Posts Tagged ‘onion’

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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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Double Mushroom Balsamic Pasta

July 31, 2018

Pasta is a wonderful quick meal choice. This dish is hearty thanks to the mushrooms and it gets amazing flavor from the balsamic vinegar. To enhance the mushrooms, I recommend using the truffle balsamic for the double mushroom flavor. This pasta goes great with a fresh crusty bread or a crisp green salad.

You will need:

  • 1 lb dried fettucine
  • 2 T unsalted butter
  • 2 T olive oil
  • 1 sweet onion, chopped
  • 2 cloves garlic, minced
  • 16 oz baby bella mushrooms, cleaned and sliced into quarters (6ths if larger mushrooms)
  • 1/3 c truffle balsamic vinegar (or regular if you can’t find truffled)
  • 1/4 c whipping cream
  • 1/3 c grated Parmesan cheese
  • Fresh cracked pepper

Then you will…

  1. Bring a large pot of salted water to a boil. Cook the fettucine 2 minutes shy of al dente, and save 1/2 cup of the cooking water. (The pasta will finish cooking in the sauce).
  2. In a large nonstick skillet, melt the butter into the olive oil over medium heat.
  3. Add the onion and garlic to the skillet.
  4. Saute until the onion starts to soften, about 5 minutes.
  5. Mix in the mushrooms and allow to saute until they start to brown, about another 10 minutes.
  6. Add the vinegar and let cook down for about 3 to 5 minutes, until reduced by half.
  7. Stir in the cream and Parmesan.
  8. Stir in the fettucine to coat with sauce and cook for another 1-2 minutes.
  9. Add some of the pasta water to reach the desired thickness, if needed.
  10. Season with fresh cracked pepper to taste.

20180710 Mushroom Fettucine

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Indian Spiced Meatballs

July 11, 2018

20180703 Indian Meatballs 06

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.

20180703 Indian Meatballs 03

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.

20180703 Indian Meatballs 05

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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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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!).

20180316 Taco Cornbread 02

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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Turkey Ranch Burgers

December 12, 2017

I’ve always found ranch seasoning packets to be a fun addition to all sorts of dishes. In this one, it enhances the flavor in turkey burgers in a big way.

20171105 Turkey Burgers 03

You will need:

  • 1/2 sour cream
  • 1/2 c panko bread crumbs
  • 1/2 onion, finely chopped
  • 1/2 green pepper, finely chopped
  • 1/2 c shredded cheese, like Cheddar or Colby Jack
  • 1 packet of ranch seasoning powder, divided
  • 1 t garlic powder
  • 1/2 t pepper
  • 1 egg, lightly beaten
  • 1/2 t hot sauce
  • 1 lb ground turkey
  • Buns, lettuce and tomato – whatever toppings you want!

Then you will…

  1. In a small bowl, mix together the sour cream and half of the ranch seasoning mix. Set aside in the fridge while you make the burgers.
  2. Preheat your oven to 350 degrees.
  3. In a large mixing bowl, stir together the panko with the onion, green pepper, shredded cheese, remaining ranch seasoning, garlic powder, pepper, egg and hot sauce.
  4. Add the ground turkey and mix well by hand.
  5. Divide into four patties.
  6. Heat a large nonstick skillet over medium heat.
  7. Lightly grease with nonstick cooking spray.
  8. Cook the burgers until cooked through and juices run clear, about 6-8 minutes per side.
  9. Meanwhile, lightly toast the buns in the preheated oven, about 3-4 minutes.
  10. Serve the burgers topped with the sour cream sauce, lettuce and tomato.
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Holiday Stuffing

November 21, 2017

I’m not going to lie: I love stuffing out of the box. It’s so easy, and I like how it tastes. This year, however, I decided to try making a simple vegetarian stuffing for a Friendsgiving celebration. We enjoyed every last bite.

20171111 Stuffing

You will need:

  • 12 T unsalted butter, divided
  • 2 large onions, minced
  • 6 stalks of celery, minced (can include the leaves)
  • 2 large apples, peeled, cored and chopped (suggest using a tart apple)
  • 3 T fresh poultry herbs (whatever combination you have on hand; suggest some combo of sage, thyme and rosemary)
  • 3 c unsalted vegetable stock
  • 2 eggs
  • 2 T garlic powder
  • 1/2 t paprika
  • 1/2 t pepper
  • 1/4 t salt
  • 16 c stale bread, cubed

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 8 tablespoons of the butter over medium heat.
  3. Add the onions, celery, apple, and fresh herbs. Saute for 5 minutes to allow to soften.
  4. Add the vegetable stock to the skillet and bring to a boil. Remove from heat.
  5. In a small mixing bowl, whisk together the eggs with 2 T garlic powder, paprika, pepper and salt.
  6. In a large mixing bowl, toss the bread with the egg mixture.
  7. Slowly mix in the vegetable stock mixture and toss to ensure even coating on the bread.
  8. Spread the stuffing in the prepared baking dish.
  9. Cut the remaining 4 tablespoons of butter into roughly 16 pieces.
  10. Sprinkle the top of the stuffing with the butter.
  11. Cover loosely with aluminum foil.
  12. Bake for 40 minutes.
  13. Remove the aluminum foil and bake another 20-30 minutes, or until golden.
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