Posts Tagged ‘garlic’

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Indian Spiced Meatballs

July 11, 2018

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We love Indian food and are lucky to live in an area with multiple great Indian restaurants. We want our kids to love Indian dishes as much as we do, so we’ve been playing around with a few recipes that bring our favorite flavors home. These meatballs were kid-approved. Add your favorite store-bought Indian simmering sauce mixed with some plain Greek yogurt to round out the dish.

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We made these with ground lamb, although you could substitute whatever ground protein you want. We also thought the flavor was even better the next day; try making them in advance for a quick meal during the week!

You will need:

  • 3/4 c panko breadcrumbs
  • 3 T milk
  • 1 yellow onion, roughly chopped
  • 3 inches fresh ginger, peeled and grated
  • 3 T garlic powder
  • 4 t garam masala
  • 2 t cumin
  • 1/2 t ground pepper
  • 1/4 t salt
  • 5 oz fresh baby spinach
  • 1 1/2 lb ground lamb
  • 2 T olive oil

20180703 Indian Meatballs 04

Then you will…

  1. In a small bowl, stir together the panko and milk.
  2. In a food processor, blend together the onion with the ginger, garlic powder, garam masala, cumin, salt, pepper, and baby spinach until just mixed.
  3. Add in the panko-milk mixture, and blend until smooth.
  4. In a large bowl, mix together the spinach-spice mixture with the ground lamb.
  5. Form into three dozen meatballs.
  6. Preheat your oven to 375 degrees. Line an edged baking sheet with nonstick foil
  7. In a large skillet, warm the olive oil over medium high heat.
  8. Brown the meatballs, about 2 minutes on each side.
  9. Transfer to the prepared baking sheet.
  10. Bake 15-20 minutes until cooked through and not pink in the center.

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Faux Lasagna Noodle Casserole

May 23, 2018

20180508 Faux Lasagna

We love lasagna but sometimes it feels like a lot of effort to make right. This noodle casserole has all the yummy parts of lasagna (pasta, cheese, sauce) while being a little simpler to put together.

You will need:

  • 12 oz short shaped noodles (works best with farfalle, gemelli, or egg noodles)
  • 1 medium yellow onion, chopped
  • 1.5 lb ground beef
  • 14 oz crushed tomatoes
  • 2 T garlic powder
  • 2 T onion powder
  • 1 T dried minced onion
  • 1 T oregano
  • Salt and pepper, to taste
  • 1 c sour cream
  • 16 oz cottage cheese
  • 1 c grated Parmesan
  • 1 small bunch scallions, chopped
  • 3 c shredded cheese (suggest an Italian blend)

Then you will…

  1. Preheat your oven to 350 degrees. Light grease a 9×9 baking dish with nonstick cooking spray.
  2. In a large pot of salted water, cook your noodles to al dente according to packaging. Drain and set aside.
  3. Meanwhile, cook the onion and beef in a large nonstick skillet over medium heat until the beef is crumbled and browned (about 7-10 minutes). Drain off any excess fat from the skillet.
  4. Stir the crushed tomatoes into the beef-onion mixture along with 1 tablespoon of the garlic powder, 1 tablespoon of the onion powder, and 1 tablespoon of the oregano. Season with salt and pepper to taste and allow to simmer 5-10 minutes.
  5. In a large mixing bowl, stir together the sour cream with the cottage cheese, Parmesan, 1 tablespoon of the garlic powder, 1 tablespoon of the onion powder, and scallions. Season with pepper to taste.
  6. Mix the noodles into the sour cream mixture.
  7. Spread half of the noodles in the prepared pan.
  8. Spread half of the beef on top of the noodles.
  9. Spread half of the shredded cheese on top of the noodles.
  10. Repeat with another layer of noodles then beef and finally cheese.
  11. Cover with foil and bake for 45 minutes.
  12. Remove the foil and bake for another 10-15 minutes or until the cheese on top is melted and slightly golden.
  13. Allow to cool five minutes before serving.

 

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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

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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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Taco Cornbread Casserole

March 26, 2018

This is certainly not a fancy meal, but it is delicious and warm and comforting. We’ve been testing out quick prep meals in advance of baby #2 arriving. This one will definitely be in our rotation. It takes less than 10 minutes to prep and then you can focus on life around you while the casserole bakes. (The leftovers reheat well too!).

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You will need:

  • 2 T olive oil
  • 1 lb ground beef (or meatloaf mix)
  • 2 packets taco seasoning (recommend low sodium)
  • 1 green pepper, seeded and chopped
  • 1 onion, chopped
  • 1 can (14 oz) creamed corn
  • 1 can (14 oz) corn kernels, drained
  • 1 can (14 oz) black beans, drained and rinsed
  • 1 can (4 oz) chopped green chiles, drained
  • 2 (8.5-ounce) boxes corn muffin mix, mixed according to box in a large mixing bowl
  • 1/2 t ground cumin
  • 1/4 t ground chili powder
  • 1/4 t garlic powder
  • 2 c shredded Mexican cheese

Then you will…

  1. Preheat your oven to 350 degrees. Lightly grease a 9×13 baking dish with nonstick cooking spray.
  2. Heat the olive oil in a large nonstick skillet.
  3. In a large nonstick skillet, brown the hamburger with the green pepper and onion.
  4. Mix in the taco seasoning packets, half of the creamed corn, half of the corn kernels, black beans, and green chiles.
  5. In a large mixing bowl, mix the remaining creamed corn and corn plus the cumin, chili powder and garlic powder into the corn muffin mixture.
  6. Spread half of the corn muffin mix in the prepared baking dish.
  7. Top with the beef-veggie mixture.
  8. Sprinkle with half of the cheese.
  9. Spread the other half of the corn muffin mix on top and sprinkle with the remaining cheese.
  10. Bake 35-40 minutes until the cornbread is cooked through and golden.
  11. Allow to cool for 10 minutes before serving.
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Cajun Alfredo with Shrimp

February 21, 2018

Looking for a quick weeknight dinner or a something special for the weekend? Check this out! The shrimp are nice and juicy and spicy, and the noodles are creamy and delicious.

20180204 Cajun Shrimp 02

You will need:

  • 8 oz fettuccine
  • 2 T garlic powder
  • 2 T paprika
  • 1 T cayenne pepper
  • 1 T dried thyme
  • 1 T onion powder
  • 1 T basil
  • 1 T oregano
  • 3 t salt
  • 3 t pepper
  • 2 T flour
  • 1 lb large shrimp, shelled and de-veined
  • 2 T butter
  • 2 T olive oil
  • 3/4 c chicken stock
  • 1 c heavy cream
  • 2 t dried parsley
  • 1 c shredded Parmesan

Then you will…

  1. Bring a large pot of salted water to a boil. Cook the fettuccine until al dente according to the package.
  2. In a small bowl, combine the garlic powder, paprika, cayenne, thyme, onion powder, basil, oregano, salt and pepper. (You will use one tablespoon and two teaspoons in this recipe and can save the rest for another dish in an airtight container).
  3. In a second small bowl, combine one tablespoon of the spice mixture with the flour.
  4. Toss the shrimp with the seasoned flour mix.
  5. In a large nonstick skillet, melt the butter in the olive oil over medium high heat.
  6. Add the shrimp and cook until crisp and cooked through, about 1-2 minutes on each side. Remove from the skillet and set aside.
  7. Add the chicken stock, heavy cream, parsley, and one to two teaspoons (depending on how much spice you want) of the seasoning mix to the skillet.
  8. Bring to a light bubble to allow the sauce to thicken slightly.
  9. Whisk in the cheese.
  10. Stir in the fettuccine.
  11. Remove from heat and serve topped with the shrimp!

 

 

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Baked Eggs with Leek and Spinach

February 13, 2018

This is a fun brunch dish that goes perfectly with crusty bread, some fresh cut fruit, and your favorite coffee.

You will need:

  • 4 T butter
  • 4 T olive oil
  • 2 medium leeks, rinsed and chopped
  • 2 cloves garlic, minced
  • 8 c fresh baby spinach
  • Salt, to taste
  • 8 eggs
  • 1/2 c heavy cream
  • Zest of one lemon
  • 1/4 t crushed red pepper flakes
  • 1/4 shredded Parmesan

20171225 Baked Eggs

Then you will…

  1. Preheat your oven to 350 degrees. Lightly grease a 9×13 baking dish with nonstick cooking spray.
  2. In a large nonstick skillet, melt the butter with the olive oil over medium heat.
  3. Saut̩ the leeks, until soft and tender but not browned (about 6 Р8 minutes).
  4. Add the garlic and spinach.
  5. Continue sautéing until the spinach wilts, about 2 more minutes.
  6. Season with salt and pepper to taste.
  7. Spread the vegetables in the prepared baking dish.
  8. Make 8 indentations in the vegetable mixture, leaving a 1-inch gap between indentations.
  9. Carefully crack an egg into each indentation.
  10. Pour the cream into the dish.
  11. Sprinkle with the lemon zest, crushed red pepper, and Parmesan.
  12. Add an extra dusting of fresh cracked pepper.
  13. Bake until the whites are set but the yolks are still runny, 10 to 12 minutes.
  14. Serve with crusty bread.
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