One Pot Cowboy Casserole

I recently saw this recipe for Crockpot Cowboy Casserole on my friend Kylee's blog. I don't use my crockpot so I knew immediately that I wanted to make this into a one pot stove top meal.



I had no idea this was going to be worth blogging so I didn't take a good photo. D'oh. So you'll just have to trust me that this was delicious. Steve thought it was basically chili, which I usually refuse to make because I just don't love it. But this...so homey and comforting. And easy. So, so easy.

Stovetop Cowboy Casserole
Modified from Kylee Cooks

1 lb ground beef
1 large onion sliced
3 large potatoes, diced
2 cans kidney beans, drained and rinsed
15 oz. can diced tomatoes, UNdrained
10.5oz can cream of chicken soup
1 teaspoon Italian seasoning
1/2 teaspoon dried oregano
1 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups cheddar cheese grated
handful cilantro, minced

Heat a large skillet over medium-high heat. Add the ground beef and leave it alone so it can start to brown. Add the onion and cook until the beef is fully cooked and the onions are translucent.

Add the potatoes, kidney beans, diced tomatoes, cream of chicken soup, Italian seasoning, oregano, salt and pepper. Stir well and bring to a boil. Reduce heat to a simmer, cover and cook for 30 minutes or until the potatoes are tender.

After 30 minutes, uncover and allow to simmer for 15 minutes to thicken the sauce. Turn off the heat, sprinkle the cheese on top and cover. Let the cheese melt before serving. Top with cilantro and serve.

Sheet Pan Chicken Tikka with Pickled Onions

I already have a chicken tikka recipe that my whole family absolutely loves, but when I saw this Sheet Pan Chicken Tikka on Smitten Kitchen I knew I had to make it. Just reading the ingredient list was making my mouth water and I loved the idea of everything cooking on one sheet pan. Of course Steve and Katie were skeptical when they saw me putting it together, but once they tasted the amazing flavors they were hooked.



I made only slight modifications - using Greek yogurt for the marinade and sour cream for topping, adding some lemon juice to the marinade and a different recipe for pickled onions. If you love Indian flavors you really need to try this one. It's delicious!

Sheet Pan Chicken Tikka with Pickled Onions
As seen on Smitten Kitchen, picked onions from Bon Appetit

For the chicken
1 3/4-inch piece of ginger, peeled and grated
4 cloves garlic, grated
1 5-oz container plain Greek yogurt
2 tablespoons fresh lemon juice
1 teaspoon kosher salt
1/2 teaspoon chili powder
1/2 teaspoon ground turmeric
1/2 teaspoon ground cumin
3/4 teaspoon granulated sugar
1 teaspoon paprika
1 teaspoon garam masala
3 pounds chicken thighs or halved chicken breasts (mixture of both, skin-on, bone-in)

For the vegetables
3 tablespoons olive oil
1 1/4 pounds (about 4 medium) Yukon Gold potatoes, peeled and cut into small chunks
1 3/4 pounds (1 small head) cauliflower, cut into florets
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin

Garnish
Pickled red onion
Dollops of yogurt/sour cream
Chopped cilantro

Combine ginger, garlic, yogurt, lemon juice, salt, spices and sugar in a freezer bag. Add chicken pieces and toss to coat evenly. Let marinate overnight in the fridge.

Heat oven to 425°F. Coat a large baking sheet with 1 tablespoon of the olive oil. In a large bowl toss the potatoes, cauliflower, salt, cumin and remaining 2 tablespoons olive oil together until evenly coated. Spread evenly on the baking sheet.

Remove chicken from marinade and nestle in the vegetables. Roast in oven for 40-50 minutes until chicken and vegetables are cooked through. Test the potatoes with a knife to make sure they're cooked through.

To serve, top with pickled red onion, dollops of yogurt/sour cream and chopped cilantro. Serve right in the pan.

Pickled Onions
1/4 cup apple cider vinegar
1/2 cup water
1/2 tablespoon sugar
3/4 teaspoons kosher salt
1/2 red onion, thinly sliced

Separate the onion rings and place in a small bowl. Whisk the vinegar, water, sugar and salt together until the sugar and salt dissolve, then pour over the onion rings. Let sit at room temperature for at least 1 hour. Can be made 2 weeks ahead. Cover and chill. Drain onions before using.

Curry Rice with Shrimp and Peas

I'm a big believer in meal planning. I started back in 2005 when we were saving for our first house. We had a weekly food budget of $50 (!!) and actually brought a calculator to the supermarket, wrote down prices as we shopped, added up the total before we went to the register and put items back if we went over our budget. We also stopped eating out altogether.

I quickly realized that the only way to make this method work was to decide ahead of time what we'd be eating for the week and use those recipes to make our shopping list. I can honestly say I have no clue what we did for dinner from 2002 (when we started living together) to 2005 (when I started meal planning). How did we decide what to eat? How did we grocery shop? It's a total mystery.

Even though some weeks I have zero inspiration and every recipe in my massive collection sounds meh, I will never give up meal planning. Not only does it save money, we waste less. At the end of the week our fridge is mostly empty. That's such a source of pride for me, being able to use everything we buy. And I also love knowing ahead of time what we'll be eating on any given day. It takes all the guesswork and stress out of dinnertime. Sure, there are times when a recipe flops and we order pizza, or life gets in the way and we have to switch days around, but I'd say 95% of the time it works.

So what does that have to do with this recipe. Since my friend Nicole posted this recipe for Spiced Chicken and Rice I've looked at it countless times as I'm sifting through my recipes for inspiration for the coming week. I actually had it as a tentative plan a number of times but it always got pushed back for some reason. This week we had a bunch of meals involving chicken in our plans, so Steve suggested I swap the chicken for shrimp. What can I say, the man is brilliant.



I had to modify the recipe a smidge to keep the shrimp from overcooking, but the flavor profile is the same. Steve and I had chopped cashews on top but I obviously left those off Katie's serving. We absolutely loved the subtle spiciness from the curry powder, the crunch of the cashews, the vibrant notes of lemon and cilantro and the perfectly-cooked shrimp. Next time I'll up the amount of rice since this didn't yield much in the way of leftovers.

Curry Rice with Shrimp and Peas
Modified from PreventionRD

2 tablespoons olive oil
1 lbs shrimp, peeled, deveined, cut into bite-sized pieces
salt and pepper
2 tablespoons grated fresh ginger
1 1/2 teaspoons curry powder
1 quart low-sodium chicken broth
1 1/2 cups uncooked long-grain rice
1 lemon, zested and juiced
1 1/2 cups frozen peas
1/2 cup cilantro, minced
1/2 cup cashews, coarsely chopped

In a large, deep skillet with a lid, heat the olive oil over medium-high heat. Once hot, add the diced shrimp and season with salt and pepper. Cook until just pink. Transfer to a plate using a slotted spoon.

Add the ginger and curry powder to the skillet and cook, stirring constantly, until fragrant, about 30 seconds. Stir in the broth and scrape all the ginger and curry from the bottom, incorporating well. Bring to a boil.

Add the rice, lemon juice and zest to the skillet. Return to a boil, then cover and reduce heat to low. Cook until the rice is tender, about 20 minutes.

Remove from the heat and mix in the peas and reserved shrimp. Cover and allow to sit for 10 minutes. Taste and adjust the seasoning, if needed. Sprinkle with the cilantro and cashews and serve hot.

Philly Cheesesteak One Pot Pasta

I grew up, and still live, about 45 minutes outside of Philly so I know a thing or two about cheesesteaks. And I'm sure purists would balk at one of the most popular posts on my blog, these Philly Cheesesteak Sloppy Joes that I adapted from Rachael Ray, as well as this amazing one pot recipe for Philly Cheesesteak One Pot Pasta. That's their loss. All the busy parents I know love having one post pasta recipes in their back pocket for those busy weeknights and this one is a real winner.



I made a few slight modifications from my friend Melissa's take on the recipe - I added flour to tighten up the sauce and swapped the cheese because I'm just not a huge fan of provolone when it's the only cheese. I also left off the parsley.

There's not much more to say except we'll be enjoying this one often.

Philly Cheesesteak One Pot Pasta
Slightly Modified from Hunt, Cook, Eat

1 pound ground beef
1 large sweet onion, diced
1 large green bell pepper, diced
12 ounces button mushrooms, chopped
1/4 cup flour
2 tablespoons ketchup
1 tablespoon Worcestershire sauce
1 teaspoon kosher salt
1 teaspoon fresh ground black pepper
1 quart beef or chicken broth
8oz elbow macaroni
4oz provolone cheese, shredded (or 3oz cheddar plus 1oz American cheeses, shredded)

Heat a large, deep skillet with a tight-fitting lid over medium high heat. Add the ground beef and cook until a brown crust starts to form before breaking the beef apart with the back of a wooden spoon.

Add the onions, green pepper and mushrooms. Cook for 4-5 minutes, stirring often, until the vegetables are soft and the mushrooms have released their liquid. Add the flour and stir to incorporate it.

Add the broth, ketchup, Worcestershire sauce, salt and black pepper and stir to combine. Bring to a boil, then add the macaroni. Cover and cook for 5-7 minutes or until noodles are just barely al dente, stirring once halfway through to make sure the pasta isn't sticking.

Remove the lid, reduce the heat to medium and simmer for another 5 minutes to thicken. Turn off the heat, then add the cheese. Stir until all the cheese melts. Let sit for another few minutes, then serve.

One-Pot Bacon and Feta Pasta

One-pot meals are amazing, right? I know they're so 2015, but what busy family doesn't love a meal that combines minimal effort with maximum flavor? Ashley's recipe for One-Pot Chicken Feta Alfredo sounded perfect for a busy weeknight.



I decided to make a few changes to the recipe - I left out the chicken, swapped the pancetta for bacon (although my family LOVES pancetta) and left the tomatoes and basil as a garnish rather than cooking them with the pasta (because I simply cannot stand loose tomato skin - blech).

The result was a creamy, cheesy, simply delicious and EASY weeknight meal. This is absolutely going in the permanent rotation, although I'll need to double it next time if we want leftovers.

One-Pot Bacon and Feta Pasta
Modified from Cheesecurd in Paradise

4 slices of bacon, cut into pieces (I like to use kitchen shears)
8 oz bow tie pasta
6 oz crumbled feta, divided
1 1/2 cups shredded Parmesan cheese
2 cups reduced sodium chicken broth
1 cup half-and-half
1/4 teaspoon garlic powder
1 tablespoon minced fresh basil
2 tomatoes, chopped

In a large non-stick skillet with a lid, cook the bacon until it's crispy. If there's a lot of fat, drain most of it off. Add the pasta, 4 oz of the feta, Parmesan, chicken broth, half-and-half and garlic powder.

Bring to a boil, then cover and reduce to a simmer. Cook for 15-20 minutes, just until the pasta is al dente (with a little bite left).

Add the basil, tomatoes and remaining 2 oz of feta. Stir to combine and let sit for 5 minutes before serving.

Bacon Broccoli Pierogie Bake

I've been making this recipe for Bacon Broccoli Pierogie Bake for years but apparently I only blogged it as Bacon Pierogie Bake (served with a side of steamed broccoli) or Broccoli Pierogie Bake (back when I was trying to eat less meat). Since I only make it this way now - gotta love one-pot meals - I figured I better make a new post so I could share it with all of you.



Lately I've been buying mini pierogies (because they're just so darn cute) and doubling the recipe so we have plenty left over for lunch the next day. The doubled recipe is below.

Bacon Broccoli Pierogie Bake
Slightly Adapted from Elizabeth's Edible Experience

2 large broccoli crowns, cut into florets
Cooking spray
2 (16-ounce) packages frozen mini potato pierogies
6-8 center-cut bacon slices, chopped
6 ounces cream cheese
1/2 teaspoon garlic powder
salt and pepper
1 cup chicken broth
4 ounces sharp cheddar cheese, shredded
3-4 thinly sliced scallions
1/2 cup chopped seeded plum tomato

Preheat oven to 400°.

Steam broccoli until tender. Coat a 9 x 13" baking dish with cooking spray. Arrange the broccoli and frozen pierogies in the dish.

Cook the bacon in a saucepan over medium heat until crisp; remove to a paper towel-lined plate.

Add the cream cheese, garlic powder, salt and pepper to the bacon drippings and cook until cream cheese begins to melt, stirring frequently. Gradually add the chicken broth, whisking until smooth. Pour the cream cheese mixture evenly over the pierogies and top with the cheddar cheese.

Bake for 20 minutes, then remove from the oven and add the bacon and scallions. Bake for another 5 minutes. Remove from the oven and top with the tomato. Allow to cool for 5 minutes then serve.

MAKE AHEAD TIP: You can steam the broccoli, cook the bacon, shred the cheese, chop the scallions and tomatoes and make the sauce ahead of time. Store everything in separate containers in the fridge until you're ready to assemble the casserole.

Pasta with Garlic Butter Caper Sauce

Sometimes I feel like this guy:



I really haven't been doing a good job as a blogger lately and I'm sorry for that. But like the meme promises, if you DO see a post from me it means I've made something so delicious I simply have to dust off my computer and type up a post.

Take this meal for instance. Today I'm sharing the side dish - Pasta with Garlic Butter Caper Sauce. Tomorrow you get the real star - Eggplant, Prosciutto and Mozzarella Stacks. But don't think for one second that the pasta isn't delicious in its own right.



I was a little sad that I only made 6oz of pasta because I could have eaten a whole pound myself. It's light yet flavorful and so, so simple. I simplified it even further by cooking everything in one pot. And I left out the wine because all I had was Riesling. We didn't miss it so I probably won't bother with it next time. And there will most certainly be a next time since this is now Steve's favorite meal of all time.

And hey, don't forget to come back tomorrow for those delicious eggplant stacks.

Pasta with Garlic Butter Caper Sauce
As seen on Iowa Girls Eats

6oz spaghetti
2 tablespoons butter, divided
4 garlic cloves, minced
1 1/4 cup chicken broth
2 tablespoons capers, rinsed
juice of 1 small lemon

Cook the spaghetti according to package directions. Drain well and set aside.

In the now-empty pot, melt 1 tablespoon of the butter over medium-high heat. Add the garlic and saute until just starting to brown. Add the chicken broth, lemon juice, and capers then turn heat up to high. Simmer until the sauce is reduced by half. Add the remaining 1 tablespoon butter. Taste and add salt, only if necessary.

Turn off the heat and add the cooked pasta to the pot. Toss to combine, then let sit for 3-4 minutes so the pasta can absorb some of the sauce.

Pasta with Shrimp, Brie and Tomatoes

I love when my friends post on Facebook about the meals they make, especially when they include a recipe. As much as I love reading food blogs, many of the ones I follow simply don't cook the way I do. They post all sorts of fancy, trendy meals that I just know in my heart I'm never going to make for my family. So when I see posts from friends about food they're actually cooking, I pay attention.

Take this recipe for Pasta with Shrimp, Brie and Tomatoes. I was hooked as soon as I saw my friend's photo. This recipe has it all - pasta, one of my favorite cheeses, fresh tomatoes and shrimp. And, bonus, it's a one-pot meal. What's not to love?



The original recipe calls for sundried tomatoes and Kalamata olives, both of which I left out, opting instead for all fresh tomatoes, and no olives simply to save Steve from going to the olive bar at Wegmans. This really couldn't be simpler - mix the Brie with the tomatoes and seasoning, cook the pasta and, in the last few minutes of cooking, add in the shrimp. When the pasta is done, toss everything together and serve. I can't wait to make this one again.

Pasta with Shrimp, Brie and Tomatoes
Recipe adapted from Coastal Living

8 ounces Brie
4 tomatoes, seeded and chopped
2 garlic cloves, minced
1 cup fresh basil leaves, minced
salt and pepper, to taste
1/4 cup extra virgin olive oil
8 ounces uncooked spaghetti
1 pound peeled and deveined shrimp
Freshly grated Parmesan cheese

Remove the rind from the Brie, if desired. Cut the Brie into pieces and add it to a bowl along with the tomatoes, garlic, basil, salt and pepper and olive oil. Toss to combine, then cover and let stand at least one hour.

Cook pasta in boiling salted water according to package directions. Add the shrimp two minutes before the pasta is done. Finish cooking, then drain well. Immediately toss the pasta and shrimp with the Brie mixture. Serve immediately with freshly grated Parmesan.

One Pot Taco Spaghetti

You know you've been a terrible blogger when people start calling you out for your lack of posts. Ooops! A friend asked me to post some a new recipes and since today is her birthday, I figured I'd oblige (hi, Tara!) Unfortunately, the only recipe I photographed recently was this One Pot Taco Spaghetti, so I didn't have much of a choice. The good news is, this was delicious. And a one-pot meal, which is always a good thing to have in your repertoire.



The recipe might look long, but it's mostly spices. See, the original recipe calls for a packet of store-bought taco seasoning, but I prefer to make my own. I always have all these spices on my spice rack and, this way, I control the sodium content. Otherwise this is basically meat and pasta, with a little cheese and tomato on top. Delish!

One Pot Taco Spaghetti
As seen on Damn Delicious

1 pound ground beef*
1 medium/large onion, chopped
1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon salt
1 teaspoon ground pepper
1 (10-ounce can) Ro*Tel® Mild Diced Tomatoes & Green Chilies
1 tablespoon tomato paste
8 ounces spaghetti
3 cups water
1/2 cup shredded cheddar cheese
1/2 cup shredded mozzarella cheese
1 Roma tomato, diced
2 tablespoons chopped fresh cilantro leaves

Heat a large Dutch oven over medium high heat. Add the ground beef and cook until the beef just starts to brown. Add the onion and cook for another 3-5 minutes, making sure to crumble the beef as it cooks, until the beef is completely cooked.

If there's excess fat in the pot, turn off the heat and move the beef/onion mixture over to one side. Tilt the pot so all the fat is at the other end. Use crumpled up paper towels to soak up the excess fat. I like to keep the trash can right by the stove when I do this so I can easily throw the paper towels away. Make sure to leave a little bit of fat in the pan. Turn the heat back on and add the dried spices (chili powder through ground pepper). Stir to combine.

Stir in the Ro*Tel®, tomato paste, spaghetti and water. Bring to a boil, then cover. Reduce heat and simmer until pasta is cooked through, about 13-16 minutes, stirring occasionally.

Remove the pot from the heat. Add both the cheeses. Put the cover back on so the cheeses can melt. To serve, place some of the pasta and meat on a plate and top with chopped tomato and cilantro.

*You can also use ground chicken, turkey or pork. If you do, add 1 tablespoon of olive oil to the pan before browning the meat.

Skillet Salsa Chicken with Cilantro Lime Rice

Like most people, I'm a big fan of easy weeknight meals. Obviously I love to cook or I wouldn't have a food blog, but even I have nights where I just don't feel like cooking. That's when a meal like this Skillet Salsa Chicken with Cilantro Lime Rice comes in handy.



I've seen recipes for salsa chicken floating around the Internet for years, but they all seem to involve the slow cooker, which I don't use. That's why I was so excited when my friend, Melissa, posted this recipe. A skillet salsa chicken was right up my alley and I knew it would pair beautifully with cilantro lime rice.



What a show-stopper. Katie isn't a picky eater and loves pretty much everything I make, but she couldn't stop raving about this one. After every bite she said some variation of, "Mommy, you are an amazing cooker. I'm so lucky to have you cook for me. Can you make this again soon?" I was right there with her, practically swooning over the delicious flavors, especially when I mixed the rice and chicken together with the creamy avocado. Yum, yum, yum.

And the best part - dinner took almost no time to make so we could play after dinner. That's a win-win in my book.

Skillet Salsa Chicken with Cilantro Lime Rice
Slightly adapted from Hunt, Cook, Eat

1-1/4 pounds boneless skinless chicken thighs, cut into bite sized pieces
1 medium sweet onion, finely chopped
2 cloves garlic, minced (or 1 teaspoon garlic powder)
1 teaspoon cumin
1 teaspoon oregano
1 teaspoon chile powder
1 teaspoon salt
2 cups salsa
1 cup chicken stock or water
1 cup corn kernels
1 can black beans, drained and rinsed
2 tablespoons sour cream
1 tablespoon lime juice
Chopped fresh cilantro, for garnish

1 cup dry basmati rice
1 1/2 tablespoons lime juice
1 teaspoon vegetable oil
2 tablespoons fresh chopped cilantro
1/4 teaspoon salt

Diced avocado, for serving

Heat a large skillet over medium high heat with just a touch of olive oil. Add the chicken and cook for 4-5 minutes until no longer pink. Add the onion and saute for another 2-3 minutes until onion is soft and chicken is cooked through. Add minced garlic (if using) and stir for 30 seconds until fragrant. Add the seasonings, salsa, water, corn and black beans to the pan and stir to combine.

Turn the heat down to medium low and simmer for 10 minutes. Remove the pan from the heat and stir in the sour cream and lime juice. Sprinkle with fresh cilantro.

To make the rice, follow the directions on the package. My basmati calls for soaking the rice beforehand (which I highly recommend). Once you've cooked the rice, drizzle the lime juice and oil over the top while it's still warm. Sprinkle with 2 tablespoons chopped cilantro and salt, then fluff with a fork.

To serve, pile some rice in a shallow bowl and top with some of the chicken. Add diced avocado and serve.

One Pan Orecchiette with Sausage and Kale

I've been on a serious kale kick lately. If I see it on a restaurant menu, there's a good chance I'll order it. But I very rarely (read: never) cook with it at home. I think I've purchased kale only once for this Italian Sausage, Potato and Kale Soup. I'm also really into one-pot meals, specifically when they involve cooking pasta in a flavorful broth. This One Pan Orecchiette with Sausage and Kale combines my two latest obsessions into one delicious meal.



Looking at the pictures of this meal made my mouth water and the end result did not disappoint. I made a few minor adjustments to the cooking method but otherwise I followed the recipe. Katie and I both cleaned our plates in record time. I had the leftovers for lunch today and they were sensational, dare I say better than the first day. I needed to add a smidge of water just to loosen the sauce a bit, but this reheated beautifully.

Not that I have any nutrition background whatsoever, but as far as our personal eating habits, this is a pretty awesome meal. You've got grains, protein and veggies covered. The pasta is minimal (less than half a pound, thankyouverymuch) and plenty of healthy kale. And a bonus - the Italian sausage we buy is actually made from turkey instead of pork. The best part is, you can't taste the difference. We've served this sausage to countless people who had no clue they were eating turkey instead of pork.

One Pan Orecchiette with Sausage and Kale
As seen on For the Love of Cooking

1 tablespoon olive oil
1 medium yellow or white onion, diced
1 lb mild ground Italian sausage (if you buy links, remove casings)
1/2 teaspoon dried Italian seasoning
1/2 teaspoon dried oregano
1/2 teaspoon fennel seeds, crushed well
Pinch crushed red pepper flakes, or more to taste
3 cloves garlic, minced
1 quart chicken broth
6oz (weight) orecchiette pasta
Sea salt and freshly cracked black pepper, to taste
4oz (weight) kale, chopped
Parmesan, shaved or grated

Heat the olive oil in a large, deep skillet over medium heat. Add the onion and cook, stirring occasionally until soft and golden, about 5-6 minutes. Stir sausage into the onions along with the Italian seasoning, oregano, crushed fennel seed, red pepper flakes and garlic. Cook and stir until sausage is broken up and just browned, about 3-4 minutes.

Pour the chicken broth into the sausage mixture and bring to a boil. Be sure to scrape up the browned bits off of the bottom of the pan. Once the broth is boiling, add the orecchiette pasta. Cook, stirring every so often to prevent the pasta from sticking together or to the bottom of the pan, about 15 minutes. Taste and season with sea salt and freshly cracked pepper, if needed. Be sure to taste before adding any salt since the chicken broth will be salty.

Stir the kale into sausage mixture until it wilts, about 1-2 minutes. Ladle pasta into bowls and top with Parmesan.

Skillet Beans and Rice with Kielbasa

Before I tell you about this truly amazing, super simple one-pot meal I have exciting news! We're one month away (one month!!) from Daylight Savings Time. Gah! I can hardly stand it. I am so, so, so, so ready to be able to photograph meals in natural light again. So ready.

Ahem.

Now that we've got that out of the way, let's talk about this Skillet Beans and Rice with Kielbasa. Lordy, was this GOOD. Honestly, I wasn't expecting much. It's a pot of rice, beans and kielbasa; how exciting could it be? Boy was I wrong.



My mom's side of the family is Polish so I'm no stranger to kielbasa. We have it every year at Easter, but it's not a meat I usually cook on a weeknight. That will definitely change after this little beauty.

Unfortunately, my parsley went bad in the fridge but I didn't even miss it. I also subbed the 3 minced garlic cloves with 1/2 teaspoon of garlic powder. It pains me to say it, but I just can't handle fresh garlic anymore. It started when I was pregnant - garlic gave me wicked heartburn. It's been 7 years and I still can't handle it. I've been leaving it out of recipes or subbing garlic powder when I can. Sigh.

Skillet Beans and Rice with Kielbasa
Ever so slightly modified from BellyFull

1 tablespoon extra virgin olive oil
1 tablespoon unsalted butter
1 package (14 ounce) polska kielbasa, diced
1 medium sweet onion, diced
1 cup white rice
2 cups low sodium chicken broth
1 can (14 ounce) pinto beans, rinsed and drained
1/2 teaspoon dried Italian seasoning
1/2 teaspoon garlic powder
1/4 teaspoon red pepper flakes
salt and pepper, to taste
1/4 cup finely chopped fresh parsley

Heat the oil and butter in a large non-stick skillet (make sure it has a lid) over medium-high heat. Add the kielbasa and onion. Sauté until the onions become soft and translucent, stirring occasionally, about 5 minutes. Add the rice and stir to coat the grains with the fat, about 1 minute.

Add the chicken broth, beans, Italian seasoning, garlic powder, red pepper flakes, salt and pepper. Bring to a boil. Cover and reduce the heat to low so it stays at a simmer. Cook for 22 minutes, stirring occasionally so the rice doesn't stick.

Remove from the heat and stir in the parsley.

Lemon Butter Chicken

If you know me at all, or have read this blog for any length of time, you know I love to cook. That seems like a ridiculous statement because, duh, why else would I have a food blog. But I say that because, as you may assume, my love of cooking means I've done quite a lot of it over the course of my life. So for me to say this Lemon Butter Chicken is one of the Top Ten Best Things I've Ever Cooked...Ever carries a lot of weight.



I'm not even exaggerating. We all swooned over this meal. Katie and I each ate one thigh and then she asked to split another with me. She might be a good eater but that's still a lot of food for her. I cooked all 8 thighs, thinking we'd have a ton of leftovers, but between the three of us we easily ate it all between dinner and lunch the next day.

The sauce is what makes this so amazing. It's garlicky and creamy and positively drinkable. You'll want a nice mound of fluffy mashed potatoes (or even some crusty bread) to sop it all up. The only changes I made were to lighten it up a bit by using half-and-half rather than heavy cream (a substitution I've been making for years), and to use fresh thyme.

And, as if you need another reason to run right out and make this, it's SO EASY. Like, ridiculously easy. A novice chef could make this without any issues. All you have to do is season and brown the chicken, then pour over the sauce, wilt in some spinach and pop it in the oven. Chicken thighs are incredibly forgiving, so you can't mess this one up. Do yourself a favor and make this meal ASAP.

Lemon Butter Chicken
Ever so slightly modified from Damn Delicious

8 bone-in, skin-on chicken thighs
Smoked paprika, to taste
Kosher salt and freshly ground black pepper, to taste
1 cup chicken broth
1/2 cup half-and-half
1/4 cup freshly grated Parmesan
Juice of 1 large lemon
2 teaspoons fresh thyme
3 tablespoons unsalted butter, divided
3 cloves garlic, minced or grated
1 6oz bag baby spinach

Preheat the oven to 400 degrees. Season the chicken thighs with paprika, salt and pepper, to taste. Combine the chicken broth, half-and-half, Parmesan, lemon juice and thyme in a measuring cup or bowl.

Melt 2 tablespoons of the butter in a large oven-proof skillet over medium high heat. Add the chicken, skin-side down. Sear both sides until they're golden brown, about 3-4 minutes per side. Remove the thighs to a plate and discard the excess fat in the skillet.

Melt the remaining tablespoon of butter in the skillet. Add the garlic, and cook, stirring frequently, until fragrant, about 1 minute. Stir in the sauce ingredients (chicken broth, etc.) you combined earlier. Bring to a boil, then reduce the heat and stir in the spinach. Stir the sauce to wilt the spinach. Place the thighs back in the skillet.

Put the skillet into the oven and cook for 30 minutes. Remove, remembering to place a pot holder on the handle so you don't burn yourself. Serve immediately over mashed potatoes.

Chicken Curry with Potatoes, Carrots and Chickpeas

I love a good one-pot meal and lately I've been really into curries. I think it's because we discovered coconut milk was safe for Baby Girl. Or maybe it's because we can't get enough of the buttered naan I serve alongside. Whatever the reason, I've been wanting to make my friend Chelsea's chicken curry recipe for a while now and I finally put it on the menu this week.



This is one of those meals that is so versatile you could add whatever veggies you like, or whatever is lurking in your crisper drawer. Don't like carrots? Leave them out. Have some cauliflower approaching it's birthday? Add it in. Vegetarian? Leave out the chicken or sub in some tofu and switch to vegetable broth. The sauce is what makes this so good, so use your imagination.



The sauce is the best part of any curry, in my humble opinion, so I opted not to thicken this. If you prefer a thicker curry, add some cornstarch during the final simmer.

Chicken Curry with Potatoes, Carrots and Chickpeas
Recipe from my friend Chelsea

2 tablespoons olive oil, divided
2 chicken breasts or 4 chicken thighs, cut into bite-size pieces
salt and pepper
1 medium onion, minced
3 garlic cloves, minced or grated
2 tablespoons grated fresh ginger
3 teaspoons yellow curry powder
2 cups chicken broth, divided
4-5 small gold potatoes, cut into bite-size pieces
3 carrots, cut into bite-size pieces
1 can chick peas, drained and rinsed
Juice of one lime
1 teaspoon fish sauce
1 can coconut milk
Optional: sriracha or hot sauce, to taste
Minced cilantro, for serving

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the chicken with salt and pepper, then add to the hot skillet. Cook until browned but not cooked through, about 5 minutes. Remove the chicken to a plate and set aside. Add the onion, garlic and ginger to the skillet. Season with a little salt and pepper, then cook until the onions are softened.

Add the other tablespoon of olive oil and the curry powder. Let the curry powder toast for about one minute, then add the potatoes, carrots, and chick peas. Add 1/2 cup of chicken broth, then stir to scrape up any browned bits from the bottom of the pan.

Cover and cook until the potatoes and carrots are soft, about 10 minutes. Add the rest of the chicken broth and scrape the bottom of the pan again. Bring to a boil and simmer for another 5 minutes.

Add the chicken and any accumulated juices, coconut milk, fish sauce, lime juice, and sriracha (if using) to the pan. Simmer until the sauce has thickened slightly (it will continue to thicken as it sits).

Serve over basmati or jasmine rice topped with chopped fresh cilantro.

Skillet Chicken Saltimbocca Spaghetti

I've done it again. I'm sorry that I disappeared for a few weeks. This whole blogging thing has become a lot more complicated these days. We're just so busy. And the lack of natural light, coupled with a waning desire to be in the kitchen, isn't exactly conducive to blogging.

I wish my photo of this Skillet Chicken Saltimbocca Spaghetti was better because this is one outstanding meal. Go look at Elly's photo to see it in all its drool-inducing glory.

We all thought this was outstanding. Baby Girl isn't a huge fan of capers, but otherwise this was right up her alley. I can't wait to make it again.

Skillet Chicken Saltimbocca Spaghetti
As seen on Elly Says Opa!

2 tablespoons olive oil
4 oz. thinly sliced prosciutto, chopped
8 large fresh sages leaves, plus 3 Tbsp. minced sage
1 lb. boneless/skinless chicken breast, cut into pieces
1 medium onion, diced
4 cloves garlic, minced
pinch of red pepper flakes
2 teaspoons flour
1 cup dry white wine
3 1/2 cups low-sodium chicken broth
1 cup water
12 oz. dried spaghetti, broken in half
3 tablespoons capers, rinsed and chopped
2 tablespoons unsalted butter
1/2 teaspoon lemon zest + 2-3 tablespoons juice

Heat 1 1/2 tablespoons of the oil in a large, nonstick skillet over medium-high heat. Add the prosciutto and cook, stirring occasionally, until crisp (about 5 minutes). During the last 30 seconds or so, add the sage leaves and cook until crisp. Using a slotted spoon, transfer the prosciutto and sage to a paper-towel lined plate.

Season the chicken with salt and pepper and then place in the hot skillet. Cook until browned and just shy of cooked through. Remove the chicken and keep warm.

Add the remaining 1/2 tablespoon oil to the skillet. Stir in the onion and cook over medium heat until softened, about 5-6 minutes. Stir in the minced sage, garlic, and red pepper flakes, and saute until fragrant, about 30 seconds. Add the flour and cook for one minute before whisking in the wine. Simmer until reduced by half, about 1-2 minutes.

Slowly whisk in the broth and water. and then stir in the pasta. Increase the heat to medium-high and cook at a vigorous simmer, stirring often with tongs, until pasta is tender and sauce has thickened (about 12 minutes).

Add the chicken and cook just a minute longer, until completely cooked and warmed through. Stir in the capers, butter, lemon zest, and lemon juice, and season to taste with salt and pepper. Serve the pasta with the crispy prosciutto and sage.

One Pot Baked Rice with Sausage and Broccoli

Like most people, I'm a big fan of one pot meals. So when my friend Amy posted this recipe for {One Pot} Baked Rice with Sausage and Broccoli I knew I had to try it.

After reading the recipe I was skeptical and I actually messaged Amy to make sure it was only 2 1/4 cups of chicken broth to 1 1/4 cups of Arborio rice. You know Arborio rice as the rice used to make risotto. Whenever I make risotto I need at least 5, usually 6, cups of chicken broth to fully cook the rice. I couldn't imagine using just 1/3 that amount in this dish. But Amy assured me it was correct and since I trust her, I went with it (although I did threaten her with our pizza delivery bill if she steered me wrong).

And you know what, it worked! The resulting dish isn't creamy like risotto, but the rice was fully cooked. And quite tasty. The original recipe calls for 8oz of sausage but SP thought that wasn't enough so I upped the recipe below to a full pound. Otherwise this was perfect. And so ridiculously simple, too. I love easy weeknight meals and this was definitely one I'll be making again.

{One Pot} Baked Rice with Sausage and Broccoli
As seen on Very Culinary

2 tablespoons extra virgin olive oil
1 pound Italian sausage, casings removed, broken into pieces
1 medium sweet onion, finely diced
3 cloves garlic, minced
salt and pepper
1 1/4 cups Arborio rice
1/4 cup dry white wine
2 1/4 cups low sodium chicken broth
1 head of broccoli (about 6 ounces), cut into 2-inch florets

Preheat oven to 400.

Heat oil in a large, heavy ovenproof skillet, over medium-high. Cook sausage, stirring often, breaking up the pieces until no pink remains, about 3 minutes. Stir in onion and garlic; cook until translucent, about 3 more minutes. Season with a little salt and pepper.

Stir in rice to coat in the oil, then add the wine. Bring to a boil. Cook until the rice has absorbed almost all of the liquid, about 1 minute. Add the broth and bring back to a boil.

Transfer the skillet to the oven and bake for 10 minutes. Sprinkle the broccoli over the top of the rice and bake for another 10 minutes, until the rice has absorbed most of the liquid.

Carefully remove the skillet from the oven and stir the rice and broccoli together. Cover the skillet and let it stand for 10 more minutes. Place a pot holder on the handle so you don't forget that it's hot.

Taste and add more salt and pepper, if necessary. Serve.

Recipe Redo: Skillet Beef Stroganoff

This Skillet Beef Stroganoff has been a family favorite for years but I was never happy with the photo. Whenever I ask SP for meal ideas he usually suggests this one, so I figured it was time to take a new picture.

You've got to love one-pot meals. Cooking the pasta in the sauce adds a silkiness and everything comes together beautifully. This one has really stood the test of time.

Skillet Beef Stroganoff
America's Test Kitchen Easy Skillet Suppers

1 pound ground beef
Salt and pepper
10 ounces white mushrooms, sliced thin
1 onion, chopped fine
2 tablespoons all-purpose flour
1 1/2 cups chicken broth
1 1/2 cups beef broth
1/3 cup brandy
1/3 pound wide egg noodles (3 cups)
2/3 cup sour cream
2 teaspoons lemon juice

Heat a large skillet over medium-high heat. Add the ground beef and cook until it begins to brown. Add the mushrooms, onion, and 1/2 teaspoon salt to the skillet and cook until the liquid from the mushrooms has evaporated, about 8 minutes.

Stir in flour and cook for 30 seconds, then add both broths and the brandy. Bring to a boil, then stir in the noodles. Cook, stirring occasionally, until noodles are tender, 10 to 12 minutes. Remove the skillet from the heat and stir in the sour cream and lemon juice. Season with salt and pepper, to taste.

Cheddar, Broccoli and Chicken Pasta Skillet

I love one-pot dishes, don't you? It's so nice to cook pasta with other ingredients, not just because it saves time and dirties less dishes, but because the flavorful cooking liquid infuses the pasta. My friends Cassie and Stephanie both raved about this Cheddar, Broccoli and Chicken Pasta Skillet and I couldn't wait to try it.

One thing we both loved about this was the chicken. It was perfectly cooked, very tender and juicy. SP asked me what I did differently and I told him that, unlike other one-pot recipes, you cook the chicken and then remove it from the pan, only adding it back in at the very end so it doesn't overcook. Sometimes I've questioned leaving chicken in the pan too long when I've made other recipes but I didn't think to make that change myself. I will from now on.

Baby Girl ate a huge bowl of this and proclaimed it super yummy. I found that my broccoli didn't cook through in only 5 minutes, so I've increased the time in the recipe below. I also misjudged the amount of cheddar I had on hand so I didn't have quite enough to actually taste it. But not to worry, this will definitely be made again and again so I've got time to get it right.

Cheddar, Broccoli and Chicken Pasta Skillet
As seen on Stephanie Cooks, originally from Center Cut Cook

1 pound chicken breasts, cut into 1 inch chunks
salt and pepper
2 tablespoons olive oil, divided
1 small onion, finely chopped
2 garlic cloves, chopped
1/2 teaspoon dried oregano
1/2 teaspoon red pepper flakes
8oz short-cut pasta
1 and 2/3 cup chicken stock
2 and 3/4 cups water, divided
8oz broccoli florets, chopped into small pieces
1/2 cup light cream
8oz cheddar cheese, shredded
1/2 teaspoon salt
1/2 teaspoon black pepper

Heat 1 tablespoon of oil in a very large skillet. Add the chicken chunks and cook until the chicken is browned on both sides, and almost entirely cooked through. Remove the chicken from the pan and set aside.

Add another tablespoon of olive oil to the pan. Cook the onions for several minutes, until they start to turn translucent. Add in the garlic and cook for another minute or two. Sprinkle in the oregano and red pepper flake.

Add the 1 and 2/3 cups chicken stock and 2 cups water. Stir in the pasta and bring to a boil. Cook for 10-13 minutes until most of the liquid is absorbed into the pasta.

Add the broccoli and 3/4 cups water; cover. Reduce the heat and simmer for about 10 minutes, or until the broccoli is tender.

Add in the cooked chicken, 1/2 cup light cream and cheddar cheese. Increase the heat to medium high. Continue stirring until the cheese melts and the sauce thickens, about 5-10 minutes. Season with salt and pepper, to taste.

The sauce will thicken as it stands.

Skillet Baked Ziti with Sausage

Today I'm doing a guest post over at The Way to His Heart. Maeghan's baby boy is due in a few weeks and when she asked me to do a guest post I was thrilled. Maeghan and I met through our cooking board and I love her blog. Head on over to her blog check out the recipe I made.

Creamy Lemon One-Pot Pasta

You may have seen Martha Stewart's One-Pan Pasta floating around the Internet lately. It seems like many of my favorite bloggers have made this dish and raved about it. As good (and easy) as it sounds, I don't like loose tomato skin and the thought of trying to remove the skin after cooking turned me off from making the dish.

Then Josie posted this spinoff, Creamy Lemon One-Pot Pasta, and I rejoiced. I could finally try the one-pot pasta without worrying about tomato skin.

This smelled divine while it was cooking and tasted even better. It's like a lighter and easier Alfredo sauce with hints of citrus. Baby Girl had three servings, proclaiming me the "best cook ever" as she was eating. Thanks for coming up with this one, Josie!

Creamy Lemon One-Pot Pasta
As seen on Pink Parsley, inspired by Martha Stewart

12 oz. dried pasta (I used spaghetti)
2 cups thinly sliced onion
3 garlic cloves, minced
pinch of red pepper flakes
2 sprigs of fresh basil
2 tablespoons olive oil
1 1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3 1/2 cups water
1 (12-oz) can evaporated milk
1/2 cup white wine
1 tablespoon lemon zest
1/4 cup heavy cream
1/2 cup freshly shredded Parmesan cheese
2 tablespoons fresh lemon juice

In a large straight-sided skillet, combine the pasta, onion, garlic, red pepper flakes, basil, olive oil, salt, black pepper, water, milk, wine, and lemon zest.

Bring to a boil over medium-high heat, using tongs to turn and stir the pasta often. Boil until the noodles are al dente and most of the liquid has evaporated/been absorbed, 8-12 minutes.

Remove from heat, remove the sprigs of basil, and stir in the cream, Parmesan cheese, and lemon juice. Allow to sit for 5 minutes, stir again, and divide among bowls.

Serve with additional Parmesan cheese and basil, if desired.