RSS

Tag Archives: one pot meal

School Has Started! Time to Find Easy Dinners – Sheet Pan Sausage Supper

School started here last week for us so it was pretty busy as every tried to get back onto their routines of getting up early and starting the day, especially Sean. It is no easy task getting a 15-year old up and out of bed before 6 AM to get ready for school, but so far it has worked out just fine. Just as Sean gets back into his routine, it means that I have to try to get back into one myself. It means trying to get all my work done in the early part of the day so I can have more time to do things around the house, including getting dinner prepared each day. That’s why September (or really any month of the school year) is a great time to start pulling out those one dish meals. I have been making a lot of sheet pan suppers lately. They are easy to do, give you everything you want all in one pan, and make clean up a real breeze so I don’t have to spend a lot of time cleaning afterwards. Sheet pan suppers are ideal for just about anything – beef, chicken, fish, pork, turkey or even just vegetables – and it really all is a matter of timing everything right and chopping everything to a uniform size so all the ingredients cook at the same rate and are done at the same time. I came across this recipe from Food Network for a sausage sheet pan supper from Ree Drummond and thought I would give it a try.

Sheet Pan Sausage Dinner

1 pound trimmed whole Brussels sprouts
3 parsnips, cut into 1/4-inch slices
3 sweet potatoes, cut into wedges
2 red onions, cut into quarters
3 tablespoons olive oil
1/2 teaspoon dried sage
Sprinkle of kosher salt
Sprinkle of freshly ground black pepper
12 Italian sausages

Preheat the oven to 375 degrees. Add the Brussels sprouts, parsnips, sweet potatoes and onions to a baking sheet. Add the olive oil, sage, salt and pepper and toss all of the vegetables together so they are well coated with the oil and the spices. Prick the sausages with a fork and then put the sausages in and around the vegetables on the sheet pan.
Bake the mixture in the oven until the sausages are cooked through and the vegetables are tender and nicely roasted, about 40 to 45 minutes, turning the sausages about half way through the cooking process. Serve together on a platter.

That’s all there is to this recipe. I find pricking the sausages works well so that they don’t burst in the casings and let some of the fat run out to flavor the vegetables a bit more. While turning them half way through cooking might seem unnecessary, I like to do it so the sausages get nicely browned all over. You can also mix up the vegetables a bit at the same time you turn the sausages so you can get more even browning on them as well. Roasting vegetables is my favorite way to prepare them since I think they get better flavor this way. You can vary the mix of vegetables if you like, but you may want to stick to items that are a little bit thicker if you are cooking everything together so that the vegetables do not overcook and burn before the meat is done. Carrots would work pretty well here, along with vegetables like cauliflower, squash, fennel or beets.I actually used a couple of carrots in my recipe.

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!

img_0397

 
2 Comments

Posted by on September 12, 2016 in Dinner, One Pot Meals, Produce, Sausage, Vegetables

 

Tags: , , , , , ,

Take a Turn at Teriyaki Pork Stir Fry

When you need a fast and easy dinner it has not to think of making a stir fry. It does not matter what type of protein you have on hand (or none at all if you want a nice vegetable stir fry), all you need is a good sauce to use and some vegetables and you are good to go. I have always found that sir fry dinners work really well with leftover vegetables much like it is when you want to make a hash. At any rate, since Mondays are hectic days around here (although lately they all seem pretty hectic), a stir fry was a very easy way to go for dinner that could be done quickly. I had a pork tenderloin on hand and decided this would be the perfect foil for a nice stir fry meal so I found this recipe at food.com for a simple pork teriyaki stir fry, rounded up my ingredients and went ahead with the recipe.

Teriyaki Pork Stir Fry

2/3 cup soy sauce

1/4 cup brown sugar

1 tablespoon cornstarch

2 teaspoons fresh ginger, grated

2 garlic cloves, minced

1/4 teaspoon red pepper flakes

1 pound boneless pork loin chop or 1 pound pork tenderloin

1 red, yellow or orange pepper, cut into thin 1-inch strips

6 ounces snow peas

4 green onions, chopped

1 teaspoon sesame oil

1 (8-ounce) can bamboo shoots, drained

White or brown rice, for serving

In a medium bowl or large measuring cup, whisk together the soy sauce, brown sugar and cornstarch until the mixture is smooth and well blended. Add the ginger, garlic and red pepper flakes and whisk again to blend the ingredients. Cut the pork into thin strips and add it to the soy sauce mixture. Toss the pork to coat it well in the sauce and cover and refrigerate the pork for at least 15 minutes.

Meanwhile, make the white or brown rice according to the package directions and set the rice aside.

Heat 1/2 teaspoon of the sesame oil in a large skillet or wok over high heat until it is smoking. Remove the pork from the marinade and add the pork strips to the skillet, reserving the marinade for later. Stir fry the pork for 2 to 3 minutes until it is no longer pink. Remove the pork from the skillet with a slotted spoon to a bowl and cover the bowl to keep the pork warm. Add the remaining sesame oil to the skillet. Add the bell pepper, snow peas and green onions and stir fry the vegetables for 2 to 3 minutes until they are crisp-tender. Return the pork to the skillet with the vegetables and stir in the reserved marinade and the bamboo shoots. Bring the mixture to a boil and cook for 1 to 2 minutes or until the sauce has thickened. Remove the stir fry to a large bowl or platter and serve with the warm rice.

Of course the great thing about a stir fry is that you can use any vegetables you have on hand. I had some multi-color peppers so I went with red, yellow and orange and I also had a pack of frozen stir fry vegetables on hand that I added to the vegetables at well to make it a full meal. the sauce was perfect for the pork and the vegetables and everything smelled great and tasted even better. As a matter of fact, there was very little left over from the meal, just enough for Michelle to take for lunch with her. it’s a fast one pot meal (well 2 with the rice) that you can have made in under 30 minutes for any night of the week.

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!

teriyakiporkstirfry

 

 
 

Tags: , , , , , , , ,

Sweet and Simple for a Monday – Sausage and Bean Dutch Oven Stew

I don’t know about you, but for me Monday is the busiest day of the week. even though I work from home, the bulk of my assignments come in over the weekends or on Monday so I spend most of the day doing research and writing, trying to get as much done as I can. this often means that Monday tends to be a leftover day or one where we have made something for dinner the night before and can cook it quickly and easily Monday night. this recipe for today could really fit into either of those categories. It is easy enough to do with leftovers right on the spot or you could put it all together the day before and simply heat it up for a great meal. The idea for the recipe comes from MyRecipes.com, but I did change it a little bit to fit my needs since their original version is designed to be cooked when you are camping and cooking over an open flame. I changed it slightly to fit into a nice, home-cooked meal of an easy sausage and bean Dutch oven stew.

Sausage and Bean Dutch-Oven Stew

2 cans (15.5-ounce size) each cannellini beans and chickpeas (garbanzo beans), drained and rinsed

2 tablespoons olive oil

1 tablespoon chopped fresh rosemary leaves

1/2 red bell pepper, seeded and sliced

1/2 yellow bell pepper, seeded and sliced

1/2 orange bell pepper, seeded and sliced

1 onion, sliced

1 poblano chile or jalapeno, seeded and sliced

4 garlic cloves, chopped

1 1/2 pounds cooked Italian sausages, cut into 1-inch chunks

Salt and freshly ground black pepper

1 tablespoon dried oregano

In a Dutch oven set over medium-high heat, add the olive oil and heat until it is shimmering. Add in the red pepper, yellow pepper, orange pepper, poblano or jalapeno and the onions and saute until the vegetables have just softened, stirring occasionally, about 3 to 4 minutes. Add the chopped garlic and heat until the garlic is fragrant, about 30 seconds to 1 minute. add the cannellini beans and chickpeas, the rosemary and the Italian sausage pieces, along with 3/4 cup of water, and stir until the mixture is incorporated. Bring the mixture to a boil and reduce the heat until the stew is simmering. Cover the pot and continue cooking until the sausages swell and all of the vegetables are cooked through, checking the pot every 10 minutes and adding more water if the stew gets dry, until it has cooked for about 30 to 40 minutes. Season the stew with salt and pepper to taste and sprinkle the top with the oregano before serving.

It is very simple and quite tasty. The sausage and beans go very nicely together and the peppers and onions help round it out with the poblano giving it just a hint of heat, which is nice. I think this would be even better with kielbasa or a smoked sausage instead of the Italian sausage, but it all works really well together and gives you a nice one pot meal in under an hour that does not take a lot of work. If you have leftover Italian sausage they are perfect for this meal (which is what I did) but if you don’t you can cook some up quickly before putting them in with the other ingredients. I really liked the beans used in the recipe, but you could use other beans if you prefer them as well.

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!

IMG_0729

 
 

Tags: , , , , ,

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!

IMG_0552

 
2 Comments

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

 

Tags: , , , , , ,

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

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!

IMG_0485

 

 
Leave a comment

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

 

Tags: , , , , , ,

Keeping it Basic with Baked Ziti

Although I myself am not a pasta eater, Michelle and Sean both love pasta so we do have it around the house and often make some favorite classic pasta dishes. Two of their favorites of course are lasagna and baked ziti. For me, I would rather have a sausage and peppers hero any night of the week than have baked ziti, but far be it from me to begrudge them something that they both really love. I am sure just like with lasagna, everyone has their own tried and true family recipe when it comes to making baked ziti and when we make it here, we pretty much just stick to the basics.

Baked Ziti

1 pound ziti pasta

Salt and pepper

1 pound ricotta cheese

11/2 cups Parmesan cheese, grated

2 tablespoons olive oil

5 garlic cloves, minced

1 (28-ounce) can tomato sauce

1 (14,5-ounce) can diced tomatoes

1 teaspoon dried oregano

1/2 cup plus 2 tablespoons chopped fresh basil

1 teaspoon sugar

3/4 teaspoon cornstarch

1 cup heavy cream

1 1/2 cups (8 ounces) mozzarella cheese, cut into 1/4-inch pieces

Adjust an oven rack to the middle position and preheat the oven to 350 degrees. Bring 4 quarts of water to a boil in a large pot. Add the ziti and 1 tablespoon of salt and cook, stirring often, until the pasta begins to soften but is not yet cooked all the way through, about 5 to 7 minutes. Drain the pasta and leave it in the colander.

Meanwhile, whisk the ricotta cheese and the Parmesan cheese together in a medium bowl and set it aside. Heat the olive oil and the minced garlic in a large skillet over medium heat. Cook, stirring often, until the garlic turns golden but not brown, about 3 minutes. Stir in the tomato sauce, diced tomatoes and oregano and bring the mixture to a simmer and then cook until it is thickened, about 10 minutes. Off the heat, stir in 1/2 cup of the chopped basil and the sugar and season with salt and pepper to taste.

Stir the cornstarch and heavy cream together in a small bowl and transfer it to the now-empty large pot you used for the pasta and set it over medium heat. Bring the mixture to a simmer and cook until it is thickened, about 3 to 4 minutes. Off the heat, stir in the ricotta cheese mixture, 1 cup of the tomato sauce and 3/4 cup of the mozzarella cheese. Add the pasta to this sauce and toss to combine it all well.

Transfer the pasta to a 13 x 9 inch baking dish and spread the remaining tomato sauce evenly over the top. Sprinkle the top with the remaining 3/4 cup of mozzarella cheese and the remaining 1/2 cup of Parmesan cheese. Cover the dish tightly with aluminum foil that has been sprayed with a nonstick cooking spray. Bake for 30 minutes, then remove the foil and continue to bake until the cheese is bubbling and beginning to brown, about 30 minutes longer. Cool the baked ziti for about 15 minutes, then sprinkle with the remaining chopped basil before serving.

Sometimes Michelle does put meat in the ziti and when she does she uses about a half pound of ground beef that has been sautéed until it is browned with the garlic and the tomato sauce mixture and then mixes it in. Baked ziti is a great dish to make when you are having a party or serving a buffet style meal because it goes a long way and everyone likes it. It is also something you can easily put together and take to a pot luck dinner or a party. Of course, you can easily just serve it at home as well for dinner with a nice side salad and maybe some garlic bread.

That’s all I have for today. Check back next time for another recipe. I have made some good things recently to try out so there’s always plenty more to come. Until next time, enjoy the rest of your day and enjoy your meal!

003

 
1 Comment

Posted by on February 7, 2014 in Cooking, Dinner, One Pot Meals, Pasta, Vegetarian

 

Tags: , ,

One-Pot Chicken Parm Rice | Healthy Eats – Food Network Healthy Living Blog

This is a good recipe for a one pot meal, and for all my gluten-free friends out there, it’s a gluten free recipe. Check it out!

One-Pot Chicken Parm Rice | Healthy Eats – Food Network Healthy Living Blog.

 
Leave a comment

Posted by on March 22, 2012 in Cooking, Cooking Websites, Dinner, Poultry

 

Tags: , ,

 
Jennifer Probst

a little bit naughty a little bit nice

Laissez Faire

Letting Life Lead

simple cooking recipes

a blog to share with you the best

%d bloggers like this: