Posts Tagged ‘sour cream’

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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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Chicken Enchilada Skillet Casserole

April 11, 2017

I love dinners that can be prepared in one pot or skillet. It makes clean up simple, plus all the flavors get to come together as you cook (rather than when you plate!).

You will need:

  • 12 corn tortillas, cut into bite-sized pieces
  • 3 T unsalted butter
  • 3 T flour
  • 2 c low sodium chicken broth
  • 1/2 t pepper
  • 1/2 t ground cumin
  • 1/2 t chili powder
  • 1/4 t oregano
  • 1/4 t salt
  • 1 can (4oz) chopped green chiles
  • 1 lb chicken breast
  • 1 can (15 oz) reduced sodium black beans, drained and rinsed
  • 1 c sour cream
  • 2 c shredded cheese (recommend a cheddar-jack blend)

Then you will…

  1. Preheat your oven to 400 degrees. Line a baking sheet with parchment paper.
  2. Melt the butter in a large skillet over medium heat.
  3. Whisk in flour and allow to cook for 1 minute.
  4. Whisk in chicken broth, pepper, cumin, chili powder, oregano and salt.
  5. Continue whisking until smooth and thickened, about 3-5 minutes.
  6. Stir in the green chiles with any liquid from the can.
  7. Add the chicken and bring to a simmer.
  8. Reduce heat to low, cover and cook for 15 minutes or until chicken is cooked.
  9. Meanwhile, spread the corn tortillas on the baking sheet.
  10. Bake for 7 minutes and stir/toss. Bake another 3 minutes or until starting to crisp up.
  11. Remove tortillas from the oven and set aside.
  12. Transfer the chicken to a plate and shred, leaving the heat on low.
  13. Return the chicken to the pan.
  14. Stir in the black beans and sour cream into the sauce.
  15. Stir in the tortilla pieces until combined.
  16. Sprinkle the top with the shredded cheese and cook until the cheese is melted.
  17. Serve warm and bubbly!
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Slow Cooked Chicken Enchilada Casserole

September 20, 2016

As fall kicks off, who else is reminded of all the deliciousness you can make with your crockpot? I am starting my transition back to work full time after 5 glorious months of maternity leave, and my husband and I plan to put our slow cooker to good use. After all, what beats extra cuddle time earned by having dinner ready to go when you get home from work?

This is an enchilada-inspired casserole that is a hearty dinner option. It is chock full of chicken, black beans and mushrooms, but you could swap or add other veggies to suit your fancy.

You will need:

  • 3 T olive oil, divided
  • 1 lb chicken breast
  • Salt and pepper, to taste
  • 2 t cumin
  • 1 yellow onion, chopped
  • 8 oz baby bella mushrooms, sliced
  • 1 bunch scallion, trimmed and thinly sliced
  • 1 can (14 oz) low-sodium black beans, drained and rinsed
  • 32 oz enchilada sauce
  • 12-16 soft corn tortillas, cut into 4 strips each
  • 4 c shredded cheese (recommended: Mexican blend, cheddar, or Monterey Jack)
  • 2 c sour cream

Then you will…

  1. In a large nonstick skillet, heat 2 tablespoons of the olive oil over medium heat.
  2. Saute the chicken breast  until cooked through and golden, about 5-7 minutes per side.
  3. Transfer the chicken to a plate.
  4. Shred with two forks and season lightly with salt and pepper. Toss with the cumin.
  5. In the same skillet, heat the remaining tablespoon of olive oil over medium heat.
  6. Add the onion and mushrooms to the skillet. Saute until the mushrooms give off their liquids and start to turn golden.
  7. Stir in the scallions and black beans. Remove from heat.
  8. Pour enough enchilada sauce in the crockpot to lightly cover the bottom (~ 1/2 cup).
  9. Layer 1/4 of the tortilla strips, the remaining sauce, and the sour cream.
  10. Layer 1/3 of the veggie mixture and the chicken.
  11. Layer 1/4 of the shredded cheese.
  12. Repeat steps 9 through 11 two more times.
  13. Then repeat step 9 one final time to finish the casserole.
  14. Cook on LOW for 4 to 5 hours.
  15. Serve by scooping down to get some of all the layers. Recommend having some extra sour cream and salsa on the side for those who want it!

20160907 Enchilada 01.JPG

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Rosemary Roasted Potato Salad

April 14, 2016

20160313 Roasted Potato Salad 01

We really enjoy warm potato salad…perhaps it is the German side of me? This one includes roasted potatoes for extra crispiness and sour cream for the tang. It is a great side dish to most pork, chicken and beef entrees.

You will need:

  • 2 lb small red-skinned potatoes, quartered into bite-sized pieces
  • 3 T olive oil, divided
  • 2 sprigs fresh rosemary, chopped
  • Salt and pepper, to taste
  • 1/3 c shallot, sliced thin
  • 2 cloves garlic, minced
  • 1/2 c sour cream
  • 1 1/2 t Dijon mustard
  • 1 1/2 t red wine vinegar

Then you will…

  1. Soak your potatoes for 15 minutes in cold water. Strain and shake off as much water as possible.
  2. Preheat your oven to 400 degrees.
  3. In a medium mixing bowl, combine the potatoes with 2 tablespoons of the olive oil, the rosemary, and salt and pepper to taste.
  4. Spread into a single layer on a baking sheet and roast for 30-40 minutes, stirring every 20 minutes. They should be browned and cooked through.
  5. Remove from the oven and allow to cool at least 10 minutes.
  6. Meanwhile, heat the remaining tablespoon of olive oil over medium in a nonstick skillet.
  7. Add the shallots and saute until they to begin to caramelize, about 5-8 minutes, stirring occasionally.
  8. Add the garlic and saute another 2 minutes, or until fragrant.
  9. Season with salt and pepper to taste. Remove from heat.
  10. In a large mixing bowl, combine the sour cream with the mustard and vinegar.
  11. Add the roasted potatoes and the shallot-garlic mixture.
  12. Stir until well combined; the potatoes should be evenly coated with the dressing.
  13. Serve warm or at room temperature.
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Cheddar Twice-Baked Potatoes

February 25, 2016

20160222 Cheddar Potato

We are always looking for new ways to make a potato. D hadn’t had twice-baked potatoes before, and I have fond memories of them making a regular appearance on my family’s dinner table growing up. They are a fun way to combine baked potatoes with the deliciousness of mashed potatoes.

You will need:

  • 2 large russet potatoes
  • 4 T olive oil
  • 2 T butter
  • 1/3 c sour cream
  • 1/4 c milk
  • 1/2 c cheddar cheese, shredded
  • Salt and pepper, to taste

Then you will…

  1. Preheat your oven to 400 degrees. Line a baking sheet with foil.
  2. Scrub the potatoes. Place on the lined baking sheet.
  3. Lightly coat the potatoes with the olive oil and some salt and pepper on all sides.
  4. Bake for 60 minutes, flipping every 20 minutes.
  5. Remove from the oven.
  6. Cut the potatoes in half lengthwise to create two long halves.
  7. Scoop the middle of the potatoes into a medium mixing bowl. Leave enough in the shell so that you can still move the shell without tearing it. Transfer the shells bake to the baking sheet.
  8. Add the butter, sour cream and milk to the potato and mash together until smooth, light and fluffy.
  9. Stir in the cheese and season with salt and pepper.
  10. Add the filling into the shells.
  11. Bake another 20-25 minutes, or until the tops are golden.
  12. Allow to cool for 5 minutes before serving.

 

 

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Hamburger Stroganoff

October 26, 2015

This is a quick and hearty fall dinner option. We like it due to its rich mushroom flavor and the fact that you can serve it over noodles or mashed potatoes. While it doesn’t photograph all that great, I promise your taste buds will enjoy it.

You will need:

  • 1 lb hamburger
  • 2 T olive oil
  • 1 medium yellow onion, chopped
  • 8 oz baby bella mushrooms, washed and sliced into 1/4-inch slices
  • 1 1/2 t pepper
  • 1/2 t salt
  • 1/2 t garlic powder
  • 11 oz cream of mushroom soup
  • 2 c beef broth
  • 1 c water
  • 1 T parsley
  • 1 c sour cream

20141024 Hamburger Stroganoff

Then you will…

  1. In a large nonstick skillet, break up the hamburger and cook until starting to brown over medium heat.
  2. Add the olive oil and onion. Saute for 5 minutes.
  3. Add the mushrooms. Saute until the mushrooms are golden.
  4. Season with pepper, salt and garlic powder.
  5. Mix in the soup, broth and water.
  6. Allow to simmer for 30 minutes until the sauce is reduced by two-thirds.
  7. Stir in the parsley and sour cream. Allow to heat through until the sauce returns to a low bubble.
  8. Serve over noodles or mashed potatoes.
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Apple Butter Cake

June 16, 2015

One of my good friends gifted me some apple butter made by his mom. It is scrumptious, and I wanted to try my hand at showcasing it in something equally enticing. This is a simple cake that you can bake in a 9×13 dish or a bundt pan.

20150516 Apple Butter Cake 01

You will need:

  • 1/2 c unsalted butter, room temperature
  • 1 c sugar
  • 2 eggs, room temperature and lightly beaten
  • 3/4 c apple butter
  • 1 c sour cream
  • 1 t vanilla extract
  • 1/2 c ground almond meal (optional)
  • 1 t baking soda
  • 1 t baking powder
  • 1/4 t salt
  • 2 c whole wheat flour
  • 1/2 c brown sugar
  • 1/2 t ground cinnamon
  • 1/4 t ground nutmeg

Then you will…

  1. Preheat your oven to 350 degrees. Lightly grease a 9×13 inch glass baking dish.
  2. In a large mixing bowl, cream together the butter and sugar until smooth and fluffy.
  3. Mix in the eggs until well combined and smooth.
  4. Mix in the apple butter, sour cream and vanilla.
  5. Stir in the almond meal (if using), baking soda, baking powder and salt.
  6. Stir in the flour until incorporated.
  7. Spread the batter in the prepared baking dish.
  8. In a small bowl, combine the brown sugar with the cinnamon and nutmeg.
  9. Sprinkle the spiced brown sugar mixture on top of the cake.
  10. Bake for 35-45 minutes, or until golden and a tester in the middle comes out clean.
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