Archive for the ‘Dinner’ Category

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Cheesy Chicken and Broccoli Casserole

October 18, 2018

Casseroles are particularly lovely when you are busy, because you can prep them when you have a quiet moment. Then all you have to do is pop them in the oven when you need them. This one brings together some of our favorite flavors: cheese, chicken, and broccoli.

You will need:

  • 4 T unsalted butter
  • 1/2 yellow onion, chopped
  • 4 T flour
  • 1 1/4 c unsalted chicken stock
  • 1 c milk
  • 1 c light cream
  • 1 t paprika
  • 2 c shredded Gruyere cheese
  • 1 lb chicken breast, chopped into bite-sized pieces
  • oz frozen chopped broccoli, thawed and drained
  • 1 box stuffing mix, prepared according to instructions (I used a cornbread version)
  • 1/2 c shredded cheddar cheese
  • 3 T fresh chives, minced

20180910 Chicken Broccoli Cheese Casserole 01

Then you will…

  1. Preheat your oven to 375 degrees. Lightly grease a 9×13 baking dish with nonstick cooking spray.
  2. In small sauce pan, melt the butter over medium heat.
  3. Add the onion and saute until starting to soften, about 4 minutes.
  4. Whisk in the flour and allow to cook for 2 minutes (keep whisking!).
  5. Whisk in the stock, milk, cream and paprika until well combined.
  6. Bring to a simmer and allow to thicken, stirring frequently, about 8-10 minutes.
  7. Stir in the Gruyere until melted.
  8. Season with salt and pepper, to taste.
  9. In a large mixing bowl, combine the chicken with the cheese sauce and broccoli.
  10. In a medium mixing bowl, mix together the prepared stuffing with the cheddar and chives.
  11. Spread the chicken mixture in the prepared baking dish.
  12. Top with the stuffing mixture.
  13. Bake until bubbly and the stuffing starts to turn a bit more golden, about 30-40 minutes.
  14. Allow to rest for at least 5 minutes before serving.
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One Pot Mac n Cheese

October 4, 2018

20180908 One Pot Mac

Easy, cheesy and perfectly comforting. This simple mac n cheese comes together in one pot on your stovetop. If you want a cheesier taste, you could omit the pureed veg.

You will need:

  • 1 lb elbow or pipette noodles
  • 5 c milk
  • 2 t garlic powder
  • 1 t onion powder
  • 1/2 t paprika
  • 1/4 t salt
  • 1/4 t pepper
  • 2 T unsalted butter
  • 8 oz pureed carrot baby food
  • 4 oz pureed pumpkin baby food
  • 1 T Dijon mustard
  • 4 c freshly shredded cheddar
  • Optional: crispy fried onions, roughly chopped (like you put on a green bean casserole)

Then you will…

  1. In a large saucepan, combine pasta with the milk, garlic powder, onion powder, paprika, salt and pepper.
  2. Bring to a light boil over medium heat, stirring frequently.
  3. Allow to cook until the pasta is just tender, another 5-6 minutes.
  4. Stir in the butter, carrot and pumpkin purees, mustard and cheddar until everything is mixed well and the cheese is melted.
  5. Serve hot with crispy fried onions sprinkled on top!
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Island Pulled Pork with Red Cabbage Slaw

October 1, 2018

We went on a long weekend to the beach and wanted some easy meals while we were there. This was a great main dish! I loved that we could make it in advance in the crockpot; it was very portable and, most importantly, it was very moist and packed full of flavor from the sauce.

20180817 Pulled Pork 01

You will need:

  • 3 lb pork butt (or shoulder), excess fat trimmed
  • 20 oz crushed pineapple
  • 1/3 c hoisin sauce
  • 1/3 c pineapple juice
  • 1 lime, zested and juiced
  • 4 T soy sauce
  • 3 T honey
  • 2 t sesame oil
  • 2 T sambal oelek
  • 1 T garlic powder
  • 1/2 t Chinese five spice
  • 1/4 t ground ginger
  • 1/4 t pepper
  • 1/4 t salt
  • 2 c shredded red cabbage
  • 1 small bunch scallions, trimmed and chopped
  • 3 T apple cider vinegar
  • 2 T olive oil

Then you will…

  1. Place the pork butt in the crockpot.
  2. Pour the crushed pineapple on top of the pork.
  3. In a small bowl, combine all of the remaining ingredients.
  4. Pour 2/3rds of the sauce on top of the pork.
  5. Slow cook on LOW for 7-8 hours.
  6. Remove the pork from the crockpot and shred.
  7. Put the pork in a large bowl with the last third of the sauce.
  8. Add 1/2 – 3/4 cup of the sauce from the crockpot to the pulled pork until moist and juicy. I recommend using a gravy separator to pour the juices into the pork, since it will help remove the excess fat.
  9. Allow to rest in the sauce at least 10 minutes to soak up some of the juices.
  10. Meanwhile, in a medium bowl, toss together the red cabbage with the scallion, vinegar and olive oil. Season with salt and pepper to taste.
  11. Serve the pulled pork topped with the slaw on toasted Hawaiian rolls.

 

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Bacon and Tomato Gnocchi

September 17, 2018

20180806 Bacon Gnocchi 03

Just a few ingredients make this a simple pasta dinner. However the bacon packs lots of flavor alongside the fresh tomatoes.

You will need:

  • 1/2 lb thick cut bacon
  • 1 lb fresh gnocchi
  • 2 c cherry tomatoes, halved
  • 2 cloves garlic, minced
  • 1/4 c shredded pecorino romano
  • Salt and pepper, to taste
  • 1 c fresh baby arugula

Then you will…

  1. In a large nonsticket skillet, cook the bacon until crispy. Remove from pan and place on a paper towel. Reserve the bacon fat.
  2. In a small sauce pan, warm 2 tablespoons of the bacon fat over medium heat.
  3. Add the the tomatoes and garlic to the sauce pan and allow to saute for 5 minutes, stirring occasionally.
  4. Meanwhile bring a large pot of salted water to a boil and cook the gnocchi according to the package. Drain and reserve 1/4 c of the cooking water.
  5. Add the pecorino romano and reserved cooking water to the sauce pan. Bring to a simmer.
  6. Season the sauce with salt and pepper to taste. Remove from heat.
  7. In the large nonstick skillet, heat 2 tablespoons of the bacon fat over medium-high heat.
  8. Add the cooked gnocchi to the skillet and allow to crisp up on each side, about 3-5 minutes all together.
  9. Add the sauce to the skillet and toss the gnocchi to coat.
  10. Remove from heat and stir in the baby arugula.
  11. Chop the bacon and top the gnocchi with bacon pieces before serving.
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Instant Pot Indian Butter Chicken

September 11, 2018

This Indian butter chicken recipe is rapidly becoming part of our regular dinner rotation. We love serving it with a little rice and some toasted pita or naan bread. It’s even better as leftovers (and it is toddler approved!).

20180814-butter-chicken-02.jpg

You will need:

  • 1 can (14.5 oz) crushed tomatoes
  • 3 inches fresh ginger, peeled and grated (recommend using a microplane zester to create a grated ginger paste)
  • 3 cloves garlic, minced
  • 3 t garam masala
  • 1 1/2 t turmeric
  • 1 1/2 t paprika
  • 1 1/2 t cumin
  • 1/2 t cayenne pepper
  • 1/2 t salt
  • 1 lb chicken breast, cubed into bite-sized pieces
  • 1/4 c chicken stock
  • 8 T unsalted butter, cut into chunks
  • 1/2 c light cream
  • 1/4 c chopped cilantro

Then you will…

  1. In your Instant Pot, mix together the tomatoes with the ginger, garlic, garam masala, turmeric, paprika, cumin, cayenne and salt.
  2. Stir in the chicken and chicken stock.
  3. Cook on manual (or pressure) for 10 minutes.
  4. Allow to cool for 10 minutes before releasing the pressure.
  5. Mix in the butter, cream and cilantro.
  6. Serve with your favorite rice.
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Taco Skillet

September 3, 2018

This a yummy and versatile dish. It is great on its own, and it would be equally tasty on top of nachos or in a tortilla. We made it with chicken, but if you want a vegetarian version, substitute mushrooms instead.

20180722 Taco SKillet 03

You will need:

  • 1 lime, zested and juiced
  • 1/2 c sour cream
  • 1/2 t cumin
  • Salt and pepper, to taste
  • 4 T olive oil, divided
  • 1 sweet potato, peeled and chopped into 1/2-inch cubes
  • 1 lb chicken breast, chopped into bite-sized pieces (or 16 oz baby bella mushrooms, quarter for a vegetarian meal)
  • 2 packets low sodium taco seasoning
  • 1 yellow onion, chopped
  • 1 can (15 oz) low sodium black beans, drained and rinsed
  • 1 can (15 oz) corn kernels, drained and rinsed (or use 4 ears of fresh corn cut off the cobs if in season)
  • 1 can (4 oz) diced green chiles
  • 1 c cherry tomatoes, halved
  • 1 bunch scallions, trimmed and chopped
  • 1 c salsa
  • 2 c shredded cheddar cheese

Then you will…

  1. In a small bowl, mix together half of the lime zest, half of the lime juice, the sour cream, and cumin. Season with salt and pepper to taste. Set aside until ready to serve.
  2. In a large nonstick skillet, heat two tablespoons of the olive oil over medium heat.
  3. Saute the sweet potato until softened and starting to brown, about 8-10 minutes.
  4. Transfer to a plate and set aside.
  5. In the same skillet, heat the remaining two tablespoons of olive oil over medium heat.
  6. Saute the chicken for 5 minutes.
  7. Add the onion and saute until the chicken is cooked through, about another 5 minutes.
  8. Stir in the remaining lime zest, lime juice and taco seasoning.
  9. Stir in the beans, corn, chiles, cherry tomatoes, scallions and salsa.
  10. Allow to heat through.
  11. Mix in the shredded cheese and heat until starting to melt.
  12. Remove from the heat.
  13. Serve with the lime cream.
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Pizza Pockets

August 28, 2018

20180721 Pizza Pockets 02

These are definitely not a fancy treat, but they are quick and easy and perfect for helping toddler hands to put together.

You will need:

  • 2 packages (8 oz each) crescent rolls
  • 1/2 c pizza sauce
  • 8 mozzarella cheese sticks, cut into two shorter halves
  • 2 T unsalted butter
  • 1/2 t garlic powder
  • 1/2 t oregano

Then you will…

  1. Preheat your oven to 375 degrees. Line a baking sheet with parchment paper.
  2. Unroll the crescents.
  3. Spread a spoonful of pizza sauce on the wide end of the crescent.
  4. Place one half piece of cheese on each spoonful of sauce.
  5. Wrap the dough around the sauce and cheese.
  6. Place each dough bundle, seam side down, on the prepared baking sheet.
  7. Put the butter in a small, microwave-safe bowl.
  8. Melt by heating in the microwave, roughly 30 seconds.
  9. Mix in the garlic powder and oregano.
  10. Brush the seasoned butter on top of the dough bundles.
  11. Bake for 10-12 minutes, or until puffed up and golden.
  12. Remove from the oven and allow to cool at least 5 minutes before serving with extra dipping pizza sauce.

20180721 Pizza Pockets 01

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