Archive for the ‘Quick 'n Easy’ Category

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Instant Pot Cordon Bleu Noodle Casserole

May 10, 2018

D gifted me an Instant Pot this winter, so we’ve been playing around with it at dinner time for the past few months. We are still figuring it out but this dish is one of his new favorites (and our toddler loves it too!). We also enjoy how easy it is to put together, since we have an infant at home these days.

You will need:

  • 3 c unsalted chicken stock
  • 2 cloves garlic, minced
  • 3 T Dijon mustard
  • 1 lb shaped pasta (we’ve tried penne and orecchiette)
  • 8 oz reduced fat cream cheese, cut into large segments
  • 8 oz cubed pancetta
  • 1 lb chicken breast, cut into bite-sized pieces
  • 3 T olive oil
  • 2 t garlic powder
  • 1 c breadcrumbs
  • 6 oz of shredded Swiss-Gruyere mix
  • 1 c grated Parmesan cheese
  • 1 c heavy cream
  • Salt and pepper, to taste

IMG_0013 2

Then you will…

  1. In your Instant Pot, mix together the stock with the garlic and mustard.
  2. Stir in the dry pasta.
  3. Put the cream cheese segments on top of the pasta.
  4. Sprinkle the pancetta on top of the pasta.
  5. Sprinkle the chicken on top of the pancetta.
  6. Close your Instant Pot and cook on manual (or pressure) for 10 minutes.
  7. Allow to rest for 10 minutes after done before doing a quick release.
  8. Meanwhile, warm the olive oil over medium heat in a nonstick skillet.
  9. Mix in the garlic powder and breadcrumbs and toast until golden, about 3-5 minutes. Set aside.
  10. Stir the cheeses and cream into the noodle mixture.
  11. Season with salt and pepper to taste.
  12. Serve with a sprinkling of the toasted garlic breadcrumbs on top.

 

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Parmesan Chicken with Zucchini

April 17, 2018

20180312 Parmesan Chicken 02We LOVED this dinner. It was so juicy and flavorful, and it was on the table in very little time. It was a perfect option for a weeknight dinner.

You will need:

  • 1 lb chicken breast (cut to half thickness) or tenders
  • 4 T unsalted butter
  • 1/2 c Panko bread crumbs
  • 1/2 c plus 2 T finely grated Parmesan cheese, divided
  • 1/4 c all-purpose flour
  • 1/2 t pepper
  • 1/2 t garlic powder
  • 2 medium zucchini, cut in half lengthwise and then into 1/2-inch thick, half-moon slices
  • 2 cloves garlic, minced

Then you will…

  1. Melt the butter and pour onto a plate or shallow dish.
  2. In another shallow dish/plate, combine the Panko with 1/2 cup of the Parmesan, the flour, the pepper, and garlic powder.
  3. In a large nonstick skillet, heat a few tablespoons of olive oil over medium heat.
  4. Dredge the chicken in the melted butter and then coat the chicken in the Panko-Parmesan mixture.
  5. Cook the chicken in the skillet, about 4 minutes per side, until it is crispy and cooked through.
  6. Remove the chicken from the skillet and set aside on a plate.
  7. Add the zucchini and minced garlic to the hot skillet (add a touch more olive oil if needed).
  8. Saute, scraping up the browned chicken bits, about 4 minutes or until tender. Add the remaining 2 tablespoons of Parmesan and season with salt and pepper to taste.
  9. Serve the chicken alongside the zucchini.
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Pina Colada Whipped Dessert

March 12, 2018

This simple dessert is great cold or frozen. If you wanted, you could also mix in a few tablespoons of rum.

You will need:

  • 1 box (3.4 oz) instant cheesecake pudding mix
  • 1 can (20 oz) crushed pineapple with their juices
  • 1 package (8 oz) lite Cool Whip container Cool Whip, thawed
  • 1 c shredded sweetened coconut
  • ½ c chopped pecans

Then you will…

  1. In a large mixing bowl, stir together the pudding mix and the crushed pineapple with its juices until well mixed.
  2. Mix in the Cool Whip, coconut, and nuts.
  3. Chill at least 1 hour before serving.

20180227 Pina Colada Fluff 02

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Roasted Dijon Broccoli

January 2, 2018

We eat oodles of broccoli at our house. Raw, steamed, roasted, smothered in cheese sauce…you name the variation and we’ll give it a whirl. This is a quick, versatile side dish that is sure to be a family favorite.

You will need:

  • 1 head broccoli, cut into florets
  • 4 T olive oil
  • 2 T red wine vinegar
  • 2 t Dijon mustard
  • 2 t garlic powder
  • 1/2 t pepper
  • 1/4 t salt

Then you will…

  1. Preheat your oven to 425 degrees. Line a large rimmed baking sheet with parchment paper.
  2. In a small mixing bowl, whisk together the olive oil with the vinegar, mustard, garlic powder, pepper and salt.
  3. In a large mixing bowl, toss the broccoli with the mustard mixture.
  4. Spread the broccoli on the baking sheet.
  5. Bake for 15-20 minutes or until tender.

201711106 Dijon Broccoli

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Chewy Molasses Ginger Cookies

December 22, 2017

20171219 Molasses 02

These might be my new favorite cookies. They are spicy and chewy with just the right amount of sweetness. This recipe makes about 2 dozen cookies.

You will need:

  • 3/4 c butter, at room temperature
  • 1 c sugar
  • 1/4 c molasses
  • 1 egg
  • 2 t baking soda
  • 1 t ground cinnamon
  • 1/2 t ground ginger
  • 1/4 t ground nutmeg
  • 1/4 t ground cloves
  • 1/4 t salt
  • 2 c flour
  • 1/3 c raw sugar (I made these for the holidays, so I used a green sparkling sugar)

Then you will…

  1. Preheat your oven to 350 degrees Fahrenheit. Line 2 baking sheets with parchment paper.
  2. In a large mixing bowl,cream together the butter and sugar until light and fluffy.
  3. Beat in the molasses, egg, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.
  4. Gradually mix in the flour until mixed.
  5. Roll the dough into 1-inch balls.
  6. Roll each dough ball in the raw sugar.
  7. Place on the prepared baking sheets, leaving 2 inches between cookies to allow for spreading.
  8. Bake 10-12 minutes or until edges start to set.
  9. Allow to cool for 5 minutes and then transfer to a wire rack to cool completely.
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Honeyed Pork Schnitzel

December 6, 2017

20171106 Honey Schnitzel 02

I am a sucker for all types of German food, like schnitzel. This one has a fun honey-lemon glaze for a sweet and sour effect.

You will need:

  • 2 T flour
  • 1/2 t salt
  • 1/2 t pepper
  • 4 pork cutlets (~4 oz each)
  • 2 T olive oil
  • 1/4 c lemon juice
  • 1/4 c honey

Then you will…

  1. On a large plate, mix together the flour with the salt and pepper.
  2. Add the pork, one piece at a time. Flip to coat and set aside on a clean plate.
  3. Heat a large nonstick skillet over medium heat with the olive oil.
  4. Cook the pork 3-4 minutes on each side or until juices run clear.
  5. Remove the pork and set aside.
  6. Add the lemon juice and honey to the skillet.
  7. Cook and stir until starting to thicken, about 3 minutes.
  8. Return the pork to the pan and toss to coat. Allow to cook another 2-3 minutes or until heated through.
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Homemade Blue Cheese Dressing

October 19, 2017

Feeling ambitious or extra chef-y? Making your own blue cheese dressing at home is super simple and quite delicious. This goes especially great with Baked Chicken Wings.

You will need:

  • 1/2 crumbled blue cheese
  • 1/4 c sour cream
  • 1 T lemon juice
  • 1/4 t Worcestershire sauce
  • Up to a 1/2 c heavy cream
  • Salt and pepper to taste
  • A few splashes of your favorite hot sauce

20170906 Blue Cheese Dressing

Then you will…

  1. In a small mixing bowl, combine together the blue cheese, sour cream, lemon juice, and Worcestershire sauce.
  2. Slowly mix in the heavy cream until you reach your desired consistency.
  3. Season with salt and pepper and hot sauce to taste.
  4. Allow to sit at least 15 minutes before serving so that the flavors can meld together.
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