Showing posts with label dinner in a hurry. Show all posts
Showing posts with label dinner in a hurry. Show all posts

Sunday, December 19, 2021

Holiday Pull Apart Brunch Casserole




 Casseroles are a delicious and affordable way to get meals on the table in a timely fashion.  They are awesome because they can be made ahead and modified easily to fit any palate.  Generally speaking, breakfast casseroles are popular and filling, especially for brunch or even dinners, by adding a simple green or fruit salad for accompaniment.  It's always nice when we can present our meals with a little flair to peak the interest of our sometimes unimpressed brood, often familiar with dishes that can be correlated to the day of the week.  I once dated a guy whose mom was on one such schedule.  If ever I was unsure of the day of the week, I simply noted what she was serving for dinner, i.e. Fast Food Friday or Hotdogs, baked beans and mac/cheese Wednesday, you get the drift.  She was a mother of two, wife and full time at a busy office, so understandably devised a routine, passe to her household, but admirable to me.  

They were well versed in the almost robotic menu, so they never seemed excited for dinner.  The following recipe is to help divert one such outcome, using tater tots as the border, sides and crust.  They have been partially thawed and some are crumbled into the bottom, while others are stacked to create crust.  The finished border may be plucked off and dipped in your favorite sauce or ketchup, while the rest serves as the vessel to hold the delicious and savory ingredients, married through staples like sharp cheddar, green onion and local, fresh eggs.  I used a 2 lb. bag of tater tots, partially thawed,  for this recipe.  
Serves Plenty.

Thursday, August 27, 2020

Pantry Chicken and Broccoli 'Lo Mein'



Feeling like takeout, but want to stay at home and save some money? This recipe is easy to execute and full of bold and delicious flavors from the Orient. These ingredients are probably in your pantry and freezer already. The Lo Mein in this recipe is actually spaghetti, left over from a spaghetti dinner I made on a Friday night, two weeks ago.  The uncooked spaghetti was in a large sealed zip bag, but I wanted to go ahead and rotate my pasta stock, so I built a dish around it. Buying the 2 lb. package really saves!  
Some thawed chicken breast, frozen broccoli, peas and carrot blend, and some baby corn come together and BOOM! you've got a delicious one dish meal with all the right moves! 
The black sesame seeds are an added plus, but not necessary, the plain will do just fine.  I used some liquid aminos in this recipe to supplement some of the soy sauce and shave the sodium, just a bit.  I don't worry too much about it in this dish, because the amounts are spread across at least 10 servings.  
Some water chestnuts are a  great inexpensive way to add mega crunch and texture, just a thought!

Recipe:
1 1/2 lb. boneless chicken breasts, cut into strips, then cut into 1 inch, bite sized pieces
1 lb. spaghetti noodles, cooked according to instructions, in salted water, just short of al dente, about 7 minutes.
1 lb. frozen broccoli, thawed
1 c. frozen peas and carrots, frozen
1/2 can baby corn, drained and cut into bite sized pieces
1/4 c. reduced sodium soy, plus 3/4 c. water or stock to make 1 cup.
1/3 c. liquid aminos 
1/4. c. pure cane sugar
3-5 cloves garlic, pressed or finely minced
1 to 2 tsp. Sriracha or to taste
2 tbs. cornstarch, plus 2 tbsp. water to make a slurry
1 tsp. black sesame seeds
1/2 tsp. ground ginger 
SPST
Olive oil for drizzling
Sesame Oil for garnish, optional

Instructions:
In a medium hot skillet drizzled with olive oil, brown chicken in batches.
SPST. (Salt and Pepper to Suit Taste)
While pasta cooks, add the thawed broccoli. After 7 minutes, drain and shock in cold water.
Add pasta and broccoli back to spaghetti pot and drizzle with scant amount of sesame oil and keep warm on the lowest setting.
Meanwhile, in a medium bowl, combine soy, water, aminos, sugar, ginger, garlic, Sriracha and corn starch, set aside.
 After the chicken is all browned, add back to skillet , add sauce ingredients from bowl and bring up to a boil
to thicken, then turn off heat.
Add peas and carrots and baby corn, stir.
Pour chicken mixture over pasta and broccoli.
Over medium low heat, fold until evenly coated and veggies/colors are distributed as evenly as possible. 
Check seasonings and adjust as desired. 
Sprinkle with sesame seeds and drizzle lightly with sesame oil.
Sliced Green onion will make an excellent garnish also. 




Thursday, July 9, 2020

Triple Cheese Burger: Muenster, American and Pepper Jack


There's a great burger waiting around virtually every corner and summertime is the perfect time for burger recipes worth the effort and here is one for the books.  The awesome part about this Triple Cheese burger is that it's completely meatless and is rocking two whole portobellos with a Beyond Meat® Burger sandwiched in between three slices of cheese, all bringing different elements of deliciousness to the table.  
I am rather fond of the Beyond Meat Beyond Burger™ for many reasons.  I like the option of meatless and less meat days and this burger fits the bill for a great fill in.  I won't say substitute, because this meat option stands on its own, full of flavor and fantastic texture. They are composed of pea proteins and a welcome smokiness, they even give the appearance of a burger cooked medium well. They are a bit expensive for a crowd, so using all mushrooms would rock too.  I've swapped it in on my pickiest girl, Genesis, and it went over very well. She didn't comment, one way or the other, but she ate it and afterwards said that she enjoyed it.  Although the results were not the same the second time around, I announced it before I served it and the girls were like "Mom, we're not Vegans". I expressed to them that I wasn't trying to turn them into Vegans, as much as I was trying to show them that there are plant based meat alternatives and that we can have plant based meal days as well as an omnivorous diet respectively, Bettertarians, consciously making adjustments towards better choices, decisions and health. 
Executing this recipe is breeze and you can dress it up or down any way you choose.  I used some gourmet greens I had on hand from another recipe, but you can use iceberg, bringing fresh crunch.  The portobellos are to me, best cooked on a grill pan, easily allowing excess moisture to escape.  The Beyond burger will take approximately the same time, so all you'll need to decide is what three cheeses you want to use, or not, of course it's up to you.  
This is certainly an indulgent burger, but not guilt ridden. It's easily 1/2 to 3/4  fewer calories and fat, than a full on triple meat and cheese burger, you're welcome.  Make your next meal POP with some delicious and nutritious alternatives to your meaty meals, you may be surprised at how great they taste. Now if you really want to get the crowd going, throw in some BACON! That usually wins over the last leary souls, afraid to think outside the box, the fast food box, that is.  
Recipe:
Portobello mushrooms, large, trimmed wiped clean
Liquid Aminos, optional
Beyond Meat™ Burgers, they come in packs of 2 and 4
3 types cheese, I chose one mild, melty and stretchy, one traditional and one with spicy kick 
Burger Fixins (lettuce, tomato, pickles, onions, mayo, ketchup and mustard), as desired
Hamburger Buns
SPST (Salt and Pepper to Suit Taste)
Olive oil for drizzling

Directions:
Marinate the Portobellos(2) in 2 tsp. Liquid Aminos for 15 minutes, then drain and pat dry.
Brush mushrooms and Beyond burger with olive oil and place on hot grill or grill pan.
Start the mushrooms on the flat side.
Once mushrooms start to release their water, It's time to flip, about 5 minutes.
SPST, both burgers and shrooms.
While the proteins cook, prep the rest of the burger.
Lightly grill or toast the buns, drizzled with olive or a smear of plant butter, optional
Add cheeses during the last 2 minutes. 
Assemble burgers and make some memories! 






Beyond Meat Burger, World's First Plant-Based Burger, Vegan, No ...





Friday, March 27, 2020

See & Slay: Deep Dish Pepperoni Pizza Puffs


Ingredients:
PEPPERONI, TURKEY OR REGULAR
1 lb. pizza dough, divided, I bought pre-made from deli
Sauce, homemade or store bought
A pair of muffin tins
Olive oil for drizzling
SPST (Salt and Pepper to Suit Taste)
425*F Oven.

Stretch one half of dough across olive oil drizzled muffin tin. Add sauce into each cup and sprinkle cheese.


Spread pepperoni across layer of cheese.

 Add more cheese.

Cover with second half of dough, drizzle with olive oil.

Cover with second tin and place on cookie sheet to bake.

Bake until golden and bubbly, about 12-15 minutes.
,
Invert onto surface to cool for 2 minutes.



Cut into 6 pieces.  Serve with extra sauce on side or as is.
If you would like this recipe and future posts delivered right to your mailbox, simply join us by adding your email in the subscription section at the top of the web version!  Thanks in Advance.

Best,
D. Smith :)

Tuesday, March 10, 2020

Ziti w/Brats, Kraut and Burst Grape Tomatoes

A quick and delicious spin on your Ziti is using Bratwurst and Sauerkraut.  The mellow brats and tangy kraut blend well and add a surprisingly wonderful fusion of Italian and German cuisine.  The grape tomatoes implement more flavor and freshness, plus lycopene and B vitamins.  Serve with a green salad and fruit for a deliciously satisfying and complete meal in no time!

Recipe:
1 lb. ziti
1/2 lb. brats, sliced thinly
1 small onion, chopped
2 cloves garlic, pressed or finely minced
1 c. sauerkraut, drained and squeezed of excess liquid
1 jar or 15 oz. favorite tomato sauce
1 pint of grape tomatoes
Herbs de Provence
SPST
Olive Oil for drizzling
Fresh Parsley for garnish

In a large pot, cook ziti in salted water, according to instructions to al dente, about 7 minutes. Drain, reserving about 1 c. pasta water.
In the same pot over medium high heat, drizzle with two turns of olive oil and add onion.
Cook , stirring often, until fragrant and translucent, about 5 minutes.
Add brats and sauerkraut and SPST.
Cook until brats show signs of caramelization, about 3 minutes.
Add sauce and pasta water as needed. Fold in ziti and Herbs de Provence as desired, about 1 tsp.
Check Seasonings.
Simmer for about 4 minutes for flavors to marry and add tomatoes.
Cover and let simmer another few minutes and remove from heat.
Serves 6 to 8.