One Pot Meals | onedadskitchen

A Weeknight, One Pot Meal – Skillet Pork Chops and Rice

It is hard to resist making a one pot meal when you come across one. Not only does it help you significantly when it comes time to clean up (which is especially important when you are having one of those hectic weeknights) but it also gives you a great chance to really meld some flavors of your protein, starch and vegetables all in one so that everything tastes great. One pot meals work well with anything – beef, chicken, fish, vegetables – but I find they work really well with pork chops. Pork chops on their own need some seasoning and flavor to really make them explode, and when you combine them with a great sauce, some vegetables and a starch you can get a great meal without it having to take a long time to cook. this recipe, from Cook’s Country, is the perfect example of that, making a simple skillet pork chops and rice.

Skillet Pork Chops and Rice

4 tablespoons butter, softened

2 tablespoons minced fresh parsley

2 /4 cups chicken broth

1 cup long-grain white rice

4 (6 to 8-ounce) boneless pork chops, 3/4 to 1-inch thick, trimmed

Salt and pepper

1 onion, chopped fine

1 garlic clove, minced

1/2 teaspoon dried thyme

Combine 2 tablespoons of the butter and the parsley together in a small bowl; reserve. Microwave 1 cup of the chicken broth and the rice in a covered large bowl until the liquid is absorbed, about 6 to 8 minutes.

Meanwhile, pat the pork chops dry with paper towels and season them with salt and pepper. Melt 1 tablespoon of the butter in a large skillet set over medium-high heat. Brown the pork chops, about 3 to 4 minutes per side. Transfer the pork chops to a plate and tent them loosely with aluminum foil. Melt the remaining 1 tablespoon of butter on the now-empty skillet over medium-high heat. Cook the onion until it is softened and browned, about 6 to 8 minutes. Add the garlic and the dried thyme and cook until they are fragrant, about 30 seconds.

Stir in the parcooked rice and the remaining 11/4 cups of chicken broth and bring the mixture to a boil. Return the pork chops and any accumulated juices to the skillet and cook, covered, over medium-low heat until the pork chops register 145 degrees on an instant-read thermometer inserted into the thickest part of the chop and the rice is tender, about 12 to 15 minutes. Serve the pork with the reserved parsley butter.

It is very simple and gives you juicy and tender pork chops along with great tasting rice. This recipe uses white rice, but I actually made some brown rice, using this method to cook it and taking it out of the oven 45 minutes into cooking, when the brown rice was mostly done, and the adding it to the skillet with the pork chops to finish up the dish. I thought it turned out really well, but you could use whatever type of rice or grain that you really like. Getting the rice started in the microwave is a great way to save yourself some cooking time to make sure everything is done all at once. This is the perfect meal for a weeknight dinner when you want something that tastes great but does not take a long time to put together, prepare and cook.

That’s all I have for today. Check back next time for another recipe. until then, enjoy the rest of your day and enjoy your meal!

2 Comments

Posted by MikeG on May 22, 2014 in Cooking, Dinner, One Pot Meals, Pork, Rice

Tags: brown rice, Cook's Country skillet pork chops and rice, one pot meal, pork chops, pork chops recipe, skillet pork chops, skillet pork chops and rice

Fiesta Week Part 2 – Chicken Tacos

06 May

To go along with the chorizo tacos and the beef tacos I had made on Sunday I also wanted to make some chicken tacos. I didn’t want to do something with just shredded chicken, which would have been easy to do with some chicken, but I wanted something a little different with some nice sauce to go along with it. I had looked at a few different recipes I found on the Internet, but then I came upon this one from Michael Chiarello on the Food Network for a chicken taco filling. It looked pretty easy to make, only used a few ingredients and I could get it done along with all over the other things I was making that day. The original recipe is for a pretty large quantity, so I ended up scaling it down quite a bit to fit my crowd and I still had a lot left over, so you could make it even smaller if you only have a couple of people to feed. The recipe shown here is in the amounts that I actually used. If you want the larger quantities, all you need to do is double this recipe.

Chicken Tacos

1/4 cup extra-virgin olive oil

5 garlic cloves, minced

2-3 onions, minced

2 pounds boneless, skinless chicken breasts, diced into 1/2-inch chunks

Salt and freshly ground black pepper

2 tablespoons all-purpose flour

1 Serrano pepper or jalapeno pepper, sliced thin

1 tablespoon sweet paprika

1 tablespoon smoked paprika

1/2 tablespoon ground cumin

1 tablespoon ground oregano

2-3 cups chicken broth or water

For the Tacos:

Red onion, sliced thin

Lettuce, shredded

Radishes, sliced thin

Salsa (homemade or store-bought)

Guacamole (homemade or store-bought)

Flour or corn tortillas

Heat a large saute pan over medium heat and pour in enough olive oil to coat the bottom of the pan. Add the garlic and onions and cook until the vegetables are soft and nicely caramelized, about 10 to 12 minutes.

In the meantime, season the chicken breast pieces with salt and pepper. Sprinkle the flour over the chicken pieces and toss the chicken to coat it well. Heat another large saute pan over medium-high heat and add 3 tablespoons of the olive oil. Cook the chicken until it is lightly browned, about 6 to 8 minutes.

Once the onion mixture is caramelized and softened, add the chile peppers, sweet paprika, smoked paprika, cumin and oregano. When the chicken is done, transfer it to the pan with the onions. Pour in the broth or water and bring the mixture to a boil. Reduce the heat and simmer until the sauce is thickened, about 20 minutes. Adjust the seasoning with salt and pepper to taste.

To serve the tacos, place all of your chosen toppings and the chicken filling in separate bowls along with the warmed tortillas so people can construct their own tacos.

This was a simple recipe for the chicken that yielded some great flavor thanks to the spices used. You could certainly substitute some rotisserie chicken and just heat it up with the onion mixture and spices if you have left over chicken from another meal or do not want to cook the chicken yourself. The sauce is nice and thick and clings nicely to the chicken to add another level of flavor to the dish. I would choose to make chicken tacos this way every time.

That’s all I have for today. Check back next time for another recipe. until then, enjoy the rest of your day and enjoy your meal!

2 Comments

Posted by MikeG on May 6, 2014 in Cooking, Dinner, Holidays, One Pot Meals, Poultry

Tags: chicken taco recipe, chicken tacos, Cinco de Mayo recipes, food network, homemade chicken tacos, Michael Chiarello

Fiesta Week Part 1 – Chorizo Tacos

05 May

I decided to make a bunch of Mexican dishes yesterday as kind of an early Cinco de Mayo kind of meal for Sunday since we were having some guests over. I made three different kinds of tacos, some re-fried beans, vegetable slaw, guacamole, salsa, confetti corn, pickled onions and radishes, southwestern egg rolls, avocado dip and more, so there were lots of things to choose from, some of which I have made before and posted here and some new things. Unfortunately, I got so caught up in all of the cooking that I forgot to take pictures of a lot of it, so I hope to take some pictures of some of the leftover items tomorrow. The only thing I did not have anything left of was the chorizo tacos, which seemed to be quite a favorite. I had bought the chorizo at Adam’s Farms since they make their own, but you could also make your own as well at home if you have all the ingredients or a favorite recipe you like to use. I saw a bunch of different recipes, but this one from Williams-Sonoma struck me as the best one of the bunch, so I used this one.

Chorizo Tacos

8 ounces (1 cup) Mexican chorizo sausage

3 medium potatoes

Salt, to taste

2 medium poblano chiles or red bell peppers

3 tablespoons vegetable oil

1 onion, thinly sliced

Guacamole (homemade or store-bought)

Salsa (homemade or store-bought)

Flour or corn tortillas

With a small knife, slice down the side of the chorizo casings. Remove the chorizo from the casing and discard the casing. In a large skillet set over medium heat, add the chorizo. Cook, stirring regularly to break up the clumps, about 4 minutes, until the chorizo is cooked through. If there is a lot of rendered fat, discard some of the excess and remove the chorizo to a bowl. Set the pan aside for later use.

Peel the potatoes and cut them in half, and then dice the halves. In a medium bowl, add the potatoes and 1/2 teaspoon of salt and toss the potatoes. Cover the bowl with plastic wrap and microwave them on high for 4 to 5 minutes, until the potatoes are tender.

Roast the chiles or bell peppers by placing them directly over a gas flame (don’t use a pan), or 4 inches below the broiler in the oven, turning the peppers occasionally with tongs until they are evenly blackened all over. Place the peppers in a plastic bag and allow them to cool. Peel off and discard the blackened skin of the peppers. Pull out the stems from the peppers and the seed pods and discard them. Tear open the peppers and rinse off the seeds and bits of black skin. Cut the peppers into 1/4-inch pieces.

In the empty skillet, add the vegetable oil to a bit of the rendered chorizo fat set over medium heat. Add the sliced onion and cook, stirring regularly, until the onions are translucent, about 2 minutes. Add the potatoes and cook, stirring regularly, until the potatoes are browned, about 5 minutes. Stir in the chile peppers and the chorizo and cook for 3 or three minutes, stirring occasionally. Taste the mixture and season with salt and pepper as needed.

Warm the tortillas and scoop the chorizo filling into a serving bowl. Set the bowl on the table with the warm tortillas, guacamole, salsa, hot sauce and any other accompaniments that you like.

Everyone really loved the chorizo tacos. They had just the right amount of spice and adding the potatoes to the mix really added something great as far as taste and texture to the mix. This mix would be great without the tortilla as a main dish with some rice or even as a breakfast with some eggs. You could even omit the chorizo altogether and just have the potatoes, onions and peppers if you wanted a vegetarian taco mix instead. I wish I had taken a picture of it as they were really good. Next time I make them I will post a picture of them for sure.

That’s all I have for today. Check back next time for another recipe from our Mexican fiesta. until then, enjoy the rest of your day and enjoy your meal!

3 Comments

Posted by MikeG on May 5, 2014 in Cooking, Dinner, Holidays, One Pot Meals, Pork, Potatoes, Vegetarian

Tags: chorizo sausage, chorizo tacos, chorizo with potatoes tacos, Cinco de Mayo recipes, guacamole, re-fried beans, salsa, taco recipes, tacos, vegetarian tacos

A Tasty One Pot Meal – Smoky Chicken Brunswick Stew

28 Apr

I am always on the lookout for one pot meal ideas. Whether they are made in the slow cooker or on the stove, one pot meals can make life so much easier, particularly during the week when you may not have a lot of time to throw together and entrée and a couple of side dishes and then have to deal with all of the clean up after the fact. When I came across this recipe from Guy Fieri of Food Network for a smoky Brunswick stew, it seemed to fit the bill perfectly and made use of all the ingredients that I already had in the pantry, refrigerator or freezer to make it even easier. While it may seem like a lot of ingredients, the whole meal comes together pretty easily for you and with some great flavor.

Smoky Chicken Brunswick Stew

1 tablespoon granulated garlic
1 tablespoon light brown sugar
2 teaspoons paprika
1 teaspoon dry mustard
2 pinches cayenne pepper
Kosher salt and freshly ground black pepper
10 chicken thighs, bone in and skin on
4 cups low-sodium chicken stock
2 tablespoons white wine
1 tablespoon Worcestershire sauce
1 tablespoon liquid smoke
1-pound bacon, cut into 1/2-inch pieces
2 tablespoons vegetable or canola oil
3 cloves garlic, minced
2 ribs celery, diced
1 large yellow onion, diced
1 bell pepper, seeded and diced
1 large russet potato, peeled and cut 3/4-inch dice
One 28-ounce can diced fire-roasted tomatoes
1 cup barbecue sauce
1 cup frozen corn kernels, thawed
One 15 1/2-ounce can pinto beans, drained
One 15 1/4-ounce can lima beans, drained
Hot sauce, to finish

Preheat the oven to 350 degrees.

Make the chicken marinade by combining the granulated garlic, brown sugar, paprika, dry mustard, cayenne and some salt and pepper together. Mix well then place the chicken thighs into a resealable plastic bag and pour the dry seasoning over the chicken. Seal the bag and shake it around so the chicken is seasoned evenly.

Transfer the chicken to a roasting pan. Pour over the chicken 2 tablespoons of the chicken stock, the wine, Worcestershire sauce and the liquid smoke. Cover the pan tightly with foil then place it in the oven and roast the chicken for 30 minutes.

Uncover the foil from the pan and continue to roast the chicken for another 30 minutes. Remove the pan from the oven and place it on the stovetop. Remove the chicken to a plate and turn the burners on to medium heat.

Add the bacon and vegetable or canola oil and cook until the bacon is brown and the fat has rendered slightly, about 7 to 8 minutes. Using a slotted spoon, remove the bacon and set it aside. Add the garlic, celery, onions, peppers and potatoes to the pan and cook in the bacon fat until the vegetables are translucent, about 4 to 5 minutes. Using tongs, add the reserved chicken back to the pan. Cook the chicken to add a little color, about 2 to 3 minutes. Return the bacon to the Dutch oven, add the tomatoes and their juices and pour in the remaining chicken stock. Stir well, and then simmer for 35 minutes, stirring occasionally.

Add the barbecue sauce, corn, pinto beans and lima beans to the stew. Stir everything well and simmer the mixture until the chicken is very tender, the vegetables are soft and the beans are heated through, about 15 to 20 minutes.

When the stew is done, stir ir well and taste. Season with salt, pepper and a few dashes of hot sauce, if desired, to taste.

This dish had great flavor and the combination of the spices, vegetables and barbecue sauce really made it a hit. If you don’t have fire-roasted tomatoes around, you could easily substitute a can of whole tomatoes or diced tomatoes. The same goes with the beans added. I did not have lima beans on hand and put in some kidney beans instead and they were fine. The best thing about this dish, besides it being made all in one pot, is that it tastes even better after a day or two. We enjoyed it for lunches for a few days and the flavors just seemed to get richer and better each time. I’ll be making this one again as it was so easy to do and tasted awesome.

That’s all I have for today. Check back next time for another recipe. until then, enjoy the rest of your day and enjoy your meal!

1 Comment

Posted by MikeG on April 28, 2014 in Cooking, Dinner, One Pot Meals, Poultry, Soups & Stews

Tags: Brunswick stew, Brunswick stew recipe, chicken Brunswick stew, chicken thighs, food network, Guy Fieri smoky chicken Brunswick stew, smoky chicken Brunswick stew

Let’s Roast Another Chicken! Cast-Iron Skillet Roasted Chicken

09 Apr

I know, I roast a lot of chicken, but you can get a lot of mileage out of one 4-pound chicken for a family of three. We get at least one dinner, sometimes two out of the chicken, sandwiches for lunch once or twice and then I take the bones and make chicken stock so we can get even more out of it. All in all, one 4 pound chicken that might cost five or six dollars is good for 6 or 7 meals, so we certainly get out money’s worth from it. This recipe, which I got from The Daily Meal, is even better for a couple of reasons. It is a one pot meal that does potatoes and Brussels sprouts with the chicken and it is in a cast-iron skillet, which is one of my favorites to cook with since they are so versatile and hold the heat so well. The original recipe for this use 2 small game hens, but I opted to go with 1 larger chicken instead.

Cast-Iron Skillet Roasted Chicken

1 3-4 pound chicken, rinsed and patted dry

1/2 pound fingerling potatoes, scrubbed

1 pound Brussels sprouts, trimmed and halved

3 strips bacon, chopped

3 cloves garlic, sliced thin

1 1/2 tablespoons kosher salt

2 tablespoons herbes de Provence

1/2 teaspoon freshly ground black pepper

1/2 lemon

1 tablespoon olive oil

Preheat the oven to 500 degrees with the cast-iron skillet in the oven while it is pre-heating.

Place the chicken on a large plate and coat the skin with 1 1/2 tablespoons of salt Place the chicken in the refrigerator, uncovered, and leave it there for 1 hour. Prior to cooking, remove the chicken from the refrigerator and thoroughly rinse the chicken with water and pat the chicken dry. Cut the skin between the legs of the chicken and gently disjoint the legs so that they lie flat on wither side of the body of the chicken.

Rub the olive oil all over the chicken to coat it and then sprinkle on the herbes de Provence and sprinkle some of the herbs inside the chicken as well. Sprinkle the top of the chicken with pepper. Take the 1/2 a lemon and place it inside the cavity of the chicken.

Pierce the fingerling potatoes with a fork, toss them into a medium bowl with about 1/2 an inch of water and cook the potatoes for 2 minutes on high in the microwave.

Remove the cast-iron skillet from the oven and drop the bacon pieces onto 1/2 of the pan. Place the chicken, breast side up, on the other half of the skillet. Make sure to place the legs and thighs flat against the bottom of the pan. Put the skillet back into the oven and cook for 15 minutes.

Remove the pan from the oven and add the fingerling potatoes, the garlic slices and the Brussels sprouts over the half of the pan with the bacon slices. Toss the potatoes and Brussels sprouts with the bacon pieces to coat them in some of the fat. Return the skillet to oven and continue roasting for about 20 to 25 minutes longer, or until the juices from the legs and thighs run clear when pierced with a fork. Remove the chicken and let it rest for 10 minutes before carving. Place the vegetables around the chicken on a platter and serve.

Salting the chicken for an hour ahead of time in the refrigerator helps to dry out the skin to make it nice and crunchy. This recipe roasts the chicken at a really high temperature so it does not take as long to cook as it normally might and everything gets nice and crispy, including the potatoes and Brussels sprouts. This recipe turned out quite well and of course it is great when you can make everything all in one pot to make things even easier for you for serving and clean-up. It’s a good way to get a nice roasted chicken on the table during a busy weeknight.

That’s all I have for today. Check back next time for another recipe. As always, I am always trying new things out (today I am trying my hand at making homemade challah bread), so there is always lots to share. Until next time, enjoy the rest of your day and enjoy your meal!

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Posted by MikeG on April 9, 2014 in Cooking, Dinner, One Pot Meals, Poultry

Tags: Brussels sprouts, cast-iron skillet roasted chicken, fingerling potatoes, one pot meal, roasted chicken recipe, skillet roasted chicken with Brussels sprouts and fingerling potatoes, The Daily Meal

Enjoy Those Spring Vegetables – Awesome Asparagus Soup

01 Apr

We love asparagus in our household so it is great when it is in season and you can get lost of it at a really good price around here. It has such great flavor and there are so many different recipes you can make with it (we love it roasted; if you haven’t tried it that way, give it a shot). Couple the spring asparagus with the ridiculous cold weather we still have here in New York, and it seemed like a great time to make this great soup recipe I picked up from the food network. This recipe also makes some Parmesan breadcrumbs, which I did not make, but they sound pretty good to me. I opted to make some biscuits instead, but you could just as easily do the breadcrumbs.

Asparagus Soup:
1 tablespoon olive oil
1 shallot, minced
Kosher salt and freshly cracked black pepper
3 bunches pencil asparagus, trimmed and cut into 1 1/2-inch pieces
1 cup thawed, frozen peas or 1 cup shelled fresh English peas (about 1 pound unshelled)
1/4 cup dry white wine
2 cups lightly packed baby spinach

For the Parmesan Breadcrumbs:
Four 1/8-inch slices day-old sourdough bread (about 3 ounces)
Olive oil, for drizzling
1 1/2 tablespoons chopped fresh thyme
Kosher salt and freshly cracked black pepper
One 3-ounce wedge Parmesan

Garnishes for the Soup:
Creme fraiche
Finely chopped fresh chives
Fresh cilantro leaves
Lime wedges
Asparagus tips
Preheat the oven to 425 degrees F.

For the soup: In a large soup pot or Dutch oven, bring the oil to medium heat. Add the shallot and salt and pepper to taste. Sweat the shallots until they are translucent, about 1 minute, being careful not to brown them. Add the asparagus to the pot and sweat the asparagus until it is beginning to soften, about 3 minutes. Add the peas and sweat for another minute. Pour in the white wine and deglaze the pot. Add 5 cups of water and continue simmering until the asparagus are crisp-tender, about another 10 minutes. Remove the pot from the heat and set it aside.

Working in batches (and carefully as the liquid will be hot), puree the soup until it is smooth in a blender. In the last batch, add the baby spinach and puree; this will give the soup a vibrant green color. Strain the soup back into the pot through a fine mesh sieve. Return the soup to a simmer until it is slightly thickened, about 4 to 6 minutes. Season the soup with salt and pepper to taste. Remove the soup from the heat.

For the Parmesan breadcrumbs: While the soup simmers, pulse the bread in a food processor until you have very coarse crumbs. Once processed, transfer the breadcrumbs to a medium mixing bowl. Drizzle the breadcrumbs with a generous amount of olive oil. Toss the breadcrumbs with the thyme. Season the mixture with salt and pepper. Transfer the breadcrumbs to a parchment-lined sheet tray. Using a grater, finely grate a few tablespoons of Parmesan over the breadcrumbs. Place the breadcrumbs into the oven and bake until they are golden and crispy, about 7 to 10 minutes. Remove the breadcrumbs from the oven and cool.

To serve: Ladle the soup into shallow serving bowls. Sprinkle the soup evenly with a few teaspoons of Parmesan breadcrumbs and top with a dollop of creme fraiche, if desired. Garnish with chopped chives, cilantro leaves, asparagus tips or a squeeze of a lime wedge and a splash of extra-virgin olive oil, if desired.Serve immediately.

The soup has great flavor from all of the vegetables and looks a great green color, just right for spring. One thing to remember when you are blending hot liquids, is to first let cool for 5 minutes or so, then transfer it to a blender, filling the blender only halfway. Put the lid on, but leave one corner open so you don’t have a vacuum that can make the whole thing explode on you. It’s dangerous and messy if you don’t do this. Make sure you cover the whole thing with a towel too while you are blending to catch any splatters that can happen along the way as well. It’s a great soup that is very easy to make. The Parmesan breadcrumbs would be a nice addition because the soup does need the salt and pepper to get really good flavor and the breadcrumbs can give you that and more.

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!

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Posted by MikeG on April 1, 2014 in Biscuits, Breads, Cooking, Dinner, One Pot Meals, Soups & Stews, Vegetables, Vegetarian

Tags: asparagus recipes, asparagus soup, biscuits, food network, Parmesan breadcrumbs, roasted asparagus

Going Ga-Ga Over Gumbo

24 Mar

I had meant to post this recipe a couple of weeks ago but I seemed to have caught up in other things lately and just completely forgot about it until I was making shrimp for dinner tonight and remembered I had a recipe for the shrimp, chicken and andouille gumbo I had made back on Fat Tuesday. Sean had requested some gumbo for that night so I had picked my way through a few different recipes until I came across this one from Bon Appetit. One thing to not about this particular recipe is that it makes a lot of gumbo. The servings for the original recipe are for 16 people. I cut the recipe in half when I made it and it still made a lot with many leftovers, so unless you are planning to feed a lot of people with this one, you might want to try to adjust it to fit your particular meal needs. Either way, it’s a great recipe to use.

Shrimp, Chicken and Andouille Gumbo

1 cup vegetable oil
1 cup all-purpose flour
6 large onions, chopped (about 12 cups)
6 red bell peppers, seeded, chopped (about 7 cups)
8 celery stalks, chopped (about 3 cups)
16 garlic cloves, chopped
1 teaspoon cayenne pepper
1 cup dry white wine
1/2 cup chopped fresh thyme
6 bay leaves
2 28-ounce cans diced tomatoes with juice
4 8-ounce bottles clam juice
4 cups low-salt chicken broth
4 pounds andouille sausage, cut crosswise into 1/2-inch-thick slices
3 pounds skinless boneless chicken thighs, cut into 1-inch cubes
2 16-ounce packages sliced frozen okra
4 pounds peeled deveined medium shrimp
Minced fresh Italian parsley
Steamed rice

Heat oil in a heavy 13-quart pot over medium-high heat until it is very hot and almost smoking. Add the flour and stir constantly until the mixture is a dark reddish-brown, about 5 minutes. Add the chopped onions, chopped bell peppers, and chopped celery and cook until the onions are soft and brown, stirring frequently, about 20 minutes. Add the garlic and cayenne and stir for 2 minutes. Add the wine, thyme, and bay leaves; bring the mixture to a boil, stirring occasionally. Add the tomatoes with juice, clam juice, chicken broth, andouille sausage, and the chicken thighs; simmer until the chicken is cooked through, about 15 minutes. Add the okra and simmer until it is tender, about 10 minutes.
Add the shrimp to the pot and cook the shrimp until it is just opaque in the center, stirring often, about 5 minutes. Season the gumbo to taste with the salt and pepper. Garnish the gumbo with minced parsley and serve with steamed rice alongside.

As you can see this recipe is not hard to make, but it does require an awful lot of prep work to make this easy on yourself. Do all of your chopping and dicing ahead of time and lay everything out for yourself to make it a lot easier and it will all come together quite easily. The flavors are great and I love the spiciness of the andouille with the shrimp and chicken and all of the great vegetables. Making the roux takes some time and attention but it is definitely worth it. There are lots of gumbo recipes out there that you can try; some omit the shrimp, some include other seafood. it’s really up to you as far as what you like best but you will get a great result and this recipe is perfect to make for a party or a buffet for a lot of people.

That’s all I have for today. Check back tomorrow for another recipe to try. Until then, enjoy the rest of your day and enjoy your meal!

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Posted by MikeG on March 24, 2014 in Cooking, Dinner, One Pot Meals, Poultry, Sausage, Seafood, Soups & Stews

Tags: andouille gumbo, andouille sausage, bon appetit, Fat Tuesday recipes, gumbo recipe, shrimp chicken and andouille gumbo

Changing Up a Classic (Just a Bit) – Stovetop Mac and Cheese

22 Mar

There is no other way for me to say it – I don’t like macaroni and cheese. I don’t eat pasta or cheese, so for me, this meal is almost the worst combination you can come up with (it’s right up there with lasagna and baked ziti for me). I know this may sound like blasphemy, but it is just the way it is for me and my family accepts it. That doesn’t change the fact that Michelle and Sean both love macaroni and cheese and would eat it just about every day if they could. That being said, usually when it comes to making macaroni and cheese in this house, I step away from the kitchen and let Michelle take over. She knows how it should be and should taste so I just let her do it. When she and Sean saw this recipe this morning from Amy Thielen on Food Network, they immediately decided they wanted to try it for lunch today.

Stovetop Mac and Cheese

4 ounces (about 3 to 4 slices) bacon, cut into small dice
Salt, for pasta water
1/2 pound pasta, such as elbows
2 tablespoons butter
2 ounces American cheese, shredded (about 3/4 cup)
2 ounces aged cheddar, shredded (about 3/4 cup)
2 to 3 tablespoons milk
1/2 teaspoon ground black pepper
1 to 2 tablespoons chopped fresh parsley, optional

Heat a small skillet over medium heat; add the bacon and cook, stirring, until the bacon is lightly crisp, about 7 to 8 minutes. Drain and set aside; reserve the bacon fat for another use.

Bring a 2-quart pot of water to a boil. Salt the water generously. Add the pasta and cook, stirring occasionally, until it is just tender to the bite, or al dente. Before draining the pasta, use a heavy liquid measuring cup to pull out 3/4 cup of the pasta water; set the water aside. Drain the pasta and return the pot to the heat.

Heat the butter in the pasta pot, then add the cooked pasta. Stir in 1/2 cup of the reserved pasta water. Add the shredded American cheese and stir until the mixture is smooth. Add the shredded cheddar cheese, milk, pepper and the cooked bacon and mix well. Dribble in the extra pasta water as needed to make a soft, creamy sauce. Garnish with parsley if using. Serve immediately.

It seems to me that this is just as easy as it would be to open one of those boxes of macaroni and cheese that have the cheese “dust” in it and I have to admit this smelled a lot better than the usual mac and cheese to me because of the use of the bacon. Sean absolutely loved it with the bacon in it, since bacon pretty much makes everything better anyway. Michelle really enjoyed it as well, though she thought it could use some more cheese in it and vowed to add more the next time around. Overall it seemed to be a pretty good hit with both of them and showed plans on bringing some to school on Monday for lunch.

That’s all I have for today. Check back next time for another recipe. As always, there is still plenty to share as we are always trying something new around here. If you ever have any recipes you would like to share or something you would like to see on the blog, feel free to leave a comment, or catch up with me on Facebook or Twitter or send me an email at IguanaFlats@msn.com. Until next time, enjoy the rest of your day and enjoy your meal!

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Posted by MikeG on March 22, 2014 in Dinner, Lunch, One Pot Meals, Pasta, Side Dishes

Tags: Amy Thielen stovetop mac and cheese, bacon mac and cheese, food network, mac and cheese with bacon, stovetop mac and cheese, stovetop macaroni and cheese

A Bevy of Beguiling Irish Dishes for St. Patrick’s Day

17 Mar

A Happy St. Patrick’s Day to you all! While for most people who think of Irish cooking as simply corned beef and cabbage and nothing more, I can tell you there are a lot of great Irish dishes you can try beyond that typical meal. There are some great meals you can choose from all over the Internet and I have posted a lot of Irish recipes on here, being he good Irish boy that I am. I have always wanted to see the cuisine beyond the corned beef and when Michelle and I went to Dublin we got to see, smell and taste a lot of different things. So if you are looking for some things to try this St. Patrick’s Day, here are some Irish meals I have posted on the blog that you can check out, including the classic corned beef and cabbage.

Beef and Barley Broth

Irish Cream and Coffee Cookies

Irish Onion Soup

Dark Chocolate Guinness Cake with Bailey’s Buttercream Frosting

Whiskey Glazed Carrots

Irish Mussels in Guinness Cream Sauce

Beef & Guinness Stew

Guinness Chocolate Truffles

Traditional Irish Stew

Corned Beef and Cabbage in the Pressure Cooker

Corned Beef and Cabbage

Colcannon

Guinness Mustard

Grasshopper Pie

Homemade Shamrock Shake

Potato and Leek Soup

Irish Soda Bread

There are also lots more great recipes out there on the Internet that you can check out from some great sources if you are looking for something a little different. I will be making the corned beef and cabbage in the pressure cooker, along with some Colcannon, cabbage and the brown bread. Of course there will be Guinness and Irish coffee later on as well.

That’s all I have for today. Check back next time for some more great recipes. Until then enjoy the rest of your day, have a happy St. Patrick’s Day and enjoy your meal!

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Posted by MikeG on March 17, 2014 in Beef, Beverages, Breads, Breakfast, Cakes, Cookies, Cooking, Dessert, Dinner, Holidays, Lamb, One Pot Meals, Pie, Potatoes, Sauce, Side Dishes, Soups & Stews

Tags: corned beef, corned beef and cabbage, dishes to make for St.Patrick's Day, Irish cooking, Irish dishes, Irish recipes, St. Patrick's Day recipes, Traditional Irish Stew

A Grand Irish Meal for St. Patrick’s Day – Beef and Barley Broth

16 Mar

If you are looking for a good alternative for an Irish meal and do not want to make corned beef and cabbage, as millions of others will be doing tomorrow, you can try making this stew instead. Unlike a traditional American beef stew, and Irish stew is referred to more as a broth since the broth is clear and does not use beef stock like an American stew will use. The ingredients are very basic and easy to prepare and you come away with a great tasting stew full of vegetables and flavor without having to put a ton of work into the process.

Beef and Barley Broth

1 1/2 pounds chuck steak, trimmed and diced

1/3 cup pearl barley, rinsed

1/3 cup green split peas, rinsed

1 large onion, thickly sliced

1/2 teaspoon black peppercorns

3 carrots, halved lengthwise and sliced

3/4 cup turnip or rutabaga, peeled and diced

1 leek, rinsed well and thinly sliced

1 celery stalk, sliced

6 small potatoes, such as Russets or Yukon gold, peeled

1 1/2 cups sliced green cabbage

Salt

Put the beef, pearl barley and split peas in a large saucepan with the onions and peppercorns. Pour in enough cold water to just cover the contents of the pot. Slowly bring the water to a boil, skimming off any foam, then reduce the heat, cover, and simmer gently for about 1 1/2 hours.

Add the carrots, diced rutabaga or turnip, leek and celery to the pan. Season the mixture with salt and simmer for an additional 30 minutes. Add a little more water if the stew starts to look like it is getting too thick.

Meanwhile, put the potatoes in another large saucepan with water to cover. Add salt to taste and bring the potatoes to a boil. Cook the potatoes for about 7 to 10 minutes, until tender but not until they are disintegrated or falling apart. Drain the potatoes, return them to the pan and cover the pan with a clean dish towel and set them aside.

Add the cabbage to the meat saucepan and allow the mixture to simmer for an additional 5 minutes, or until the cabbage is just tender. Check the seasoning and add any salt or pepper needed to taste.

Ladle the stew into warm bowls. Place a potato in the middle of each bowl and serve.

This is a very simple recipe that yields a lot of flavor in a basic stew or soup. You get great taste from all of the vegetables and keeps things very simple for you. Some people cook the meat whole at first and then remove it from the pan, dice it up for individual portions into bowls and then ladle the soup over the meat, so do whatever is easiest for you. putting the potato in at the end is the traditional Irish way to do it and it is how we had it served to us in Dublin, but we actually put the potatoes in with the stew itself and a few other vegetables we had on hand as well. We made a large pot of this when we made it so there was plenty leftover to use for those colder days that come along.

That’s all I have for today. Check back tomorrow for another recipe. If you are looking for some Irish recipes for tomorrow, I have lots to choose from here so just type in what you are searching for in the search box and you can get lots of great choices. Until then, enjoy the rest of your day and enjoy your meal!