Sautee in oil:
1 onion ( I use red)
1 chipotle in Adobo sauce chopped(i buy a small can,use 1 pepper & freeze the rest..lasts forever)
some Kosher salt
Once browned, add too:
2+ quarts of vegetable broth or Chicken broth
1 can of corn ( I like frozen so I just eyeball it...around 2+ Cups)
2 cans cooked black beans (I buy my beans in the bulk, I use around 3+ Cups)
2 limes (squeezed)
Once close to eating:
2 or more chopped tomatoes
1/2 or 1 bunch of cilantro leaves
Top with cheese and chips (for tortillas) can go in bowl before soup or after on top.
*I use corn tortillas instead of actual tortilla chips,both work great!
*I am a vegetarian but my friend adds shredded chicken when she makes this.
Posted by: Jenny
Showing posts with label one pot meal. Show all posts
Showing posts with label one pot meal. Show all posts
Friday, May 20, 2011
BLT Bowties
This isn't my recipe-I got it from Rachael Ray but it was AMAZING!! I did change a couple of things though. I used crushed croutons instead of the Panko breadcrumbs and I only had 1 pint of the tomatoes, the rest of mine came out of a can. Delicious meal though!! (Even the kids ate it once they picked out the green stuff!)
Ingredients
EVOO – Extra Virgin Olive Oil, for drizzling, plus 2 tablespoons
12 slices good quality smoky bacon, cut into half-inch dice
1 1/2 cups panko breadcrumbs
A handful of flat-leaf parsley, chopped
A couple of generous handfuls grated Parmigiano-Reggiano cheese
1 small red onion, finely chopped
4 cloves garlic, chopped or grated
A pinch crushed red pepper flakes
2 pints cherry tomatoes
Salt and pepper
1 pound bowtie pasta
4 cups arugula, a couple of bundles, coarsely chopped
1 cup basil leaves, about 20 leaves, torn or coarsely chopped
Heat a drizzle of EVOO in a skillet over medium to medium-high heat. Add the bacon and brown until crisp. Remove to a paper towel-lined plate to drain. Add the panko crumbs to the pan with the bacon drippings and toast until golden brown. Add the parsley and a couple handfuls of grated Parmigiano Reggiano cheese. Toss to combine, turn off the heat and reserve the crumbs.
Heat 2 tablespoons EVOO in a large skillet with tight-fitting lid over medium heat. Add the onion and garlic and cook to soften, 3-4 minutes, stirring frequently. Add the red pepper flakes and cherry tomatoes. Season with salt and pepper, then cover the pan tightly with the lid. Cook, shaking occasionally, until the tomatoes begin to burst, about 8 minutes. Remove the lid and gently mash up the tomatoes a bit with a wooden spoon.
Meanwhile, bring a pot of water to a boil for the pasta. Salt the water and cook the bowties to al dente. Just before draining, add a cup of the starchy cooking liquid to the cherry tomato sauce. Drain the pasta.
Add the arugula and basil to the tomato sauce, along with the reserved bacon and drained bowties. Season with salt and pepper and toss to combine. Garnish the bowls of pasta with the seasoned breadcrumbs and serve.
Posted by: Erin
Ingredients
EVOO – Extra Virgin Olive Oil, for drizzling, plus 2 tablespoons
12 slices good quality smoky bacon, cut into half-inch dice
1 1/2 cups panko breadcrumbs
A handful of flat-leaf parsley, chopped
A couple of generous handfuls grated Parmigiano-Reggiano cheese
1 small red onion, finely chopped
4 cloves garlic, chopped or grated
A pinch crushed red pepper flakes
2 pints cherry tomatoes
Salt and pepper
1 pound bowtie pasta
4 cups arugula, a couple of bundles, coarsely chopped
1 cup basil leaves, about 20 leaves, torn or coarsely chopped
Heat a drizzle of EVOO in a skillet over medium to medium-high heat. Add the bacon and brown until crisp. Remove to a paper towel-lined plate to drain. Add the panko crumbs to the pan with the bacon drippings and toast until golden brown. Add the parsley and a couple handfuls of grated Parmigiano Reggiano cheese. Toss to combine, turn off the heat and reserve the crumbs.
Heat 2 tablespoons EVOO in a large skillet with tight-fitting lid over medium heat. Add the onion and garlic and cook to soften, 3-4 minutes, stirring frequently. Add the red pepper flakes and cherry tomatoes. Season with salt and pepper, then cover the pan tightly with the lid. Cook, shaking occasionally, until the tomatoes begin to burst, about 8 minutes. Remove the lid and gently mash up the tomatoes a bit with a wooden spoon.
Meanwhile, bring a pot of water to a boil for the pasta. Salt the water and cook the bowties to al dente. Just before draining, add a cup of the starchy cooking liquid to the cherry tomato sauce. Drain the pasta.
Add the arugula and basil to the tomato sauce, along with the reserved bacon and drained bowties. Season with salt and pepper and toss to combine. Garnish the bowls of pasta with the seasoned breadcrumbs and serve.
Posted by: Erin
Ratatouille
I served it over penne pasta. Also, my hubby isn't too big on veggies, so I added some Italian sausage to it for him.
1 med. eggplant, peeled and chopped into 1" chunks
2 zucchini, quartered and chopped
1 (28 oz) can diced tomatoes
1/2-3/4 cup chicken broth
1/2 onion, chopped
2 cloves garlic, minced
2-3 links Italian sausage, casings removed
2 sprigs rosemary stripped and leaves chopped (all the recipes I found actually called for thyme, but I didn't have any, so use whatever you like better)
2-3 tbsp fresh chopped basil
salt & pepper
olive oil
Heat a couple tbsp of olive oil in a large, deep skillet over med-high. Brown the sausage, then add the onions and garlic. Cook until softened. Add the eggplant and 1/4 cup of chicken broth. Cover and cook until the eggplant begins to soften. Add the zucchini and 1/4 cup more chicken broth. Cover and cook until zucchini begins to soften. Add the tomatoes and rosemary. Salt and pepper to taste. Simmer until everything is cooked through, adding a little more chicken broth if necessary. Stir in the chopped basil a minute or two before serving.
Posted by: Erika
1 med. eggplant, peeled and chopped into 1" chunks
2 zucchini, quartered and chopped
1 (28 oz) can diced tomatoes
1/2-3/4 cup chicken broth
1/2 onion, chopped
2 cloves garlic, minced
2-3 links Italian sausage, casings removed
2 sprigs rosemary stripped and leaves chopped (all the recipes I found actually called for thyme, but I didn't have any, so use whatever you like better)
2-3 tbsp fresh chopped basil
salt & pepper
olive oil
Heat a couple tbsp of olive oil in a large, deep skillet over med-high. Brown the sausage, then add the onions and garlic. Cook until softened. Add the eggplant and 1/4 cup of chicken broth. Cover and cook until the eggplant begins to soften. Add the zucchini and 1/4 cup more chicken broth. Cover and cook until zucchini begins to soften. Add the tomatoes and rosemary. Salt and pepper to taste. Simmer until everything is cooked through, adding a little more chicken broth if necessary. Stir in the chopped basil a minute or two before serving.
Posted by: Erika
Tomato and Bacon Pasta
1lb penne pasta
6 slices bacon, chopped
1 med. onion, chopped
2 cloves garlic
1 28oz can crushed tomatoes
1 cup chicken broth
2 sprigs fresh rosemary, leaves stripped and chopped (or 1 tsp. dried rosemary, crushed)
salt & pepper
Cook the past according to pkg. directions for al dente.
In a large, deep skillet, brown the bacon until crispy, adding the onion, garlic, and rosemary once the bacon is almost done. Add the chicken broth, and the tomatoes. Salt and pepper to taste, simmer about 15 minutes until the sauce starts to reduce. Add the pasta to the skillet, and toss with the sauce until it's coated.
Posted by: Erika
6 slices bacon, chopped
1 med. onion, chopped
2 cloves garlic
1 28oz can crushed tomatoes
1 cup chicken broth
2 sprigs fresh rosemary, leaves stripped and chopped (or 1 tsp. dried rosemary, crushed)
salt & pepper
Cook the past according to pkg. directions for al dente.
In a large, deep skillet, brown the bacon until crispy, adding the onion, garlic, and rosemary once the bacon is almost done. Add the chicken broth, and the tomatoes. Salt and pepper to taste, simmer about 15 minutes until the sauce starts to reduce. Add the pasta to the skillet, and toss with the sauce until it's coated.
Posted by: Erika
Slow-Cooker Jambalaya
*Not too spicy--my girls LOVED it!
1 lb boneless/skinless chicken cut into 1 inch cubes
1/2 lb andoulle sausage, dice (I used kielbasa)
1-28 oz can diced tomatoes
1 medium onion, chopped
1 stalk celery, chopped
1 green pepper, chopped
1 cup chicken broth
2 tsp oregano
2 tsp creole seasoning
1 tsp hot sauce
2 bay leaves
1/2 tsp dried thyme
1 lb frozen, cooked, and peeled shrimp--thawed
Rice to serve it with
In crockpot, combine all ingredients except shrimp and rice. Cover. Cook on low for 7 hours. Stir in shrimp. Cover and cook until shrimp is heated (about 5 mins.) Discard bay leaves. Serve over rice.
Posted by: Tonya
1 lb boneless/skinless chicken cut into 1 inch cubes
1/2 lb andoulle sausage, dice (I used kielbasa)
1-28 oz can diced tomatoes
1 medium onion, chopped
1 stalk celery, chopped
1 green pepper, chopped
1 cup chicken broth
2 tsp oregano
2 tsp creole seasoning
1 tsp hot sauce
2 bay leaves
1/2 tsp dried thyme
1 lb frozen, cooked, and peeled shrimp--thawed
Rice to serve it with
In crockpot, combine all ingredients except shrimp and rice. Cover. Cook on low for 7 hours. Stir in shrimp. Cover and cook until shrimp is heated (about 5 mins.) Discard bay leaves. Serve over rice.
Posted by: Tonya
Ham and Beans
**I dont typically like ham and beans, but this one has a little sweetness to it. yummy!
1 lb dry great Northern Beans
1/2 lb cooked ham--diced
1 small onion--diced
1/2 c brown sugar
1/4 tsp cayenne pepper
1 TBS dried parsley
Rinse beans, discard shriveled beans or stones. Add 8 c of cold water. Let stand 8 hours--or overnight. Drain and rinse beans. Combine all ingredients and water to cover. Bring to a boil. Reduce heat and simmer 1 1/2-2 hours. Add water throughout cooking if needed.
Posted by: Tonya
1 lb dry great Northern Beans
1/2 lb cooked ham--diced
1 small onion--diced
1/2 c brown sugar
1/4 tsp cayenne pepper
1 TBS dried parsley
Rinse beans, discard shriveled beans or stones. Add 8 c of cold water. Let stand 8 hours--or overnight. Drain and rinse beans. Combine all ingredients and water to cover. Bring to a boil. Reduce heat and simmer 1 1/2-2 hours. Add water throughout cooking if needed.
Posted by: Tonya
Potato Soup
3 lb potatoes, diced
4-5 c chicken broth
6 slices bacon, chopped
2-3 c milk
1 can cheddar cheese soup
8 oz. shredded cheddar cheese
1/2 c flour
Brown the bacon in the bottom of a soup pot. When it's crispy, add 1/2 c flour and stir (if you don't want to use the bacon grease you can drain the bacon and add 1/2 c canola or olive oil to the pot). Cook 2-3 minutes. Mix together the cheese soup w/ milk (according to directions on soup can). Add to the pot. Mix well. Whisk in 4c chicken broth. Fold in the cheese, stir until it's melted in evenly. Add the potatoes, then enough milk or chicken broth that the potatoes are all covered. Add salt and pepper to taste. Simmer until the potatoes are cooked through, stirring occasionally.
Posted by: Erika
4-5 c chicken broth
6 slices bacon, chopped
2-3 c milk
1 can cheddar cheese soup
8 oz. shredded cheddar cheese
1/2 c flour
Brown the bacon in the bottom of a soup pot. When it's crispy, add 1/2 c flour and stir (if you don't want to use the bacon grease you can drain the bacon and add 1/2 c canola or olive oil to the pot). Cook 2-3 minutes. Mix together the cheese soup w/ milk (according to directions on soup can). Add to the pot. Mix well. Whisk in 4c chicken broth. Fold in the cheese, stir until it's melted in evenly. Add the potatoes, then enough milk or chicken broth that the potatoes are all covered. Add salt and pepper to taste. Simmer until the potatoes are cooked through, stirring occasionally.
Posted by: Erika
Slow-Cooker Potato Soup
8 C. cut up potato
1 small onion, chopped
1/2 lb crumbled bacon
1-8oz pkg cream cheese
2-14.5 oz Chicken broth
1 can cream of chicken
1 cup milk
Combing all ingredients in crockpot. Cook on high 4-5 hours or low 8-10. I serve it with cornbread and its so yummy! Enjoy :)
Posted by: Tonya
1 small onion, chopped
1/2 lb crumbled bacon
1-8oz pkg cream cheese
2-14.5 oz Chicken broth
1 can cream of chicken
1 cup milk
Combing all ingredients in crockpot. Cook on high 4-5 hours or low 8-10. I serve it with cornbread and its so yummy! Enjoy :)
Posted by: Tonya
Slow-Cooker Lasagna
1lb. ground beef
1 jar (26 oz) spaghetti sauce
1 c. water
1 container (15 oz) ricotta cheese
1 pkg. (7-8 oz) shredded mozzarella, divided
1/4 c. parmesan cheese, divided
1 egg
2 tbsp. chopped parsley ---> I replaced this w/ 2 tbsp italian seasoning when I made it
6-8 lasagna noodles, UNcooked
Brown meat in large skillet; drain. Stir in spaghetti sauce and water. Mix ricotta, 1 1/2 c mozzarella, 2 tbsp. parmesan, egg, and parsley.
Spoon 1 c. meat sauce into slow cooker; top with layers of half EACH of the noodles, broken to fit, and cheese mixture. Cover with 2 cups of the remaining meat sauce. Top with remaining noodles, broken to fit, ceese mixture and meat sauce. Cover with lid.
Cook on LOW 4-6 hours or until liquid is absorbed. Sprinkle with remaining cheeses; let stand, covered 10 minutes or until melted.
Cook on low, 4-6 hours, or until liquid is absorbed.
Posted by: Erika
1 jar (26 oz) spaghetti sauce
1 c. water
1 container (15 oz) ricotta cheese
1 pkg. (7-8 oz) shredded mozzarella, divided
1/4 c. parmesan cheese, divided
1 egg
2 tbsp. chopped parsley ---> I replaced this w/ 2 tbsp italian seasoning when I made it
6-8 lasagna noodles, UNcooked
Brown meat in large skillet; drain. Stir in spaghetti sauce and water. Mix ricotta, 1 1/2 c mozzarella, 2 tbsp. parmesan, egg, and parsley.
Spoon 1 c. meat sauce into slow cooker; top with layers of half EACH of the noodles, broken to fit, and cheese mixture. Cover with 2 cups of the remaining meat sauce. Top with remaining noodles, broken to fit, ceese mixture and meat sauce. Cover with lid.
Cook on LOW 4-6 hours or until liquid is absorbed. Sprinkle with remaining cheeses; let stand, covered 10 minutes or until melted.
Cook on low, 4-6 hours, or until liquid is absorbed.
Posted by: Erika
Chicken and Dumplings
Chicken and broth:
3 lb whole chicken OR 3 lbs chicken pieces
Water
1 med. onion
3-4 cloves chopped garlic
salt
pepper
1 tbsp. dried rosemary
2 cans cream of chicken or cream of mushroom soup
Put the chicken in a pot and cover with water. Add whole, peeled onion, garlic, rosemary and salt and pepper to taste (1-2 tbsp each). Bring to a boil and let simmer 1-1 1/2 hours until chicken is cooked through. Remove chicken to cool, save cooking water. Once chicken is cooled enough to touch, remove the skin and bones and shred or chop the meat. Add back to the pot. Whisk together the cream soup w/ some of the cooking water until smooth, then add to the pot. Bring everything up to a boil.
Dumplings:
1 1/2 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
3 tbsp. shortening, butter, or margarine
3/4 c. milk
Mix together the first three ingredients, then cut in the shortening (or butter or margarine). Stir in the milk. Drop by spoonfuls into the boiling pot. Simmer 10 minutes uncovered, then 10 minutes covered.
Recipe Posted by: Erika
3 lb whole chicken OR 3 lbs chicken pieces
Water
1 med. onion
3-4 cloves chopped garlic
salt
pepper
1 tbsp. dried rosemary
2 cans cream of chicken or cream of mushroom soup
Put the chicken in a pot and cover with water. Add whole, peeled onion, garlic, rosemary and salt and pepper to taste (1-2 tbsp each). Bring to a boil and let simmer 1-1 1/2 hours until chicken is cooked through. Remove chicken to cool, save cooking water. Once chicken is cooled enough to touch, remove the skin and bones and shred or chop the meat. Add back to the pot. Whisk together the cream soup w/ some of the cooking water until smooth, then add to the pot. Bring everything up to a boil.
Dumplings:
1 1/2 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
3 tbsp. shortening, butter, or margarine
3/4 c. milk
Mix together the first three ingredients, then cut in the shortening (or butter or margarine). Stir in the milk. Drop by spoonfuls into the boiling pot. Simmer 10 minutes uncovered, then 10 minutes covered.
Recipe Posted by: Erika
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