The one pot meal has become a go to this summer. It has all the dinner benefits combined together that is very satisfying. But what is even better is that it makes for easy clean up. Hubby scours Instagram and Pinterest for inspiration and before I know it we have a new recipe to try. Polish Sausage (Kielbasa) is flavorful on its own but when mixed in with a bunch of other delights you get a great one pot meal.
- 4 tablespoons Butter, divided
- 1 lb. Kielbasa sausage, cut into bite size pieces
- 1/2 cup diced onion
- 1 teaspoon garlic salt
- 1 cup long grain white rice
- 2 1/2 cups chicken broth
- 1 medium zucchini, shredded
- 1 cup shredded mozzarella cheese
- 1 cup shredded mild cheddar cheese
- salt and pepper to taste
- scallions for garnish
- Melt 2 tablespoons of Butter in a large skillet over medium heat. Add in the sausage and cook until lightly browned. Add in the onion and garlic salt and cook until onion is tender, about 2 to 3 minutes. Stir in the rice and cook, until lightly toasted, about 1 minute.
- Pour in the chicken broth and stir, breaking up any browned bits on the bottom of the pan. Bring to a boil, then reduce heat to low, cover and cook for 15 minutes, or until liquid is absorbed.
- Fluff rice and add in the zucchini and both cheeses. Stir until cheese is melted into rice, then add the remaining 2 tablespoons of butter and stir until melted. Garnish with scallions and serve immediately.
With Lent upon us we are always looking from some new Lenten favorites. Having seen this on on Pinterest, we decided to give it a try. The only thing we were missing was the frozen spinach, so a quick trip to the store and added an extra to the freezer. The recipe came together very quickly and was very good too. Too bad our kids weren’t home to give this a try as they would love it.
3 tbsp. butter
2 cloves garlic, minced
3 tbsp. flour
2 c. milk (preferably whole)
2 tbsp. cream cheese, softened
1 c. shredded mozzarella, divided
1/4 c. freshly grated Parmesan
1 (14-oz.) can artichoke hearts, chopped
2 c. frozen spinach, defrosted and chopped
Juice of 1/2 a lemon
1/2 tsp. red pepper flakes (optional)
2 lb. frozen cheese ravioli
Freshly ground black pepper
2 tbsp. freshly chopped parsley
Preheat oven to 375°. Melt butter in a large skillet over medium heat. Add garlic and cook until fragrant, about 30 seconds. Whisk the flour into the butter and garlic and cook until the mixture is bubbling and golden, 1 minute more. Gradually pour in the milk, whisking constantly. Bring mixture to a simmer then stir in cream cheese, 2/3 cup mozzarella, and Parmesan. Let simmer until the sauce thickens slightly, about 2 to 3 minutes.
Fold in artichoke hearts and spinach, then add lemon juice and red pepper flakes, if using, and season to taste with salt and pepper. Remove from heat.
Spread a thin layer of your prepared sauce onto the bottom of a 9″-x-13″ baking dish. Lay ravioli in a single layer in the bottom of the baking dish, then top with half the prepared sauce. Repeat with remaining ravioli and remaining sauce. Top with remaining cheese and bake 30 minutes, until sauce is bubbling and ravioli are tender.
If you’d like the top to be golden, broil on high for 2 to 3 minutes. Garnish with parsley and serve.
Trying to clean out all the magazines I have stock piled. Cooking Light, Southern Living and Fine Cooking are my favorites and I have quite the stack of issues lying around. I think I have at least 8 years of Fine Cooking, if not more because I love all the information that is given in each issue. But I need to clean these out.
So now as I am Marie Kondo “ing” my life I am pulling out recipes that I want to try. This one rose to the top! Then the magazine heads to the recydle bin or possibly put aside for a big gargage sale this spring. Any one interested in old Fine Cooking magazines?
1 pound 93% lean ground turkey
12 ounces sweet Italian turkey or chicken sausage, casings removed (about 4 sausages)
1/2 cup whole-wheat panko (Japanese breadcrumbs)
1/4 cup chopped fresh parsley, plus more for garnish
2 tablespoons grated pecorino Romano cheese (1/2 oz.)
1 teaspoon Italian seasoning
1/4 teaspoon kosher salt
2 garlic cloves, grated
1 tablespoon extra-virgin olive oil
2 garlic cloves, smashed
1 (28-oz.) can unsalted crushed tomatoes
Crushed red pepper to taste
3/4 cup fresh mozzarella cheese, torn into pieces
Prepare the meatballs: Combine turkey, sausage, panko, parsley, pecorino, Italian seasoning, salt, and grated garlic in a large bowl; form into 18 (2-inch) meatballs.
Heat a large nonstick skillet over medium; coat skillet with cooking spray. Working in batches, add meatballs to skillet, and cook until browned on all sides, about 2 minutes per side. Remove meatballs from skillet, and set aside.
Prepare the sauce: Reduce heat to medium-low. Add oil and smashed garlic to skillet; cook until garlic is golden, 1 to 2 minutes. Add tomatoes and crushed red pepper; return meatballs to skillet. Cover and simmer until cooked through, about 3 minutes. Uncover; add mozzarella pieces. Cover and cook until cheese is melted, about 2 minutes. If your skillet doesn’t have a lid, you can put it under the broiler until cheese is melted, 2 to 3 minutes. Garnish with additional chopped parsley.
When someone mentions comfort food people think meatloaf or mac and cheese. I dig back in my childhood memories and Goulash pops up. My Dad was great at throwing things together and creating a tasty meal or soup. When I was little 9 up to about 12 years old) my parents ran a small town diner and Dad manned the kitchen. Dinners were generally from the diner and generally prepared quickly and pretty hearty. None of my Dad’s recipes were written down, so I like to try and recreate them from either memory or find something similar and close to it. This recipe was pretty close. I lightened it up with a half ground beef, half ground turkey. This is a good meal to make in a hurry because most of this is pretty much on hand pantry items. With the snowstorm coming this might be a great meal to make.
2 onions chopped
1 pounds lean ground beef
2 cloves garlic minced
1 jar tomato based pasta sauce approx. 26 oz.
1 28 oz cans diced tomatoes, un-drained
1 can 6 oz tomato paste
1 tablespoon Italian seasoning
2 bay leaves
3 cups water
salt & black pepper to taste
2 cups macaroni noodles uncooked
1 cup cheddar cheese
Cook ground beef, onion and garlic over medium high heat until no pink remains. Drain any fat.
Add pasta sauce, diced tomatoes, tomato paste, water, seasonings and bay leaves. Simmer covered for 15 minutes.
Add in the in the macaroni and continue to simmer, covered, stirring occasionally until pasta is tender (about 20 minutes). Remove & discard bay leaves. Top with cheese and replace the lid. Let sit about 5 minutes or until melted.
4 boneless skinless chicken breast halves
1/2 cup flour
1/4 cup olive oil
3 large eggs (cold)
3 tablespoons fresh parsley (chopped, divided + more for garnish)
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons grated Parmesan cheese (or any other hard cheese)
1/2 cup butter (cubed)
1/2 cup dry white wine
Another one pot wonder hit the table last week and if you were following my Instagram account I tried to show this recipe in a story. I used step by step pictures and then the final project. I am sure people were peeking in along the way but probably did not see the whole production process. What they could tell was how good this recipe was.
I surprised the hubby with this following his lawn mowing activities. Needless to say that we really didn’t sit down until about 7:15. He had been traveling and I didn’t get home until about 5 or after. This came together in about an hour total with the prep time and all. A great quick meal for the 2 of us.
Add chicken broth and pasta to Dutch oven; heat to boiling over high heat. Reduce heat to medium; simmer 12 to 14 minutes, stirring occasionally, until pasta is al-dente and most of liquid is absorbed.
Add cream cheese and pesto, stirring frequently, until cheese is melted. Stir in chicken; cook 1 to 2 minutes, stirring occasionally, until chicken is heated through.