Posts Tagged ‘onion’

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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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Simple Potato Au Gratin

September 19, 2017

D loves steak and potatoes. For his birthday, we decided a simple potato au gratin would be an excellent side dish for some freshly grilled steaks. These were so yummy!

You will need:

  • 1 lb gold-skinned new potatoes or russet potatoes, cut into 1/4 inch slices
  • 1 medium yellow onion, peeled and cut in half (root to top) and then roughly chopped
  • Salt and Pepper
  • 4 T butter
  • 4 T flour
  • 2 c whole milk
  • 1 t garlic powder
  • 1/2 t paprika
  • 2 c shredded sharp cheddar cheese

Then you will…

  1. Preheat your oven to 400 degrees Fahrenheit.
  2. Lightly grease a 9×13 baking dish with nonstick cooking spray.
  3. Create a layer of potato slices in the baking dish, using about 1/3 of the slices.
  4. Sprinkle with about 1/3 of the onions.
  5. Season to taste with salt and pepper.
  6. Repeat two more times with the remaining potatoes and onions.
  7. Melt the butter in a medium-sized saucepan over medium heat.
  8. Whisk in the flour and allow to cook for about one minute, whisking constantly.
  9. Whisk in the milk gradually to avoid clumps.
  10. Allow to thicken, whisking periodically, about 5-10 minutes or until it reaches a pudding-like consistency.
  11. Whisk in the garlic powder and paprika.
  12. Whisk in the cheese and stir until smooth.
  13. Season with salt and pepper to taste.
  14. Pour over the potatoes.
  15. Cover the baking dish with aluminum foil and bake for 90 minutes. (I lined a baking sheet with foil and placed the baking dish on that for easier transfer in and out of the oven).
  16. Remove the foil and allow to bake another 15 minutes.
  17. Let cool at least 5-10 minutes before serving, as the cheese will be very hot and bubbly!

 

20170819 Potato Au Gratin

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Pasta with Sausage, Peas and Ricotta

September 3, 2017

We are always looking for new ways to build a pasta dinner. This is combination of sausage and tender peas with spice from crushed red pepper flakes is excellent with the creamy and bright whipped lemon ricotta. Just add your favorite dried or fresh pasta for a lovely dinner. We used our fresh arugula pasta, and it was an great pairing.

You will need:

  • 1/4 c pine nuts
  • 1 c ricotta cheese
  • 1 lemon, zested
  • 1/3 c + 3 T grated Parmesan cheese, divided
  • 3 T olive oil, divided
  • 1 lb mild Italian sausage, out of its casing
  • 1 medium yellow onion, chopped
  • 4 cloves garlic, minced
  • 2 c frozen peas
  • 1/2 c favorite stock (I used beef because it was on hand)
  • 1/4 t crushed red pepper flakes
  • 1/2 t salt
  • 1 lb pasta
  • Pepper to taste

20170523 Pasta with Peas 04

Then you will…

  1. Toast the pine nuts in a medium nonstick skillet over medium heat, stirring often, about 4-5 minutes. Remove from heat and set aside.
  2. In a medium bowl, whisk together the ricotta with the lemon zest, 3 tablespoons of the Parmesan, and 1 tablespoon of the olive oil. Set aside.
  3. In a large nonstick skillet, heat the remaining olive oil over medium heat.
  4. Add the sausage and saute 5-6 minutes until starting to brown, breaking it up as you stir.
  5. Add the onion and garlic. Saute until the onion softens and turning golden, 3-5 minutes.
  6. Add the peas, stock, red pepper flakes, and salt. Mix together.
  7. Lower the heat to medium-low and allow the sauce to simmer and reduce, while you cook the pasta.
  8. Cook the pasta in salted water according to its instructions. Reserve 1/2 cup of the cooking water for the sauce when you strain the pasta.
  9. Stir the pasta and Parmesan into the sauce.
  10. Add the pasta water, a little at a time, until your sauce is the desired consistency and coats the pasta.
  11. Season with fresh pepper to taste.
  12. Serve the pasta and sauce topped with some of the ricotta and pine nuts.
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Slow Cooked Shredded Pepper Beef

June 9, 2017

I love using the slow cooker during all seasons. As it’s getting warmer out, it is nice not to add to the heat with the oven. This main dish is incredibly simple and the results are versatile. We had it alongside roasted potatoes the first night, and then had it in sandwiches for lunch several other days that week. It would also be a yummy taco or enchilada filling. Mmmmm….

You will need:

  • 1 1/2 – 2 1/2 lb pot roast
  • Salt and pepper, to taste
  • 3 T olive oil
  • 2 yellow onions, halved and sliced
  • 1 1/2 c beef stock
  • 6 oz hot banana pepper rings (we used jarred)
  • 1/4 c of the liquid from the hot banana pepper jar
  • 3 cloves garlic, thinly sliced

20170603 Pepper Beef 02

Then you will…

  1. Season the pot roast with salt and pepper.
  2. Heat the olive oil in a large nonstick skillet over medium-high heat.
  3. Sear the pot roast, 5 minutes on each side.
  4. Place your onions in your slow cooker.
  5. Add the pot roast.
  6. Add the stock, banana peppers and their liquid, and the garlic.
  7. Cover and cook on LOW for 8 hours.
  8. Remove the roast from the slow cooker and shred.
  9. Return and mix with the sauce. Allow to cook another 15 minutes or so to give the sauce time to soak into the meat.
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Slow Cooker Chili Mac

April 19, 2017

Slow cooked dinners are magical. You add everything to the crock pot and turn it on. Hours later….BAM! Dinner is done! D loves chili and noodles. This combines the best of both. We used ground turkey, but you could substitute lean ground beef. You can also check out this alternative that we tried right after R was born.

You will need:

 

  • 1 lb ground turkey
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 1 can (30 oz) chili beans in chili sauce
  • 1 can (28 oz) crushed tomatoes
  • 1 can (15 oz) diced tomatoes
  • 2 c low sodium beef broth
  • 2 T chili powder
  • 1 t garlic powder
  • 1 t cumin
  • 2 T of pickling spices in a tea ball
  • Salt and pepper ,to taste
  • 8 oz favorite shaped pasta, uncooked (e.g., elbows, cavatappi)
  • 2 c shredded cheddar cheese
  • Small bunch of scallions, trimmed and chopped
  • Sour cream for serving (optional)

 

Then you will…

  1. Put the ground turkey in the bottom of your slow cooker and break into smaller pieces. (Optional: if you wanted, you could brown it lightly in a skillet with a few tablespoons of olive oil first).
  2. Add in the onion, garlic, beans, tomatoes, beef broth, chili powder, garlic powder, and cumin.
  3. Stir together.
  4. Add the tea ball of pickling spices.
  5. Cover and cook for 8-10 hours on LOW.
  6. Fifteen minutes before serving, taste test.
  7. Season with salt and pepper to taste.
  8. Stir in the pasta and shredded cheese. Cover and cook for 15 minutes. Turn slow cooker off.
  9. Top with scallions and serve with sour cream, if desired.
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