Tuscan Chicken

I took a risk and made this for the first time to serve to my mother-in-law. (hi Joan!)  It came out awesome with a half-hour’s worth of work, including prep.

tuscan chicken as served
I messed up and failed to notice that the peacock design was upside-down. Otherwise, this is one of the best presentations I’ve made for a completed recipe.

By itself it’s very keto-friendly, but it screams to be served with a pasta side.

Ingredients

  • 2 pounds boneless skinless chicken breasts, thinly sliced
  • Olive oil
  • 2 cups heavy cream
  • 1 cup chicken broth
  • 2 teaspoons garlic powder
  • 2 teaspoons Italian seasoning
  • 1 cup Parmesan cheese
  • 2 cups spinach, chopped
  • 1 cup sun-dried tomatoes, chopped

We made this in a 14″ cast-iron skillet, which was the perfect size.

Steps

  1. In a large skillet add olive oil and cook the chicken on medium high heat until no longer pink, maybe 3-5 minutes per side.
  2. Set the chicken aside on a plate, wipe down excess oil from the skillet.
  3. Add the heavy cream, chicken broth, garlic powder, Italian seasoning, and Parmesan cheese.
  4. Whisk or stir over medium high heat until it starts to thicken.  Keep the sauce in motion so it doesn’t caramelize and burn into the pan.
  5. Add the spinach and sun-dried tomatoes; let it simmer until the spinach starts to wilt.
  6. Add the chicken back to the pan and simmer for a couple of minutes.

Pairs very well with rotini or egg noodles.

Source: https://therecipecritic.com/creamy-tuscan-garlic-chicken/

Egg Roll in a Bowl

eggroll in a bowl

Ingredients

You’ll need a pretty big pan with high sides for this recipe.  A 14″ cast iron pan is good.

It’s a pretty low maintenance dish, so you can easily cook it alongside other things.  Bagged slaw saves a ton of time.

This makes a pretty good meal by itself, or goes great as a side dish.

  • Sesame oil
  • 1 pound of ground Chicken or Pork
  • 1 small or 1/2 medium white onion, chopped
  • 3 cloves of garlic, minced
  • 1/2 teaspoon fresh ginger
  • 1 bag (14 oz) dry slaw mix
  • 3 tablespoons soy sauce (reduced sodium is fine)
  • 1 tablespoon rice wine vinegar
  • Salt and pepper to taste
  • Sesame seeds (optional)

Steps

  1. Heat a tablespoon of sesame oil in a large skillet over medium-high heat.  Add in the meat and onions.
  2. When the meat is nearly done and onion is soft and translucent, stir in garlic and ginger.  Cook for a few more minutes, stirring on occasion.
  3. Dump in soy sauce, rice wine vinegar, and slaw.  Stir frequently until everything is well-mixed, the soy sauce and rice wine vinegar reduce,and the slaw softens up.

Season with salt and pepper to taste, and sprinkle with sesame seeds.

Adapted from http://theskinnyfork.com/blog/chicken-egg-roll-bowl

Super-Quick Teriyaki Chicken

Ingredients

Sauce

  • 1/3 c. soy sauce
  • 1/4 c. rice wine vinegar
  • 1 tsp. sesame oil
  • 1 1/2 tbsp. honey
  • 2 cloves garlic, minced
  • 2 tsp. finely minced fresh ginger
  • 2 tsp. cornstarch

Everything Else

  • Extra-virgin olive oil
  • 1 lb. boneless skinless chicken breasts, cut into bite-sized pieces
  • Salt and pepper to taste
  • Sliced green onions, for garnish

Steps

  1. Mix the sauce
    1. In a medium bowl, combine:
      • soy sauce
      • vinegar
      • sesame oil
      • honey
      • garlic
      • ginger
      • cornstarch
    2. Whisk until smooth.
  2. Heat oil in a large skillet over medium heat
  3. Add chicken to skillet and season with salt and pepper. Cook until golden and almost cooked through, about 10 minutes.
  4. Pour sauce over chicken and simmer until sauce has thickened slightly and chicken is cooked through.

Goes really well with rice and a veggie.

Originally from https://www.delish.com/cooking/recipe-ideas/recipes/a54003/easy-teriyaki-chicken-recipe/

American Chop Suey

American Chop Suey is Meghan’s comfort food.  It’s quick to cook so I can generally make it on short notice, when I know she’s had a really bad day.

The instructions below are meant for multi-tasking and making everything come together at the right time — an expression of an unplanned dinner made on short notice.  🙂

Ingredients

  • 1 pound of small-shape pasta (elbows, mini-shells, or rotini are all good)
  • 1 pound ground beef
  • 1 medium onion, diced
  • 1 large green bell pepper, diced
  • 2-5 cloves of garlic
  • 1 jar spaghetti sauce, 15 oz or so, depends on how saucy you like it
  • 1 or 2 cups shredded mozzarella
  • olive oil

You’ll also need a large skillet and a 9×13 glass pan to go in the oven.

Steps

  1. Preheat oven to 350°
  2. Put on a pot of water to boil, and put on a large skillet on the stove with medium-low heat
  3. Dice onion and pepper
  4. When the water is very close to boiling, turn up the skillet to medium heat, add some oil, and throw in the onions and peppers
  5. When the water boils, add the hamburger to the skillet and brown it with the onions and peppers
  6. Put the pasta in the water and cook to al dente; strain.  If the meat isn’t done yet, toss with a little oil to keep it from sticking.
  7. When the meat is brown, drain off the fat and mix in the jar of sauce.  Put back on medium heat until the sauce starts to bubble.
  8. Pour the cooked pasta into the 9×13 pan, and stir in the meat sauce.
  9. Sprinkle (or if you’re like me, shovel) the cheese on top, cover with foil, and cook at 350° for 20 minutes

Breakfast Casserole

breakfast casserole - finished product
Breakfast Casserole

Ingredients

  • 1 pound of frozen hashbrowns (about 1/2 package)
  • 1/2 pound sausage (we like spicy chicken, but pork or another kind is good too)
  • 1 small/medium onion, diced
  • 1/4 bell pepper (any color) (optional)
  • handful of sliced mushrooms (optional)
  • 5 eggs
  • 1/2 cup of milk
  • 1/2 tablespoon garlic powder
  • 1-2 cups mexican cheese
  • black pepper to taste

Steps

  1. Preheat oven to 350°
  2. grease a 1-2 quart baking dish
  3. Brown the sausage, onions, and peppers/mushrooms/what-have-you in a skillet over medium heat
  4. Whisk the eggs, milk, garlic powder, and pepper
  5. Spread the hashbrowns into the baking dish
  6. Pour the egg mixture over the hashbrowns
  7. Layer down half the cheese – enough to cover the hashbrowns
  8. Spread out the sausage mixture
  9. Layer down the rest of the cheese – enough to cover everything
  10. Cover with aluminum foil and back for an hour
  11. Uncover and bake for another 10 minutes to brown the cheese a little

Makes 5-6 servings.  Serve with a dollop of sour cream on top!

Tortillas

Tortillas are surprisingly easy to make, but it does go a lot faster with two: one to flatten dough while the other cooks the previously-flattened dough.  Each tortilla takes about as long to cook as to roll.

These tortillas are good enough to eat plain.  They store well in a ziploc baggie.

Ingredients:

  • 3 cups flour
  • 1 teaspoon salt
  • 1/3 cup oil
  • (up to) 1 cup warm water

Steps:

  1. Preheat a large skillet on medium heat (our stove runs hot so it’s more like medium-low, YMMV)
  2. Mix flour and salt in a medium mixing bowl
  3. Cut in oil with a pastry blender or a fork
  4. Slowly incorporate water, mixing until a soft dough forms
  5. Make 2-inch dough balls – probably ten or twelve
  6. Roll flat with a rolling pin.  The dough should be as close to paper-thin as you can make it (you’ll probably wind up with cardstock).
    • You  won’t need to flour the surface – if the dough is good it won’t stick (except maybe to the rolling pin)
  7. Cook the tortillas one at a time until they start to bubble, then flip and heat until brown spots form.

Credit to https://kbmillers.wordpress.com/2013/09/05/169/

Black Bean Burgers

I love black bean burgers, which means in my house I’m the odd man out.  That used to be ok because I didn’t make them – I would only buy them when we went out so no one else had to put up with them (I happen to love the ones from Blimpies but Subway has a good one too).  That is, until now.

  • 16-oz can of black beans, drained and rinsed
  • 1/2 bell pepper, finely diced
  • 1/2 or a small onion, finely diced
  • 3 cloves of garlic, minced
  • 1 egg
  • 1 tablespoon of chili powder
  • 1 tablespoon of cumin
  • 1/2 – 1 cup of breadcrumbs
  1. Dice the bell pepper and onions
  2. Mash the beans (optionally reserving some to mix back in after mashing).  I find a regular pot and a potato masher work well.
  3. Mix the beans, peppers, and onions together
  4. Mix in the egg, chili powder, and cumin
  5. Mix in a half-cup of bread crumbs
  6. Add more bread crumbs, a little at a time, until the mixture isn’t wet anymore
  7. Form into patties
  8. Fry in a little oil on medium heat, or better yet in hamburger grease, until both sides are toasted.  Serve on a hamburger bun.

Extra patties can be frozen for later.

D-Angelo’s #9

I discovered the D’Angelo’s sandwich chain in my late teens and fell in love with their ‘Number 9’ grilled sandwich.  It’s very easy to make for yourself and it’s delicious!

This recipe makes enough to feed two or three people (or more, if they’re kids).

Ingredients

  • 1 or 2 chicken breasts (2 if they’re small) or a steak’s worth of beef
  • a quarter of a green bell pepper, diced
  • half a small yellow onion, diced
  • a couple of spoonfuls of sliced mushrooms (optional, kids get weird about ‘shrooms)
  • a couple of slices of american cheese
  • a loaf of french bread (softer is better)

Steps

  1. add a little vegetable oil to a hot pan on medium heat, and throw in the onions, peppers, and mushrooms.  Let it soften.
  2. While the above is cooking, dice the meat and add to the vegetables.  Occasionally flip the whole thing over so nothing burns and the meat cooks evenly.
  3. While the above is cooking, slice the bread grinder-style
  4. When the meat is cooked, pile everything together and add the cheese to cover it
  5. When the cheese melts enough to collapse into the meat and veggies, scoop it into the bread and serve.

Mexican Stuffed Shells

Ingredients

  • 24 uncooked jumbo pasta shells (about one 12 oz box)
  • 1 pound lean ground beef
  • 1 (16 ounce) jar salsa
  • 1 (8 ounce) can tomato sauce
  • 1 cup frozen corn
  • ½ cup canned black beans, rinsed and drained
  • 1 cup shredded reduced-fat Mexican cheese or cheddar cheese

Toppings:

  • 8 tablespoons reduced-fat sour cream
  • 8 tablespoons salsa
  • ¼ cup sliced black olives
  • ¼ cup sliced green onions

Directions:

  1. Preheat the oven to 350°F.
  2. Cook pasta shells according to package directions; drain.
  3. Meanwhile, in a nonstick skillet, cook beef over medium heat until no longer pink; drain.
  4. Stir in salsa, tomato sauce, corn, and beans.
  5. Spoon beef mixture into pasta shells and place in a 13×9 baking dish coated with nonstick cooking spray.
  6. Sprinkle with cheese. Cover and bake for 25-30 minutes or until heated through. Top with sour cream, salsa,, olives, and onions.

Original recipe page

Jonesey’s Enchiladas

Quinn used to work at Margarita’s in Mystic. (Its a great place for pretty standard Mexican food. The stories that came out of that place are legendary.) He loves cooking Mexican food. I’m … okay at it. Tonight, we came up with something epic.

Ingredients:

  • hamburger (about a pound and  a half was pretty good)
  • two handfuls of cheese
  • two dollops of salsa
  • 12 tortillas
  • green enchilada sauce
  • sour cream and more cheese for garnishes
  • chilies for more garnishes

Directions:

  1. Pre-heat the oven to 350 degrees
  2. Brown the ground beef. When it is cooked completely, remove it from the heat and drain the grease.
  3. Mix in the cheese and salsa.
  4. Spoon the mixture into the tortillas, rolling them and placing them in a 9×13″ pan. Keep going until the pan is full or you run out of filling.
  5. Pour the enchilada sauce over the tortillas. Cover the pan with aluminum foil, and bake for 45 minutes. Remove the foil when there is about 5 minutes left on the timer.
  6. Scoop out the enchiladas. Sprinkle with cheese (and chilies if desired), and dump some sour cream on them for good measure.
  7. Eat!