Entree, Uncategorized

Loaded Chicken and Potato Casserole

loadedI have made this recipe off and on for the past couple of years and figured it was time to get it on the website. Being a one-dish meal means this is the perfect weeknight recipe. Recipe and photo courtesy of stockpilingmoms.com.

  • 1 pound boneless chicken breasts cubed 
  • 6-8 medium red potatoes leave the skin on and cut in cubes or 4-5 large Idaho potatoes
  • 1/3 cup olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon paprika
  • 2 tablespoon garlic powder
  • 2 tablespoon hot sauce, or to taste
  • 2 cups Mexican blend cheese
  • 1 pound crumbled bacon

Preheat oven to 400 degrees. Preheat oven to 400 degrees. Spray a 9×13 baking dish with cooking spray or olive oil. In a large bowl, mix together the olive oil, salt, pepper, paprika, garlic powder, and hot sauce. Add the cubed potatoes and chicken and stir to coat. Place the potatoes and chicken into the prepared baking dish. Bake the potatoes and chicken for 50-60 minutes, stirring every 20 minutes, until cooked through. The potatoes will be crispy and browned on the outside. Do not cover. While the potatoes are cooking, fry your bacon until crispy. Once the potatoes and chicken are fully cooked, remove from the oven. Top the cooked potatoes with the the cheese, bacon, and green onion. Return the casserole to the oven and bake for 5 minutes or until cheese is melted. Do not cover. You can serve with sour cream or ranch dressing, if desired. This is a great way to bring the heat down and tastes delicious.

Entree, Uncategorized

Instant Pot Beef Stew

beef stewMy Christmas present to myself was an Instant Pot and I could not be happier with it.
I immediately started scouring Pinterest for recipes and this beef stew was one of the first ones I tried. It was so, so good and so easy. Photo and recipe courtesy of thedomesticman.com.

  • 3 pounds stew beef (or chuck roast or short ribs, see note below), cut into chunks
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons flour
  • 2 tablespoons ghee, or butter
  • 1/2 onion diced
  • 2 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 3/4 cup red wine
  • 3 cups beef broth
  • 3 carrots, peeled and cut into chunks
  • 3 parsnips, peeled and cut into chunks
  • 3 celery stalks, cut into chunks
  • 1 1/2 pounds waxy potatoes, cut into chunks
  • 3 sprigs fresh thyme or 1/2 teaspoon dried
  • salt and pepper to taste
  • 1 small handful parsley, chopped

Combine the beef, salt, pepper and flour; toss to dust the beef evenly. Plug in your Instant Pot and press the “Sauté” button. Add the ghee (or butter) and warm until melted and shimmering, about 3 minutes. Add 1/3 of the beef and sauté until browned, about 6 minutes, then remove the beef and add another 1/3 of the beef. Continue until the rest of the beef has cooked, about 20 minutes total; set the beef aside. Add the onion and sauté until softened, about 4 minutes, then add the garlic and tomato paste. Sauté until aromatic, about 30 seconds, then add the wine and broth. Bring to a simmer, scraping up any browned bits from the bottom of the pot. Add the beef (and any accumulated juices), carrots, parsnips, celery, potatoes, and thyme. Cover and set the Instant Pot to “Meat/Stew” (high pressure) for 20 minutes. Once the Instant Pot finishes, wait until it depressurizes, about 15 minutes. You’ll know it’s ready when you can remove the lid easily. Gently remove the solid ingredients from the pot (the carrots and parsnips will be very tender) and set aside. Set the Instant Pot to “Sauté” again and simmer the sauce until reduced by half, about 10 minutes. Taste and add salt or pepper if needed. Return the solid ingredients to the pot, stir in the chopped parsley, then serve.

Entree

Slow Cooker Smothered Chicken Burritos

I always up for trying a new slow cooker recipe and this one was really good. I especially liked the cheesy sauce that goes over the top. Perfect for a cold winter night. Recipe and photo courtesy of barefeetinthekitchen.com.

Chicken Filling:

  • 3 pounds boneless skinless chicken thighs
  • 1 tablespoon cumin
  • 1 tablespoon granulated garlic or garlic powder
  • 1 teaspoon kosher salt
  • 1 teaspoon cayenne pepper

Burrito Ingredients:

  • 6-8 flour tortillas or 12-16 corn tortillas
  • 3/4 cup chopped roasted green chile or (1) 10-ounce can
  • 1 cup shredded pepper jack cheese
  • 2-3 tablespoons light flavored olive oil

Sauce Ingredients:

  • 3 tablespoons butter
  • 3 tablespoons all-purpose or brown rice flour
  • 1 1/2 cup chicken broth
  • 1/2 teaspoon cumin
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2/3 cup sour cream
  • 1 cup shredded pepper jack cheese

Place chicken in the slow cooker. Sprinkle with cumin, garlic, salt, and pepper. Cover with lid and cook on low for 3-4 hours. When the chicken can be easily pulled apart, shred it and toss it in the juices in the crockpot. Preheat the oven to 350°F. Transfer the chicken to a large bowl, add 1 cup of shredded cheese, and the green chile. Stir to combine. Scoop the chicken mixture into the tortillas, about 3/4 cup of filling fits nicely in each flour tortilla. (About 1/3 cup of filling fits easily in the smaller corn tortillas.) Roll them up and place them snugly into a baking pan. Brush with olive oil. Bake 10-15 minutes, until lightly browned and crispy. While the burritos are in the oven, melt the butter in a large skillet over medium high heat. Add the flour and whisk until smooth. Slowly add the chicken broth and whisk until smooth. Add the cumin, salt, and pepper. Cook for 3-4 minutes, whisking and simmering until thickened. Remove from the heat. Add the sour cream and the remaining cheese, whisking until smooth again. Pour the sauce over the crispy burritos.

30 minute meal, Entree

Taco Spaghetti

The best thing about this dish is that it can all be made in a single pot. It combines two of my favorite foods, tacos and spaghetti. My family is pretty sensitive to spice so next time I’ll use mild Rotel but other than that I loved how easy and delicious this dish is. Recipe and photo courtesy of damndelicious.net.

  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1 (1.25-ounce) package taco seasoning
  • 1 (10-ounce can) Rotel
  • 1 tablespoon tomato paste
  • 8 ounces spaghetti
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup shredded mozzarella cheese
  • 1 Roma tomato, diced
  • 2 tablespoons chopped fresh cilantro leaves

Heat olive oil in a large stockpot or Dutch oven over medium heat.  Add ground beef and cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; stir in taco seasoning. Drain excess fat. Stir in Rotel, tomato paste, spaghetti and 3 cups water. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 13-16 minutes. Remove from heat and top with cheeses. Cover until melted, about 2 minutes. Serve immediately, garnished with tomato and cilantro, if desired.

 

30 minute meal, Entree

Crispy Garlic Parmesan Crusted Salmon

I’m making an effort to incorporate more fish into our dinners and this recipe was a huge success. My six year old even asked for seconds. It is my favorite kind of recipe, quick, delicious and a crowd pleaser. Recipe and photo courtesy of cafedelites.com

  • 2 pounds (1 kg) side wild salmon fillet
  • 2/3 cup plain breadcrumbs
  • 2/3 cup grated Parmesan cheese
  • 1/4 cup finely chopped parsley
  • 4 cloves garlic , minced
  • 1/3 cup melted butter
  • Salt and pepper

Position the rack in the middle of the oven. Preheat the oven to 400.  Line a baking sheet with foil. Place the salmon fillet, skin side down, on the baking sheet. Set aside. Mix together the breadcrumbs, Parmesan cheese, parsley and garlic in a small bowl. Pour in the melted butter; season with 3/4 teaspoon salt and 1/3 teaspoon pepper (or to taste).  Mix the ingredients together until the breadcrumbs absorb the butter (about 40 seconds). Pour the mixture over the salmon, pressing it into the top until the fillet is completely covered. Lightly spray salmon with cooking oil spray for a golden crumb. Bake uncovered for 12-15 minutes (depending on the thickness of your fillet), until the crust is golden and the salmon is cooked and flakes easily with fork. Serve with your choice of vegetables.

30 minute meal, Entree, Gluten-Free

One-Pan Cilantro-Lime Chicken and Rice

This meal was so quick and easy and reminded me of what I always get at Chipotle. A great meal for busy weeknights when you don’t have a lot of time to prep but still want a healthy, home-cooked meal. Recipe and photo courtesy of cookingclassy.com

  • 1 lb boneless skinless chicken breasts, diced into 1-inch cubes
  • 1 tablespon canola oil
  • Salt and freshly ground black pepper
  • 4 green onions, chopped (keep lighter and darker portions separate)
  • 2 cloves garlic, minced
  • 1 1/2 cups low-sodium chicken broth
  • 1 (4 oz) can chopped green chilies
  • 2 teaspoon lime zest
  • 3 tablespoons lime juice
  • 1 (14.5 oz) can black beans, rinsed and well drained
  • 2 cups minute white rice (don’t use regular rice!)
  • 1/3 cup chopped cilantro

Heat oil in a large skillet over medium-high heat. Once hot add chicken, season with salt and pepper, and saute until cooked through, about 6 minutes, adding in lighter portions of the green onions and garlic at last 1 minute of cooking. Stir in broth, green onion greens, green chilies, lime zest, lime juice, black beans and season with salt and pepper to taste. Bring mixture to a boil, add rice, fully immerse rice in broth, and allow to boil 20 seconds, then remove from heat and immediately cover with a lid. Let rest 5 – 6 minutes. If needed, return pan to medium heat and cook and toss 1 minute to allow rice to absorb excess moisture. Remove from heat, toss in cilantro and let rest uncovered 3 minutes.

30 minute meal, Entree

Cheesy Ham and Potato Soup

The winter I decided to make Sundays soup night. There is nothing better on a cold night than soup, and it makes great leftovers for the week ahead. This soup comes together so quickly and tastes awesome. Recipe and photo courtesy of lilluna.com.

  • 4 medium potatoes (peeled and diced)
  • 12 oz. ham, cooked and cubed
  • 4 cups water
  • 2 chicken bouillon cubes
  • 1/2 teaspoon salt
  • 1 teaspoon garlic pepper
  • 5 tablespoons butter
  • 5 tablespoons flour
  • 2 1/2 cups milk
  • 1 cup cheddar cheese
  • scallions

Combine potatoes, ham and water in a large pot. Bring to a boil, then cook on medium heat for 10-15 minutes (or when potatoes are tender). Add chicken bouillon cubes, salt and pepper. Mix. In another pan, melt butter on medium heat. Whisk in flour and stir constantly for about 1 minute. Slowly add milk and continue whisking until sauce thickens (about 3-4 minutes). Add the milk mixture to your pot and cook soup until heated through. Add cheese right before serving. Top with scallions. Serve immediately.