See the original recipe, including a printable version, here.
I loved this. It was quick, easy, filling, and delicious. It was a tad spicy for the little geeks, but I think that was because my steak seasoning was too peppery. I bought a different brand and will try it next time. If it's still too spicy, I'll try it with seasoned salt instead. I did forget to put in the mushrooms (I bought them and even got them out, dang it!). I will say you should chop the veggies really small. I grated the carrot, but using a food processor would not be overkill because you really don't want your kids (or husband) to even know the veggies are in there. Also, chop the veggies BEFORE you start to brown the meat, b/c it takes less time to brown ground beef than you think, and it takes more time to mince veggies than you think--but maybe that is just b/c I have a shoulder injury right now.
This will go into the rotation with some experimentation by me to cut down the spicy for the little geeks.
Ingredients: 1.25 lbs lean ground beef sirloin
1 tbsp steak seasoning or seasoned salt
1 carrot, minced
1 medium onion, minced
2 cloves garlic, minced
1/4 cup red bell pepper (I just used a whole one), minced
4 oz mushrooms, minced
1 tbsp red wine vinegar
1 tbsp Worcestershire sauce
2 cups tomato sauce
2 tbsp tomato paste
Heat large skillet over medium-high heat. Season ground beef with steak seasoning or seasoned salt and cook the meat until it browns. Add the minced veggies to the skillet. Reduce heat to medium and add red wine vinegar and Worcestershire sauce. Cook 5 minutes. Add tomato sauce and tomato paste to pan, stir to combine, and cover. Reduce heat to simmer and cook, covered, an additional 5 minutes.
1/2 cup of the filling is only 3 points plus. I served these on toasted whole wheat hamburger buns that were 4 pts each, for a total of 7 points plus, and it was the perfect amount of filling. In the future, I'd probably opt for a lower point bun or even serve the sauce over spaghetti squash.
Showing posts with label quick. Show all posts
Showing posts with label quick. Show all posts
Wednesday, February 16, 2011
Thursday, December 9, 2010
Bean and Chicken Sausage Stew
Hey look at that--my semester ended and I came here to post a recipe for the first time since September.
Seriously, folks, we've eaten between then and now, I just haven't had the time or energy to post recipes here. Plus I tend to stick to stuff I know how to make when I'm trying to feed the family and complete assignments.
This is one I probably could have used during the semester as it is SO INCREDIBLY EASY. It's a great filling meal that is both good for you and inexpensive, plus it seriously takes about 15 minutes to prepare.
Bean and Chicken Sausage Stew
1 Tbsp olive oil
1 130oz package chicken sausage links, thinly sliced. Be sure to get a flavor everyone really likes, because this will create a lot of the flavor in the stew. I used sun-dried tomato and artichoke because the store was very limited in options, but The Big Geek doesn't care for artichokes so this probably was not the greatest choice. He ate it anyhow.
2 cloves garlic, thinly sliced (or the pre-minced kind for those of us who might be lazy)
1 19-oz can cannellini beans, drained and rinsed. (aka white kidney beans)
1 14.5 oz can low-sodium chicken broth (or 14.5 oz of broth you made)
1 14.5 oz can diced tomatoes
1 bunch kale
Kosher salt and pepper
Heat the oil in a large saucepan or Dutch oven over medium heat. Add the sausage and cook, WITHOUT TURNING, until browned (about 3 min). Turn, add the garlic, and cook for 2 min. more.
Add the beans, broth, and tomatoes with their liquid. Bring to a simmer and cook over med-high heat.
Meanwhile, cut out the tough stems and center ribs from the kale leaves and discard. Tear into large pieces.
Add the kale to the pan and cook, stirring occasionally, until wilted, 2-3 minutes. Season with 1/4 tsp of salt and pepper.
Serve with crusty bread!
The little geeks did not have this as one has stomach flu and the other is too busy to sit down and eat. My guess is they would eat the sausage but not much else from this meal. I really liked the flavor, I love that you get the nutrition from the kale, and I LOVE how easy this is to throw together. I'll make this again with a variety of chicken sausage TBG will like.
Seriously, folks, we've eaten between then and now, I just haven't had the time or energy to post recipes here. Plus I tend to stick to stuff I know how to make when I'm trying to feed the family and complete assignments.
This is one I probably could have used during the semester as it is SO INCREDIBLY EASY. It's a great filling meal that is both good for you and inexpensive, plus it seriously takes about 15 minutes to prepare.
Bean and Chicken Sausage Stew
1 Tbsp olive oil
1 130oz package chicken sausage links, thinly sliced. Be sure to get a flavor everyone really likes, because this will create a lot of the flavor in the stew. I used sun-dried tomato and artichoke because the store was very limited in options, but The Big Geek doesn't care for artichokes so this probably was not the greatest choice. He ate it anyhow.
2 cloves garlic, thinly sliced (or the pre-minced kind for those of us who might be lazy)
1 19-oz can cannellini beans, drained and rinsed. (aka white kidney beans)
1 14.5 oz can low-sodium chicken broth (or 14.5 oz of broth you made)
1 14.5 oz can diced tomatoes
1 bunch kale
Kosher salt and pepper
Heat the oil in a large saucepan or Dutch oven over medium heat. Add the sausage and cook, WITHOUT TURNING, until browned (about 3 min). Turn, add the garlic, and cook for 2 min. more.
Add the beans, broth, and tomatoes with their liquid. Bring to a simmer and cook over med-high heat.
Meanwhile, cut out the tough stems and center ribs from the kale leaves and discard. Tear into large pieces.
Add the kale to the pan and cook, stirring occasionally, until wilted, 2-3 minutes. Season with 1/4 tsp of salt and pepper.
Serve with crusty bread!
The little geeks did not have this as one has stomach flu and the other is too busy to sit down and eat. My guess is they would eat the sausage but not much else from this meal. I really liked the flavor, I love that you get the nutrition from the kale, and I LOVE how easy this is to throw together. I'll make this again with a variety of chicken sausage TBG will like.
Wednesday, August 25, 2010
Salted Brown Butter Crispy Treats
I found this as a follower of Polly, Julie, and Julia on Facebook (who now blogs here). My first thought was that someone did this accidentally once and realized it was a super happy accident.
My second thought was "hey, an 8 inch square? I'll double this and make a 9 x 13."
People. Learn from my foolishness. Unless you have GIANT pots or bowls in your kitchen, stick with one batch of these at a time. I ended up kind of "kneading" my marshmallow/butter mixture together with the cereal in the 9 x 13 pan while my daughter and dog happily ate whatever fell over the side/onto the floor.
This is such an easy tweak to the classic recipe and is really worth the effort for the depth of flavor.
4 ounces (1/4 pound or 1 stick) unsalted butter
10 ounces mini marshmallows (when I doubled the bag had 16 oz and so that's what I used)
Heaping 1/4 teaspoon coarse sea salt (plus extra for sprinkling)
6 cups Rice Krispy cereal (6 ounces)
Butter (or coat with non-stick spray) an 8-inch square cake pan. Again, do NOT TRY TO DOUBLE THIS unless you have a SERIOUSLY GIANT POT for the butter/marshmallow, cereal mixing.
In a large pot, melt butter over medium-low heat. It will melt, then foam, then turn clear golden and finally start to turn brown and smell nutty. Stir frequently, scraping up any bits from the bottom as you do. Don’t take your eyes off the pot, the period between the time the butter begins to take on color and the point where it burns is often less than a minute. This took longer than I expected, but it really did go from golden to brown quickly. My butter foamed up (perhaps I was stirring too much) around the time it turned brown, so it took me a while to get a good look at it. It smells divine!
As soon as the butter takes on a nutty color, turn the heat off and stir in the marshmallows. The residual heat from the melted butter should be enough to melt them, but if it is not, turn it back on low until the marshmallows are smooth.
Remove the pot from the stove and stir in the salt and cereal together. Quickly spread into prepared pan, pressing firmly and evenly into the edges and corners (I use a sheet of wax paper to make this easier, or you can butter or spray your hands with nonstick spray). This will make fairly "tall" squares.
Let cool and then cut into squares. Sprinkle lightly with sea salt.
These are seriously delicious. The next time you are making rice krispy treats, try this variation and see if your "customers" notice the richer, delicious flavor.
My second thought was "hey, an 8 inch square? I'll double this and make a 9 x 13."
People. Learn from my foolishness. Unless you have GIANT pots or bowls in your kitchen, stick with one batch of these at a time. I ended up kind of "kneading" my marshmallow/butter mixture together with the cereal in the 9 x 13 pan while my daughter and dog happily ate whatever fell over the side/onto the floor.
This is such an easy tweak to the classic recipe and is really worth the effort for the depth of flavor.
4 ounces (1/4 pound or 1 stick) unsalted butter
10 ounces mini marshmallows (when I doubled the bag had 16 oz and so that's what I used)
Heaping 1/4 teaspoon coarse sea salt (plus extra for sprinkling)
6 cups Rice Krispy cereal (6 ounces)
Butter (or coat with non-stick spray) an 8-inch square cake pan. Again, do NOT TRY TO DOUBLE THIS unless you have a SERIOUSLY GIANT POT for the butter/marshmallow, cereal mixing.
In a large pot, melt butter over medium-low heat. It will melt, then foam, then turn clear golden and finally start to turn brown and smell nutty. Stir frequently, scraping up any bits from the bottom as you do. Don’t take your eyes off the pot, the period between the time the butter begins to take on color and the point where it burns is often less than a minute. This took longer than I expected, but it really did go from golden to brown quickly. My butter foamed up (perhaps I was stirring too much) around the time it turned brown, so it took me a while to get a good look at it. It smells divine!
As soon as the butter takes on a nutty color, turn the heat off and stir in the marshmallows. The residual heat from the melted butter should be enough to melt them, but if it is not, turn it back on low until the marshmallows are smooth.
Remove the pot from the stove and stir in the salt and cereal together. Quickly spread into prepared pan, pressing firmly and evenly into the edges and corners (I use a sheet of wax paper to make this easier, or you can butter or spray your hands with nonstick spray). This will make fairly "tall" squares.
Let cool and then cut into squares. Sprinkle lightly with sea salt.
These are seriously delicious. The next time you are making rice krispy treats, try this variation and see if your "customers" notice the richer, delicious flavor.
Wednesday, July 28, 2010
Sandra's Beef and Potato Burritos
One of the many delicious meals we had while visiting family in Oklahoma was Beef and Potato Burritos. The filling is SO DARNED GOOD. Seriously. It's amazingly delicious for how simple it is. Plus, by adding potato, you stretch your ground beef/turkey and save money. What's not to love?
The recipe is originally from Everyday Food (the pbs show, not Rachel Rey).
Ingredients:
Filling:
1 large baking potato
2 Tbsp canola oil (or olive oil)
3/4 lb ground beef or turkey
1 onion, chopped
1 jalapeno, finely chopped
1 can (14 oz) diced tomatoes with juice
1 1/2 tsp ground cumin
2 tsp paprika
1 tsp salt
flour tortillas (whatever size/kind you like)
toppings:
sour cream
shredded lettuce
cheese (Monterey jack, cheddar, or Mexican blend, low-fat is fine)
cilantro
lime
1. Peel potato and cut into 1/2 inch dice.
2. In a large (LARGE) skillet or saucepan, heat oil over medium heat. Add potato and cook, stirring occasionally, until golden brown (about 6 min). While that cooks, chop the onion and jalapeno.
3. Add beef/turkey, onion, and jalapeno and cook, stirring, until beef/turkey is thoroughly browned, about 4 min. Add tomatoes and juice, cumin, paprika, and salt. Cook until liquid has evaporated, about 6 minutes.
4. Warm tortillas in skillet (or microwave if you're lazy like me). Fill with beef mixture and desired toppings and fold into a burrito.
Enjoy! This makes quite a bit--we probably had enough for 10 small burritos. The original recipe says it makes 4 large (10 inch tortilla) burritos.
The little geeks are not huge fans of this (yet--I predict in about 10 years they both love it). The big geek and I enjoy it a LOT. Leftover filling is also good with Fritos or other corn chips.
The recipe is originally from Everyday Food (the pbs show, not Rachel Rey).
Ingredients:
Filling:
1 large baking potato
2 Tbsp canola oil (or olive oil)
3/4 lb ground beef or turkey
1 onion, chopped
1 jalapeno, finely chopped
1 can (14 oz) diced tomatoes with juice
1 1/2 tsp ground cumin
2 tsp paprika
1 tsp salt
flour tortillas (whatever size/kind you like)
toppings:
sour cream
shredded lettuce
cheese (Monterey jack, cheddar, or Mexican blend, low-fat is fine)
cilantro
lime
1. Peel potato and cut into 1/2 inch dice.
2. In a large (LARGE) skillet or saucepan, heat oil over medium heat. Add potato and cook, stirring occasionally, until golden brown (about 6 min). While that cooks, chop the onion and jalapeno.
3. Add beef/turkey, onion, and jalapeno and cook, stirring, until beef/turkey is thoroughly browned, about 4 min. Add tomatoes and juice, cumin, paprika, and salt. Cook until liquid has evaporated, about 6 minutes.
4. Warm tortillas in skillet (or microwave if you're lazy like me). Fill with beef mixture and desired toppings and fold into a burrito.
Enjoy! This makes quite a bit--we probably had enough for 10 small burritos. The original recipe says it makes 4 large (10 inch tortilla) burritos.
The little geeks are not huge fans of this (yet--I predict in about 10 years they both love it). The big geek and I enjoy it a LOT. Leftover filling is also good with Fritos or other corn chips.
Saturday, July 17, 2010
No-Bake Chocolate, Peanut Butter, & Oatmeal Cookies
My sister is the master of no-bake cookies, but since she lives in Oklahoma and I live in California, I haven't had these for a while. When I found this recipe on Brown Eyed Baker's blog post of 36 fabulous recipes for summer, I decided to try it out.
I'm glad I did! Quick, easy, and delicious these cookies can probably be made by anyone with a well-stocked pantry without even requiring a trip to the grocery store. I should say that The Little Geek was NOT a fan of them. I have no idea why, unless it is the texture of the oatmeal in the cookies. Clearly, she is insane.
I think my sister puts raisins in hers. If not, I've absolutely had these with raisins in the past. If you enjoy Raisinettes, you'd probably enjoy that addition. I did not include them as the recipe didn't call for them and I knew I was probably the only person in my house who would enjoy them.
Ingredients:
1/2 cup (1 stick) butter (I used unsalted, but salted is fine)
2 cups granulated sugar
1/2 cup milk
4 Tbsp cocoa powder
1/2 cup peanut butter (smooth is probably best, but chunky would also work)
2 tsp vanilla extract
3 cups quick-cooking oats
1. Line 2 baking sheets with waxed paper.
2. Add butter through cocoa powder to a 4-quart suacepan and bring to a rolling boil.
3. Let boil for one minute, stirring constantly.
4. Remove from heat and stir in peanut butter and vanilla until smooth.
5. Stir in the oats.
6. Drop by heaping tablespoon onto wax-paper lined baking sheets.
7. Cool in refrigerator until set (around 30 minutes).
Enjoy!
I plan to make more of Brown Eyed Bakers recipes this weekend, including the strawberry pretzel squares, Italian chicken salad, Fontina-stuffed bacon-wrapped dates, and cucumuber tomato phyllo cups (if I can find phyllo cups--I am NOT making my own), and spicy crock pot pecans. When our tomatoes ripen and I'm looking for ideas for them, I'm making the panzanella. I'll post as I cook.
Tonight: Flank Steak w/ Orange Sauce!
I'm glad I did! Quick, easy, and delicious these cookies can probably be made by anyone with a well-stocked pantry without even requiring a trip to the grocery store. I should say that The Little Geek was NOT a fan of them. I have no idea why, unless it is the texture of the oatmeal in the cookies. Clearly, she is insane.
I think my sister puts raisins in hers. If not, I've absolutely had these with raisins in the past. If you enjoy Raisinettes, you'd probably enjoy that addition. I did not include them as the recipe didn't call for them and I knew I was probably the only person in my house who would enjoy them.
Ingredients:
1/2 cup (1 stick) butter (I used unsalted, but salted is fine)
2 cups granulated sugar
1/2 cup milk
4 Tbsp cocoa powder
1/2 cup peanut butter (smooth is probably best, but chunky would also work)
2 tsp vanilla extract
3 cups quick-cooking oats
1. Line 2 baking sheets with waxed paper.
2. Add butter through cocoa powder to a 4-quart suacepan and bring to a rolling boil.
3. Let boil for one minute, stirring constantly.
4. Remove from heat and stir in peanut butter and vanilla until smooth.
5. Stir in the oats.
6. Drop by heaping tablespoon onto wax-paper lined baking sheets.
7. Cool in refrigerator until set (around 30 minutes).
Enjoy!
I plan to make more of Brown Eyed Bakers recipes this weekend, including the strawberry pretzel squares, Italian chicken salad, Fontina-stuffed bacon-wrapped dates, and cucumuber tomato phyllo cups (if I can find phyllo cups--I am NOT making my own), and spicy crock pot pecans. When our tomatoes ripen and I'm looking for ideas for them, I'm making the panzanella. I'll post as I cook.
Tonight: Flank Steak w/ Orange Sauce!
Thursday, June 10, 2010
Parmesan Chicken Paillards with Cherry Tomato Sauce
I had chicken breasts defrosted the other night and wasn't sure what I wanted to do with them. I went to Cooking Light's website and searched through their chicken recipes until I found this. I had most of the ingredients (or acceptable substitutes), so I decided to try it.
I'm so glad I did! The chicken is moist and flavorful, and the "sauce" (which is really more like a chutney) is delicious. I ate the leftovers for lunch AND dinner the next day (and I had other options for dinner--I just wanted this)!
4 (6 oz) boneless, skinless chicken breasts (I made 6)
1/2 tsp kosher salt, divided
1/2 tsp freshly ground black pepper, divided
1/4 cup grated Parmesan cheese (I doubled this part b/c I wanted to press the mixture into both sides instead of just one as originally suggested)
1 Tbsp all-purpose flour (see above)
2 tsp olive oil, divided (basically, EVOO for the pan for every 2 breasts you cook)
cooking spray
1/2 cup finely chopped onion
1 minced garlic clove (my addition, not in original recipe)
1/4 cup fat=free, less sodium chicken broth (I didn't have any homemade and didn't want to open a can for 1/4 cup, so I used white wine instead)
2 cups quartered cherry tomatoes
1/2 tsp dried oregano
1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap and pound to 1/2 inch thickness using a meat mallet or small heavy skillet. Doing this makes the chicken cook faster (it is thinner) and more evenly (it is the same thickness for the entire piece). Don't skip this. Sprinkle with 1/4 tsp salt and 1/4 tsp pepper.
2. Combine cheese and flour in a shallow dish. Dredge 1 side of each chicken breast in cheese mixture. I decided to dredge both sides because it is delicious.
3. Heat 1 tsp oil in a large nonstick skillet over medium-high heat. Add 2 chicken breast halves, cheese side down. Cook 2-4 minutes each side or until done. Repeat procedure with remaining oil/chicken. Remove from pan and keep warm.
4. Coat pan with cooking spray (this is what the recipe said to do and so I did it. However, I don't know why I'd do this step now and not before the chicken. Seems to me you should do it both times). Add onion and saute 1 minute. Add garlic (if using) and saute another minute (be sure to cook the onion a total of 2 minutes). Stir in broth/wine and vinegar; cook 1 minute or until liquid almost evaporates. Add tomatoes, remaining 1/4 tsp salt, remaining 1/4 tsp pepper, and oregano. Cook 2 minutes.
Serve each chicken breast topped with tomato sauce and enjoy. This is also delicious the next day!
1 Tbsp sherry vinegar (didn't have any, so used balsamic
I'm so glad I did! The chicken is moist and flavorful, and the "sauce" (which is really more like a chutney) is delicious. I ate the leftovers for lunch AND dinner the next day (and I had other options for dinner--I just wanted this)!
4 (6 oz) boneless, skinless chicken breasts (I made 6)
1/2 tsp kosher salt, divided
1/2 tsp freshly ground black pepper, divided
1/4 cup grated Parmesan cheese (I doubled this part b/c I wanted to press the mixture into both sides instead of just one as originally suggested)
1 Tbsp all-purpose flour (see above)
2 tsp olive oil, divided (basically, EVOO for the pan for every 2 breasts you cook)
cooking spray
1/2 cup finely chopped onion
1 minced garlic clove (my addition, not in original recipe)
1/4 cup fat=free, less sodium chicken broth (I didn't have any homemade and didn't want to open a can for 1/4 cup, so I used white wine instead)
2 cups quartered cherry tomatoes
1/2 tsp dried oregano
1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap and pound to 1/2 inch thickness using a meat mallet or small heavy skillet. Doing this makes the chicken cook faster (it is thinner) and more evenly (it is the same thickness for the entire piece). Don't skip this. Sprinkle with 1/4 tsp salt and 1/4 tsp pepper.
2. Combine cheese and flour in a shallow dish. Dredge 1 side of each chicken breast in cheese mixture. I decided to dredge both sides because it is delicious.
3. Heat 1 tsp oil in a large nonstick skillet over medium-high heat. Add 2 chicken breast halves, cheese side down. Cook 2-4 minutes each side or until done. Repeat procedure with remaining oil/chicken. Remove from pan and keep warm.
4. Coat pan with cooking spray (this is what the recipe said to do and so I did it. However, I don't know why I'd do this step now and not before the chicken. Seems to me you should do it both times). Add onion and saute 1 minute. Add garlic (if using) and saute another minute (be sure to cook the onion a total of 2 minutes). Stir in broth/wine and vinegar; cook 1 minute or until liquid almost evaporates. Add tomatoes, remaining 1/4 tsp salt, remaining 1/4 tsp pepper, and oregano. Cook 2 minutes.
Serve each chicken breast topped with tomato sauce and enjoy. This is also delicious the next day!
1 Tbsp sherry vinegar (didn't have any, so used balsamic
Thursday, July 16, 2009
Easy Meals with Trader Joe's--Biryani Rice & Chicken
From time to time, I'm going to post a meal idea that uses convenience items from Trader Joes. I hope you are lucky enough to live near one, because they have stuff you can't get elsewhere, and the quality is generally good.
My goal is stuff you can get on the table in 15 minutes while also directing children. This certainly fits that bill.
1 package Biryani Curried Rice Dish from TJ's.
2 cooked chicken breasts (if you have leftovers) OR 2 cups cooked ground turkey (or chopped deli meat, in a pinch).
Heat rice according to package directions. Add cooked meat. Stir. Eat.
That's it.
This is flavorful, but is not too spicy. The little geek isn't here this week, but I bed she'd like it. There are raisins and apples, so some sweet to go with the spice. The Big Geek is also gone. I think he'd like it, but I'd also have to serve some bread or beans or feed him a 2nd dinner.
The rice has no fat or msg and is vegetarian (if you don't add meat).
My goal is stuff you can get on the table in 15 minutes while also directing children. This certainly fits that bill.
1 package Biryani Curried Rice Dish from TJ's.
2 cooked chicken breasts (if you have leftovers) OR 2 cups cooked ground turkey (or chopped deli meat, in a pinch).
Heat rice according to package directions. Add cooked meat. Stir. Eat.
That's it.
This is flavorful, but is not too spicy. The little geek isn't here this week, but I bed she'd like it. There are raisins and apples, so some sweet to go with the spice. The Big Geek is also gone. I think he'd like it, but I'd also have to serve some bread or beans or feed him a 2nd dinner.
The rice has no fat or msg and is vegetarian (if you don't add meat).
Sunday, May 31, 2009
Chicken Enchilada Casserole
This is another fast and easy weeknight meal that uses leftovers and hardly any effort on the part of the cook. I adapted it from a recipe in Cooking Light, although I'm pretty sure it's not THAT light this way. But it's not too bad if you use the 2% cheese.
1 Tbsp olive oil
1 cup chopped onion
2 garlic cloves, minced
1 1/2 to 2 cups shredded cooked chicken (tonight I used leftover roasted chicken, which was good, but any leftover chicken will do)
1/4 tsp salt
1/4 tsp black pepper
1/2 tsp chili powder
1/2 tsp cumin
1 28 oz jar of enchilada sauce (I like verde, but use whatever you have/like)
about 12 small corn tortillas
2 cups reduced-fat shredded mexican cheese blend, or sharp cheddar if that's what you can find.
Spray a 13 x 9 baking dish with cooking spray. Preheat over to 350.
In a skillet, heat oil over medium heat. Add onion and saute until tender (about 4 min), then add garlic and saute another minute. Add chicken, salt, pepper, chili powder, and cumin and heat through; remove from heat. Note: You can play with the spices you add, or leave them out altogether, especially if you have a flavorful enchilada sauce. This would also be a good place to toss some leftover veggies. If you chop them up, it's possible no one will notice them.
In baking dish, spread about 2/3 cup enchilada sauce on bottom of pan. Cover with tortillas (I use two whole, then two broken in half, and then I break one of the halves into "fourths" and cover the holes). Place about half the chicken mixture on top of the tortillas. Top with a layer of cheese (about 1/3 of it). Add another layer of enchilada sauce, then tortillas, then chicken mixture, then cheese, then enchilada sauce, then tortillas. Top with remaining enchilada sauce and cheese.
Bake at 350 for 20 minutes or until thoroughly heated. Super easy, super good, and you can assemble it in advance if needed.
The Big Geek and I like this. Well, actually, I LOVE it. The little geek is not a huge fan. She had broccoli for dinner.
1 Tbsp olive oil
1 cup chopped onion
2 garlic cloves, minced
1 1/2 to 2 cups shredded cooked chicken (tonight I used leftover roasted chicken, which was good, but any leftover chicken will do)
1/4 tsp salt
1/4 tsp black pepper
1/2 tsp chili powder
1/2 tsp cumin
1 28 oz jar of enchilada sauce (I like verde, but use whatever you have/like)
about 12 small corn tortillas
2 cups reduced-fat shredded mexican cheese blend, or sharp cheddar if that's what you can find.
Spray a 13 x 9 baking dish with cooking spray. Preheat over to 350.
In a skillet, heat oil over medium heat. Add onion and saute until tender (about 4 min), then add garlic and saute another minute. Add chicken, salt, pepper, chili powder, and cumin and heat through; remove from heat. Note: You can play with the spices you add, or leave them out altogether, especially if you have a flavorful enchilada sauce. This would also be a good place to toss some leftover veggies. If you chop them up, it's possible no one will notice them.
In baking dish, spread about 2/3 cup enchilada sauce on bottom of pan. Cover with tortillas (I use two whole, then two broken in half, and then I break one of the halves into "fourths" and cover the holes). Place about half the chicken mixture on top of the tortillas. Top with a layer of cheese (about 1/3 of it). Add another layer of enchilada sauce, then tortillas, then chicken mixture, then cheese, then enchilada sauce, then tortillas. Top with remaining enchilada sauce and cheese.
Bake at 350 for 20 minutes or until thoroughly heated. Super easy, super good, and you can assemble it in advance if needed.
The Big Geek and I like this. Well, actually, I LOVE it. The little geek is not a huge fan. She had broccoli for dinner.
Wednesday, May 27, 2009
Chicken Sausage with Quick Sauerkraut
1 12 oz package chicken sausage (chicken apple is a good choice)
1 tsp extra-virgin olive oil (I probably use more than that)
1 small onion, sliced
1 Granny Smith apple, thinly sliced
1 10-oz package shredded cabbage, preferably finely shredded
1/4 cup cider vinegar
1/4 tsp salt
1 cup apple cider
1 tsp caraway seeds.
Cook sausages in large skillet over medium-high heat until brown on all sides, 2-3 minutes. Transfer to a plate (I cut mine in half, but you could leave them whole or slice them however you like).
Heat oil in the pan over med-high heat. Add onion and apple and cook, stirring constantly, until beginning to brown (1-2 min). Add cabbage, vinegar, and salt and cook, stirring often, until just wilted (about 2 min.). Add cider and caraway seeds. Bring to a boil.
Return sausages to a pan, cover, reduce heat to a simmer and cook until the sausages are heated through and cabbage is tender, about 10 min.
I was halfway through making this when I realized that I did not own any apple cider. So instead, I put in 1 cup water and a generous sprinkle of white sugar. Then, when there was about 4 min. to go, I realized I had some hard cider in the fridge. So I opened one of those and poured about half of it in the skillet (leaving the cover off so the extra moisture could escape) and about half down my throat. It actually turned out ok, although I think if I'd had the cider and not the water it would have been better.
To my amazement, even the little geek ate this. I wasn't surprised she ate the sausages, but I was surprised I got her to eat the cabbage by telling her it was "cabbage pasta." I will make this again, but probably not until this fall when it's not so hot out. The Big Geek seemed to be a fan, but did say it needed more sausage and less cabbage.
I got this recipe from EatingWell.com, so it really is pretty good for you--it has about 45 % of your daily vitamin C and only 194 calories per serving. Of course, that assumes you eat the equivalent of one sausage.
1 tsp extra-virgin olive oil (I probably use more than that)
1 small onion, sliced
1 Granny Smith apple, thinly sliced
1 10-oz package shredded cabbage, preferably finely shredded
1/4 cup cider vinegar
1/4 tsp salt
1 cup apple cider
1 tsp caraway seeds.
Cook sausages in large skillet over medium-high heat until brown on all sides, 2-3 minutes. Transfer to a plate (I cut mine in half, but you could leave them whole or slice them however you like).
Heat oil in the pan over med-high heat. Add onion and apple and cook, stirring constantly, until beginning to brown (1-2 min). Add cabbage, vinegar, and salt and cook, stirring often, until just wilted (about 2 min.). Add cider and caraway seeds. Bring to a boil.
Return sausages to a pan, cover, reduce heat to a simmer and cook until the sausages are heated through and cabbage is tender, about 10 min.
I was halfway through making this when I realized that I did not own any apple cider. So instead, I put in 1 cup water and a generous sprinkle of white sugar. Then, when there was about 4 min. to go, I realized I had some hard cider in the fridge. So I opened one of those and poured about half of it in the skillet (leaving the cover off so the extra moisture could escape) and about half down my throat. It actually turned out ok, although I think if I'd had the cider and not the water it would have been better.
To my amazement, even the little geek ate this. I wasn't surprised she ate the sausages, but I was surprised I got her to eat the cabbage by telling her it was "cabbage pasta." I will make this again, but probably not until this fall when it's not so hot out. The Big Geek seemed to be a fan, but did say it needed more sausage and less cabbage.
I got this recipe from EatingWell.com, so it really is pretty good for you--it has about 45 % of your daily vitamin C and only 194 calories per serving. Of course, that assumes you eat the equivalent of one sausage.
Thursday, April 9, 2009
Quick Coq au Vin
This recipe calls for mushrooms. SIX CUPS of mushrooms. Which would be fine, except that I don't like mushrooms. It's a texture thing. When they are raw, they are spongy, and when they are cooked, they are slimy. The flavor of mushrooms is quite good, but the texture is not for me.
So when I make it, I make it with more carrots and throw in some pearl onions. I'll include the mushrooms in the recipe here for those of you who are less weird than me, but rest assured that you can make it without the fungi and it turns out just fine. I'm sure the flavor with the mushrooms is even better.
from Cooking Light
1/4 cup all-purpose flour
1 tsp dried thyme
1/2 tsp salt
6 (4 oz) boneless skinless chicken thighs
1 Tbsp olive oil
6 cups quartered cremini mushrooms (optional if you are like me)
2 cups sliced carrots (or 3 if you leave out the mushrooms)
1 cup pearl onions (frozen is fine--this was not in the original recipe but I think they are good)
1/3 cup slices of Canadian Bacon, coarsely chopped
1 cup dry red wine (2 buck chuck works well)
1 cup fat-free, less-sodium chicken broth
1 Tbsp tomato paste (I confess I sometimes use ketchup b/c I don't want to open a whole thing of tomato paste)
Combne flour, thyme, and salt in a ziplock bag. Add chicken. Seal and shake to coat (I shake, and Mom bakes--remember that commercial?). Remove chicken from bag, shaking off excess flour.
Heat oil in a large nonstick skillet over medium-high heat. Add chicken. Cook 8 minutes or untill browned, turning frequently. Remove chicken from pan.
Add mushrooms (if you use them), carrots, onions, and bacon to pan. Saute 2 minutes.
Stir in wine, broth, and tomato paste (or ketchup). Cook 9 minutes.
Return chicken to pan. Cook 8 minutes or until chicken is done, turning at least once (so the wine gets on both sides).
When you are finished there won't be much (if any) sauce left, but the chicken will be tender and taste AWESOME.
I like to serve this with rice (you can add the rest of the chicken broth to the water you cook it in).
The Big Geek likes the chicken but isn't a fan of the carrots. Of course, he's not a fan of anything that resembles a vegetable, except green beans and corn. And since neither of those would go well in this recipe, he's out of luck. I just eat his carrots.
He also told me the pearl onions were "weird" and "like grapes." I think they are good, and since I'm cooking, he can just pick around them.
I have no picture of this because I was really hungry. I plated the food, then thought, "I should take a picture." Then I thought, "screw that, I'm hungry." So you'll have to make do without one this time. :)
So when I make it, I make it with more carrots and throw in some pearl onions. I'll include the mushrooms in the recipe here for those of you who are less weird than me, but rest assured that you can make it without the fungi and it turns out just fine. I'm sure the flavor with the mushrooms is even better.
from Cooking Light
1/4 cup all-purpose flour
1 tsp dried thyme
1/2 tsp salt
6 (4 oz) boneless skinless chicken thighs
1 Tbsp olive oil
6 cups quartered cremini mushrooms (optional if you are like me)
2 cups sliced carrots (or 3 if you leave out the mushrooms)
1 cup pearl onions (frozen is fine--this was not in the original recipe but I think they are good)
1/3 cup slices of Canadian Bacon, coarsely chopped
1 cup dry red wine (2 buck chuck works well)
1 cup fat-free, less-sodium chicken broth
1 Tbsp tomato paste (I confess I sometimes use ketchup b/c I don't want to open a whole thing of tomato paste)
Combne flour, thyme, and salt in a ziplock bag. Add chicken. Seal and shake to coat (I shake, and Mom bakes--remember that commercial?). Remove chicken from bag, shaking off excess flour.
Heat oil in a large nonstick skillet over medium-high heat. Add chicken. Cook 8 minutes or untill browned, turning frequently. Remove chicken from pan.
Add mushrooms (if you use them), carrots, onions, and bacon to pan. Saute 2 minutes.
Stir in wine, broth, and tomato paste (or ketchup). Cook 9 minutes.
Return chicken to pan. Cook 8 minutes or until chicken is done, turning at least once (so the wine gets on both sides).
When you are finished there won't be much (if any) sauce left, but the chicken will be tender and taste AWESOME.
I like to serve this with rice (you can add the rest of the chicken broth to the water you cook it in).
The Big Geek likes the chicken but isn't a fan of the carrots. Of course, he's not a fan of anything that resembles a vegetable, except green beans and corn. And since neither of those would go well in this recipe, he's out of luck. I just eat his carrots.
He also told me the pearl onions were "weird" and "like grapes." I think they are good, and since I'm cooking, he can just pick around them.
I have no picture of this because I was really hungry. I plated the food, then thought, "I should take a picture." Then I thought, "screw that, I'm hungry." So you'll have to make do without one this time. :)
Wednesday, April 8, 2009
Lemon Basil Bow Ties
I think this is from Taste of Home.
This is a quick, easy side dish that could be made into a main course by adding some sliced grilled chicken or scallops (or other protein, although I don't think beef would be very good). It's meant to be served hot, but I served it cold as a pasta salad for a playgroup party today.
4 cups uncooked bow tie pasta (I used "easter" pasta today in the shapes of bunnies and eggs and carrots, but bow tie would work best with this sauce/dressing
1 garlic clove, minced
1-2 Tbsp olive oil (I thought it needed more)
1 Tbsp lemon juice (about 1/2 a lemon)
1 tsp grated lemon peel (if you don't have a plane grater, you should get one, it works way better than my "lemon zester")
1/2 tsp salt (or less, I thought it could have used less)
1/4 tsp coarsely ground pepper
1/2 cup loosely packed fresh basil leaves, thinly sliced
1/4 to 1/2 cup Parmesan cheese
Cook pasta according to directions. Meanwhile, in a skillet, saute garlic in oil for one minute. Stir in the lemon juice, lemon peel, salt, and pepper. Drain pasta. Add to skillet. Add basil. Toss to coat. Cook and stir for 1-2 minutes or until basil is wilted. Sprinkle with Parmesan cheese.
I will make this again--it was easy and good--as a way to use leftover chicken in the future.
Also, I hate dishes, so I put the pasta in a colander and did all the dressing in the pasta pot, then put the pasta back in (rather than use a skillet). It worked just fine, although I maybe could have let the pasta pot cool down a bit more.
Update: I made this again yesterday, using bow tie pasta. I used more like 5 tbsp oil, the juice and zest of an entire lemon, 2 Tbsp garlic, and doubled the salt and pepper. I also cut up some leftover chicken breasts that had an Italian marinade on them and tossed them in before I added the pasta. We ate it warm, and it was GOOD. This may become a staple in my house. The Big Geek loves lemon, the little geek likes eating "butterflies," and I just like eating. :)
This is a quick, easy side dish that could be made into a main course by adding some sliced grilled chicken or scallops (or other protein, although I don't think beef would be very good). It's meant to be served hot, but I served it cold as a pasta salad for a playgroup party today.
4 cups uncooked bow tie pasta (I used "easter" pasta today in the shapes of bunnies and eggs and carrots, but bow tie would work best with this sauce/dressing
1 garlic clove, minced
1-2 Tbsp olive oil (I thought it needed more)
1 Tbsp lemon juice (about 1/2 a lemon)
1 tsp grated lemon peel (if you don't have a plane grater, you should get one, it works way better than my "lemon zester")
1/2 tsp salt (or less, I thought it could have used less)
1/4 tsp coarsely ground pepper
1/2 cup loosely packed fresh basil leaves, thinly sliced
1/4 to 1/2 cup Parmesan cheese
Cook pasta according to directions. Meanwhile, in a skillet, saute garlic in oil for one minute. Stir in the lemon juice, lemon peel, salt, and pepper. Drain pasta. Add to skillet. Add basil. Toss to coat. Cook and stir for 1-2 minutes or until basil is wilted. Sprinkle with Parmesan cheese.
I will make this again--it was easy and good--as a way to use leftover chicken in the future.
Also, I hate dishes, so I put the pasta in a colander and did all the dressing in the pasta pot, then put the pasta back in (rather than use a skillet). It worked just fine, although I maybe could have let the pasta pot cool down a bit more.
Update: I made this again yesterday, using bow tie pasta. I used more like 5 tbsp oil, the juice and zest of an entire lemon, 2 Tbsp garlic, and doubled the salt and pepper. I also cut up some leftover chicken breasts that had an Italian marinade on them and tossed them in before I added the pasta. We ate it warm, and it was GOOD. This may become a staple in my house. The Big Geek loves lemon, the little geek likes eating "butterflies," and I just like eating. :)
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