Quick – Kristen's Recipes

This recipe is inspired by the slow-cooked, thick Belgian stew that melds hearty beef with the soft sweetness of sliced onions in a lightly thickened broth laced with the malty flavor of beer. We are able to achieve the same long-cooked flavor in a short time by using quick-cooking seared skirt steaks rather than chunks of stew meat that require braising. Incorporating rich-tasting caramelized onions, deglazing the pan with beer, and cooking the tomato paste with the garlic and flour further deepens the flavor. Belgian ales such as Chimay are the most authentic choice, but Newcastle Brown Ale or Oâ€™Doulâ€™s Amber also work well. Serve over egg noodles.

3 T. vegetable oil

4 onions, halved and sliced thin

salt

pepper

2 skirt steaks (about 12 oz. each)

2 T. all-purpose flour

1 T. tomato paste

3 garlic cloves, minced

2 C. low sodium chicken broth

1 C. beer

Heat 2 T. oil in saucepan over medium heat until shimmering.Â Add in onions, 1/2 tsp. salt, and 1/4 tsp. pepper; cook, stirring occasionally, until deep brown and caramelized, about 15 minutes. Meanwhile, pat steaks dry with paper towels and season with salt and pepper. Heat remaining oil in large skillet over med-high heat until just smoking. Cook steaks until well browned, 3-5 minutes per side. Transfer to cutting board and tent with foil. Add flour, tomato paste, and garlic to empty skillet and cook until beginning to brown, 1-2 minutes. Slowly stir in broth and beer, scraping up any browned bits and cook until slightly thickened, about 15 minutes. Stir in caramelized onions. Slice steak thin against the grain, add to skillet, and cook until heated through, about 2 minutes. Season with salt and pepper; serve.

Simple Side Parsleyed Egg Noodle:Â Cook 8 ounces egg noodles in salted boiling water, drain, and toss with 2 T. butter and 1 T. chopped fresh parsley. Season with salt and pepper. Serves 4.

Quick Chicken Dinner

August 27, 2021 Kristen

1 lb. Chicken Tenders

1 T. parsley flakes

1 T. chopped fresh parsley

1 oz. dry dessert wine

1 T. Lemon juice

1/2 tsp. dry mustard

1/8 tsp. pepper

1 clove garlic, pressed

Marinate chicken in a mixture of the remaining ingredients for 5 minutes. Place chicken in marinade in broiler pan 4″ from the heat for 5 minutes. Turn chicken, broil 5 minutes. Serving Suggestion: Serve with a side dish of your favorite vegetables.

Dinner Plan Shrimp Scampi

July 28, 2018 Kristen

Dinner Plan Shrimp Scampi

Many scampi recipes involve cooking the shrimp with the other ingredients. You can do that here, too, but the benefit of cooking the shrimp separately is twofold: it’s easier not to overcook them, and you can whisk in the butter to create a smooth, emulsified sauce. Serve as an appetizer or as a main course with rice, orzo or your favorite grain, spooning the garlicky sauce over everything. It’s also great with crusty bread.

2 tablespoons olive oil, plus extra, if needed

1Â½ pounds (680 g) large shrimp, peeled, deveined and patted dry

Salt and pepper to taste ( â…› tsp. each)

3 garlic cloves, minced

Large pinch of crushed red pepper flakes

Â½ cup (120 ml) dry white wine

4 tablespoons (55 g) unsalted butter, cut into 4 pieces

1 lemon, zested and halved lengthwise, one half cut into wedges

Large handful of fresh flat-leaf parsley, chopped (optional)

In a large skillet, heat the oil over medium-high heat until it shimmers. Season the shrimp with salt and pepper, then put them in the skillet in a single layer. Cook, undisturbed, until the bottoms of the shrimp begin to turn pink, about 1 minute. Flip the shrimp over and cook until almost cooked through, about 1 minute more. Transfer the shrimp to a plate and set aside. Reduce the heat to medium, add the garlic, pepper flakes and a little more oil if the pan seems dry; cook, stirring often, until the garlic just starts to turn golden, about 1 minute. Add the wine, scraping up any caramelized bits from the bottom of the pan, and simmer until most of the wine has evaporated. Whisk in the butter one piece at a time, then season the sauce with salt and lemon juice from one lemon half. Add the cooked shrimp, any juices accumulated on the plate, the lemon zest and parsley (if using) and toss together until the shrimp are warmed through, about 1 minute. Serve with lemon wedges, if you like.

Yield: 4 servings

Serving size: Â¼ recipe

Calories: 316

Fat: 20 g

Fiber: 0g

Chicken, Bacon & Spinach Spaghetti

July 31, 2017 Kristen

Chicken, Bacon & Spinach Spaghetti

12 oz. spaghetti or angel hair
1 tbsp. extra-virgin olive oil
1 lb. boneless skinless chicken breasts
kosher salt
Freshly ground black pepper
6 slices bacon
2 cloves garlic
2 c. diced tomatoes (canned or fresh)
3 c. baby spinach
1/2 c. heavy cream
1/3 c. freshly grated Parmesan
Fresh basil, for garnish

In a large pot of salted boiling water, cook spaghetti or angel hair according to package directions until al dente. Drain, reserving 1 cup pasta water, and return to pot. Meanwhile, in a large skillet over medium-high heat, heat oil. Season chicken with salt and pepper and cook until cooked through and no longer pink, 4 minutes per side. Transfer to a cutting board and slice into strips. In a second skillet, cook bacon until crispy. Transfer to a paper towel-lined plate and drain, then chop. Pour off half the bacon fat and add garlic, tomatoes, and spinach to skillet. Season with salt and pepper, then add heavy cream, Parmesan, and 1/2 cup pasta water; let simmer. Add spaghetti or angel hair and toss until fully coated. Add chicken and bacon and toss, then garnish with basil and serve.

Ham & Cheese Tortellini

June 22, 2017 Kristen

Ham & Cheese Tortellini

1 tablespoon butter
2 cups diced onion (about 1 whole onion)
12 oz ham, diced
1 cup low-sodium chicken broth
(9 oz) tortellini (fresh or frozen)
salt and pepper to taste
1 cup baby sweet peas, frozen
1/4 cup heavy cream
1 cup shredded cheese (Swiss, White Cheddar, Monterey Jack, Pepper Jack)

Melt the butter in a large ovenproof skillet over medium-high 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, tortellini, and plenty of salt and pepper to taste. I use 1/2 teaspoon each. Stir well to combine and bring to a boil. Cover, then reduce heat and simmer for 12 minutes until the tortellini is tender. Stir in the peas and cream. Off heat, then stir in 1/2 cup cheese until well combined. Top with remaining cheese, then place under the broiler in the oven until cheese is golden and bubbly, about 3 minutes. Enjoy!!

Lemon Chicken Stir-Fry

March 31, 2015 Kristen

8oz uncooked capellini (angel hair) pasta
1 T. vegetable oil
1 pound boneless, skinless chicken tenders, cut into 1″ pieces
1 medium onion, cut into 8 wedges
2 C. small broccoli flowerets
1/2 C. sugar snap peas
1 C. chicken broth
1 T. chopped fresh or 1 tsp. dried thyme leaves
1 tsp. grated lemon peel
4 tsp. cornstarch
1 1/2 tsp. lemon pepper
1 C. cherry or grape tomatoes, cut in half

Cook and drain pasta as directed on package. While pasta is cooking, heat oil in 12″ skillet over medium-high heat. Add chicken and onion; stir-fry 5-6 minutes or until chicken is brown.Â Add broccoli and peas to chicken mixture. Cook over medium-high heat for 4-5 minutes, stirring frequently, until vegetables are crisp-tender. Stir together broth, thyme, lemon peel, cornstarch and lemon pepper in a small bowl; stir into chicken mixture. Cook over medium-high heat for 1-2 minutes or until sauce is thickened and vegetables are coated. Stir in tomatoes; cook until thoroughly heated.

10-minute turkey burgers

March 25, 2015 Kristen

10-minute turkey burgers

1 pound ground turkey

1 egg

Â½ cup gluten free old fashioned rolled oats

Â½ cup chopped baby spinach

Â½ cup chopped green onions or chives

1 tablespoon dried minced onion

1 teaspoon sea salt

Black pepper

3 tablespoons extra virgin olive oil

Place the turkey, egg, oats, spinach, green onion, onion, salt, and pepper to taste in a bowl. Â Mix gently to combine. Form into 6 larger or 8 smaller patties Heat a skillet that has a lid over medium high heat and add the oil. Place the patties in the skillet a few at a time. SautÃ© the patties until lightly browned about 5 minutes, then flip and cover with lid, cooking additional 3 minutes

Quick & Easy Tangy Pork, Chicken or Beef

December 20, 2013 Kristen

2 Whole Chicken breasts/ 4 boneless pork chops/ Equivalent of lean Beef tips
1 package of taco seasoning
A touch of oil
1 cup salsa
1 cup apricot preserves
Maybe some brown sugar

Cube the meat into bite sized pieces. Cover with the packet of taco seasoning. Add oil to pan, brown meat until almost done. In a separate bowl, mix together salsa and preserves, add to meat in pan. Simmer 10-15 minutes, taste to see if you need to add some brown sugar.

Yield:

Calories:

Fat:

Fiber:

Fast Pea Soup

June 27, 2011 Kristen

1 10 oz. package frozen peas

2 green onions, chopped

2 C. low-fat reduced sodium chicken broth

1/2 tsp. dill weed

8 oz. plain lowfat yogurt

Combine peas, onions, 1/4 C. of the chicken broth and dill in microwave safe dish.Â Cover and cook on high till peas are extremely tender (8-10 minutes).Â Cool, then add the rest of the chicken broth.Â Pour half of the pea mixture into a food processor or blender and blend until smooth.Â Transfer to another container and process the rest.Â Cover the pea mixture and chill until serving time.

With a wire whisk, blend in 8 oz. of yogurt.Â Garnish each serving bowl with an extra dollop of yogurt, if desired.

About 15-minute Soup with Spinach, Artichokes and Tortellini

February 24, 2011 Kristen

2 T. extra-virgin olive oil (or EVOO, to Ray fans)

6 cremini (baby portobello) or white mushrooms, sliced

1 medium onion, chopped

Salt and freshly ground pepper

1 can quartered artichoke hearts, drained

6 C. chicken stock or broth

1 12- to 16-oz. package fresh refrigerated tortellini, any variety

1 lb. fresh triple-washed spinach, stems removed and leaves coarsely chopped

Grated Parmigiano-Reggiano or Romano cheese

Crusty bread, to pass at the table

Heat a medium soup pot over medium-high heat. Add the EVOO, mushrooms and onions, and season with salt and pepper. Cook for 5 minutes, add the artichokes and stock, raise the heat and bring to a boil. Add the tortellini to the pot and return to a boil, then reduce heat to a simmer. Cook for 5 to 6 minutes, until the tortellini floats and is cooked through. Fold in the spinach until it has all wilted into the soup. Turn off the heat and serve the soup. Top shallow bowls of soup with cheese and pass bread at the table.

10 Minute Tuscan Tomato Soup

February 10, 2011 Kristen

1 jar (24 to 26 oz) marinara sauce

1 can (19 oz) cannellini beans, rinsed

1 jar (7 oz) roasted red peppers

2 T.Â extra-virgin olive oil

1 clove garlic

1 3/4 C. chicken broth

1/4 C. thin strips fresh basil leaves

Freshly ground pepper, to taste

Put sauce, beans, peppers, oil and garlic in a blender or food processor; process until smooth. Pour into a medium saucepan along with the broth. Stirring often, bring to a simmer over medium-high heat. Remove from heat; stir in basil. Spoon into bowls; grind pepper on top.

Yield: 4 servings

Calories: 296

Fat: 14g

Fiber: 9g

Parmesan Toasts:Â Â Heat broiler. Line a baking sheet with foil. Place 12 thin slices French bread on foil; sprinkle each slice with 1 tsp grated Parmesan cheese. Broil 2 to 3 minutes until lightly toasted.

10-Minute Marinated Veggie Toss

February 9, 2011 Kristen

1 (14-ounce) can quartered artichokes, rinsed and drained

1/4 medium red bell pepper, thinly sliced

1/4 C. thinly sliced red onion

1/4 C. packed fresh baby spinach leaves, torn bite-size

9 small black olives, halved

2 tsp. cider vinegar

1 1/2 tsp. sugar

1 tsp. olive oil

1 medium garlic clove, minced

In a medium bowl, stir together all the ingredients. Let stand for 10 minutes. For peak flavors, serve immediately after the standing time.

Quick Crescent Taco Bake

August 13, 2009 Kristen

1 lb. ground beef

1 pkg. taco seasoning

1/2 c. water

1/2 c. salsa

1 can refrigerated crescent rolls

1 1/2 c. crushed corn chips

1 c. sour cream

1 c. shredded cheddar cheese

lettuce

tomatoes

extra cheese

Brown meat and drain.Â Add seasoning mix, water and salsa.Â Simmer for 5 minutes. Spread crescent roll dough in 10 inch pie plate or 8Ã—10 inch dish to form crust.Â Seal edges. Sprinkle 1 c. chips over crust. Layer meat mixture, sour cream and cheese on top of crust. Sprinkle with remaining corn chips. Bake at 375Â° for 20 minutes or until crust is golden brown. Serve with lettuce, tomatoes, and more cheese.

15 Minute Hamburger Stroganoff

May 15, 2007 Kristen

1 lb. hamburger

8 to 10 oz. bag wide egg noodles

1 can cream of mushroom soup

3 T.p. sour cream

2 T.p. chopped onion

Salt and pepper

1 sm. can sliced mushrooms (optional)

Brown hamburger with chopped onion, salt and pepper, browning meat to taste. Drain off drippings.

While meat is browning, boil water for cooking egg noodles. Salt water, if desired. Cook noodles to desired tenderness. Drain off water. Add to drained hamburger mixture 1 can cream of mushroom soup and 3 T. sour cream. Stir over medium heat. Add can of drained mushrooms. Heat thoroughly. Add hamburger mixture to drained noodles or serve hamburger mixture over noodles.

Hoisin Pork with Pineapple

February 16, 1994 Kristen

4 T. soy sauce
2 T. peanut butter
1 T. honey
2 tsp. white vinegar
1/8 tsp. garlic powder
2 tsp. sesame oil
20 drops hot sauce
1/8 tsp. black pepper

Mix all ingredients together and set aside.

1 pork tenderloin, cut into 1″ pieces
1/2 pineapple cut into 1″ pieces
1 T. vegetable oil
1/4 tsp. fresh ginger minced
Squeeze Lime, optional
Minced parsley, optional

Heat the oil in large skillet over medium-high heat. Add the pineapple and cook until they start to get a little char on them. Add the pork and cook until cooked through. Pour in the hoisin sauce and ginger and cook until the sauce has thickened slightly. Serve over rice, add a squeeze of lime and sprinkle with parsley, if desired.

Chopped Steak Italiano

April 2, 1988 Kristen

1 tsp. olive oil
5 cubed steaks
1 minced onion
2 or 3 cloves minced garlic
1 minced bell pepper
1 small zucchini, thinly sliced
1 (24 oz.) jar spaghetti sauce (store bought or canned)
1 tsp. Italian seasoning
Shredded Romano & Parmesan cheeses

Brown the steaks in the olive oil. Throw in the onion, pepper, and garlic. Cook for about 5 minutes or until onions are translucent. Add the sauce, zucchini and Italian seasoning. Carefully stir to coat steaks. Reduce heat to simmer. Cover skillet and let cook for about 20 minutes. Sprinkle with cheeses before serving.

Quickie Cubed Steaks

March 27, 1988 Kristen

4 Cube Steaks
4 slices Monterey Jack Cheese
4 cloves Garlic, minced
4oz. can diced Green Chiles
Salt & Pepper
2 tsp. Oil or Butter

Place a slice of Monterey Jack Cheese on each steak. Sprinkle garlic, green chiles, salt and pepper on top of the cheese. Gently roll up the cubes and pick a toothpick to hold them together. In a skillet, heat oil and fry the steak till golden brown on both sides or till done.

WIW: Ramen

February 7, 1987 Kristen

WIW: Ramen

1 large egg

1 tsp. soy sauce, plus more for serving

1 T. sesame seeds, plus more for serving

Toasted sesame oil

1 packet instant ramen noodles (about 100 grams), soaked in hot water for 3 minutes and drained

Nonstick cooking spray

1 T. chopped green onions for garnish (optional)

Preheat waffle iron. (If it has temperature adjustment, set it to medium.). In a medium bowl, beat egg with soy sauce, sesame seeds, and a few drops of sesame oil. Add prepared noodles and stir to coat noodles evenly with egg mixture. Â Place noodle mixture in waffle iron and close lid. Cook until golden brown in spots, 2 to 3 minutes. Remove from waffle iron and serve hot, garnished with chopped green onions, sesame seeds and soy sauce.

Pan-Seared Shrimp with Parsley Lemon-Butter

March 3, 1986 Kristen

Pan-Seared Shrimp with Parsley Lemon-Butter

3 T. butter, softened

1 medium garlic clove, minced

1 T. lemon juice

2 T. fresh parsley leaves, chopped

1⁄8 tsp. salt

2 T. vegetable oil

1 1⁄2 lb. shrimp, peeled and deveined (21/25 count)

1⁄4 tsp. salt

1⁄4 tsp. pepper

1⁄8 tsp. sugar

Beat butter with a fork in a small bowl until light and fluffy. Stir in garlic, lemon juice, parsley and 1/8 tsp. salt until combined. Set aside. Heat 1 T. oil in a 12-inch skillet over high heat until smoking. Meanwhile toss shrimp, salt, pepper and sugar in a medium bowl. Add half of shrimp to pan in a single layer and cook until spotty brown and edges turn pink, about 1 minute. Remove pan from heat; using tongs, flip each shrimp and let stand until all but very center is opaque, about 30 seconds. Transfer shrimp to a large plate. Repeat with remaining oil and shrimp; after second batch has stood off heat, return first batch to skillet along with flavored butter and toss to combine. Cover skillet and let stand until shrimp are cooked through, 1 to 2 minutes. Serve with lemon wedges if desired.