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Sheet Pan Supper: Ranch Pork Chops & Potatoes

Sheet Pan Supper: Ranch Pork Chops & Potatoes

ranch-pork-chops-and-potatoes-sheet-pan-dinner-1-33 T. olive oil
1 oz. ranch seasoning
1 tsp. smoked paprika
1 T. dried oregano
1 tsp. ground black pepper
6 pork chops (either boneless or bone-in will work)
2 lb. baby potatoes
1 T. fresh parsley, chopped

Preheat your oven to 400 F degrees. Spray a baking sheet with cooking spray. Drizzle the olive oil over the pork chops and potatoes and toss well. In a small bowl mix together the ranch seasoning, smoked paprika, oregano and black pepper. Rub the seasoning over the pork chops and the potatoes. I didn’t find the need for additional salt, but feel free to season with salt to taste. Place the baking sheet in the oven and roast for about 35 to 40 minutes or until the pork chops are cooked through and the potatoes are fork tender. Garnish with chopped parsley then serve immediately.

Sheet Pan Supper: Basil Chicken with Sprouts, Squash, & Apple

Sheet Pan Supper: Basil Chicken with Sprouts, Squash, & Apple

basil chicken1/4 C. snipped Fresh Basil
1 tsp. Lemon Zest
½ tsp Salt
1 pinch Crushed Red Pepper Flakes
2 ½ lb. Chicken Pieces (breast halves, thighs or drumsticks)
8 oz. Brussels Sprouts, halved if large
3 T. EVOO
1 small Delicata Squash, halved, seeds removed, and cut into ½” slices
1 lemon, sliced
1 tsp. Fennel Seeds, slightly crushed

Preheat oven to 450 degrees F. Line a large shallow baking pan with foil, if desired; set aside. In a small bowl combine basil, lemon peel, salt, and crushed red pepper. Pat chicken dry with paper towels. Rub herb mixture evenly over chicken pieces. Arrange chicken in prepared baking pan. Add Brussels sprouts to pan. Drizzle chicken and sprouts with 2 tablespoons of the oil. Roast, uncovered, for 20 minutes, stirring sprouts once. Add squash, apples, lemon, and fennel seeds to pan (or divide the mixture between two baking pans if crowded). Drizzle with remaining oil and toss to coat. Roast for 15 minutes more or until an instant-read thermometer registers 165 degrees F in the thickest part of the breast and at least 170 degrees F in the thighs or drumsticks and vegetables are tender. Garnish with additional basil and lemon peel, if desired.

Sheet Pan Supper: Slow Roasted Black Cod with Red Chermoula

Sheet Pan Supper: Slow Roasted Black Cod with Red Chermoula

Chermoula is a sauce or marinade often found in North African cooking, that typically contains olive oil, lemon juice, garlic and cilantro.

slow-roasted-black-cod-with-red-chermoula-940x560

¼ bunch cilantro, leaves and stems separated, stems finely chopped
1 Fresno chile, seeded if desired, finely chopped
1 garlic clove, finely grated
¼ cup olive oil
1 tablespoon tomato paste
1 teaspoon paprika
½ teaspoon crushed red pepper flakes
½ teaspoon honey
¼ teaspoon ground allspice
1 tablespoon Sherry vinegar or red wine vinegar, plus more for drizzling (optional)
1½ pounds skin-on black cod or cod fillet
2 pints Sun Gold or other cherry tomatoes, divided
Kosher salt and freshly ground black pepper

Preheat oven to 300°. Mix cilantro stems, chile, garlic, oil, tomato paste, paprika, red pepper flakes, honey, allspice, and 1 Tbsp. vinegar in a small bowl. Set aside 3 Tbsp. chermoula for serving.
Place fish in a 3-qt. shallow baking dish. Cut 1 pint of tomatoes in half and scatter around fish along with remaining whole tomatoes. Spoon remaining chermoula over tomatoes and fish, spreading across the surface with the back of the spoon. Season with salt and pepper and roast until fish is cooked through and tomatoes are soft and some have burst, 20–30 minutes.
Transfer fish to a platter, breaking into large pieces. Remove and discard skin. Spoon tomatoes and roasting juices over and around fish. Top with reserved chermoula, then cilantro leaves; drizzle with more vinegar, if desired. Serve warm or at room temperature.

Sheet Pan Supper: Pork Chops and Apples

Sheet Pan Supper: Pork Chops and Apples

apple1-2 T. olive oil
1.5 – 2 lbs. boneless pork chops, thin cut
salt and pepper to taste
4-6 apples, peeled and sliced
1 T. honey
½ tsp. cinnamon
dash nutmeg

Brush sheet pan with olive oil. Place pork chops on pan and sprinkle with salt and pepper. Stir apples together with honey, cinnamon and nutmeg. Pour apples onto sheet pan with pork chops. Bake at 425 degrees for 25-30 minutes, until pork chops are cooked through and apples are tender.

Asian Style Stuffed Cabbage Rolls

Asian Style Stuffed Cabbage Rolls

sheet2 tablespoons canola oil
1 teaspoon sesame oil
2 tablespoons ginger, minced
3 garlic cloves, minced
4 oz shiitake mushrooms, thinly sliced
1 lb ground pork
1 cup cooked jasmine rice
1 large carrot, shredded
3 scallions, chopped
¼ cup cilantro, chopped
pinch of red pepper flakes
1 tablespoon soy sauce
1 tablespoon rice wine vinegar
1 large head Napa cabbage, leaves separated and thick white core removed
¼ cup hoisin sauce
2 tablespoons water

Preheat oven to 375. In a medium sized pan, heat canola and sesame oils. Add ginger, garlic, and mushrooms and sauté for about 5 minutes. In a large bowl, combine pork, cooked rice, carrot, scallions, cilantro, red pepper flakes, soy sauce and rice wine vinegar. Use your hands to mix until well integrated. Add ingredients from frying pan and mix well. Lay a cabbage leaf flat on a baking sheet. Scoop anywhere from 3 tablespoons to a ½ cup of the filling, depending on the size of the leaf, onto the stem end. Roll towards the leaf end, folding in the sides if you have some spare leaf (but not required). Place roll, seam side down, on baking sheet. Repeat with remaining leaves and filling. In a small bowl, mix together hoisin sauce and water. Brush the sauce to coat the tops and sides of all the rolls. Bake for 30 minutes. Check to make sure pork is done, and cook for additional 4-5 minutes more if needed.

Aloo Gobi Tart Recipe

Aloo Gobi Tart Recipe

sheet2 cup Cauliflower florets
2 Potatoes (medium size)
1/2 teaspoon finely chopped ginger
1/2 cup finely chopped Onion
1/4 cup finely chopped Tomato
3 teaspoon Canola Oil (or any cooking oil)
1/4 teaspoon Cumin Seeds / Jeera
2 Cardamon pods
1/4 teaspoon Turmeric Powder
1/2 teaspoon Chili Powder
1/2 teaspoon Kashmiri Chili Powder or red chili powder
1/2 teaspoon Cumin Powder
1/2 teaspoon Coriander Powder
1/4 teaspoon Garam masala
2 teaspoon Yogurt
2 cup + 4 teaspoon Water
Salt to taste
1 Puff Pastry Sheet (preferably Pepperidge farm), substitute with home made or store bought pie crust
1/4 tablespoon Butter (Optional)
2 tsp Dried fenugreek leaves / Kasuri Methi (Optional)

Preheat oven to 400 F. Line a baking tray with wax/parchment paper or foil. Brush it with butter/oil. Place 1 frozen puff pastry sheet on it and allow it to thaw. Wash cauliflower florets. In a sauce pan, add 2 cup of water, 1/2 tsp salt. Bring it to boil. Turn off and add the cauliflower florets. Let it stand for couple of minutes. This step will cleanse the cauliflower. In another sauce pan, boil Potatoes until it is 95% cooked (fork tender). I prefer to steam the potatoes. I cut them into equal size chunks and put it in my steamer for 5-6 minutes. In a wok/kadai, add oil. When it is hot add cumin seeds and allow it to sizzle. Add cardamon, finely chopped ginger. Add onion. Sauté until it turns translucent, for 2-3 minutes on medium flame.
Then add tomato, 1/2 tsp salt and sauté for another 3 minutes or until it becomes mushy. Add turmeric powder, chili powder, kashmiri chili powder, sauté. Add 2-4 tsp water to prevent it from sticking. Add cumin powder, coriander powder and sauté. Add 2 tsp yogurt, potato and cauliflower. Mix well. Adjust salt as per taste. Then add garam masala, mix and close the kadai with a lid and let it simmer for couple of minutes. This will allow the flavors to marry well. Do not forget to stir in between to avoid sticking to the pan. Open the lid, if there is any liquid left cook for couple of minutes until the water evaporates. Turn off and allow it to cool.
Place the baking tray in oven and bake the puff pastry sheet for 10 minutes. Remove it from the oven and reduce the temperature to 350 F. Spread the Aloo Gobhi Masala on the tart. Add few swirls of butter and bake for another 10-15 minutes. Serve it hot.

Sheet Pan Supper: Salisbury Steak & Potatoes

Sheet Pan Supper: Salisbury Steak & Potatoes

sheet1 small onion
6-7 small red potatoes, golf ball sized
2 tablespoons canola oil
salt and pepper
8 ounces lean ground beef
1 tablespoon worcestershire sauce
1 teaspoon dry mustard
1 teaspoon onion powder
1/2 teaspoon garlic powder

Preheat the oven to 400°F. Thinly slice the onion into half-moon shapes by peeling it, then slicing it once from root to tip. Lay the flat side of the onion down, then slice thinly. Place onions on the bottom of a small sheet pan that has a lip around the edge. Don’t let the oil and meat juices drip off in the oven, it could start a fire: use a rimmed baking sheet! I used a quarter sheet pan. Next, dice the potatoes into 6 pieces each, and add to the sheet pan. Toss the onions and potatoes with the canola oil and a good pinch of salt and pepper. Next, in a small bowl, combine the ground beef, Worcestershire, mustard powder, onion powder, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon ground pepper. Mix well with your hands, but don’t over mix. Form two oblong shaped patties with the meat.. Bake for 30 minutes, and serve hot.

Sheet Pan Supper: Turkey Dinner

Sheet Pan Supper: Turkey Dinner

2sheetpanturkey fresh turkey legs, separated at the joint.
salt and pepper
1 large sweet potato, about 1 lb
1 large red onion, peeled
3 large stalks celery, washed
3 Tablespoons olive oil, divided
fresh thyme
2 cups cubed hearty rustic-style bread
4 Tablespoons chicken stock
3 Tablespoons salted butter, melted, divided
1/4 teaspoon ground savory
1 cup fresh cranberries
1 cup cooked, peeled chestnuts
1 1/2 cup snapped green beans

Preheat oven to 400F. Season turkey pieces all over with salt and pepper. Place on a large rimmed baking sheet and cover the pan with aluminum foil. It should be sealed. Roast turkey for 30 minutes. Remove foil (keep it for later) and roast for an additional 15 minutes. Meanwhile, prepare the remaining ingredients. Peel or scrub sweet potato and cut into 1 inch cubes. Cut onion into 8 sections. Cut celery into 1-inch sections. Combine all three vegetables in a bowl and toss with 2 tablespoons olive oil, 1/2 teaspoon salt and a few sprigs of fresh thyme. Remove turkey from the oven and increase the temperature to 425F. Spread the vegetables around the pan in a single layer. Return to the oven and roast for 20 minutes.
Place the bread cubes in a bowl and pour over the chicken stock and 2 Tablespoons melted butter. Toss bread cubes with ground savory and more fresh thyme. Combine cranberries, chestnuts and green beans in the vegetable bowl. Drizzle with 1 Tablespoon olive oil and season with salt and pepper. Remove pan from oven (yep, one more time!). Tuck the bread cubes around the turkey. Sprinkle the cranberries, chestnuts and green beans all over the sheet pan. Brush turkey with remaining melted butter. Roast everything for 10 minutes.
Remove pan from oven. Cover loosely with foil and rest for 10 minutes. Carve and serve.

Basil-Tomato Chicken Skillet

Basil-Tomato Chicken Skillet

RU226810_jpg_rendition_largest_ss1 tablespoon olive oil
1 pounds skinless, boneless chicken breast halves, cut into bite-size pieces
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 cup quartered fresh mushrooms
1/2 cup chopped onion (1 medium)
3 cups red and/or yellow cherry tomatoes, halved
4 cups fresh spinach
1/4 cup snipped fresh basil
2 tablespoons finely shredded Parmesan cheese

In a 12-inch skillet heat oil over medium-high heat. Add chicken and garlic; cook and stir for 4 to 5 minutes or until chicken is no longer pink. Sprinkle with salt and pepper. Remove from skillet. Add mushrooms and onion to skillet. Cook for 3 to 5 minutes or until mushrooms and onion are tender and lightly browned, stirring occasionally. Return chicken to skillet; stir in tomatoes. Cook about 2 minutes or until heated through. Add spinach and basil; toss just until spinach is wilted. Divide chicken mixture among dinner plates. Sprinkle with cheese.

Yield: 4 servings
Calories: 212
Fat: 6g
Fiber: 3g

Cheeseburger Gnocchi

Cheeseburger Gnocchi

cheeseburger-gnocchi-recipe-021 tablespoon butter
1 (16 oz) package potato gnocchi
½ lb lean ground beef
1 teaspoon salt
1 teaspoon pepper
1 teaspoon cumin
½ teaspoon smoked paprika
1 teaspoon mustard powder (optional)
2 cups diced onion (about 1 whole onion)
3-4 cloves garlic, minced
1 (10-oz) can Ro-Tel Diced Tomatoes and Green Chiles
1 cup beef broth (or water)
¼ cup heavy cream
1 cup shredded sharp cheddar cheese
â…“ cup thinly sliced scallions

Melt butter in a 12-inch skillet over medium-high heat. Add gnocchi in a single layer and cook on one side for 2-3 minutes until browned and toasted. Shake the pan to toss the gnocchi and continue cooking for another 2-3 minutes, tossing occasionally, until both sides are toasted. Remove gnocchi to a plate and set aside. Turn the heat to high and return skillet to stove. When the pan is very hot and smoking, add the beef and season with salt, pepper, cumin, paprika, and mustard powder if desired. Add the onion and garlic, and cook, stirring occasionally, until beef is browned and onions are golden. Drain if necessary. Add the tomatoes, broth, and gnocchi back into the skillet. Stir to combine. Bring to a boil, then cover, reduce heat to medium-low, and simmer for 5 minutes until the gnocchi is tender and liquid is mostly absorbed. Off heat, then add the cream and ½ cup cheese and stir to combine. Top with remaining cheese and scallions. Place the skillet under the broiler in the oven until cheese is browned and bubbly, about 3 minutes. Serve and enjoy!! 🙂

Sheet Pan Supper: Asparagus & Black Cod in Parchment

Sheet Pan Supper: Asparagus & Black Cod in Parchment

2 sheet pan asparagus and black codbunches Asparagus, bottom 2 inches of each spear removed
4 skinless fillets Black Cod (5 oz. each) (Tilapia or Sea Bass)
Juice of ½ Orange
4 T. EVOO
1 tsp. Salt
2 tsp. roughly chopped fresh Tarragon
4 heaping T. chopped, pitted marinated Green Olives

Preheat oven to 400 with racks in upper and lower thirds. Cut 4 sheets of parchment paper, each 18 inches long and 15 inches wide. Fold each in half, short side to short side. Use scissors to cut each folded piece so that when you open the parchment it looks like a big, fat heart. Divide asparagus into 4 equal bunches and place one on each piece of parchment, on one side of the heart, just next to the center crease. Place one fish fillet on top of each bundle of asparagus. Drizzle orange juice over fish, and then sprinkle a tsp. of oil on each fillet. Season each with ¼ tsp. salt, ½ tsp. tarragon, and a heaping T. of the olives. Seal the parchment packages – fold the empty half of each heart shape over the filling and crimp the edges as you go until each package is completely closed up and airtight. Place two packets on each sheet pan, and bake, rotating the pans halfway through and switching them from lower to upper and lower to upper half way through, until the asparagus is crisp-tender and the cod is opaque (unfold and edge to peek in), 12-15 minutes. Slice each packet onto a place and carefully cut open a packet (watch out for steam).

Ham and Cheese Gnocchi

Ham and Cheese Gnocchi

a3d30041837cb622eabab9e5d6afeb6a1 tablespoon butter
2 cups diced onion (about 1 whole onion)
12 oz ham, diced
½ cup low-sodium chicken broth
¾ cup water
1 (16 oz) package potato gnocchi
1 cup baby sweet peas, frozen
¼ cup heavy cream
salt and pepper to taste
1 cup shredded cheese (Swiss, Monterey Jack, Gruyere, or Pepper Jack)

Melt the butter in a large ovenproof skillet over medium heat. Add the onions and cook until softened and golden brown. Add the ham and continue to cook until lightly browned. Add the chicken broth and water and bring to a simmer. Add the gnocchi, stir well, and cover and cook for 5 minutes until the gnocchi is tender. Stir in the peas, cream, and plenty of salt and pepper to taste. Sprinkle the cheese over the top and broil until golden and bubbly, about 3 minutes. Enjoy!!

Skillet Cornbread Pudding with Ham & Pepper Jack

Skillet Cornbread Pudding with Ham & Pepper Jack

skillet_cornbread_jpg_rend_sni12col_landscape2 T. unsalted butter
1 1/2 C. cooked corn, thawed frozen or fresh
1 bunch scallions (white and green parts), sliced
1 6oz chunk Black Forest ham, diced
1 clove garlic, chopped
1/2 tsp. chili powder
3 large eggs
2 C. half-and-half
4oz pepper Jack cheese, diced
1/4 C. chopped fresh basil
1 tsp. kosher salt
Freshly ground black pepper
1 C. packaged cornbread stuffing cubes
Pinch sugar

Preheat the oven to 350. Melt the butter in a 10″ cast-iron skillet over medium heat. Add the corn, scallions, ham, garlic, and chili powder. Cook, stirring occasionally, until the scallions are soft, about 3 minutes. Meanwhile, lightly beat the eggs in a large bowl and stir in the half-and-half, cheese, basil, salt, and pepper to taste. Pull the skillet from the heat. Stir in the cornbread stuffing and sugar into the skillet. Pour the egg mixture over and stir gently to distribute all the ingredients evenly. Transfer the skillet to the oven and bake until lightly puffed and golden, about 30 minutes. Serve warm.

Roasted Chicken Sausages with Brussels Sprouts, Fennel and Potatoes

Roasted Chicken Sausages with Brussels Sprouts, Fennel and Potatoes

3532f0a9578bb43a4b1479474e5a70758 chicken sausages
4 medium potatoes peeled and cut in large chunks
1 lb. brussels sprouts, trimmed and halved
1 fennel bulb, thinly sliced
Olive oil
Kosher salt, to taste
Freshly ground pepper, to taste

Preheat your oven to 425 degrees F. Place the sausages in a roasting pan or two large cast iron skillets. Drizzle lightly with olive oil and toss. Place the roasting pan in the oven and let it roast, rotating the sausages periodically, for about 10 minutes. Toss the potatoes in a bowl with a little more olive oil and season with salt and pepper. Add to the sausages and continue roasting for another 25 minutes. Stir periodically. Combine the brussels sprouts and fennel in bowl, lightly drizzle with a little more olive oil, and season lightly with salt and pepper. Add the vegetables to the roasting pan, stirring it into the sausages and potatoes, and continue roasting, stirring periodically, for another 15 minutes, or until the brussels sprouts begin to crisp on the outside and are just fork tender and brilliant green. Serve immediately.

One-Pan Enchilada Pasta

One-Pan Enchilada Pasta

One-Pan-Enchilada-Pasta_-62 tablespoon of extra virgin olive oil
2 cloves of garlic, minced
1/2 of a small onion, diced
1.25 pounds of taco seasoned ground turkey meat or 1.25 pounds of lean ground beef and packet of low-sodium taco seasoning
2 cups of low-sodium chicken broth
1 19oz can of red enchilada sauce
8oz (about 2 1/2 cups) of dried rotini pasta
2 cups of freshly shredded Colby Jack cheese
Green onions
Black olives

In a large skillet or sauté pan, sauté garlic and onions in olive oil over medium low heat until softened. Add ground turkey meat and cook, breaking meat up with a wooden spoon until browned. Once turkey meat is cooked through, add pasta, chicken broth and enchilada sauce to pan. Bring to a boil, then reduce heat to low and cover. Cook on low, with pan covered for about 15 minutes. Then remove lid and let simmer for additional 5 minutes until pasta is tender and sauce has reduced. Remove from heat and stir in 1 cup of cheese. Top pasta with additional cup of cheese and melt under broiler for a minute or two, or place lid back on pan and let heat from the pasta melt the cheese. Garnish with black olives and green onions.

Spinach & Artichoke Wonderpot

Spinach & Artichoke Wonderpot

Mushroom-Wonderpot-bowl8 oz. mushrooms
1 (14 oz.) can artichoke hearts
4 cloves garlic
1 medium yellow onion
5 cups vegetable broth
2 T. olive oil
12 oz. fettuccine
1 tsp dried oregano
½ tsp dried thyme
Freshly cracked pepper (15-20 cranks)
4 oz. frozen cut spinach

Clean the mushrooms to remove any dirt or debris. Slice the mushrooms thinly. Drain the can of artichoke hearts and roughly chop them into bite-sized pieces. Thinly slice the onion and garlic (you can mince the garlic if you don’t want large slices). Place the vegetable broth, olive oil, mushrooms, artichoke hearts, onions, and garlic in a large pot. Break the fettuccine in half and add it to the pot along with the oregano, thyme, and some freshly cracked pepper. Push the ingredients down under the broth as much as possible. Place a lid on the pot and bring it up to a rolling boil over high heat. As soon as it reaches a boil, stir the pot to evenly distribute the ingredients and prevent the pasta from sticking. Turn the heat down to low so that the pot is just simmering. Allow the pot to simmer, with the lid on, for 10-15 minutes, or until the pasta is tender and most of the liquid has been absorbed. Give the pot a stir every few minutes to prevent the pasta from sticking. Once the pasta is cooked through, add the frozen spinach. Allow the heat from the pasta to thaw the spinach. Stir the pot to help break up the clumps of spinach as they melt. Serve hot.

One Pan Prosciutto-Wrapped Chicken with Asparagus

One Pan Prosciutto-Wrapped Chicken with Asparagus

One Pan Prosciutto-Wrapped Chicken with Asparagus

 

4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed

½ tsp. pepper, divided

8 thin slices prosciutto (4 ounces), divided

5 T. extra-virgin olive oil, divided

4 thin slices fontina cheese (4 ounces), divided

2 pounds asparagus, trimmed

2½ T. white wine vinegar

2 T. toasted chopped pecans

1½ tsp. Dijon mustard

1 small shallot, sliced thin

1 tsp. minced fresh thyme

Pinch table salt

 

Adjust oven rack to middle position and heat oven to 350 degrees. Pound thicker end of chicken breasts between 2 sheets of plastic wrap to uniform ½-inch thickness. Pat chicken dry with paper towels and sprinkle with pepper. Slightly overlap 2 prosciutto slices on cutting board, lay chicken breast in center, and fold prosciutto over chicken. Repeat with remaining prosciutto and chicken.  Heat 1 T. oil in 12-inch oven-safe skillet over medium-high heat until just smoking. Cook chicken until prosciutto is lightly browned, about 2 minutes per side. Transfer to cutting board and top with fontina. Add half of asparagus to now-empty skillet with tips pointed in 1 direction and add remaining asparagus with tips pointed in opposite direction. Using tongs, toss asparagus with 1 T. oil, then redistribute spears in even layer. Arrange chicken breasts on top of asparagus and bake until chicken registers 160 degrees and asparagus is tender and bright green, about 12 minutes. Using potholders, remove skillet from oven. Whisk remaining 3 T. oil, vinegar, pecans, mustard, shallot, thyme, and salt in bowl until thoroughly combined. Being careful of hot skillet handle, transfer chicken to cutting board and let rest for 5 minutes. Toss asparagus with half of dressing. Serve chicken with asparagus, passing remaining dressing separately.

Cheesy One-Pan Taco Mix

Cheesy One-Pan Taco Mix

1 lb. ground beef

1 pkg. KRAFT Thick ‘n Creamy Macaroni & Cheese Dinner

1 3/4 cups water

1 pkt. taco seasoning

1/2 cup salsa

1/2 cup whole kernel corn

 
Brown meat in large skillet; drain. Stir in macaroni dinner (noodles) and water. Reduce heat to medium; cover. Cook 5 to 7 minutes or until macaroni is tender.   Add cheese sauce mix (from dinner), taco seasoning, salsa & corn, mix well until dry ingredients are well blended. Reduce heat to low and simmer until heated through, stirring occasionally.  If desired, sprinkle on grated cheese and cover to melt before serving.
Easy Italian Chicken Skillet

Easy Italian Chicken Skillet

4skillet boneless, skinless chicken breasts

Salt and pepper

2 tablespoons olive oil

1 small white onion, peeled and diced

5 cloves garlic, peeled and thinly sliced

2 cups (about 10 ounces) cherry or grape tomatoes, halved

1 jar (about 1 cup) roasted red peppers, drained and diced

1/2 cup roughly chopped fresh basil leaves, loosely packed

Optional topping: grated Parmesan cheese

 

Season chicken breasts with a generous pinch of salt and pepper on each side. Heat oil in a large sauté pan (skillet) over medium-high heat. Add chicken breasts in a single layer, and cook for 4-5 minutes on one side. Then flip and cook on the second side for an additional 4-5 minutes, or until the chicken is cooked through and no longer pink on the inside. Transfer chicken breasts to a separate plate and set aside. Add the onions to the pan with the remaining oil, and sauté for 3 minutes or until mostly cooked. Add the garlic and tomatoes to the pan, and sauté for 4-5 minutes, or until the tomatoes begin to break down. Add the roasted red peppers and half of the fresh basil, and sauté for an additional minute. Then add the chicken breasts back into the pan, and sprinkle with the remaining fresh basil. Remove from heat and serve warm, topped with fresh parmesan cheese if desired.

 

Deep-Dish Skillet Pizza

Deep-Dish Skillet Pizza

skillet1 loaf frozen bread dough, thawed

1 to 2 15-oz. jars pizza sauce

1/2 lb. ground pork sausage, browned and drained

5-oz. pkg. sliced pepperoni

1/2 c. sliced mushrooms

1/2 c. green pepper, sliced

Italian seasoning to taste

1 c. shredded mozzarella cheese

1 c. shredded Cheddar cheese

 

Generously grease a large cast-iron skillet. Press thawed dough into the bottom and up the sides of skillet. Spread desired amount of pizza sauce over dough. Add favorite toppings, ending with cheeses on top. Bake at 425 degrees for 30 minutes. Carefully remove skillet from oven. Let stand several minutes; pizza will finish baking in the skillet. Cut into wedges to serve. Serves 4.

One Pot Salmon Coconut Curry Pasta

One Pot Salmon Coconut Curry Pasta

onepotcurry12 ounces linguine

3 cups water

1 can coconut milk

2 vegetable stock cubes

2 cloves garlic, thinly sliced

1 Onion sliced

8 mini orange and red peppers sliced

15 grape tomatoes cut in half

0.8 pound salmon

2~3 tablespoons Indian curry paste

1 tablespoon canola oil

1 bay leaf

A bunch of parsley

A bunch of cilantro

1 tablespoon sugar

Salt

Pepper

 

Place all ingredients in a pot. Cover the pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 17 minutes, stirring a few times. Cook until pasta is al dente. Season with salt and pepper.

 

One Pan Enchilada Pasta

One Pan Enchilada Pasta

onepotenchi2 tablespoon of extra virgin olive oil

2 cloves of garlic, minced

1/2 of a small onion, diced

1.25 pounds of taco seasoned ground turkey meat or 1.25 pounds of lean ground beef and packet of low-sodium taco seasoning

2 cups of low-sodium chicken broth

1 19oz can of red enchilada sauce

8oz (about 2 1/2 cups) of dried rotini pasta

2 cups of freshly shredded Colby Jack cheese

Green onions

Black olives

 

In a large skillet or sauté pan, sauté garlic and onions in olive oil over medium low heat until softened. Add ground turkey meat and cook, breaking meat up with a wooden spoon until browned. Once turkey meat is cooked through, add pasta, chicken broth and enchilada sauce to pan. Bring to a boil, then reduce heat to low and cover. Cook on low, with pan covered for about 15 minutes. Then remove lid and let simmer for additional 5 minutes until pasta is tender and sauce has reduced. Remove from heat and stir in 1 cup of cheese. Top pasta with additional cup of cheese and melt under broiler for a minute or two, or place lid back on pan and let heat from the pasta melt the cheese. Garnish with black olives and green onions.

 

One-Pot Cheeseburger Casserole

One-Pot Cheeseburger Casserole

onepotcheeseb urger1 tablespoon of olive oil

½ of a large yellow onion, diced

1.5 pounds good quality, lean ground beef

2 teaspoon of season salt, or salt and pepper to taste

1 28 oz. can of whole peeled tomatoes

1 8 oz. can of tomato sauce

2 cups of low-sodium chicken broth

2 cups of water

¼ cup of ketchup

2 teaspoons of Dijon mustard

1 pound of rotini pasta

2 cups of shredded cheddar cheese

Freshly diced tomato

Green onions

Pickles

Shredded lettuce

Start with a large pot. Add olive oil to the pan, and sauté yellow onions until softened over medium heat. Increase heat to high and add ground beef. While ground beef is cooking, season with one teaspoon of season salt plus several turns of freshly ground pepper. Brown ground beef, and drain any excess fat from the pot. Use kitchen scissors to chop up whole tomatoes while still in the can. Add canned tomatoes, tomato sauce, chicken broth, water, ketchup, mustard, pasta and additional teaspoon of season salt to the pot and bring mixture to a boil. Turn heat back down, cover and let simmer for 15-20 minutes, or until pasta is tender. Once pasta is cooked, remove from heat and stir in 1 cup of shredded cheddar cheese. Sprinkle additional cup of shredded cheese on top and re-cover pot with lid until cheese is melted. Add your choice of traditional cheeseburger toppings. We choose fresh, diced tomatoes and green onions. You can also try pickles or shredded lettuce.

 

One Pot Wonder Chicken Lo Mein Recipe

One Pot Wonder Chicken Lo Mein Recipe

8fabe03623de2b3830ab7a5a699a4838½ lb. boneless skinless chicken breast, cut into small chunks
1 – 13.25 to 16 oz. box of linguini or fettuccini pasta, broken in half (I used whole wheat)
4 medium carrots, peeled and cut in thin 3 inch long strips
1 medium red bell pepper, cut in thin 3 inch long strips
1 bunch green onions, white part sliced and green part cut in 3 inch long strips
4 cloves garlic, minced
¼ cup soy sauce
1 teaspoon garlic powder
1 teaspoon corn starch
1 tablespoon sugar
½ teaspoon red pepper flakes
4 cups chicken or vegetable broth
2 teaspoons extra virgin olive oil

Add the chicken, then the pasta, then the remaining ingredients to a large stockpot and cover. Bring to a rolling boil over high heat. Stir and reduce the heat to medium-low. Cook covered for about 15 minutes, stirring occasionally. Cook until most of the liquid is gone and the chicken is cooked through. Remove the lid and let the dish rest for 5 minutes before serving.

Pasta with Mini Chicken Meatballs

Pasta with Mini Chicken Meatballs

minimeatballThis is pure comfort food. Mini chicken meatballs, pasta, cherry tomatoes and fresh mozzarella. Warm your belly and your soul with this quick one pot pasta dish.

1/2 lb. orecchiette or other small pasta

1/4 cup plain bread crumbs

2 eggs

1 tablespoon whole milk

1 teaspoon dried parsley

1 teaspoon dried oregano

1 tablespoon ketchup

1 1/2 cups parmesan cheese, divided

1 1/2 teaspoon salt

3/4 teaspoon ground pepper

1 lb. ground chicken

1/4 cup olive oil

1 cup chicken broth

4 cups cherry tomatoes, halved

8 oz. bocconcini (small mozzarella balls), halved

1/2 cup packed chopped fresh basil

Bring a large pot of salted water to a boil. Add pasta and cook until tender.  .In a medium bowl, stir together the bread crumbs, parsley, oregano, eggs, milk, ketchup, 3/4 cup of the parmesan cheese, salt, and pepper. Add the chicken and combine well.  .Using a melon baller or teaspoon, scoop up the mixture and roll into 1 inch mini meatballs.  .Heat the oil in a large skillet over medium-high heat. Working in batches, add the meatballs and cook without moving until brown on the bottom, about 2 minutes. Turn the meatballs and brown the tops. (It took me three batches to get all the meatballs browned.)  Return all meatballs to pan and add chicken broth and tomatoes and bring to a boil, using a wooden spoon to scrape up the brown bits on bottom of skillet. Reduce the heat to low and simmer until the tomatoes are soft and meatballs are cooked through, about 5 minutes.  Drain the pasta and add to the meatballs. Add the remaining 3/4 cup parmesan, bocconcini, and basil. Give it a good stir and serve with additional parmesan if desired.

 

 

Pasta with Sausage and Broccolini

Pasta with Sausage and Broccolini

1 box of Golden Grain Hidden Vegetable Pasta (or your choice of another pasta)

1 lb. sweet Italian sausage, casing removed, roughly chopped

3 tablespoons olive oil

8 cloves of garlic, minced or through a press

¼ chicken stock

1 lb. broccolini, chopped into 1 inch pieces

¼ cup heavy cream or chicken stock (depends if you want it to be dairy free)

3 tablespoons of basil, finely chopped

¼ cup Parmesan cheese (for serving)

 onepotsausage

Boil water for pasta. Prepare pasta according to package directions. Drain and set aside.  In the same pot, over medium heat, add olive oil and sausages. After sausages are browned, add garlic. Cook for 1 minute until fragrant. Add chicken stock and broccolini. Cover and cook until broccolini is slightly tender and bright green about 5 minutes.   Toss in pasta, and toss together well.  Finish with cream or additional chicken stock.  Add basil and serve.  Pass Parmesan cheese to sprinkle on top.

One Pot Vegan Pasta

One Pot Vegan Pasta

VEGAN-ONE-POT-ORECCHIETTE-PASTA-MINIMALISTBAKER_COM-VEGAN12 ounces dry pasta
1/2 small eggplant, cubed
2 cups cremini or button mushrooms, sliced
3 cloves garlic, minced and divided
1.5 cups vegan marinara sauce
2 cup water
2 tsp sea salt + more for eggplant
1 tsp ground black pepper
2 T. olive oil
Optional: Fresh parsley or basil for finishing

Rinse and dice eggplant into small, bite-sized cubes. Place in a colander in the sink and sprinkle generously with salt to draw out some of the moisture. Wait 20-30 minutes, then rinse and pat thoroughly dry with a towel. Set aside. If you’re short on time, skip the eggplant and double the mushrooms. Heat a large saucepan over medium-high heat. Add 2-3 T. olive oil, the eggplant and 1 clove of minced garlic. Sprinkle with 1/2 tsp sea salt and stir. Sautee for 3-5 minutes or until a golden brown color is achieved, then add the mushrooms and cook for 2 minutes more or until all of the veggies have color. Set aside and cover – you will top the pasta with it. To the same saucepan, add the pasta, water, marinara sauce, the remaining cloves of garlic. Start with 1.5 tsp sea salt and 1 tsp black pepper (you will likely add more later depending on the saltiness of your marinara/your personal taste). Bring mixture to a boil, then cover and reduce heat to a simmer until the pasta is cooked to al dente – will vary depending on kind of pasta – but typically an average of 10 minutes, stirring once or twice so it doesn’t stick to the pan. Once cooked, stir and taste to adjust seasonings. I added more salt and fresh herbs at this point. Remove from heat and top with eggplant-mushroom mixture and more fresh parsley or basil. Serve immediately.

For the pasta, I used 3/4 of a 16-ounce bag of orecchiette, but would recommend a spaghetti or penne as it’s not as likely to clump together.

One Pot Wonder Tomato-Basil Pasta

One Pot Wonder Tomato-Basil Pasta

tomatobasil12 ounces linguine pasta

1 can (15 ounces) diced tomatoes with liquid ( I used zesty red pepper flavor style)

1 medium sweet onion, cut in 1/4 inch julienne strips (use an onion such as Vidalia or Walla Walla)

4 cloves garlic, very thinly sliced

1/4 teaspoon red pepper flakes

2 teaspoons dried oregano leaves

4 1/2 cups vegetable broth (use regular broth and NOT low sodium)

2 tablespoons extra virgin olive oil

1 bunch (about 10 to 12 leaves) basil, diced

Parmesan cheese for garnish

Place pasta, tomatoes, onion, and garlic in a large stock pot. Pour in vegetable broth. Sprinkle on top the pepper flakes and oregano. Drizzle top with oil. Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until almost all liquid has evaporated – I left about an inch of liquid in the bottom of the pot – but you can reduce as desired. Season to taste with salt and pepper. Add basil leaves and stir pasta several times to distribute the liquid in the bottom of the pot evenly throughout the pasta as you are serving. Serve garnished with Parmesan cheese.

Zucchini, Prosciutto & Mozzarella Rolls

Zucchini, Prosciutto & Mozzarella Rolls

2 medium zucchini
8 ounces prosciutto, thinly sliced
8 ounces fresh mozzarella
3 cups favorite marinara sauce

Preheat oven to 425 degrees. Slice zucchini lengthwise into 1/4 inch long planks. Place in a microwave oven and cook for 2 to 3 minutes, until zucchini is just softened enough to roll into rolls, but not mushy. Place zucchini planks on a flat surface and cover with prosciutto and mozzarella that are cut to fit. Roll up from one short end. Secure with a toothpick. Pour marinara sauce into a 2 quart oven safe dish. Place zucchini rolls in the sauce, swirls facing up. Bake for 60 minutes. (Note: some of cheese will leak out into the sauce, but this is perfectly OK.) Serve immediately.

zuccroll

Clams with Linguini, Garlic, and Tomatoes

Clams with Linguini, Garlic, and Tomatoes

20130730-one-pot-wonders-clam-tomato-pasta-thumb-625xauto-3429472 tablespoons olive oil
1 medium red onion, thinly sliced (about 3/4 cup)
Kosher salt and freshly ground black pepper
Pinch of dried red chili flakes
3 minced cloves garlic minced or grated with a microplane (about 1 tablespoon)
1/4 cup white wine
4 cups homemade vegetable or chicken stock or store-bought low-sodium broth
1 pound dried linguini, broken in half
1/2 cup chopped fresh parsley leaves
2 cups halved cherry tomatoes
2 pounds littleneck clams or manila clams, scrubbed
1 tablespoon zest and 2 tablespoons fresh juice from 1 lemon

Heat the oil in a 12-inch skillet over medium-high heat until hot. Add the onion and a pinch of salt and cook until the onions soften, about 3 minutes. Add the chili flakes and garlic and cook until the garlic becomes fragrant, about 30 seconds more. Add the white wine and stir together. Add the stock to the pan with the linguini and adjust the heat to maintain a vigorous boil and cook until the pasta has begun to soften and is halfway through the cooking process, about 5 minutes. Then add half of the parsley and half of the tomatoes and stir to combine. Add the clams, cover and cook until they open, 6 to 8 minutes, making sure to stir and scrape the bottom of the pan so nothing sticks. Discard any clams that do not open. Finish with the lemon juice and zest, black pepper and the remaining parsley and tomatoes. Season to taste with salt and serve immediately.

One-Pan Coconut Shrimp Noodle Bowls

One-Pan Coconut Shrimp Noodle Bowls

cocobowls1 T. extra-virgin olive oil
1 tsp sesame oil
1 pound extra-large shrimp; thawed, peeled and deveined
3 cloves garlic, minced
1 T. freshly minced ginger
1 yellow bell pepper, diced
1 (13.5 oz) can coconut milk
2 cups fish stock (or seafood, or chicken, whatevs)
7 oz (half a box) pad Thai noodles
1 tsp fish sauce
2 tsp sriracha sauce
1 cup cilantro leaves (plus more for garnish)
2 scallions, diced
1 lime (or more!)

Heat the oils in a large straight-sided pan over medium-high. Add the shrimp, season with salt and pepper and sear on both sides until you get a nice sear, about 5 minutes total. Remove from pan and set aside. Back in the pan, add more oil if needed and toss in the garlic, ginger and bell pepper. Sauté for one minute, then add the coconut milk, stock, noodles, fish sauce, sriracha sauce, cilantro and scallions. Bring to a boil, reduce heat and let simmer until noodles cook through, about 5 minutes. Take off the heat and add a few big squeezes of lime juice. Now taste that.  Need anything? Add a little salt if you want. More lime juice? Yes. Stir the shrimp back in and toss to combine. Serve with more cilantro on top.

One Pot Wonder Thai Peanut Pasta

One Pot Wonder Thai Peanut Pasta

Thai-Pasta-121412 ounces linguine
4 cups vegetable broth
1/2 cup water
1 tablespoon brown sugar
4 cloves garlic, thinly sliced
I tablespoon tamarind paste
1 tablespoon soy sauce (and/or fish sauce, if desired)
1/2 teaspoon red pepper flakes
2 inches of a ginger root, sliced into 1/4 inch slices
1 large carrot, peeled and cut in 1/4 inch by 2 inch pieces
1 red bell pepper, cut in 1/4 inch by 2 inch pieces
3 green onions, sliced in half lengthwise and then in 2 inch pieces
1 cup roasted salted peanuts, chopped
2 tablespoons peanut butter

One small bunch of cilantro, diced (flat leaf parsley will work in a pinch)
Juice of one lime

Chopped peanuts
Mung bean sprouts
Place all ingredients except cilantro and lime juice and garnishes in a large stockpot. Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, removing lid and stirring every 2 minutes or so. Cook until pasta is al dente and almost all liquid has evaporated – I left about an inch of liquid in the bottom of the pot – but you can reduce as desired.  Season to taste with salt and pepper, stirring pasta several times to distribute the liquid in the bottom of the pot.  Remove slices of ginger and stir in cilantro and lime juice. Dish up the pasta and then sprinkle on garnishes as desired.

One Pot Pasta with Parmesan and Pine Nuts

One Pot Pasta with Parmesan and Pine Nuts

c6d6aea98ecc9fd5c5e1573378a5c5d012 ounces spaghetti, linguini or fettuccine
2 large shallots, very thinly sliced, about a cup
6 garlic cloves, minced
3 cups grape tomatoes, halved, I used half red grape and sunburst tomatoes
12 basil leaves, torn in half
2 tablespoons olive oil
1/2 teaspoon red pepper flakes
2 teaspoons kosher salt, plus more to taste
1/4 teaspoon freshly cracked black pepper, plus more to taste
4 1/2 cups water
1 cup freshly grated Pecorino Romano or Parmesan cheese
1/2 cup toasted pine nuts

Combine all ingredients in a straight sided large skillet or pot. Bring to a high boil and then reduce heat just enough to keep it boiling without splattering you as you stir and toss it constantly with tongs for about 8-10 minutes. The water and tomatoes will reduce down and the pasta will release starches that thicken it and make it creamy. Do not wait for all of the liquid to evaporate. Taste the pasta as it finishes cooking. When it has softened to your liking remove from the heat. Stir in half of the cheese and the pine nuts. Taste and adjust salt and pepper if needed. Scoop into serving bowls and top with the rest of the cheese.

One Pan Chicken Enchilada Pasta

One Pan Chicken Enchilada Pasta

enchilada pasta2 tablespoons of olive oil
1/2 of medium yellow onion, diced
2 cloves of garlic, minced
1 pound of boneless skinless chicken breasts, diced into 1 inch pieces
1/2 teaspoon of kosher salt and freshly ground pepper to taste
4oz can of fire-roasted diced green chiles
1 19 oz. can of green chile enchilada sauce, medium or mild
1 14 oz. can of low-sodium chicken broth
1/2 pound of dried, uncooked rotini pasta, about 2 1/2 cups
1/4 cup of sour cream
2 cups of freshly shredded Monterey jack cheese
Fresh cilantro for garnish

Sautee onions and garlic in olive oil until they start to soften. Season chicken breasts with salt and pepper. Add chicken to pan and cook until it starts to brown. Add can of green chilies to pan and cook about another minute. Add enchilada sauce, chicken broth, and pasta to the pan. Bring mixture to a boil, then cover and reduce heat to low. Let pan simmer, covered for 15-20 minutes until pasta is tender. Remove pan from heat and stir in sour cream. Top with shredded jack cheese. Stir in cheese until melted, or top and heat under broiler until melted. Just a minute or so. Optional – Sprinkle with freshly chopped cilantro.

One Pot Fiesta Chicken and Rice

One Pot Fiesta Chicken and Rice

One Pot Fiesta Chicken and Rice1 1/2 lb. chicken breasts
1/4 C. vegetable oil
1 C. long grain white rice
1 chopped onion
4 minced garlic cloves
1 tsp. dried oregano
1 tsp. chili powder
1 (14.5 oz) can diced tomatoes, drained
1 1/4 C. chicken broth
1 C. shredded Mexican cheese
4 scallions, sliced thinly

Season chicken with salt and pepper. Heat oil in large, heavy skillet over medium-high. Cook until golden on one sides, about 4 minutes; transfer to plate. Add rice, onion, and 1/2 tsp. salt. Cook, stirring frequently, until rice is sizzling and toasted and onion is soft, about 3 minutes. Stir in garlic and spices and cook about 15 seconds. Add tomatoes and broth and bring to a boil. Replace chicken, browned side up. Cover, reduce heat to low and cook 12 minutes. Removed cooked chicken, stir rice, replace lid and cook about 12 minutes more. Slice chicken and serve over rice. Top with cheese and scallions.

One-Pan Potatoes and Chicken Rosemary

One-Pan Potatoes and Chicken Rosemary

1 1/3 pounds (4 medium) potatoes, cut into 1/4-inch slices
1 pound boned and skinned chicken breasts, cut into 1/2-inch strips
2 cloves garlic, minced
2 T. olive oil
2 tsp. dried rosemary, crumbled
Salt and pepper, to taste

 

Place potatoes in shallow 1 1/2- to 2-quart microwave-safe dish. Cover with plastic wrap, venting one corner. Microwave on HIGH 8 to 10 minutes until just tender. While potatoes cook, in large nonstick skillet over high heat, toss and brown chicken and garlic in oil 5 minutes. Add potatoes and rosemary; toss until potatoes are lightly browned. Season with salt and pepper.

 

Yield:

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One-Pan Harvest Supper

One-Pan Harvest Supper

1 1/3 pounds (4 medium) potatoes, sliced 1/3 inch thick
1 pound boned and skinned chicken breasts, cut into 1/2-inch strips
2 T. vegetable oil
1 red apple, cored and cut into 1/3-inch wedges
1/3 cup sliced green onions

1 T. cider vinegar

1 T. honey

1 T. prepared yellow mustard

Salt and pepper, to taste

 

Place potatoes in shallow 1 1/2- to 2-quart microwave-safe dish. Cover with plastic wrap, venting one corner. Microwave on HIGH 8 to 10 minutes until just tender. While potatoes cook, in 12-inch skillet over high heat toss and brown chicken in oil 3 minutes. Add apple; toss 2 minutes. Add potatoes; toss about 5 minutes until potatoes are lightly browned. In small bowl mix vinegar, honey and mustard. Drizzle over contents of skillet. Add green onions. Toss 2 minutes. Season with salt and pepper.

 

Yield:

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Bow Tie Beef Skillet

Bow Tie Beef Skillet

1 lb. ground beef

1/2 tsp. salt

1/8 tsp. pepper

2 C. uncooked bow tie pasta

1 can diced tomatoes, drained

1 1/3 C. beef broth

1 can tomato sauce

1 T. Worcestershire sauce

3 medium yellow summer squash, thinly sliced

3/4 C. chopped green pepper

1 C. shredded parmesan cheese, divided

skillet

In a large skillet, cook beef over medium heat for 4-5 minutes or till meat is no longer pink; drain. Sprinkle with salt & pepper. Stir in the pasta, tomatoes, broth, tomato sauce, and Worcestershire sauce. Bring to a boil. Reduce heat; cover & simmer for 10-12 minutes.  Add squash & green pepper. Cook uncovered, 3-4 minutes longer or till pasta & veggies are at desired tenderness; stirring occasionally. Add 1/2 C. cheese. Cook 1-2 minutes longer or till cheese is melted. Sprinkle with remaining cheese.

 

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Wine Country Pot Roast with Merlot and Root Vegetables

Wine Country Pot Roast with Merlot and Root Vegetables

Recipe-WineCountryPotRoastwithMerlotandRootVegetables1 tri-tip or bottom round roast, about 3 pounds (ask your butcher to trim the fat)

1 T. kosher salt, more to taste

Freshly ground black pepper to taste

2 T. vegetable oil

1 C. Mirassou California Merlot

1 C. canned diced tomatoes in juice

6 whole cloves garlic, peeled

8 small boiling onions, peeled

2 medium carrots, peeled and cut into 1½ inch segments

2 parsnips, peeled and cut into 1½ inch segments

1 small turnip, cut into 1½ inch chunks

1 small celery root, peeled and cut into 1½ inch chunks

12 small white button mushrooms, stems trimmed

12 very small yellow potatoes such as Yukon Gold

1 bay leaf

2 tsp. fresh thyme leaves, stripped from the stem

2 T. coarsely chopped fresh sage

 

Preheat a Dutch oven over a medium-high burner for about 3 minutes, or until very hot to the upper rim. While the pot is heating, season the meat with 2 tsp. of the kosher salt and freshly ground black pepper. Add the vegetable oil to the hot Dutch oven and allow it to heat just until it begins to smoke. Add the meat and sear on all sides until deep golden. Pour off excess fat. Deglaze the Dutch oven with the Merlot, and cook for 3 minutes. Stir in the diced tomatoes and garlic, then arrange the vegetables and potatoes around the meat. Season with the remaining tsp. of salt and a generous grind of black pepper, and sprinkle the herbs over the meat and vegetables. Cover the pot with a tight-fitting lid, and reduce the heat to low. Cook for about three hours, or until fork tender. Turn the meat and stir the vegetables once after about one hour. Slice the pot roast against the grain, and transfer to a deep serving platter. Surround the sliced meat with the vegetables and juices and serve.

 

Yield:

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One Pot Tomato Basil Pasta

3 cups chicken broth

8 oz angel hair pasta, broken in half

2 tsp minced garlic, dried

2 chicken breasts, cut into 1 inch chunks

salt and pepper to taste

1/4 cup evaporated milk

1/2 cup shredded parmesan cheese (not the powdered stuff!)

1 cup roma tomatoes, diced (approx 3 small tomatoes)

1/2 cup fresh basil, roughly chopped

 

Add the chicken broth to the Instant Pot. Place the broken pasta into the Instant Pot, alternating directions making a criss-cross pattern. Add the minced garlic, chicken chunks and salt and pepper to the Instant Pot. Cook on Manual HIGH for 2 minutes followed by a 3-minute NPR before releasing the remaining pressure manually. Turn the Instant Pot OFF. Add the evaporated milk to the Instant Pot and stir to combine. Stir in the shredded parmesan cheese. Stir in the tomatoes and basil. Replace lid and let the pasta sit for 10 minutes to allow the sauce to soak up the tomato and basil flavor. Season the pasta with salt and pepper again and serve. Notes: Keep that extra evaporated milk! After the 10 minutes is up, sometimes the pasta soaks up a lot of the sauce, if you prefer yours saucier, simply add an additional 1/4 cup of evaporated milk.