbsp parsley
2 tsp garlic powder
2 Tbsp Worcestershire sauce
1 (6 oz) can tomato paste
1 (29 oz) can tomato sauce
2 Tbsp granulated sugar
1 1/4 cups water
1 (8 oz) package regular lasagna noodles, uncooked
4 cups shredded mozzarella cheese
1-1/2 cups cottage cheese
1/2 cup grated Parmesan cheese
Instructions
In a large skillet over medium heat brown the ground beef, Italian sausage and onion. Add salt, pepper, Italian seasoning, parsley, garlic powder, Worcestershire sauce, tomato paste, tomato sauce, sugar, and water. Stir and simmer 15-20 minutes. (You could make the sauce in advance!)
Spread a fourth of the meat sauce into the bottom of your slow cooker. Arrange a third of the noodles over the sauce (break the noodles to fit, if necessary). Combine the mozzarella, cottage cheese and parmesan cheese; spoon a third of the mixture over noodles. Repeat layers twice. Top with remaining meat sauce and sprinkle with extra mozzarella cheese, if desired.
Cover and cook on low for about 4-5 hours or until noodles are tender.
Recipe Notes
*You could substitute 1-2 Tbsp dried minced onion
LIGHT LASAGNA
This is from a long-since-forgotten emailing list (possibly a Weight Watchers email), and starts off, “This is from my new cookbook "Fix it and Forget it Light" Lowfat Crockpot recipes.-Sams' Club.”
Makes 8 servings
4 1/2 C fat free, low sodium meatless spaghetti sauce
1/2 C water
16-oz fat-free ricotta cheese
2 C shredded part-skim mozzarella cheese, divided
3/4 C parmesan cheese, divided
1 egg
2 tsp minced garlic
1 tsp Italian seasoning
8 oz box no-cook lasagna noodles.
Mix spaghetti sauce and 1/2 c water in a bowl.
In a separate bowl, mix ricotta, 1 1/2c mozzarella cheese, 1/2 c parmesan cheese, egg, garlic and seasoning.
Spread 1/4 of the sauce mixture in bottom of slow cooker. Top with 1/3 of the noodles. Breaking to fit if needed.
Spread with 1/3 of the cheese mixture, making sure noodles are covered.
Repeat layers twice more.
Spread with remaining sauce.
Cover. Cook on low 5 hours.
Sprinkle with remaining cheeses. Cover. Let stand 10 min to allow cheese to melt.
Per serving: 360 celeries (90 calories from fat = 25% fat) 10 grams fat (4.5g saturated, 0 trans) 40 mg cholesterol, 870 mg sodium, 39g total carbohydrates (6g fiber, 10g sugar) 25g protein, 50% DV calcium, 10% DV iron.
SLOW COOKER CHICKEN PARMESAN PASTA
This comes from Chungah Rhee on her wonderful site, Damn Delicious. If you haven’t checked out her site, which I definitely recommend, you should!
For this recipe, Chungah wrote, “Save time/effort and make everyone’s FAVORITE Italian dish in your crockpot. You can also freeze half for another meal!”
Yield: 8 servings; Prep Time: 15 minutes; Cook Time: 4 hours 30 minutes; Total Time: 4 hours 45 minutes
To view this online, click here.
Ingredients:
4 boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
2 (28-ounce) cans crushed tomatoes
1 onion, diced
1 tablespoon dried basil
1 teaspoon dried oregano
1 teaspoon dried parsley
1/2 teaspoon crushed red pepper flakes, optional
1 pound penne
1 1/2 cups shredded mozzarella cheese
1/4 cup freshly grated Parmesan cheese
2 tablespoons chopped fresh parsley leaves
Directions:
Season chicken with salt and pepper, to taste. Place chicken into a 6-qt slow cooker.
In a large bowl, combine crushed tomatoes, onion, basil, oregano, parsley and red pepper flakes, if using. Stir into the slow cooker and gently toss to combine. Cover and cook on low heat for 4 hours.
Remove chicken from the slow cooker and shred, using two forks.
In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
Stir pasta and chicken into the slow cooker; top with cheeses. Cover and cook on low heat for an additional 10-20 minutes, or until the cheeses have melted.
Serve immediately, garnished with parsley, if desired.
CHEESEBURGER STUFFED SHELLS
This is from Machismo on Tbsp., and begins, “Cheeseburgers? Good. Stuffed Shells? Good. Together? Amazing. Cheesy beef and onions are stuffed inside pasta shells and baked to hearty perfection.”
Prep Time: 20 minutes; Total Time: 50 minutes; Servings: 4
To view this online, click here.
Ingredients
1 tablespoon olive oil
1/2 sweet onion, diced
2 cloves garlic, minced
1 lb. ground beef
1 teaspoon kosher salt
1 teaspoon black pepper
1/4 cup ketchup
3 cups grated cheddar cheese, divided
18 large pasta shells (from a 16 oz. box)
Extra ketchup, for serving
Fresh oregano, garnish
Directions
Preheat oven to 350°F. Add olive oil to a large skillet over medium heat. Add onion and garlic and cook until translucent, about 5 minutes. Meanwhile, start heating a large pot of water for cooking the pasta.
Add ground beef to the skillet and cook, breaking up the beef as it cooks, until the meat is well browned, another 8-10 minutes. Season with salt and pepper. Stir in ketchup and 1 1/2 cups cheddar cheese at the very end and remove mixture from the heat.
Cook shells according to package until they are al dente. Be careful not to overcook the shells or they will fall apart later. Drain shells and let cool briefly. (For best results, cook more than 18 shells in case any break or tear during cooking.)
Working one at a time, stuff each shell with a generous spoonful of cheeseburger filling and place in a large baking dish. Repeat process until you’ve used all of the cheeseburger mixture.
Add 1/4 cup of water to the baking dish and cover it tightly in foil. Bake shells for 15 minutes. Remove foil, sprinkle the remaining cheddar cheese over the top of the shells and bake uncovered for 10 more minutes, until cheese is completely melted.
Remove from oven and garnish shells with a drizzle of ketchup and sprinkle of fresh oregano, if desired. Serve warm.
CHICKEN SPAGHETTI
Is it a chicken dish? Spaghetti? Both! This yummy recipes is from Ree Drummond of The Food Network’s The Pioneer Woman, and begins, “With spaghetti and mushroom sauce, and light and dark meat chicken with bell peppers, Ree Drummond's casserole is like two meals in one. Cooking the spaghetti in the same liquid as the chicken infuses it with flavor, and the Cheddar thickens the sauce so it coats each piece of meat.”
Total: 1 hr 40 min; Active: 20 min; Yield: 8 servings; Level: Easy
To view this online, go to http://www.foodnetwork.com/recipes/ree-drummond/chicken-spaghetti-recipe.
Ingredients
1 whole raw chicken, cut into 8 pieces
1 pound thin spaghetti, broken into 2-inch pieces
2 1/2 cups shredded sharp Cheddar
1/4 cup finely diced green bell pepper
1/4 cup finely diced red bell pepper
1 teaspoon seasoned salt
1/8 to 1/4 teaspoon cayenne pepper
Two 10 3/4-ounce cans cream of mushroom soup
1 medium onion, finely diced
Salt and freshly ground black pepper
Directions
Preheat the oven to 350 degrees F.
Bring a large pot of water to a boil. Add the chicken pieces to the boiling water and boil for a few minutes, then return the heat to medium-low and simmer, 30 to 45 minutes.
Remove the chicken and 2 cups of the chicken cooking broth from the pot. When the chicken is cool, remove the skin and pick out the meat (a mix of dark and white) to make 2 generous cups.
Cook the spaghetti in the same chicken cooking broth until al dente. Do not overcook. When the spaghetti is cooked, combine with the chicken, mushroom soup, 1 1/2 cups cheese, the green peppers, red peppers, onions, seasoned salt, cayenne, and sprinkle with salt and pepper. Stir in 1 cup of the reserved chicken cooking broth, adding an additional cup if needed.
Place the mixture in a casserole pan and top with the remaining 1 cup cheese. Cover and freeze up to 6 months, cover and refrigerate up to 2 days or bake immediately until bubbly, about 45 minutes. (If the cheese on top starts to get too cooked, cover with foil).
Wednesday, January 31, 2018
Wednesday Recipes
“Forget the withered rose or faded vow from Mr. Right. Love departs – but sauerkraut, once savored, stays the night.” - Barbara J. Petoskey
Found in Women's Lip: Outrageous, Irreverent and Just Plain Hilarious Quotes, edited by Roz Warren, page 43.
While I can't think of the last time I posted a recipe with sauerkraut in it, I stumbled across this quote while looking up quotes for my Quote of the Day blog and liked it. (And while you're at it, feel free to check out my quote blog.)
It's Wednesday, half-way through the work week. Here are six recipes to help you through the day, including Slow Cooker Sweet and Spicy Chili and Ultimate Stuffed Acorn Squash. Enjoy!
LOADED SWEET POTATO
This is from page 35 of the June 2017 issue of Runner’s World website, and begins, “Sweet potatoes have more antioxidants than white ones do.”
Makes 4 servings
To view this, as well as other recipes in the article, online here.
Ingredients
Ingredients
2 teaspoons olive oil
2 medium sweet potatoes, peeled and diced
15 ounces black beans, drained and rinsed
1 teaspoon each paprika, garlic powder, cumin
1/2 teaspoon each cinnamon, kosher salt
1 tablespoon apple-cider vinegar
1/4 cup plain Greek yogurt
1/4 cup cilantro, chopped
Instructions
Heat olive oil in a large skillet over medium-high heat. Add sweet potatoes to skillet and cook, stirring occasionally, until golden, 5 minutes. Add 3/4 cup water. Cook, covered, stirring occasionally, until potato pieces are soft, 6 to 8 minutes. Halfway through cooking, stir in beans. Cover and continue cooking. In a small bowl, combine paprika, garlic powder, cumin, cinnamon, and salt. Stir spices and vinegar into skillet. Uncover skillet to let any excess water evaporate. Divide mixture among 4 bowls and top each portion with yogurt and cilantro.
ULTIMATE STUFFED ACORN SQUASH
This is from Vegetarian Times, and begins, “The Native American 'three sisters'—corn, beans, and squash—come together in these individual holiday entrées stuffed with corn pudding and black beans.”
Makes 8 servings.
To view this online, click here.
Ingredients
3 Tbs. olive oil
4 cloves garlic, minced (4 tsp.), divided
4 acorn squash, halved and seeded
1/2 tsp. ancho chile powder, plus more for sprinkling squash
1/2 tsp. ground coriander, plus more for sprinkling squash
3 cups fresh or frozen organic corn kernels, divided
2/3 cup yellow cornmeal
1 tsp. sugar
1/2 tsp. baking soda
1/2 tsp. salt
1/8 tsp. cayenne pepper, optional
1 cup low-fat buttermilk
2 large eggs
4 Tbs. melted butter or olive oil
3 oz. soft goat cheese or low-fat cream cheese (1/3 cup)
3 oz. grated extra-sharp Cheddar cheese (3/4 cup), plus more for sprinkling tops, optional
1 1/2 cups cooked black beans or 1 15-oz. can black beans, rinsed and drained
1 large poblano chile or 1 small red bell pepper, diced (1 cup)
8 green onions, white and green parts thinly sliced (1 cup), plus more for sprinkling tops
Preparation
Preheat oven to 350°F. Combine oil and 2 tsp. minced garlic in small bowl. Brush squash halves with garlic oil, and sprinkle lightly with ancho chile powder and coriander. Season with salt and pepper, if desired, and place on large baking sheet.
Pulse 2 cups corn kernels in food processor until finely chopped and milky. Set aside.
Whisk 1/2 tsp. each coriander and ancho chile powder into cornmeal, along with sugar, baking soda, salt, and cayenne (if using) in medium bowl. Set aside.
Whisk together buttermilk and eggs in separate bowl. Whisk in butter, then puréed corn, remaining 1 cup corn kernels, goat cheese, Cheddar, and remaining 2 tsp. garlic. Fold in cornmeal mixture with spatula, then fold in black beans, poblano chile, and green onions.
Divide filling among squash halves. Sprinkle each squash with extra Cheddar (if using).
Bake squash halves 30 to 45 minutes, or until squash are tender and filling is set. Sprinkle with green onions. Squash can be prepared 24 hours ahead, then reheated 20 minutes at 325°F.
Nutrition Information: Calories: 425; Carbohydrate Content: 53 g; Cholesterol Content: 80 mg; Fat Content: 20 g; Fiber Content: 8 g; Protein Content: 15 g; Saturated Fat Content: 10 g; Sodium Content: 533 mg; Sugar Content: 6 g
PUMPKIN SHEET PAN PIE
This is from LandOLakes, and begins, “Pie for everyone! Classic pumpkin pie topped with the most delicious caramel whipped cream is perfect for your Thanksgiving dessert.”
Makes 24 servings; Prep Time: 45 minutes; Total Time: 2 hours 45 minutes
To view this online, click here.
Ingredients
Crust
4 cups all-purpose flour
1/2 teaspoon salt
1 1/3 cups cold Land O Lakes® Butter cut into chunks
1 1/4 cups cold water (additional if necessary)
Filling
4 large Land O Lakes® Eggs
2 cups firmly packed brown sugar
1 cup Land O Lakes® Heavy Whipping Cream
1 (29-ounce) can pumpkin
2 teaspoons pumpkin pie spice
1 teaspoon salt
Caramel Whipped Cream
1 1/2 cups Land O Lakes® Heavy Whipping Cream
1/4 cup caramel ice cream topping
2 tablespoons powdered sugar
Directions
Heat oven to 425°F. Line baking sheet with parchment paper. Set aside.
Combine flour and 1/2 teaspoon salt in medium bowl. Cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Gradually stir in 1 cup water with fork, adding enough additional water just until flour is moistened.
Divide dough into 1/4 and 3/4 portions. Shape each portion into ball; flatten slightly. Wrap larger portion of dough in plastic food wrap; refrigerate.
Roll out smaller portion of dough on lightly floured surface to 1/8-inch thickness. Using various fall-shaped cookie cutters, cut out at least 40 pieces. Place 12-18 cut-outs onto prepared baking sheet. Refrigerate remaining cut-outs. Sprinkle with sanding sugar, if desired. Bake 5-7 minutes or until crust is lightly golden brown. Cool completely. Set aside.
Beat eggs at medium speed in medium bowl until thick and pale yellow in color. Add all remaining filling ingredients; beat until well mixed. Set aside.
Roll out larger portion of dough on lightly floured surface into 19x14 (1/8-inch thick) rectangle. Fold dough rectangle into quarters. Place dough into ungreased 15x10x1-inch baking pan. Unfold dough, pressing firmly against bottom and sides. Crimp or flute edges.
Pour filling into crust. Decorate top of crust with remaining unbaked cut-outs. Bake 10 minutes. Reduce oven temp to 350°F. Bake 50-60 minutes or until knife inserted into center of pie comes out clean. Cool completely.
Beat chilled whipping cream, caramel sauce, and sugar in chilled bowl at low speed, scraping bowl often, until caramel sauce has dissolved. Continue beating at high speed until stiff peaks form.
Serve pie with a dollop of whipped cream and crust cut-out garnish.
Tip #1
To make ahead, prepare pie crust and filling the day before serving. Cover and refrigerate separately overnight. Bake cut-outs, assemble and bake pie.
PANETTONE BREAD PUDDING
This is from Tejal Rao in The New York Times cooking e-newsletter. Tejal wrote, “If you’ve bought a loaf of truly fantastic panettone, made in the Italian tradition from a natural starter, the kind that’s airy and melting, we hope you don’t have any leftovers. But if you find yourself with an excess of mass-produced panettone, or simply very old panettone that’s past its prime, here’s how to transform it into something special. Cut it into thick slices, as the pastry chef Elisabeth Prueitt does with brioche, when she makes her bread pudding at Tartine Bakery in San Francisco. Toast them. Now layer the bread in a wide dish, and pour over a whisked custard of milk and eggs. It will look like too much liquid, but as it bakes, the panettone will soak it all up, becoming moist and tender and impossibly rich. It’s close enough to a casserole of French toast to make it ideal for a special holiday breakfast, but sweet enough to step in as dessert on a cold night. Vanilla would be a classic way to flavor the custard, but panettone tends to be quite sweet and perfumed already, so taste the bread first before adding extras.”
Yield: 8 servings; Time: 10 minutes plus 1 hour baking
This was featured in “Panettone Has Become an Obsession for American Bakers,” and can be viewed here.
Ingredients
1 tablespoon unsalted butter
6 to 8 slices panettone
6 eggs
1/3 cup sugar
1/2 teaspoon kosher salt
4 cups whole milk
Confectioners' sugar, to garnish
Preparation
Heat the oven to 350 degrees and butter a deep baking dish that will fit all the bread slices in a single layer, overlapping slightly, about 9 by 5 inches. Place the sliced panettone on a sheet pan and lightly toast it in the oven so that it’s still flexible, but dry to the touch, about 10 minutes. Arrange toast in the baking dish.
In a large mixing bowl, whisk the eggs with the sugar and salt, then add the milk and whisk until smooth. Pour through a fine-mesh strainer over the panettone, allowing the excess mixture to fill up the pan. Cover tightly with aluminum foil and bake for 45 minutes to 1 hour, or until the bread has soaked up all the custard and puffed up, and the custard is no longer runny. Allow to cool at least 30 minutes before serving, then use a fine-mesh sieve to dust all over with confectioners' sugar and serve.
SLOW COOKER CHICKEN PARMESAN PASTA
This comes from Chungah Rhee on her wonderful site, Damn Delicious. If you haven’t checked out her site, which I definitely recommend, you should!
For this recipe, Chungah wrote, “Save time/effort and make everyone’s FAVORITE Italian dish in your crockpot. You can also freeze half for another meal!”
Yield: 8 servings; Prep Time: 15 minutes; Cook Time: 4 hours 30 minutes; Total Time: 4 hours 45 minutes
To view this online, click here.
Ingredients:
4 boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
2 (28-ounce) cans crushed tomatoes
1 onion, diced
1 tablespoon dried basil
1 teaspoon dried oregano
1 teaspoon dried parsley
1/2 teaspoon crushed red pepper flakes, optional
1 pound penne
1 1/2 cups shredded mozzarella cheese
1/4 cup freshly grated Parmesan cheese
2 tablespoons chopped fresh parsley leaves
Directions:
Season chicken with salt and pepper, to taste. Place chicken into a 6-qt slow cooker.
In a large bowl, combine crushed tomatoes, onion, basil, oregano, parsley and red pepper flakes, if using. Stir into the slow cooker and gently toss to combine. Cover and cook on low heat for 4 hours.
Remove chicken from the slow cooker and shred, using two forks.
In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
Stir pasta and chicken into the slow cooker; top with cheeses. Cover and cook on low heat for an additional 10-20 minutes, or until the cheeses have melted.
Serve immediately, garnished with parsley, if desired.
SLOW COOKER SWEET AND SPICY CHILI
This recipe is from Kellie Hemmerly on TODAY’s, and begins, “This Sweet and Spicy Chili is made in the slow cooker for deep, concentrated flavor. The BEST chili recipe around, I use a secret ingredient to create a sweet-tart background to this slightly spicy recipe.”
Kellie’s website, The Suburban Soapbox, looks pretty cool; I recommend checking it out!
Anyway, to view this recipe online, click here.
Servings: 1 cup; Yield: 10-12 servings; Prep Time: 20 min; Cooking Time: 4 hr
Ingredients
2 pounds ground beef (I used 80-20)
1 large onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
5 garlic cloves, minced
2 large jalapeno peppers, minced (remove the seeds and veins for less heat...leave them for more heat)
1/4 cup chili powder
3 tablespoons ground cumin
3 tablespoons ground cayenne pepper
2 tablespoon crushed red pepper
6 ounce jar of chopped sweet peppers and juice
1/2 cup packed light brown sugar
1 - 28 ounce can tomato sauce
1 - 28 ounce can crushed fire roasted tomatoes
salt and pepper to taste
Preparation
In a large frying pan, brown the ground beef until no longer pink and transfer to the slow cooker using a slotted spoon. Drain off all but two tablespoons of fat and add the onions to the pan. Cook the onions over med-high heat until they begin to soften. Add the peppers to the onions and sauté until softened. Add the garlic and jalapeno peppers, cooking for one minute longer. Transfer the mixture to the slow cooker with the beef.
Add the chili powder, cumin, cayenne pepper, crushed red pepper, sweet peppers and juice to the beef mixture and stir to combine. Add the brown sugar, tomato sauce and crushed tomatoes stirring thoroughly to be sure all the ingredients are incorporated. Season with salt and pepper to taste and cook in the slow cooker on high for 3-4 hours or low for 5-6 hours.
Serve with your favorite chili toppings, we love greek yogurt, sour cream, shredded cheddar, green onions, and pickled jalapenos...just to name a few.
Found in Women's Lip: Outrageous, Irreverent and Just Plain Hilarious Quotes, edited by Roz Warren, page 43.
While I can't think of the last time I posted a recipe with sauerkraut in it, I stumbled across this quote while looking up quotes for my Quote of the Day blog and liked it. (And while you're at it, feel free to check out my quote blog.)
It's Wednesday, half-way through the work week. Here are six recipes to help you through the day, including Slow Cooker Sweet and Spicy Chili and Ultimate Stuffed Acorn Squash. Enjoy!
LOADED SWEET POTATO
This is from page 35 of the June 2017 issue of Runner’s World website, and begins, “Sweet potatoes have more antioxidants than white ones do.”
Makes 4 servings
To view this, as well as other recipes in the article, online here.
Ingredients
Ingredients
2 teaspoons olive oil
2 medium sweet potatoes, peeled and diced
15 ounces black beans, drained and rinsed
1 teaspoon each paprika, garlic powder, cumin
1/2 teaspoon each cinnamon, kosher salt
1 tablespoon apple-cider vinegar
1/4 cup plain Greek yogurt
1/4 cup cilantro, chopped
Instructions
Heat olive oil in a large skillet over medium-high heat. Add sweet potatoes to skillet and cook, stirring occasionally, until golden, 5 minutes. Add 3/4 cup water. Cook, covered, stirring occasionally, until potato pieces are soft, 6 to 8 minutes. Halfway through cooking, stir in beans. Cover and continue cooking. In a small bowl, combine paprika, garlic powder, cumin, cinnamon, and salt. Stir spices and vinegar into skillet. Uncover skillet to let any excess water evaporate. Divide mixture among 4 bowls and top each portion with yogurt and cilantro.
ULTIMATE STUFFED ACORN SQUASH
This is from Vegetarian Times, and begins, “The Native American 'three sisters'—corn, beans, and squash—come together in these individual holiday entrées stuffed with corn pudding and black beans.”
Makes 8 servings.
To view this online, click here.
Ingredients
3 Tbs. olive oil
4 cloves garlic, minced (4 tsp.), divided
4 acorn squash, halved and seeded
1/2 tsp. ancho chile powder, plus more for sprinkling squash
1/2 tsp. ground coriander, plus more for sprinkling squash
3 cups fresh or frozen organic corn kernels, divided
2/3 cup yellow cornmeal
1 tsp. sugar
1/2 tsp. baking soda
1/2 tsp. salt
1/8 tsp. cayenne pepper, optional
1 cup low-fat buttermilk
2 large eggs
4 Tbs. melted butter or olive oil
3 oz. soft goat cheese or low-fat cream cheese (1/3 cup)
3 oz. grated extra-sharp Cheddar cheese (3/4 cup), plus more for sprinkling tops, optional
1 1/2 cups cooked black beans or 1 15-oz. can black beans, rinsed and drained
1 large poblano chile or 1 small red bell pepper, diced (1 cup)
8 green onions, white and green parts thinly sliced (1 cup), plus more for sprinkling tops
Preparation
Preheat oven to 350°F. Combine oil and 2 tsp. minced garlic in small bowl. Brush squash halves with garlic oil, and sprinkle lightly with ancho chile powder and coriander. Season with salt and pepper, if desired, and place on large baking sheet.
Pulse 2 cups corn kernels in food processor until finely chopped and milky. Set aside.
Whisk 1/2 tsp. each coriander and ancho chile powder into cornmeal, along with sugar, baking soda, salt, and cayenne (if using) in medium bowl. Set aside.
Whisk together buttermilk and eggs in separate bowl. Whisk in butter, then puréed corn, remaining 1 cup corn kernels, goat cheese, Cheddar, and remaining 2 tsp. garlic. Fold in cornmeal mixture with spatula, then fold in black beans, poblano chile, and green onions.
Divide filling among squash halves. Sprinkle each squash with extra Cheddar (if using).
Bake squash halves 30 to 45 minutes, or until squash are tender and filling is set. Sprinkle with green onions. Squash can be prepared 24 hours ahead, then reheated 20 minutes at 325°F.
Nutrition Information: Calories: 425; Carbohydrate Content: 53 g; Cholesterol Content: 80 mg; Fat Content: 20 g; Fiber Content: 8 g; Protein Content: 15 g; Saturated Fat Content: 10 g; Sodium Content: 533 mg; Sugar Content: 6 g
PUMPKIN SHEET PAN PIE
This is from LandOLakes, and begins, “Pie for everyone! Classic pumpkin pie topped with the most delicious caramel whipped cream is perfect for your Thanksgiving dessert.”
Makes 24 servings; Prep Time: 45 minutes; Total Time: 2 hours 45 minutes
To view this online, click here.
Ingredients
Crust
4 cups all-purpose flour
1/2 teaspoon salt
1 1/3 cups cold Land O Lakes® Butter cut into chunks
1 1/4 cups cold water (additional if necessary)
Filling
4 large Land O Lakes® Eggs
2 cups firmly packed brown sugar
1 cup Land O Lakes® Heavy Whipping Cream
1 (29-ounce) can pumpkin
2 teaspoons pumpkin pie spice
1 teaspoon salt
Caramel Whipped Cream
1 1/2 cups Land O Lakes® Heavy Whipping Cream
1/4 cup caramel ice cream topping
2 tablespoons powdered sugar
Directions
Heat oven to 425°F. Line baking sheet with parchment paper. Set aside.
Combine flour and 1/2 teaspoon salt in medium bowl. Cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Gradually stir in 1 cup water with fork, adding enough additional water just until flour is moistened.
Divide dough into 1/4 and 3/4 portions. Shape each portion into ball; flatten slightly. Wrap larger portion of dough in plastic food wrap; refrigerate.
Roll out smaller portion of dough on lightly floured surface to 1/8-inch thickness. Using various fall-shaped cookie cutters, cut out at least 40 pieces. Place 12-18 cut-outs onto prepared baking sheet. Refrigerate remaining cut-outs. Sprinkle with sanding sugar, if desired. Bake 5-7 minutes or until crust is lightly golden brown. Cool completely. Set aside.
Beat eggs at medium speed in medium bowl until thick and pale yellow in color. Add all remaining filling ingredients; beat until well mixed. Set aside.
Roll out larger portion of dough on lightly floured surface into 19x14 (1/8-inch thick) rectangle. Fold dough rectangle into quarters. Place dough into ungreased 15x10x1-inch baking pan. Unfold dough, pressing firmly against bottom and sides. Crimp or flute edges.
Pour filling into crust. Decorate top of crust with remaining unbaked cut-outs. Bake 10 minutes. Reduce oven temp to 350°F. Bake 50-60 minutes or until knife inserted into center of pie comes out clean. Cool completely.
Beat chilled whipping cream, caramel sauce, and sugar in chilled bowl at low speed, scraping bowl often, until caramel sauce has dissolved. Continue beating at high speed until stiff peaks form.
Serve pie with a dollop of whipped cream and crust cut-out garnish.
Tip #1
To make ahead, prepare pie crust and filling the day before serving. Cover and refrigerate separately overnight. Bake cut-outs, assemble and bake pie.
PANETTONE BREAD PUDDING
This is from Tejal Rao in The New York Times cooking e-newsletter. Tejal wrote, “If you’ve bought a loaf of truly fantastic panettone, made in the Italian tradition from a natural starter, the kind that’s airy and melting, we hope you don’t have any leftovers. But if you find yourself with an excess of mass-produced panettone, or simply very old panettone that’s past its prime, here’s how to transform it into something special. Cut it into thick slices, as the pastry chef Elisabeth Prueitt does with brioche, when she makes her bread pudding at Tartine Bakery in San Francisco. Toast them. Now layer the bread in a wide dish, and pour over a whisked custard of milk and eggs. It will look like too much liquid, but as it bakes, the panettone will soak it all up, becoming moist and tender and impossibly rich. It’s close enough to a casserole of French toast to make it ideal for a special holiday breakfast, but sweet enough to step in as dessert on a cold night. Vanilla would be a classic way to flavor the custard, but panettone tends to be quite sweet and perfumed already, so taste the bread first before adding extras.”
Yield: 8 servings; Time: 10 minutes plus 1 hour baking
This was featured in “Panettone Has Become an Obsession for American Bakers,” and can be viewed here.
Ingredients
1 tablespoon unsalted butter
6 to 8 slices panettone
6 eggs
1/3 cup sugar
1/2 teaspoon kosher salt
4 cups whole milk
Confectioners' sugar, to garnish
Preparation
Heat the oven to 350 degrees and butter a deep baking dish that will fit all the bread slices in a single layer, overlapping slightly, about 9 by 5 inches. Place the sliced panettone on a sheet pan and lightly toast it in the oven so that it’s still flexible, but dry to the touch, about 10 minutes. Arrange toast in the baking dish.
In a large mixing bowl, whisk the eggs with the sugar and salt, then add the milk and whisk until smooth. Pour through a fine-mesh strainer over the panettone, allowing the excess mixture to fill up the pan. Cover tightly with aluminum foil and bake for 45 minutes to 1 hour, or until the bread has soaked up all the custard and puffed up, and the custard is no longer runny. Allow to cool at least 30 minutes before serving, then use a fine-mesh sieve to dust all over with confectioners' sugar and serve.
SLOW COOKER CHICKEN PARMESAN PASTA
This comes from Chungah Rhee on her wonderful site, Damn Delicious. If you haven’t checked out her site, which I definitely recommend, you should!
For this recipe, Chungah wrote, “Save time/effort and make everyone’s FAVORITE Italian dish in your crockpot. You can also freeze half for another meal!”
Yield: 8 servings; Prep Time: 15 minutes; Cook Time: 4 hours 30 minutes; Total Time: 4 hours 45 minutes
To view this online, click here.
Ingredients:
4 boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
2 (28-ounce) cans crushed tomatoes
1 onion, diced
1 tablespoon dried basil
1 teaspoon dried oregano
1 teaspoon dried parsley
1/2 teaspoon crushed red pepper flakes, optional
1 pound penne
1 1/2 cups shredded mozzarella cheese
1/4 cup freshly grated Parmesan cheese
2 tablespoons chopped fresh parsley leaves
Directions:
Season chicken with salt and pepper, to taste. Place chicken into a 6-qt slow cooker.
In a large bowl, combine crushed tomatoes, onion, basil, oregano, parsley and red pepper flakes, if using. Stir into the slow cooker and gently toss to combine. Cover and cook on low heat for 4 hours.
Remove chicken from the slow cooker and shred, using two forks.
In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
Stir pasta and chicken into the slow cooker; top with cheeses. Cover and cook on low heat for an additional 10-20 minutes, or until the cheeses have melted.
Serve immediately, garnished with parsley, if desired.
SLOW COOKER SWEET AND SPICY CHILI
This recipe is from Kellie Hemmerly on TODAY’s, and begins, “This Sweet and Spicy Chili is made in the slow cooker for deep, concentrated flavor. The BEST chili recipe around, I use a secret ingredient to create a sweet-tart background to this slightly spicy recipe.”
Kellie’s website, The Suburban Soapbox, looks pretty cool; I recommend checking it out!
Anyway, to view this recipe online, click here.
Servings: 1 cup; Yield: 10-12 servings; Prep Time: 20 min; Cooking Time: 4 hr
Ingredients
2 pounds ground beef (I used 80-20)
1 large onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
5 garlic cloves, minced
2 large jalapeno peppers, minced (remove the seeds and veins for less heat...leave them for more heat)
1/4 cup chili powder
3 tablespoons ground cumin
3 tablespoons ground cayenne pepper
2 tablespoon crushed red pepper
6 ounce jar of chopped sweet peppers and juice
1/2 cup packed light brown sugar
1 - 28 ounce can tomato sauce
1 - 28 ounce can crushed fire roasted tomatoes
salt and pepper to taste
Preparation
In a large frying pan, brown the ground beef until no longer pink and transfer to the slow cooker using a slotted spoon. Drain off all but two tablespoons of fat and add the onions to the pan. Cook the onions over med-high heat until they begin to soften. Add the peppers to the onions and sauté until softened. Add the garlic and jalapeno peppers, cooking for one minute longer. Transfer the mixture to the slow cooker with the beef.
Add the chili powder, cumin, cayenne pepper, crushed red pepper, sweet peppers and juice to the beef mixture and stir to combine. Add the brown sugar, tomato sauce and crushed tomatoes stirring thoroughly to be sure all the ingredients are incorporated. Season with salt and pepper to taste and cook in the slow cooker on high for 3-4 hours or low for 5-6 hours.
Serve with your favorite chili toppings, we love greek yogurt, sour cream, shredded cheddar, green onions, and pickled jalapenos...just to name a few.
Tuesday, January 30, 2018
Double-Post Tuesday
Besides being Taco Tuesday, it's also Double-Post Tuesday. Here are six yummy recipes to help you through the day, including Slow Cooker Chicken Parmesan Pasta and Almond Joy Energy Bites. Enjoy!
CHILE RELLENO STUFFED PEPPERS
This comes from Molly Watson, a Local Foods Expert for The Spruce. Molly wrote, “Stuffed peppers don't have to be bland and boring, these chile relleno-inspired peppers are full of tons of flavor. The zesty and satisfying filling of spicy chorizo, diced zucchini, poblano chile, and potatoes gets a creamy edge from queso fresco. The topping of melted and browned jack cheese ain't too shabby either.
“Note that the potatoes and cheese add a bit of filling power, while the peppers, zucchini, and aromatics mean you're getting a decent dose of veggies in the mix. Rice and beans on the side are tasty and round out these peppers nicely, but simply a few tortillas or some bread fills out the meal too. You might also like these Baked Chiles Rellenos.”
Prep Time: 20 minutes; Cook Time: 60 minutes; Total Time: 80 minutes; Yield: 4 servings
To view this online, click here.
Ingredients
4 green bell peppers
1 tablespoon olive oil, divided
1 small red onion
1/2 teaspoon salt
2 links Mexican chorizo (the kind in casings like bratwurst or Italian sausages)
2 Russett potatoes
1 zucchini
1 poblano chile
2 cloves garlic
6 ounces queso fresco*
3 ounces Monterey jack cheese
1/2 cup loosely packed cilantro leaves
Directions
Preheat an oven to 375F.
Rinse the peppers clean and pat them dry. Use a sharp knife to cut out and remove the stems. Cut the peppers in half lengthwise; cut out and discard any white-ish parts from inside, and discard any seeds clinging to the sides.
Lightly grease a large baking dish using about a teaspoon of the olive oil, lay the peppers inside in a single layer, and set aside.
Peel and finely chop the onion. Heat the remaining 2 teaspoons of oil in a large frying pan over medium heat, add the onion and salt and cook, stirring frequently, until the onion is softened, about 3 minutes.
Remove the chorizo from its casings and add it to the onion. Continue to cook, stirring frequently and breaking up the chorizo into small bits as it cooks.
Meanwhile, peel and chop the potatoes. Add the to the pan, cover and cook, stirring occasionally to keep it from sticking, until the potato is tender, about 10 minutes.
While the potato cooks, chop the zucchini and chile and add them to the mixture for the last 5 minutes of the potato cooking time.
While that all cooks, peel and mince the garlic. Add it to the mixture and cook, stirring, until fragrant, 1 to 2 minutes.
Transfer the mixture to a bowl. Crumble in the queso fresco and toss to combine. Divide the mixture between the 8 peppers halves.
Cover the dish with foil and bake for 20 minutes. While they bake, grate the jack cheese. Uncover the pan sprinkle it on top of the stuffed peppers, and bake until bubbling and browned.
Serve hot, garnished with cilantro, if you like.
Make Ahead Tip: Make the peppers up through step 9 the day or morning before, cover and chill until ready to bake.
*Queso fresco means "fresh cheese" and is a softly firm milky cheese common in Mexican cooking. Look for it in the dairy case with other cheese. It crumbles easily into creamy chunks. If you can't find it, ricotta is frequently mentioned as a suitable substitute, although won't look as nice, or make the bit of effort and drain cottage cheese (just put it in a sieve or fine colander for about ten minutes) to dry it out a bit—it works great!
ALMOND JOY ENERGY BITES
I found this on Runner’s World website in an article titled “18 No-Bake High-Protein Energy Bites for Easy Fueling.”
This particular recipe is from Ali at Gimme Some Oven. It begins, “These Almond Joy Energy Bites taste like the candy bar we all love, but are made with healthier ingredients and sweetened with dates.”
Total Time: 15 minutes; Prep Time: 15 minutes.
To view this online, go to https://www.gimmesomeoven.com/almond-joy-energy-bites-recipe/
Ingredients:
12 oz. (about 2 cups, loosely-packed) Medjool dates (**see note below about types of dates and substitutions**)
2 cups almonds
1/2 cup shredded coconut
1/2 cup unsweetened cocoa powder
1 Tbsp. coconut oil
1 Tbsp. vanilla extract
1/2 tsp. almond extract (optional)
Directions:
Add dates and remaining ingredients to a food processor. Pulse a few times to combine, then use a rubber spatula to scrape the sides of the bowl. Blend the mixture for about 3 minutes, or until the mixture has moved past the crumbly stage and begins to clump and stick to the sides of the food processor.
Use a spoon or small cookie scoop to measure out a tablespoon of dough (or your desired size) and roll it into a ball. If desired, roll the ball in a bowl of coconut flakes. Or just set it aside to eat as-is. Repeat with the remaining dough. (Alternately, you can flatten the dough into the bottom of an 8×8-inch parchment-lined baking dish, then cut it into bars.)
Store the energy bites in an airtight container for up to 2 weeks.
**I used Medjool dates in this recipe, which are already nice and soft. If you substitute another kind of date, you may need to soak them in warm water for 10 minutes first in order to soften then. (Then drain them before using.)
LOADED SWEET POTATO
This is from page 35 of the June 2017 issue of Runner’s World website, and begins, “Sweet potatoes have more antioxidants than white ones do.”
Makes 4 servings
To view this, as well as other recipes in the article, online here.
Ingredients
Ingredients
2 teaspoons olive oil
2 medium sweet potatoes, peeled and diced
15 ounces black beans, drained and rinsed
1 teaspoon each paprika, garlic powder, cumin
1/2 teaspoon each cinnamon, kosher salt
1 tablespoon apple-cider vinegar
1/4 cup plain Greek yogurt
1/4 cup cilantro, chopped
Instructions
Heat olive oil in a large skillet over medium-high heat. Add sweet potatoes to skillet and cook, stirring occasionally, until golden, 5 minutes. Add 3/4 cup water. Cook, covered, stirring occasionally, until potato pieces are soft, 6 to 8 minutes. Halfway through cooking, stir in beans. Cover and continue cooking. In a small bowl, combine paprika, garlic powder, cumin, cinnamon, and salt. Stir spices and vinegar into skillet. Uncover skillet to let any excess water evaporate. Divide mixture among 4 bowls and top each portion with yogurt and cilantro.
VEGAN HUMMUS AVOCADO WRAP
This is from Jolinda Hackett, vegetarian food expert for The Spruce. Jolinda wrote, “Looking for the perfect way to make an avocado wrap, or use up some leftover guacamole with a wrap sandwich? Try this healthy vegan California-style avocado hummus wrap sandwich recipe with hummus, avocado and sprouts. Avocado toast may be the latest food trend (though I'm not sure why - it's literally just avocado on toast, people, come on!), but vegans and Californians like me who love avocado have been adding avocado to sandwiches, toasts, and wraps for decades.
“Here's one of my personal favorite ways to make a simple, healthy avocado wrap for lunch. I'll admit that sometimes, I like to use vegan cream cheese in my wraps, but the hummus is honestly much more healthy and less processed, and just as tasty. And, as noted below, I sometimes add some pickles or pickle relish as well because after avocados, pickles are one of my favorite foods. But maybe that's just me! Either way, enjoy your quick, healthy and vegan avocado and hummus sandwich wrap!
“Here's a few more of my favorite vegetarian sandwiches to try.”
Prep Time: 5 minutes; Cook Time: 0 minutes; Yield: 1 wrap (1 serving).
To view this online, click here.
Ingredients
1 flour tortilla
3 tablespoons hummus
1/4 avocado (sliced thin)
1/3 cup alfalfa sprouts (or a few leaves of green lettuce or both)
2 to 4 tomato slices
Optional: cucumber slices
Directions
First, if your flour tortillas have been in the fridge, I find it best to bring them up to room temperature by either letting them sit out for an hour or two, or by popping them in the microwave for just a few seconds (ten seconds, tops).
Spread the hummus down the center of a flour tortilla. Arrange other ingredients on top of hummus and wrap it up for a quick vegetarian and vegan hummus sandwich wrap.
I also like to add pickles or some pickle relish to my hummus wraps, but not everyone likes pickles as much as I do!
FIREHOUSE CHILI GUMBO
This comes from Sam Sifton in The New York Times cooking e-newsletter. It begins, “This recipe is adapted from the one that a Louisiana firefighter named Jeremy Chauvin entered into a national cook-off run by Hormel Foods in 2017, and that took home the prize for America’s Best Firehouse Chili. It is not really a chili in the Texas sense of the word. There is a roux at its base — it’s more like a chili gumbo, a bayou take on the original red. Serve with grated cheese and corn chips. Chauvin told me he was moved to enter the chili contest as a way to honor his brother Spencer, also a firefighter, who was killed in the line of duty in 2016. ‘I just want people to remember his sacrifice,’ he said.”
Yield: Serves 8 to 10; Time: 2 hours
This was featured in “This Is the Best Firehouse Chili” and can be viewed online here.
Ingredients
For the Chili:
2 tablespoons neutral oil, like canola or grapeseed
3 pounds ground beef, ideally coarse-ground
1 tablespoon kosher salt
1 teaspoon ground white pepper
1 teaspoon ground black pepper
1 teaspoon ground cayenne pepper, or to taste
2 tablespoons chile powder
1 teaspoon ground turmeric
1 teaspoon dried oregano
1 teaspoon ground cumin
3 tablespoons steak sauce
2 tablespoons Worcestershire sauce
2 14.5-ounce cans diced tomatoes
For the Gumbo:
2 tablespoons unsalted butter
1 tablespoon olive oil
2 tablespoons all-purpose flour
1 large yellow onion, peeled and diced
2 medium shallots, peeled and diced
1 green bell pepper, diced
1 yellow bell pepper, diced
3 ribs celery, trimmed and diced
3 cloves garlic, peeled and minced
2 6-ounce cans tomato paste
2 8-ounce cans tomato sauce
1 to 2 cups tomato juice
1 cup ketchup
1 tablespoon apple-cider vinegar, or to taste
2 tablespoons hot sauce, or to taste
Preparation
Make the chili. Heat the oil in a large skillet or heavy-bottomed pot set over medium-high heat. Working in batches, cook the beef, stirring often, until it has begun to brown at the edges. Using a slotted spoon, transfer browned meat to a bowl.
Pour off excess fat, turn heat down to medium and return the browned beef to the skillet or pot. Add salt, peppers, chile powder, turmeric, oregano and cumin, and stir to combine. Add steak sauce, Worcestershire sauce and diced tomatoes, and stir again. Cover the skillet or pot, and cook, stirring a few times, for 15 minutes or so.
Make the gumbo. Place a large pot with a heavy bottom over medium heat, and put the butter and oil into it. When the butter is melted and foaming, sprinkle the flour into the pan, and whisk to combine. Continue whisking until the mixture is golden brown, approximately 15 to 20 minutes. Add the onion, shallots, bell peppers, celery and garlic, and cook, stirring often, until the vegetables have started to soften, approximately 10 to 15 minutes.
Make the chili gumbo. Add the beef mixture to the pot with the vegetables along with the tomato paste, tomato sauce, tomato juice and ketchup, and stir to combine. Cook, stirring occasionally, for 30 to 45 minutes, then add apple-cider vinegar and hot sauce to taste. Take the pot off the heat, and serve, or allow to cool and refrigerate overnight to allow the flavors to cure. Heat before serving.
SLOW COOKER CHICKEN PARMESAN PASTA
This comes from Chungah Rhee on her wonderful site, Damn Delicious. If you haven’t checked out her site, which I definitely recommend, you should!
For this recipe, Chungah wrote, “Save time/effort and make everyone’s FAVORITE Italian dish in your crockpot. You can also freeze half for another meal!”
Yield: 8 servings; Prep Time: 15 minutes; Cook Time: 4 hours 30 minutes; Total Time: 4 hours 45 minutes
To view this online, click here.
Ingredients:
4 boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
2 (28-ounce) cans crushed tomatoes
1 onion, diced
1 tablespoon dried basil
1 teaspoon dried oregano
1 teaspoon dried parsley
1/2 teaspoon crushed red pepper flakes, optional
1 pound penne
1 1/2 cups shredded mozzarella cheese
1/4 cup freshly grated Parmesan cheese
2 tablespoons chopped fresh parsley leaves
Directions:
Season chicken with salt and pepper, to taste. Place chicken into a 6-qt slow cooker.
In a large bowl, combine crushed tomatoes, onion, basil, oregano, parsley and red pepper flakes, if using. Stir into the slow cooker and gently toss to combine. Cover and cook on low heat for 4 hours.
Remove chicken from the slow cooker and shred, using two forks.
In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
Stir pasta and chicken into the slow cooker; top with cheeses. Cover and cook on low heat for an additional 10-20 minutes, or until the cheeses have melted.
Serve immediately, garnished with parsley, if desired.
CHILE RELLENO STUFFED PEPPERS
This comes from Molly Watson, a Local Foods Expert for The Spruce. Molly wrote, “Stuffed peppers don't have to be bland and boring, these chile relleno-inspired peppers are full of tons of flavor. The zesty and satisfying filling of spicy chorizo, diced zucchini, poblano chile, and potatoes gets a creamy edge from queso fresco. The topping of melted and browned jack cheese ain't too shabby either.
“Note that the potatoes and cheese add a bit of filling power, while the peppers, zucchini, and aromatics mean you're getting a decent dose of veggies in the mix. Rice and beans on the side are tasty and round out these peppers nicely, but simply a few tortillas or some bread fills out the meal too. You might also like these Baked Chiles Rellenos.”
Prep Time: 20 minutes; Cook Time: 60 minutes; Total Time: 80 minutes; Yield: 4 servings
To view this online, click here.
Ingredients
4 green bell peppers
1 tablespoon olive oil, divided
1 small red onion
1/2 teaspoon salt
2 links Mexican chorizo (the kind in casings like bratwurst or Italian sausages)
2 Russett potatoes
1 zucchini
1 poblano chile
2 cloves garlic
6 ounces queso fresco*
3 ounces Monterey jack cheese
1/2 cup loosely packed cilantro leaves
Directions
Preheat an oven to 375F.
Rinse the peppers clean and pat them dry. Use a sharp knife to cut out and remove the stems. Cut the peppers in half lengthwise; cut out and discard any white-ish parts from inside, and discard any seeds clinging to the sides.
Lightly grease a large baking dish using about a teaspoon of the olive oil, lay the peppers inside in a single layer, and set aside.
Peel and finely chop the onion. Heat the remaining 2 teaspoons of oil in a large frying pan over medium heat, add the onion and salt and cook, stirring frequently, until the onion is softened, about 3 minutes.
Remove the chorizo from its casings and add it to the onion. Continue to cook, stirring frequently and breaking up the chorizo into small bits as it cooks.
Meanwhile, peel and chop the potatoes. Add the to the pan, cover and cook, stirring occasionally to keep it from sticking, until the potato is tender, about 10 minutes.
While the potato cooks, chop the zucchini and chile and add them to the mixture for the last 5 minutes of the potato cooking time.
While that all cooks, peel and mince the garlic. Add it to the mixture and cook, stirring, until fragrant, 1 to 2 minutes.
Transfer the mixture to a bowl. Crumble in the queso fresco and toss to combine. Divide the mixture between the 8 peppers halves.
Cover the dish with foil and bake for 20 minutes. While they bake, grate the jack cheese. Uncover the pan sprinkle it on top of the stuffed peppers, and bake until bubbling and browned.
Serve hot, garnished with cilantro, if you like.
Make Ahead Tip: Make the peppers up through step 9 the day or morning before, cover and chill until ready to bake.
*Queso fresco means "fresh cheese" and is a softly firm milky cheese common in Mexican cooking. Look for it in the dairy case with other cheese. It crumbles easily into creamy chunks. If you can't find it, ricotta is frequently mentioned as a suitable substitute, although won't look as nice, or make the bit of effort and drain cottage cheese (just put it in a sieve or fine colander for about ten minutes) to dry it out a bit—it works great!
ALMOND JOY ENERGY BITES
I found this on Runner’s World website in an article titled “18 No-Bake High-Protein Energy Bites for Easy Fueling.”
This particular recipe is from Ali at Gimme Some Oven. It begins, “These Almond Joy Energy Bites taste like the candy bar we all love, but are made with healthier ingredients and sweetened with dates.”
Total Time: 15 minutes; Prep Time: 15 minutes.
To view this online, go to https://www.gimmesomeoven.com/almond-joy-energy-bites-recipe/
Ingredients:
12 oz. (about 2 cups, loosely-packed) Medjool dates (**see note below about types of dates and substitutions**)
2 cups almonds
1/2 cup shredded coconut
1/2 cup unsweetened cocoa powder
1 Tbsp. coconut oil
1 Tbsp. vanilla extract
1/2 tsp. almond extract (optional)
Directions:
Add dates and remaining ingredients to a food processor. Pulse a few times to combine, then use a rubber spatula to scrape the sides of the bowl. Blend the mixture for about 3 minutes, or until the mixture has moved past the crumbly stage and begins to clump and stick to the sides of the food processor.
Use a spoon or small cookie scoop to measure out a tablespoon of dough (or your desired size) and roll it into a ball. If desired, roll the ball in a bowl of coconut flakes. Or just set it aside to eat as-is. Repeat with the remaining dough. (Alternately, you can flatten the dough into the bottom of an 8×8-inch parchment-lined baking dish, then cut it into bars.)
Store the energy bites in an airtight container for up to 2 weeks.
**I used Medjool dates in this recipe, which are already nice and soft. If you substitute another kind of date, you may need to soak them in warm water for 10 minutes first in order to soften then. (Then drain them before using.)
LOADED SWEET POTATO
This is from page 35 of the June 2017 issue of Runner’s World website, and begins, “Sweet potatoes have more antioxidants than white ones do.”
Makes 4 servings
To view this, as well as other recipes in the article, online here.
Ingredients
Ingredients
2 teaspoons olive oil
2 medium sweet potatoes, peeled and diced
15 ounces black beans, drained and rinsed
1 teaspoon each paprika, garlic powder, cumin
1/2 teaspoon each cinnamon, kosher salt
1 tablespoon apple-cider vinegar
1/4 cup plain Greek yogurt
1/4 cup cilantro, chopped
Instructions
Heat olive oil in a large skillet over medium-high heat. Add sweet potatoes to skillet and cook, stirring occasionally, until golden, 5 minutes. Add 3/4 cup water. Cook, covered, stirring occasionally, until potato pieces are soft, 6 to 8 minutes. Halfway through cooking, stir in beans. Cover and continue cooking. In a small bowl, combine paprika, garlic powder, cumin, cinnamon, and salt. Stir spices and vinegar into skillet. Uncover skillet to let any excess water evaporate. Divide mixture among 4 bowls and top each portion with yogurt and cilantro.
VEGAN HUMMUS AVOCADO WRAP
This is from Jolinda Hackett, vegetarian food expert for The Spruce. Jolinda wrote, “Looking for the perfect way to make an avocado wrap, or use up some leftover guacamole with a wrap sandwich? Try this healthy vegan California-style avocado hummus wrap sandwich recipe with hummus, avocado and sprouts. Avocado toast may be the latest food trend (though I'm not sure why - it's literally just avocado on toast, people, come on!), but vegans and Californians like me who love avocado have been adding avocado to sandwiches, toasts, and wraps for decades.
“Here's one of my personal favorite ways to make a simple, healthy avocado wrap for lunch. I'll admit that sometimes, I like to use vegan cream cheese in my wraps, but the hummus is honestly much more healthy and less processed, and just as tasty. And, as noted below, I sometimes add some pickles or pickle relish as well because after avocados, pickles are one of my favorite foods. But maybe that's just me! Either way, enjoy your quick, healthy and vegan avocado and hummus sandwich wrap!
“Here's a few more of my favorite vegetarian sandwiches to try.”
Prep Time: 5 minutes; Cook Time: 0 minutes; Yield: 1 wrap (1 serving).
To view this online, click here.
Ingredients
1 flour tortilla
3 tablespoons hummus
1/4 avocado (sliced thin)
1/3 cup alfalfa sprouts (or a few leaves of green lettuce or both)
2 to 4 tomato slices
Optional: cucumber slices
Directions
First, if your flour tortillas have been in the fridge, I find it best to bring them up to room temperature by either letting them sit out for an hour or two, or by popping them in the microwave for just a few seconds (ten seconds, tops).
Spread the hummus down the center of a flour tortilla. Arrange other ingredients on top of hummus and wrap it up for a quick vegetarian and vegan hummus sandwich wrap.
I also like to add pickles or some pickle relish to my hummus wraps, but not everyone likes pickles as much as I do!
FIREHOUSE CHILI GUMBO
This comes from Sam Sifton in The New York Times cooking e-newsletter. It begins, “This recipe is adapted from the one that a Louisiana firefighter named Jeremy Chauvin entered into a national cook-off run by Hormel Foods in 2017, and that took home the prize for America’s Best Firehouse Chili. It is not really a chili in the Texas sense of the word. There is a roux at its base — it’s more like a chili gumbo, a bayou take on the original red. Serve with grated cheese and corn chips. Chauvin told me he was moved to enter the chili contest as a way to honor his brother Spencer, also a firefighter, who was killed in the line of duty in 2016. ‘I just want people to remember his sacrifice,’ he said.”
Yield: Serves 8 to 10; Time: 2 hours
This was featured in “This Is the Best Firehouse Chili” and can be viewed online here.
Ingredients
For the Chili:
2 tablespoons neutral oil, like canola or grapeseed
3 pounds ground beef, ideally coarse-ground
1 tablespoon kosher salt
1 teaspoon ground white pepper
1 teaspoon ground black pepper
1 teaspoon ground cayenne pepper, or to taste
2 tablespoons chile powder
1 teaspoon ground turmeric
1 teaspoon dried oregano
1 teaspoon ground cumin
3 tablespoons steak sauce
2 tablespoons Worcestershire sauce
2 14.5-ounce cans diced tomatoes
For the Gumbo:
2 tablespoons unsalted butter
1 tablespoon olive oil
2 tablespoons all-purpose flour
1 large yellow onion, peeled and diced
2 medium shallots, peeled and diced
1 green bell pepper, diced
1 yellow bell pepper, diced
3 ribs celery, trimmed and diced
3 cloves garlic, peeled and minced
2 6-ounce cans tomato paste
2 8-ounce cans tomato sauce
1 to 2 cups tomato juice
1 cup ketchup
1 tablespoon apple-cider vinegar, or to taste
2 tablespoons hot sauce, or to taste
Preparation
Make the chili. Heat the oil in a large skillet or heavy-bottomed pot set over medium-high heat. Working in batches, cook the beef, stirring often, until it has begun to brown at the edges. Using a slotted spoon, transfer browned meat to a bowl.
Pour off excess fat, turn heat down to medium and return the browned beef to the skillet or pot. Add salt, peppers, chile powder, turmeric, oregano and cumin, and stir to combine. Add steak sauce, Worcestershire sauce and diced tomatoes, and stir again. Cover the skillet or pot, and cook, stirring a few times, for 15 minutes or so.
Make the gumbo. Place a large pot with a heavy bottom over medium heat, and put the butter and oil into it. When the butter is melted and foaming, sprinkle the flour into the pan, and whisk to combine. Continue whisking until the mixture is golden brown, approximately 15 to 20 minutes. Add the onion, shallots, bell peppers, celery and garlic, and cook, stirring often, until the vegetables have started to soften, approximately 10 to 15 minutes.
Make the chili gumbo. Add the beef mixture to the pot with the vegetables along with the tomato paste, tomato sauce, tomato juice and ketchup, and stir to combine. Cook, stirring occasionally, for 30 to 45 minutes, then add apple-cider vinegar and hot sauce to taste. Take the pot off the heat, and serve, or allow to cool and refrigerate overnight to allow the flavors to cure. Heat before serving.
SLOW COOKER CHICKEN PARMESAN PASTA
This comes from Chungah Rhee on her wonderful site, Damn Delicious. If you haven’t checked out her site, which I definitely recommend, you should!
For this recipe, Chungah wrote, “Save time/effort and make everyone’s FAVORITE Italian dish in your crockpot. You can also freeze half for another meal!”
Yield: 8 servings; Prep Time: 15 minutes; Cook Time: 4 hours 30 minutes; Total Time: 4 hours 45 minutes
To view this online, click here.
Ingredients:
4 boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
2 (28-ounce) cans crushed tomatoes
1 onion, diced
1 tablespoon dried basil
1 teaspoon dried oregano
1 teaspoon dried parsley
1/2 teaspoon crushed red pepper flakes, optional
1 pound penne
1 1/2 cups shredded mozzarella cheese
1/4 cup freshly grated Parmesan cheese
2 tablespoons chopped fresh parsley leaves
Directions:
Season chicken with salt and pepper, to taste. Place chicken into a 6-qt slow cooker.
In a large bowl, combine crushed tomatoes, onion, basil, oregano, parsley and red pepper flakes, if using. Stir into the slow cooker and gently toss to combine. Cover and cook on low heat for 4 hours.
Remove chicken from the slow cooker and shred, using two forks.
In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
Stir pasta and chicken into the slow cooker; top with cheeses. Cover and cook on low heat for an additional 10-20 minutes, or until the cheeses have melted.
Serve immediately, garnished with parsley, if desired.
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