Archive | One-pot Wonder RSS feed for this section

Chicken and Sausage Baked Skillet

14 Nov

An excellent, all-in-one skillet meal that’s delicious and comforting on a chilly evening. Make sure you marinade the chicken for at least 4 hours, up to 24. Choose your preferred heat of Italian sausage, we tend to go with mild. Serves 2-4, depending on how starving you are. Leftovers are fabulous.

Skillet Ingredients:
– 2 medium chicken breasts
– 2 links of Italian sausage, cut in half lengthwise
– 4-6 red potatoes, quartered

Marinade Ingredients:
– 1/2 sweet onion, chopped
– 3 large cloves of garlic, peeled and thinly sliced
– 1/3 cup olive oil (if you have a hot flavor of olive oil, it works well with this recipe)
– 2 tsp Dijon mustard
– 1 tbsp Worcestershire
– 1 tsp prepared horseradish
– 2 tbsp salsa
– 4 slices jarred jalapeno, plus 1 tbsp of the jar liquid
– 1 tbsp Italian seasoning
– A generous helping of freshly ground pepper
– A dash of salt
– 1 lemon

12366365_10205034756378976_3781205825515548312_n
Add all ingredients except for lemon into a large ziploc bag. Cut the lemon into quarters, squeeze the juice into the bag, then put the rinds in with the rest of the marinade ingredients. Seal the bag, squish it all around to mix the ingredients, open it up and put the chicken breasts inside, seal it and squish it around again, then put it in the fridge to marinade.

To prepare:

Preheat oven to 425 degrees F.

Take the chicken out of the refrigerator (but leave it in the bag of marinade) while you prep the rest of the meal. Wash and quarter the potatoes, and cut the sausages in half lengthwise. Dump the chicken, marinade and all, into a large cast iron skillet, then pick out the lemon rinds. Place the potatoes and sausages among and around the chicken, and stir a bit to coat with the marinade.

Place in the center rack of the oven and cook for 45 minutes, turning the chicken and sausages over halfway through. Remove from the oven when the time is up, and stir around a bit to allow the potatoes to help thicken the sauce. You could also use a spatula to cut the chicken and sausages into bite-sized chunks and mix the whole shebang all together.

Serve with your veg of choice, we usually go with asparagus or green beans.

New Mexico Green Chile Stew

27 Aug

Another great recipe from The Pink Adobe, slightly modified.

My husband was in Santa Fe last week, and had a meal (or two) at our favorite restaurant, The Pink Adobe. He raved about their New Mexico Green Chile Stew (and took a photo of it, and sent it to me, and rubbed in the fact that he was dining deliciously while I was making do with plate full of sauteed snap peas and green beans – I eat weirdly when he’s out of town). So last weekend we procured the ingredients and set out to recreate the dish.

A few things to note: First, I HIGHLY recommend roasting your own (Hatch) green chiles. Don’t be intimidated if you’ve never done it – it’s incredibly easy and you will NEVER EVER buy canned or frozen green chiles again. The second thing to note – you could use canned peeled whole tomatoes, but it’s SUPER easy to peel your own fresh tomatoes, and I think it improves the flavor. And third, this stew is incredibly versatile – you can use pork, chicken, or beef. It would probably taste great with some roasted corn thrown in there, too, or some whole black beans (or both). But made just as I describe below, it was so damned good that my husband and I stood over the pot dipping torn pieces of flour tortilla into the stew and OH MY GOD-ing until we finally wrenched ourselves away to watch football.

How to roast green chiles: Preheat your oven’s broiler (mine has a low, medium and high setting – I used the medium setting). Make sure the oven rack is at the highest level (closest to the heating elements). Line a baking sheet with aluminum foil. Wash and dry the chiles, and line them up on the baking sheet. Place under the broiler, and keep an eye on them. Roast for 3-5 minutes, until the chiles are about 70% charred.

Green chiles roasting under the broiler

Green chiles roasting under the broiler

Use tongs to flip the chiles over, and roast the other side for another 3-5 minutes. This should ABSOLUTELY NOT take more than 10 minutes at the outside. You don’t want them burned, just nicely charred. Again using tongs, transfer the whole chiles to a (non-metal) bowl, and cover with plastic wrap. Allow the chiles to “steam” for 20 minutes. Then, remove the chiles from the bowl and peel the charred skin away with your fingers – it should come off very easily. Remove the stem, split the chiles in half, and remove the seeds (I used my fingers). That’s all there is to it!

Green chiles, roasted and peeled

Green chiles, roasted and peeled

How to peel fresh tomatoes: Get a pot of water boiling on the stove (enough to submerge the tomatoes a couple at a time). Fill a large bowl with water and ice (large enough to submerge the tomatoes). De-stem and wash whole tomatoes. Cut a small X through the skin on the bottom of each tomato (side opposite the stem). Drop tomatoes, a couple at a time, into the boiling water. Count to fifteen-Mississippi (time for fifteen seconds). Use a slotted spoon to remove them from the boiling water and transfer them immediately to the ice water. Submerge them for 10 seconds and remove immediately (otherwise they get waterlogged). Grab the corners of the cut skin on the bottom of the tomatoes and peel down – the skins should peel off easily. And that’s all there is to that! (Here’s a good video tutorial.)

On to the stew…

Ingredients:

– 2 lbs boneless pork (we used a pork shoulder), cut into 1-inch square pieces
– 2 TBSP olive oil
– 1/2 cup sweet onion, chopped
– 1 tsp minced garlic
– 1/4 cup flour
– 3 small russet potatoes, peeled and cut into 1-inch square pieces
– 2 cups roasted green (Hatch) chiles (about six large), peeled and cut into a large dice
– 2 cups (about five medium) peeled fresh tomatoes, quartered, de-seeded, then each quarter cut in half
– 1 fresh jalapeno, de-seeded/de-veined and finely chopped
– 1 1/2 cups chicken stock or broth (we used home made)
– 1/2 tsp sugar
– salt and pepper to taste

Veggies

Pork shoulder

Directions:

In a heavy soup pot or Dutch oven, heat the olive oil on medium-high heat. Working in batches, brown the pork on all sides. Add the onion and garlic to the pork and stir to combine. Incorporate the flour, stirring constantly for about two minutes. Add the potatoes, chiles, tomatoes, jalapeno, and chicken broth. Stir to combine, and scrape the bottom of the pot to deglaze. Stir in the sugar, salt and pepper. Cover and cook on a low simmer, stirring occasionally, for 1.5 hours, or until the pork is tender. Adjust seasoning as needed.

All the ingredients in the pot!

All the ingredients in the pot!

The finished stew, ready to eat!

The finished stew, ready to eat!

If you can POSSIBLY STAND IT, make the stew a day ahead of time. Let it cool completely, then put it in the refrigerator overnight. Reheated the next day, the flavors have had time to really develop. Serve with flour tortillas. You’ll notice that the chiles, onions and tomatoes all but disappear into the almost gravy-like sauce of the stew. If you want larger vegetable pieces use a very large dice. We found that we absolutely loved it the way it was.

Makes about six servings.

Creamy Chicken and Potato Stew

19 Dec

Fantastically easy to put together, and exceptionally warm and comforting on a cold winter evening.

– 1/4 cup butter (salted or unsalted, depending on how much you want to add in the end)
– 3 carrots, peeled and diced
– 2 celery stalks, diced
– 1/2 sweet onion, diced
– 1/2 teaspoon dried thyme
– 1/4 teaspoon dried sage
– 1/4 cup flour
– 3 cups chicken stock (here’s a recipe for great stock)
– 2 cups milk (whole or 2%, but not skim!)
– 2 large russet potatoes, peeled and diced
– 2 1/2 cups cooked chicken, diced (great for leftovers from a roasted chicken, or pick up a rotisserie chicken, or use a few chicken breasts)
– 1 1/2 to 2 cups shredded cheddar cheese
– 2 tbsp fresh chopped parsley leaves
– Salt and pepper to taste

In a heavy pot or dutch oven, melt the butter over medium heat and saute the carrots, celery and onion until tender, about five minutes. Add the thyme and sage, and stir. Gradually sprinkle in the flour and whisk until smoothly combined with the butter/veggie mixture, then continue to whisk for about 1 minute until lightly browned. Slowly add in the chicken stock, whisking to incorporate the flour smoothly into the stock. Gradually whisk in the milk.

Add the potatoes and bring to a simmer. Continue to simmer (uncovered) until potatoes are soft, about 15 minutes. Add the diced cooked chicken, and allow to heat for about one minute. Lower the heat, and gradually add in the shredded cheese, stirring to melt into the stew. Add in the parsley, and salt and pepper to taste (we’re liberal with the pepper).

Serve with a salad and crusty bread or soft potato rolls. It’s excellent if you add a dash of Tabasco to your bowl. And this stew is even better the second day.

Serves about 6.

Spicy Chipolte Chili Soup with White Beans and Chicken

21 Dec

Drastically adapted from Organic Gardening.

2 TBSP olive oil
1/2 sweet onion, chopped
4 large garlic cloves, minced
3 boneless, skinless chicken breasts cut into 1/2 inch chunks
1/2 to 1 tablespoon chipotle chile powder (the more powder, the spicier the chili!)
2 teaspoons ground cumin
3 cans (19 ounces each) cannellini (white kidney) beans, drained and rinsed
3 cups chicken stock
1 cup half-and-half
1 cup shredded cheddar cheese
1 cup sour cream
1/4 cup chopped fresh cilantro
salt and pepper to taste

In a large Dutch oven, heat the oil over medium-low heat. Add the onions and garlic and cook, stirring occasionally, until they begin to soften, 4 to 5 minutes. Push the onions to one side of the pan, add the chicken, and sprinkle with the chipotle chile powder, cumin, and salt to taste. Cook, stirring, until most of the chicken is opaque on the outside, 5 to 6 minutes. Stir in 3 cups of the beans and 2 cups of the stock. Increase the heat to medium-high and bring to a simmer. Partially cover and cook until the chicken is cooked through, about 5 minutes.

Meanwhile, in a food processor, combine the remaining beans and remaining 1 cup stock. Process to a smooth puree. Stir the bean puree into the soup. Gradually add the half-and-half, stirring as you add it, so it doesn’t curdle. Dip one cup of the soup out and into a bowl, add the sour cream and stir until blended. Gradually add sour cream mixture into the soup (again, this is so it doesn’t curdle). Stir in the cheddar cheese, cilantro, and salt and pepper to taste.

It is important not to let the soup boil again after the dairy products have been added, so it doesn’t curdle.

Serve with additional shredded cheese and sour cream, which cuts down the heat if you find it’s too spicy. If you want a thicker consistency, dissolve 3 TBSP of corn starch with 1/2 cup of half-and-half, and stir into the soup before adding the sour cream.

Serve with potato rolls! They’re awesome.

I suppose you could lower the considerable fat content by using fat-free half-and-half, sour cream, and cheese, but where’s the fun in that?

The Best Tuna Casserole Ever. I am so not kidding.

23 Sep

I adapted this recipe from one that I found on Food.com. We usually just do the stove top tuna and noodles, but lately I’ve found myself completely disinterested in eating it once I’ve made it. Enter this gem of a casserole, which I whole-heartedly assure you will be the best thing you put in your mouth today. Heh.

– 12 ounces wide egg noodles, cooked al-dente, drained and rinsed
– 1 can cream of golden mushroom soup (any cream of mushroom soup will do, but I find that the golden stuff adds nice color and flavor) – use the low fat stuff if you’re counting calories
– 3/4 cup evaporated milk
– 1/4 cup mayonnaise (low fat is ok)
– 1/4 cup sour cream (low fat is ok)
– 1/4 cup water
– 2 five-ounce cans of tuna, drained
– 1/2 packet of dry Lipton onion soup mix
– 1 1/2 cups freshly grated sharp cheddar cheese, separated
– 1 tbsp Worcestershire
– 1 tsp Tabasco
– 1/2 tsp celery salt
– 1 tsp black pepper
– Optional – 1 cup of frozen baby peas or vegetable medley, thawed and drained

Preheat oven to 325 degrees. In a large bowl mix all ingredients, reserving 1/2 cup of the shredded cheese, and folding the cooked pasta in last after everything else has been mixed well. Pour everything into a greased casserole dish, and sprinkle remaining cheese on top. Bake uncovered in the preheated oven for thirty minutes. Serve hot – serves up to six.

Rice Pilaf – Quick and Tasty

6 Nov

This is a great, quick little recipe to use when you’re making a main dish that needs rice to go with it, but plain old white rice just doesn’t sound all that great. There’s two ways to make it – with instant rice, or with regular slow-cooked rice. Either way it’s awesome stuff!

Instant Rice Recipe:

2 cups instant white rice
2 cups chicken broth
1 tsp olive oil
1 tbsp garlic, minced
1/2 cup slivered almonds
2 tbsp dried parsley

In a medium pot, bring olive oil to a shimmer over medium heat. Add garlic and almonds and sautee until browned, about five minutes. Add chicken broth and scrape up the browned bits from the bottom of the pot. Bring broth to a boil. Add instant rice and remove from heat. Stir rice, toss the parsley on top, and cover tightly. Allow to sit for five to ten minutes to absorb the water. Stir before serving. Makes four servings.

Regular Rice Recipe:

1.5 cups white rice
3 cups chicken broth
1 tsp olive oil
1 tbsp garlic, minced
1/2 cup slivered almonds
2 tbsp dried parsley

In a medium pot, bring olive oil to a shimmer over medium heat. Add garlic and almonds and sautee until browned, about five minutes. Add chicken broth and scrape up the browned bits from the bottom of the pot. Bring broth to a boil. Add rice and parsley and reduce heat to low. Cover tightly and simmer rice for 30 minutes or until all water is absorbed. Stir before serving. Makes four servings.

Stove-top Tuna and Noodles

9 Feb

Calvin prefers this method over the traditional type of tuna casserole. It sure is a lot faster to prepare. I usually make sure I have the ingredients on hand for whenever I’m stumped for a meal or don’t feel like preparing anything more elaborate. Also, Calvin hates peas so I leave them out of the pot and just add them to my serving. It’s easy to microwave a handful of peas in a bowl and dump the tuna noodles on top.

1 16 oz. package wide egg noodles
2 cans tuna, drained
1 can cream of chicken soup, undiluted
1 can cream of mushroom soup, undiluted
1 tbsp. Worcestershire
1 tbsp. ranch dressing
salt and pepper
12 oz. frozen peas (optional), cooked according to package directions and drained

Prepare egg noodles in a large pot according to package directions. Drain. While noodles are draining, return pot to stove and add soups, Worcestershire, ranch, salt and pepper. Stir to combine thoroughly. Drain tuna completely and add to mixture, stirring to combine and break up the tuna. Add noodles and peas (optional), stir to combine, and heat through before serving.

This recipe also works well when substituting the canned tuna for canned or cooked chicken.

Corned Beef and Cabbage with Potatoes

25 Jan

AKA “Boiled Dinner”

Cooking time 3 – 3.5 hours, plan accordingly!

1 corned beef brisket, 3.5 – 4 lbs.
spice packet (contained with beef, or use 2 tsp. peppercorns and 2 bay leaves)
8-10 gold potatoes
1 large onion
1 head of cabbage
1 12-oz bottle of dark beer (Guinness, 1554, or similar)
1 large bunch of fresh parsley
1 stick of butter
1 – 2 cloves garlic, minced

In a large dutch oven or stock pot, place the beef brisket fat-side down. Add spice packet (if no packet is contained with the brisket, use 2 tsp peppercorns and 2 bay leaves). Pour in bottle of beer, then add water to generously cover the brisket. Bring to a boil, then reduce heat to simmer and cover.

Simmer brisket for two hours. Stir occasionally to turn beef for even cooking.

Meanwhile, wash and quarter potatoes, place in a large bowl and cover in cold water. Set aside. Remove outer leaves of cabbage head and quarter, retaining the stem/core to hold the leaves together. Set aside. Peel onion and cut into eighths. Set aside. Chop parsley leaves (not stems). Set aside.

After the brisket has simmered for two hours, add potatoes and enough water to cover. Return to a boil, reduce heat to simmer, cover, and cook for 15 minutes.

At this point, add cabbage and onions. Add water to cover if necessary, return to a boil, reduce heat to simmer, cover and cook 20 minutes.

Ensure potatoes and cabbage are tender – if not, add cooking time in five minute increments. Remove brisket and cut in slices against the grain. Remove cabbage and place in a covered dish to keep warm – dot with butter if desired. Place potatoes in a large bowl, add parsley, butter, and garlic, and toss to combine and melt the butter.

Serve corned beef with spicy mustard. Leftovers make great corned beef hash for breakfast the next morning!

Garlic Cheese Noodles

25 Jan

1 (12? 14? 16?) oz pkg. extra wide egg noodles
2 tbsp butter
2 large garlic cloves, crushed
2 tbsp flour
1 cup milk
1 cup finely shredded cheese (I use a cheddar/jack combo)
1 tbsp. worcestershire
salt and pepper (I use lots of both)

Boil noodles according to package directions. Drain.

While noodles are draining, melt butter in the pot on low heat, along with crushed garlic. Whisk in flour until well blended. Gradually add milk, whisking until well blended. Gradually heat the mixture to a simmer, whisking often. Simmer until sauce begins to thicken. Gradually add cheese, stirring until melted. Add worcestershire, salt, and pepper, and continue to stir until the sauce is thickened and well blended.

Pour sauce over noodles and stir to combine. Eat eat eat!

Comfort Noodle Goop

25 Jan

4 1/2 cups uncooked wide egg noodles
1 1/2 lbs. hamburger
1/2 cup onion, chopped
2 cloves garlic, minced
2 tbsp. Worcestershire
8 oz cream cheese, cubed
1 can cream of mushroom soup, undiluted
1 can corn, drained
1 cup milk
1 tsp beef bouillon granules
salt and pepper

Bring a large pot of water to a boil and cook noodles according to instructions. Meanwhile, brown hamburger, onion, and garlic. Drain. Add worcestershire, cream cheese, undiluted cream of mushroom soup, corn, milk, and bouillon granules. Stir until heated through and cream cheese is thoroughly melted. Salt and pepper to taste. Add hamburger mixture to cooked, drained noodles. Mix thoroughly. Consume.

Cheap, easy, filling. Probably zero nutritional value, but when you’re cold and hungry, there’s nothing like gooey noodley dishes to cure what ail’s ya. Next time I’m going to get frisky with it and add a can of diced green chilis.

To make this a “One-Pot Wonder”, simply cook the noodles first and drain, then use the same pot to finish the rest of the meal.