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Tag: One Pot

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.

 

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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.

 

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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.

 

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One Pot Tomato Basil Pasta

One Pot Tomato Basil Pasta

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.

Two Roast Chickens

Two Roast Chickens

Two Roast Chickens

2 whole fridge-cold chickens

1.5 lb. baby red potatoes

2-3 large sweet apples

2 medium onions

1/2-1 cup fresh cranberries

1/4 cup butter

3 T. avocado oil

1/4-1/3 cup maple syrup (amount will depend on sweetness of apples and how much you like cranberries)

sea salt

pepper

fresh thyme

 

Preheat oven to 450 F. Wash and dry potatoes and apples, no need to peel either. Peel onions. Cut potatoes and apples and onions into 2″ squares (remove apples’ cores). Add all fruits and vegetables to the bottom of the roasting pan making sure they cover the whole bottom but only in one layer (as shown in photo above). Add salt, pepper, 1 T. of olive oil and maple syrup to fruits and vegetables and mix well with your hands to make sure all are covered in marinade. Then redistribute again to form an even layer. Spread thinly cut up butter all over the place and place roast rack on top. Wash and paper towel dry chickens, hold over roasting pan and use your hands to cover each chicken with 1 T. of olive oil while excess drips into roasting pan. Salt and pepper chickens generously all around and place on roasting rack, then add thyme all over the place. Place roasting pan with both chickens on the middle shelf in the oven, immediately reduce heat to 400F (<- VERY IMPORTANT!!) and roast for 20 minutes per pound (450g) plus an additional 20 minutes. Once out of the oven, let rest for at least 10 minutes before cutting into it.

Apple Juice Chicken Fricassee with Dumplings

Apple Juice Chicken Fricassee with Dumplings

1/4 C. all-purpose flour

Salt and freshly ground black pepper

3 lbs. chicken parts, legs and thighs

1/4 C. olive oil

4 leeks, cleaned, light green and white parts only, thinly sliced

2 medium onions, thinly sliced

6 carrots, peeled and sliced

4 celery ribs, sliced

2 medium red apples, peeled and sliced

2 T. finely chopped fresh dill weed

3 C. chicken broth

1 C. apple juice

Salt and freshly ground black pepper

 

Dumplings:

11/4 C. all-purpose flour

1/3 C. cornmeal

1/2 tsp. Salt

2 tsp. baking powder

1 T. finely chopped fresh dill weed

3 T. chilled vegetable shortening

1 C. milk

 

In a large plastic bag combine the flour, salt and pepper. Dredge the chicken in the flour. In a large Dutch oven heat the 3 T. of oil on medium-high heat. Working in batches to avoid overcrowding, brown the chicken pieces for about 5 minutes on a side or until nicely browned. Remove to a side bowl. Add the remaining oil, lower the heat to medium, then add the leeks and onion. Saute for 5-7 minutes or until lightly browned, scraping up the brown bits. Add the carrots, celery and apple slices; cook another 3-5 minutes or until slightly softened. Add the dill weed, broth and apple juice and bring to a simmer. Return the chicken pieces to the pan and cook about 15 more minutes, covered. While the chicken is cooking, make the dumpling batter. In a bowl, combine the flour, cornmeal, baking powder, salt and dill weed. Using a pastry blender or two knives, cut in the shortening and then add the milk, stirring with a fork to just blend the dough together. It should resemble a rough mass. With an ice-cream scooper or large T., scoop out the dumplings over the chicken pieces (there should be about 6-8 dumplings) and cook on a low simmer for about 15-18 minutes, covered. Carefully spoon some cooking juices over the dumplings once or twice. The dumplings are done when a skewer inserted in the center comes out clean. Serve the chicken pieces with a dumpling or two.

 

 

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Barbecue Sausage

Barbecue Sausage

2 T. oil

1 green pepper, cut into large chunks

1 onion, cut into large chunks

1 lb. smoked sausage, halved lengthwise and cut into 1″ chunks

1 – 1 1/2 C. barbecue sauce

 

 

For the grill – Make a large packet with tin foil. In a large bowl, toss green pepper, onion and smoked sausage with oil. Place in foil packet. Grill for 10 minutes. Add barbecue sauce and grill an additional 5-10 minutes. For the stovetop – Heat oil in a large skillet and add green pepper, onion and smoked sausage. Cook for 15 minutes, until pepper and onions are tender and sausage is fully cooked. Stir in barbecue sauce and cook until heated through. For the oven – Toss the green pepper, onion and sausage with the oil. Bake at 350 degrees for 15 minutes. Stir in barbecue sauce and bake another 10 minutes.

 

from: Cooking During Stolen Moments

Taco Mac

Taco Mac

1 lb. ground beef

1/2 onion, diced

1 T. chili powder

1 T. cumin

2 t. garlic powder

1 t. salt

1/2 lb. elbow macaroni

1 1/2 C. beef stock or broth

1 8 oz. can tomato sauce

1 14.5 oz. can crushed tomatoes

2 C. frozen corn

1 C. shredded cheese

 

Brown ground beef and onion. Drain. Stir in seasonings. Add noodles, stock, tomato sauce and crushed tomatoes to the skillet. Bring to a boil, reduce heat to low. Cover skillet and simmer, stirring occasionally, until noodles are tender, about 15 – 20 minutes. Stir in corn until heated through. Top with cheese and serve.

Easy Nacho Skillet Dinner

Easy Nacho Skillet Dinner

1 lb. ground turkey or beef

2 C. Progresso® red kidney beans, drained, rinsed (from 19-oz can)

1 (15-oz.) can tomato sauce

1 (11-oz.) can Green Giant® Mexicorn® Whole Kernel Corn, Red and Green Peppers, undrained

1 tsp. chili powder

2 C. slightly broken tortilla chips

4 oz. (1 C.) shredded Cheddar cheese

 

In large skillet over medium-high heat, brown ground turkey or beef until thoroughly cooked; drain.  Stir in beans, tomato sauce, corn and chili powder. Reduce heat to low; simmer 10 minutes, stirring occasionally.  Sprinkle tortilla chips evenly over beef mixture; top with cheese. Cover; simmer 2 minutes or until cheese is melted.

One Pan Beef Roast with Root Vegetables

One Pan Beef Roast with Root Vegetables

One Pan Beef Roast with Root Vegetables

1 beef Bottom Round Roast (about 3 pounds)

1 tablespoon minced garlic

1 teaspoon salt, divided

1 teaspoon pepper, divided

6 cups peeled diced beets (1-inch), about 1-1/2 pounds

5 cups diced sweet potatoes (1-inch), about 1-1/2 pounds

1 tablespoon vegetable oil

 

Preheat oven to 325°F. Line large shallow baking pan with parchment paper. Combine garlic, 1/2 teaspoon salt and 1/2 teaspoon pepper; press evenly onto all surfaces of beef Bottom Round Roast. Place roast in pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not in fat. Place beets and sweet potatoes in large bowl. Add oil, remaining 1/2 teaspoon salt and remaining 1/2 teaspoon pepper; toss to coat. Arrange vegetables around roast. Do not add water or cover. Roast in 325°F oven 1-1/4 to 1-3/4 hours for medium rare. Remove roast when meat thermometer registers 135°F for medium rare. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.) If vegetables are not tender, return to oven and roast until tender. Carve roast into thin slices; season as desired. Serve with roasted vegetables.

Surf and Turf Foil Packs

Surf and Turf Foil Packs

Surf and Turf Foil Packs

1/2 lb. sirloin steak, cut into 1″ cubes

1/2 lb. shrimp, cleaned and deveined

2 ears corn, each cut crosswise into 4 pieces

1 c. grape tomatoes

1 small red onion, cut into thick slices

1 lime, sliced into wedges

2 garlic cloves, thinly sliced

1 T. Old Bay Seasoning

1 T. fresh thyme leaves

1 tsp. cumin

Freshly cracked black pepper

1 T. freshly chopped parsley, for garnish

Lime wedges, for garnish

 

Preheat grill over high heat. Cut 4 sheets of foil about 12 inches long.  Divide steak, shrimp, corn, tomatoes, red onion, lime wedges, and garlic between each foil pack. Drizzle with olive oil and sprinkle with Old Bay, fresh thyme, cumin, and black pepper.  Fold the foil packets crosswise over the mixture to completely cover the food. Roll the top and bottom edges to seal them closed.  Place foil packets on the grill and cook until just cooked through, about 6 to 8 minutes per side. Garnish with parsley and serve with lime wedges.

One Pot Ham & Cheese Tortellini

One Pot Ham & Cheese Tortellini

One Pot Ham & Cheese Tortellini

 

1 tbsp. extra-virgin olive oil

1 shallot, minced

3 cloves garlic, minced

1/2 lb. deli ham, chopped

Freshly ground black pepper

1 1/2 lb. cheese tortellini

2 c. frozen peas

3/4 c. low-sodium chicken broth

1/3 c. heavy cream

1 c. shredded swiss

1/2 c. freshly grated Parmesan

Freshly chopped parsley, for garnish

 

In a large skillet over medium-high heat, heat oil. Add shallot and garlic and cook until soft, 3 minutes. Add ham and cook until crispy, stirring occasionally, 5 minutes. Season with pepper. Add tortellini and frozen peas and stir until coated, then pour over chicken broth. Simmer until tortellini are al dente, 6 minutes. Add heavy cream, Swiss, and Parmesan and stir until creamy. Garnish with parsley and serve.

Sheet Pan Teriyaki Chicken Thighs with Sesame Vegetables

Sheet Pan Teriyaki Chicken Thighs with Sesame Vegetables

Sheet Pan Teriyaki Chicken Thighs with Sesame Vegetables

 

We wanted a fresh take on teriyaki that would yield crispy chicken in a sweet, sticky sauce. Sheet-pan roasting proved ideal: We could crisp the chicken before applying a glaze while simultaneously preparing a vegetable “stir-fry” in the same pan. We browned chicken thighs in the oven, slashing the skin and placing them on a wire rack to allow the rendered fat to drain away. We tossed sliced bell pepper and mushrooms with garlic and ginger and spread them alongside the chicken to roast. Snap peas went in 10 minutes later so they wouldn’t overcook. Briefly broiling everything crisped the thighs’ skin further. As for the teriyaki sauce, a few pantry items did the trick, and we thickened it in the microwave before brushing it on our chicken. Depending on your wire rack, you may need to place parchment paper underneath the vegetables to prevent them from falling through.

 

8 (5- to 7-ounce) bone-in chicken thighs, trimmed

2 T. vegetable oil, divided

1 red bell pepper, stemmed, seeded, and cut into ¼-inch-wide strips

8 ounces shiitake mushrooms, stemmed and sliced thin

3 garlic cloves, minced, divided

1 T. grated fresh ginger, divided

8 ounces snap peas, strings removed

5 T. mirin

5 T. soy sauce

¼ cup water

3 T. sugar

2 tsp. cornstarch

â…› tsp. red pepper flakes

1 T. toasted sesame oil

1 T. toasted sesame seeds

½ tsp. table salt

 

Adjust 1 oven rack to lower-middle position and second rack 8 inches from broiler element. Heat oven to 450 degrees. Set wire rack in rimmed baking sheet lined with aluminum foil. Make 3 diagonal slashes through skin of each thigh with sharp knife (do not cut into meat). Brush chicken with 1 T. vegetable oil. Lay chicken skin side up on half of prepared rack and roast for 20 minutes.  Toss bell pepper and mushrooms with remaining 1 T. vegetable oil, half of garlic, and 1½ tsp. ginger. Spread vegetables over empty side of rack. Rotate rack and continue to roast for 10 minutes. Sprinkle snap peas over vegetables and continue to roast until chicken registers 165 degrees and vegetables start to brown, about 10 minutes. Remove sheet from oven and heat broiler. Place sheet on upper rack and broil until chicken and vegetables are well browned and chicken registers 175 degrees, 3 to 5 minutes. Meanwhile, combine mirin, soy sauce, water, sugar, cornstarch, pepper flakes, remaining garlic, and remaining 1½ tsp. ginger in bowl and microwave, whisking occasionally, until thickened, 3 to 5 minutes. Remove sheet from oven, brush chicken with 3 T. sauce, and let rest for 5 minutes. Transfer vegetables to clean bowl, toss with sesame oil, sesame seeds, and salt. Serve vegetables and chicken with remaining sauce.

Dutch Oven Sweet Tart Chicken

Dutch Oven Sweet Tart Chicken

Dutch Oven Sweet Tart Chicken

 

Canola oil spray

½ medium onion, halved and sliced

3 or 4 chicken thighs (½ to ¾ pound)

Sea salt and freshly ground black pepper

2 T. pomegranate molasses

2 T. whole-grain mustard

2 or 3 unpeeled boiling potatoes, cut into 1-inch cubes

⅓ acorn squash, peeled or not, seeded, and cut in large chunks

6 ounces Brussels sprouts, trimmed and halved lengthwise

4 to 6 cremini mushrooms, thickly sliced

 

Preheat the oven to 450°F. Spray the inside and lid of a cast iron Dutch oven with canola oil. Scatter the onion evenly in the pot. Arrange the chicken in a layer and lightly season with salt. In a small bowl, whisk the pomegranate molasses and mustard until the mustard is almost emulsified. Pour half the mixture over the chicken.  Arrange the potatoes on top, followed by the squash, and lightly season with salt and pepper. Scatter the Brussels sprouts over the squash, then top with the mushrooms. Pour the rest of the mustard mixture over all. Cover and bake for about 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately

Dutch Oven Pomegranate Chicken

Dutch Oven Pomegranate Chicken

Dutch Oven Pomegranate Chicken

 

2 tsp. sesame oil

1 medium sweet potato, cubed

3 or 4 chicken thighs (½ to ¾ pound)

Sea salt and freshly ground white pepper

2 T. pomegranate molasses

2 T. peanut butter

1 T. soy sauce

½ head broccoli, cut into florets (about 2 cups)

One 15-ounce can diced tomatoes (not drained)

 

Preheat the oven to 450°F. Wipe the inside and lid of a cast iron Dutch oven with sesame oil. Scatter the sweet potato in the pot. Top with the chicken and lightly season with salt and pepper. In a small bowl, whisk the pomegranate molasses, peanut butter, and soy sauce. Pour over the chicken. Add the broccoli in an even layer. Pour the can of tomatoes and their juice evenly overall.  Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.

Dutch Oven Chicken Piccata

Dutch Oven Chicken Piccata

Dutch Oven Chicken Piccata

 

Olive oil spray

1 cup Arborio rice

1 cup broth (chicken or vegetable)

½ to ¾ pound chicken breasts or thighs

Sea salt and freshly ground black pepper

1 shallot, or 2 garlic cloves, minced

2 tsp. chopped fresh parsley

3 T. drained capers

1 lemon

½ red bell pepper, cored, seeded, and sliced into strips

½ head broccoli, cut into florets (about 2 cups)

 

Preheat the oven to 450°F.  Spray the inside and lid of a cast iron Dutch oven with olive oil. Rinse the rice in a strainer under cold water until the water runs clear. Tip the rice into the pot, add the broth and 2 T. water, and stir to make an even layer. Put the chicken in the pot and lightly season with salt and pepper. Sprinkle with the shallot, parsley, and capers. Cut the lemon in half and slice one half into rounds, reserving the other half. Top the chicken with a layer of lemon rounds.  Add the bell pepper and broccoli and lightly season with salt and pepper. Squeeze the juice from the other half of the lemon overall, taking care to remove the seeds. Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.

Dutch Oven Lemon Lamb

Dutch Oven Lemon Lamb

Dutch Oven Lemon Lamb

 

Olive oil spray

1 shallot, or ½ small yellow onion, chopped

½ cup couscous

½ cup broth (preferably beef) or water

½ to ¾ pound boneless lamb, cubed

Sea salt and freshly ground black pepper

½ tsp. dried oregano

1 T. chopped fresh parsley

2 or 3 garlic cloves, chopped

2 tsp. grated lemon zest

½ cup pitted olives, halved

2 medium tomatoes, sliced ¾ inch thick

10 to 15 asparagus stalks, trimmed, or 2 handfuls spinach, roughly chopped

 

 

Preheat the oven to 450°F. Spray the inside and lid of a cast iron Dutch oven with olive oil. Scatter the shallot in the pot. Pour in the couscous and add the broth. Stir to make an even layer.  Put the lamb on the couscous and lightly season with salt and pepper. Sprinkle with the oregano, parsley, garlic, and lemon zest. Add a layer of olives. Lay the tomatoes on top followed by the asparagus. Cover and bake for about 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.

One Pot Dutch Oven Beef with Sherried Mushroom Sauce

One Pot Dutch Oven Beef with Sherried Mushroom Sauce

One Pot Dutch Oven Beef with Sherried Mushroom Sauce

 

Olive oil spray

½ medium onion, thinly sliced

⅓ cup sherry

⅓ cup broth (preferably beef)

⅓ cup milk or milk substitute (soy, rice, or almond milk)

½ tsp. freshly ground black pepper

¼ cup hulled barley

½ to ¾ pound beef tenderloin or beef tips

6 ounces mushrooms, sliced (about 2 cups)

½ acorn or butternut squash, cubed (about 2 cups)

½ head broccoli, cut into florets, or about 2 cups frozen

 

Preheat the oven to 450°F. Spray the inside and lid of a castiron Dutch oven with olive oil. Scatter the onion in the pot. In a small bowl, whisk together the sherry, broth, milk, and pepper. Pour the barley into the pot and add about half of the sherry mixture. Stir to make an even layer of the grains. Add the meat, distribute the mushrooms on top, and pour the rest of the sherry mixture over the meat. Layer the squash over the meat, then fill the pot with the broccoli. Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.

 

One Pot Honey-Chili Trout

One Pot Honey-Chili Trout

One Pot Honey-Chili Trout

 

1 cup quinoa

½ to ¾ pound trout fillets 1 tsp. chili powder, or to taste

2 T. honey

¼ cup fresh orange juice

2 garlic cloves, chopped

½ medium zucchini, cut lengthwise and sliced into ½-inch half moons

½ small yellow squash, cut lengthwise and sliced into ½-inch half moons

14 ounces corn, fresh, frozen, or canned (drained)

Sea salt and freshly ground black pepper

 

Preheat the oven to 450°F. Spray the inside and lid of a cast iron Dutch oven with olive oil. Place the quinoa in the pot with 1 cup water and stir the grains to make an even layer. Place the trout on top of the grains, skin side down. In a small bowl, mix the chili powder, honey, orange juice, and garlic. Pour the mixture over the fish. Scatter the zucchini and squash on top of the sh. Add the corn, filling the crevices. Season with salt and pepper.  Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.

One-Pot Salmon with Snap Peas and Rice

One-Pot Salmon with Snap Peas and Rice

 

1 cup long-grain white rice

1 pound salmon fillet, skin removed

Kosher salt and pepper

4 ounces sugar snap peas, trimmed

1/3 cup low-sodium soy sauce

4 scallions, trimmed and sliced

2 tablespoons rice vinegar

1 tablespoon grated ginger

1 tablespoon dark brown sugar

 

Mix the rice and 2 1/3 cups water in a medium skillet. Bring to a boil. Reduce heat to low and simmer, covered, for 10 minutes. Slice the salmon on a diagonal into four 3/4-inch-thick pieces. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Place on top of the partially cooked rice. Cover and cook 7 minutes. Scatter the peas over the salmon and rice. Cover and cook until the rice and peas are tender and the salmon is opaque and beginning to flake, 3 to 5 minutes. Mix the soy sauce, scallions, vinegar, ginger, and sugar in a small bowl. Spoon the sauce over the salmon, rice, and peas and serve. Technique: You can adapt this one-pot cooking method to shrimp and scallops. (Add them with the peas, after the rice has cooked for about 15 minutes.) The key is covering the skillet, so everything steams together. If your pan doesn’t have a lid, use a baking sheet.

Quick Beef and Rice

Quick Beef and Rice

 

1 pound ground beef or turkey

2 cups rice

1 package onion soup mix

4 cups water

1 15 oz. can cream of mushroom soup

 

Brown the ground meat and drain if necessary. Add soup mix, rice, soup, and water and bring to a boil. Cover and simmer for 20 minutes, till rice is done.  Options: You can leave out the cream of soup if you don’t have it or just make a simple white sauce. If you don’t have any onion soup mix, sauté an onion and add 2 tsp. beef bouillon instead.

Mix and Match Skillet Meals

Mix and Match Skillet Meals

PASTA, RICE, GRAINS SAUCE MEAT VEGETABLES
1 cup uncooked 14-16 oz. plus 1-1/2 cups liquid 1 lb. cooked 2 cups, cooked or raw
Rice Mixes

Tortellini

White Rice

Brown Rice

Pasta

Spaghetti

Bulgur Wheat

Noodles

Pasta Mixes

 

 Cream of Chicken Soup

Cream of Mushroom Soup

Canned Broth

Pasta Sauce

Cheese Sauces

Cream of Potato Soup

Tomato Soup

Alfredo Sauce

 

 Ground Beef

Chopped Beef

Frozen Meatballs

Chopped Chicken

Sliced Pork

Chopped Ham

Uncooked Shrimp

 

 Canned Beans

Baby Carrots

Bell Peppers

Hash Brown Potatoes

Peas

Corn

Green Beans

Broccoli

Frozen Mixed Vegetables

 

Choose one ingredient from each column and combine them in a large skillet with a tight cover. This is a great way to use leftover meats and vegetables. Bring the ingredients to a boil in a large skillet, then stir well, reduce heat, cover, and simmer for 20-30 minutes until pasta or rice is tender and meat and vegetables are thoroughly heated. Sprinkle cheese over skillet just before serving. You can begin each skillet meal by sautéing some onion and garlic in a bit of oil, then adding the remaining ingredients and simmering until done.

One-Pan Parmesan Chicken with Turnips and Asparagus

One-Pan Parmesan Chicken with Turnips and Asparagus

One-Pan Parmesan Chicken with Turnips and Asparagus

1 1/2 T. extra virgin olive oil, divided

sea salt

1 lb. skinless boneless chicken thighs

2 eggs, lightly beaten

3/4 cup Progresso Panko Italian Style Breadcrumbs

1/3 cup finely grated Parmesan cheese

3 T. minced parsley, divided

2 small turnips (about 1/2 lb.), trimmed, peeled, and cut into 1/4-inch thick slices

black pepper

1 lb. asparagus

1 large spring onion or 4 small spring onions, trimmed and cut into thin strips

 

Preheat oven to 450 degrees F. Lightly oil a large rimmed baking sheet. Sprinkle both sides of chicken with sea salt, and then, using a meat tenderizer (so that’s what those things are for) or a rolling pin, lb. and/or roll chicken to 1/4-inch thick. Trim any little bits of chicken that aren’t firmly attached and reserve for another use. In a wide, shallow bowl, combine Progresso’s Panko Italian Style Breadcrumbs, Parmesan, and 1 T. parsley. Immerse chicken thighs in egg mixture and lift, letting any excess egg drip off, and then press into panko mixture; flip, and press other side, lift chicken out and give it a gentle shake. Set breaded chicken on baking sheet. Repeat for remaining pieces. In a small bowl, toss turnips with 1 T. olive oil, and sprinkle with sea salt and pepper. Scatter turnips around chicken pieces. Slide sheet into oven and bake for 12 minutes. Meanwhile, rinse asparagus well. Break off woody ends, about a third of the way down. If asparagus spears are thicker than 1/2-inch, slice them in half, starting at the base and moving up. Drizzle asparagus and spring onion(s) with remaining 1/2 T. olive oil, and sprinkle with sea salt. Pull baking sheet from oven. Flip turnips, make a bit of room on the sheet, and add asparagus and onion. Bake an additional 8 – 12 minutes, or until chicken is golden and the internal temperature has reached 165 degrees F. Chicken can either be served as a fillet or cut into thin strips.

Sheet Pan Honey Balsamic Chicken & Brussels Sprouts

Sheet Pan Honey Balsamic Chicken & Brussels Sprouts

Sheet Pan Honey Balsamic Chicken & Brussels Sprouts

3-4 boneless skinless chicken breasts

1 lb. brussels sprouts, cut in half lengthwise

3 T. olive oil

1 tsp. Italian seasoning

salt and pepper to taste

1 cup balsamic vinegar

4 T. honey

1/4 tsp. garlic powder

1/4 tsp. salt

Preheat oven to 400 degrees. Lb. chicken breasts to even thickness less than 1 inch. Combine chicken and brussels in a bowl, drizzle with oil, and toss to coat.  Arrange chicken and brussels sprouts on sheet pan. Season with Italian seasoning and salt and pepper to taste. Transfer to oven and bake for 10-15 minutes or until chicken is cooked through and brussels sprouts are just barely fork-tender. Meanwhile prepare the glaze. Add balsamic vinegar to a medium saucepan. Bring to a boil over medium-high heat and boil for 6-8 minutes until reduced to half the original volume. Remove from heat, stir in honey, garlic powder, and salt. Transfer to a bowl and allow to cool while the chicken finishes cooking. After chicken and brussels have baked for about 15 minutes, switch to broil for 2-4 minutes (watch carefully so the brussels sprouts don’t burn). Remove from oven, drizzle with the balsamic glaze, and garnish with cracked black pepper and fresh thyme if desired and serve.

Sheet Pan Chicken with Brussels Sprouts and Balsamic Glazed Cranberries

Sheet Pan Chicken with Brussels Sprouts and Balsamic Glazed Cranberries

Sheet Pan Chicken with Brussels Sprouts and Balsamic Glazed Cranberries

1 lb. brussels sprouts, trimmed

4 T. olive oil

Kosher salt and freshly ground pepper

1 1/2 lb. boneless, skin-on chicken thighs

1/2 cup dried cranberries

5 Tbs. plus 1/2 tsp. balsamic vinegar

Juice of 1/2 lemon

 

Place 2 baking sheets in an oven and preheat the oven to 400°F (200°C). Using a mandoline or a sharp knife, very thinly slice half of the brussels sprouts. Transfer to a large bowl, drizzle with 1 Tbs. of the olive oil and season with salt and pepper. Toss to combine. Set aside. Using a knife, cut the remaining brussels sprouts into quarters. Transfer to a bowl, drizzle with the remaining 3 Tbs. olive oil and toss to combine. Set aside. Pat the chicken dry and season generously with salt and pepper. Carefully remove the 2 preheated baking sheets from the oven. Place the chicken, skin side down, on one of the baking sheets. Spread the quartered brussels sprouts evenly on the second baking sheet. Transfer both to the oven and cook for 15 minutes. Increase the oven temperature to 500°F (260°C). Carefully remove both baking sheets from the oven. Turn the chicken thighs over and stir the quartered brussels sprouts. Return both baking sheets to the oven and continue to cook, checking frequently, until the brussels sprouts are slightly crisp and beginning to char, 5 to 10 minutes, and the chicken skin is crisp and an instant-read thermometer inserted into the thickest part of a thigh registers 170°F (77°C), about 10 minutes. Remove both baking sheets from the oven and let cool slightly. While the chicken and quartered brussels sprouts are cooking, make the balsamic glaze. In a small saucepan over medium-low heat, combine the dried cranberries, 5 Tbs. of the balsamic vinegar and the lemon juice. Cook, stirring occasionally, just until the mixture comes to a simmer. Reduce the heat to low and simmer gently until the cranberries become plump and the liquid thickens slightly, 3 to 5 minutes. Remove from the heat and season with salt and pepper. Add the cranberry mixture to the bowl with the thinly sliced brussels sprouts and toss to combine. Add the roasted brussels sprouts to the bowl with the thinly sliced brussels sprouts and toss to combine. Drizzle with the remaining 1/2 tsp. balsamic vinegar and season with salt and pepper. Transfer the chicken to a serving platter and spoon the brussels sprouts on top of and around the chicken. Serve immediately. Serves 4.

Sheet Pan Meat Lovers Breakfast Pizza

Sheet Pan Meat Lovers Breakfast Pizza

Sheet Pan Meat Lovers Breakfast Pizza

2 pkgs. Crescent Dough Sheets

½ lb. Ground Chuck

4 slices Bacon cooked crumbled

½ pkg. 8 oz. Jimmy Dean Sausage (or your favorite)

6 thin slices sandwich Ham cut into strips or smaller

7 ounces Pepperoni slices (one small package)

2 C. Shredded Hash Browns thawed

2 C. Shredded Cheese Cheddar or a blend of your favorites

6 eggs

¼ C. milk

½ tsp. salt

½ tsp. ground black pepper

4 tsp. grated Parmesan Cheese

 

Preheat oven to 375F. Take crescent roll dough out of fridge 15 minutes before using. Spray jelly roll pan (10×15) with nonstick spray. Combine eggs, milk, salt, pepper and Parmesan together and set aside. In a large skillet, brown the ground chuck, bacon and sausage and drain. Spread the dough in the pan and up the sides. Pinch the seams together. Spread the hash browns over the dough. Spread the ground chuck mixture, ham and pepperoni over the hash browns. Spread the cheese over the meat. Pour the egg mixture on top the cheese. Lightly sprinkle all with grated Parmesan Cheese. Bake pizza at 375F for 25-30 minutes or until eggs are set in the middle.

Homemade Philly Cheesesteak Hamburger Helper

Homemade Philly Cheesesteak Hamburger Helper

Homemade Philly Cheesesteak Hamburger Helper

1 pound ground beef

1 large sweet onion, diced

1 large green bell pepper, diced

8 ounces brown mushrooms, chopped

2 tsp. ketchup

1 tsp. Worcestershire sauce

1 tsp. Kosher salt

1 tsp. fresh ground black pepper

4 C. beef or chicken broth

8 ounces elbow macaroni

4 ounces provolone cheese slices, chopped (or 4 ounces shredded)

2 tsp. minced parsley, for garnish

Method

 

Add the ground beef to a large deep skillet over medium high heat. Cook until a brown crust appears before breaking the beef apart. Sauté until no longer pink. Add the onions, bell peppers, and mushrooms. Cook for 4-5 minutes, stirring periodically, until the vegetables are soft and the mushrooms have released their liquid. Add the broth, ketchup, Worcestershire sauce, salt, and black pepper to the pan and stir to combine. Bring to a boil over medium heat, then add macaroni. Cover with a tight fitting lid and cook for 5-7 minutes or until noodles are just barely al dente (do not overcook), stirring once to make sure nothing is sticking. Remove cover, reduce heat to medium low and let simmer for another 5 minutes to thicken before serving. Turn off the heat, add in the provolone cheese and stir until melted and well combined. Garnish with minced parsley. Serve.

One Pot Pizza Pasta Bake

One Pot Pizza Pasta Bake

One Pot Pizza Pasta Bake

 

1 T. olive oil

8 ounces spicy Italian sausage, casing removed

1/2 C. mini pepperoni, divided

1 (15-ounce) can tomato sauce

1/2 tsp. dried oregano

1/2 tsp. dried basil

1/4 tsp. garlic powder

8 ounces rotini pasta

Kosher salt and freshly ground black pepper, to taste

1 C. shredded mozzarella cheese

2 T. chopped fresh parsley leaves

 

Preheat oven to broil. Heat olive oil in a large oven-proof skillet over medium high heat. Add Italian sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat. Stir in 1/4 C. pepperoni until heated through, about 1 minute. Stir in tomato sauce, oregano, basil garlic powder, pasta and 1 1/2 C. water; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 12-14 minutes. Remove from heat; top with mozzarella and remaining 1/4 C. pepperoni. Place into oven and cook until melted and golden brown, about 2 minutes. Serve immediately, garnished with parsley, if desired.

Homemade Beefaroni

Homemade Beefaroni

 

1 lb. ground beef

2 14.5 oz cans tomato sauce

1/2 C. grated Parmesan cheese

1/4 C. water

1 T. sugar

1 t. each garlic powder, salt and Italian seasoning

1/4 t. black pepper

1 lb. cooked pasta (I used the new Barilla piccolini ziti, because of it’s closeness in shape to the traditional beefaroni noodles, but any shape would be fine.)

 

Brown ground beef in a sauce pan and drain. Stir in remaining ingredients, except the pasta. Simmer for about 10 minutes, to let the flavors combine. Stir in the pasta until coated. Enjoy!