Author Archives: cookingwithcandi

–Set it and Forget it Chicken Taco Chili

Posted on January 5, 2017 | 3 comments

This is a very easy recipe and will cook in the slow cooker on high in 6 hours! So set it and forget it. This is a re-blog from last October so if you missed it you get another shot at it and if you already made this recipe here you go again. If you’re looking for something easy to make this week that is also delicious — here you go.

No muss No Fuss come tonite, all the heavy lifting will be done by noon. My kind of cooking.

Slow cookers make for perfect cooking all year round. Nothing better than setting it and forgetting it! Making life easier and less clean up after dinner. I happened to have a package of Taco Seasoning Mix in the house so I used it along with cumin and chili powder. I used dark meat and white meat chicken, you can use whichever chicken you’d like. Just set it and forget it and come home to this delicious meal of chicken . If you don’t own a slow cooker this may be a good time to buy one!

Follow me on Instagram @cookingwithcandi I’ll be looking for you!

Ingredients:

1 small yellow onion , chopped

1 15 oz. can black beans, drained-you don’t have to rinse the organic beans. If you already have them in the house and they’re not organic just rinse them with water and drain.

1 15 oz. can red kidney beans, drained -you don’t have to rinse the organic beans–same instructions as above

1 8 oz. can tomato sauce

10 oz. package frozen corn kernels

2 10 oz. cans diced tomatoes with chilies –available in the Mexican Food aisle in the supermarket

4 oz. can chopped green chili peppers, chopped–also available in the Mexican Food aisle

1 packet Taco Seasoning- *if you don’t like using Taco Seasoning see note below

1 tbsp. cumin

1/2-1 Tbsp. chili powder

Kosher Salt to taste–if using the package of Taco Seasoning you may not need extra salt , wait till 6 hours of cooking are over and taste for salt . I sprinkled a little bit at the end of seasoning to taste.

3 boneless skinless chicken breasts and I added 6 small skinless , boneless chicken thighs and if you cannot find boneless don’t worry because the meat will fall off the bones and you can remove all the bones from the chili before serving.

I don’t know the nutrition information but I have to believe that this is a fairly low-fat , low caloric way to go. I added the dark meat so maybe not as light as you can make it. Enjoy!

*handful of fresh cilantro – chopped if you would like

Directions:

Combine drained beans, onion, chili peppers, corn , tomato sauce, diced tomato, cumin, chili powder and taco seasoning in a slow cooker and mix well.

Nestle the chicken in to completely cover and cook either on Low for 8-10 hours or on High for 4-6 hours. I did it on high for 6 hours.

App. 1/2 hour before the cooking was over I thought I would shred the chicken, when I opened the slow cooker and started to stir the chicken it all just fell apart on its own!!! This was so amazing how I didn’t even have to do that. I guess it cooked so long that it just fell apart! This was just perfect and tasted so delicious! If that is not your experience and you only cook for 4 hours you may want to shred the chicken yourself about 1/2 hour before finished. But mine really did shred itself as I stirred it with a wooden spoon.

Top with fresh cilantro and your favorite chili toppings! I also serve with soft corn tortillas. You can use crunchy taco shells or whatever you’d like, this is totally optional. And some avocado never hurt anyone!

Yum!!!

*to make your own seasoning follow this

1 1/2 Tbsp. Cumin

1 1/2 Tbsp. Chili Powder

1/4 tsp. Garlic Powder

1/4 tsp. Onion Powder

1/4 tsp. dried oregano

1/2 tsp. paprika

1 teaspoon kosher salt

1/2 tsp. freshly ground black pepper

3 Comments

Posted in chicken, chili, slow cooker

Orzo and Lamb Shanks – Winter Comfort Food

Posted on January 3, 2017 | 1 comment

I had just purchased Ina Garten’s new “Foolproof” cookbook back in 2013 and this amazingly delicious recipe was in there. I have to admit, I didn’t care for the way the lamb shanks looked raw but luckily I got past this. It was Oscar night 2013 and I couldn’t wait to sit down and watch. My idea of an Oscar party is to eat dinner at home and be in my pj’s by the time they start. Being out in Colorado means they start red carpet at 3, so dvr was set and I got to work on dinner. I like to watch the Oscars themselves live, so I had my work cut out for me. I also like watching alone, with texting and tweeting its like you are never alone anyway. It was a perfectly cold winter night, and Joel and I both love braised meats. This was pretty easy to pull together and I did it in under an hour, put in the oven and 2 hours later we were ready to eat this delicious meal. I must say the orzo was spectacular, and I would make this without meat as well.

This was my original post and then this New Years Eve it was on the menu again! We shared New Years Eve with our dear friends and spent the afternoon shopping and cooking! Now that’s my kind of meal. It takes a little work but totally worth the effort .I put up some pics of this as well.

Ingredients:

*this recipe serves 4, I cut it in 1/2 for Joel and I, but I made the 2 cups of orzo which we ate the next night as well.

1 cup all-purpose flour

Kosher Salt and Freshly Ground Black Pepper

4 lamb shanks ( app. 1 to 1 1/2 lbs. each)

Grapeseed oil

2 tablespoons olive oil

3 cups chopped yellow onions

2 cups diced carrots ( app. 4 – 5 carrots)

3 stalks diced celery ( medium diced)

1 tablespoon minced fresh rosemary leaves

3 large garlic cloves, minced

1 28 oz. can diced tomatoes , including the juice

2 cups beef broth

1 1/2 cups dry white wine, plus 3 tablespoons

2 bay leaves

2 cups orzo

Directions:

Preheat the oven to 325 degrees.

Combine the flour, 2 teaspoons salt and 1 teaspoon pepper in a bowl and dredge the lamb shanks in it, shaking off any excess flour. In a large Dutch oven such as Le Creuset , heat 3 tablespoons grapeseed oil over medium -high heat . Add lamb shanks and cook for about 10 minutes, till browned on all sides, using tongs let them brown on all sides, be careful not to burn oil. Transfer the shanks to a plate. Don’t crowd the shanks, so do 2 at a time, you may need to add a little grapeseed oil for the second time.

Let pot cool a little and wipe Dutch oven with a paper towel, removing all remnants of old oil. Add the olive oil and heat over medium to medium high heat. Add the onions, carrots, celery, rosemary and cook for about 10 minutes until all veggies are tender. Add the garlic and cook for another minute. Add the can of tomatoes, beef broth, wine, 3 teaspoons kosher salt and 2 teaspoons pepper. Add the lamb shanks, try and submerge them as much as possible in the liquid. Put in the bay leaves and bring to a simmer on the stovetop. Once it is simmering, cover the pot and place in the oven for 2 hours, I turned the shanks around after the first hour.

After 2 hours, add the orzo, stir it in and return the lamb shanks to the oven for about 20 minutes, until orzo is fully cooked and the lamb shanks are very tender. Discard the bay leaves, stir in 3 tablespoons of white wine, and taste for seasonings. Mine didn’t need any more seasoning, I also cut original salt in the recipe to 3 teaspoons instead of 4 and it was perfect. You can always add additional salt at the end.

Serve hot and enjoy!

1 Comment

Posted in meat

Tagged Lamb Shanks, Lamb Shanks and Orzo, Orzo with Lamb Shanks

Saucy Stuffed Shells – Baked and Meatless

Posted on December 28, 2016 | 1 comment

OK you must be thinking is she kidding Stuffed Shells? gotta be the most fattening food to eat , and it probably is outside of lasagna, baked ziti and the like. Super delicious and sometimes you just hafta roll with it. I wanted a crowd pleaser, vegetarian and something that can easily be made ahead and frozen. This is a most perfect dish for Christmas or any other time you’re looking for a delicious dish to satisfy a lot of people. My mind wanders to yummy, gooey food with a lot of cheese because who doesn’t love a lot of cheese. Ah , yes Stuffed Shells. I wouldn’t cook like this all the time, but once every blue moon no one is getting hurt, right? I served with a salad , no need for bread and butter here. Homemade Maple Syrup Salad Dressing ( see on blog) and it was really pretty awesome. Took a few hours to prepare, mostly because I made my own sauce ( Sunday night sauce) but feel free to use a jar of prepared sauce if you must. This is a perfect meal to make ahead of time, and just pop into oven. This also is a perfect side dish alongside a meat or fish dish.

Of course if you love it with meat you can make a meat sauce and follow same directions.

Ingredients:

1 box Jumbo Shells ( you won’t use all but a lot of them break, etc.)

1 lb. Ricotta ( I used Part Skim)

1 lb. Mozzarella Shredded ( I used Part Skim) if you can obtain fresh mozzarella and shred it that would make it even better! whatever works for you

1 cup grated Parmesan ( any kind you like)

1/4 cup chopped flat leaf parsley

Salt and Freshly Ground Black Pepper

*marinara sauce or any red sauce I made my own and use my own recipe. If buying sauce and there are some delicious good sauces out there, you’ll need at least 1 jar and maybe a 1 1/2 jars. I make a big batch of sauce and freeze the remainder. It’s nice to have a little extra sauce in case you need it when you re-heat the stuffed shells.

Directions:

Preheat oven to 450 degrees.

Prepare Pasta , cook for between 12 and 15 minutes, you’ll want them soft but not undercooked at the center. Drain pasta and cool for easy handling.

Combine ricotta, 1/2 of the mozzarella, 1/2 of the Parmesan, parsley and egg in a bowl. Taste for Salt and Pepper.

When shells have cooled down, fill them with rounded spoonfuls of cheese mixture and arrange them seam side down in casserole dish. I used a 9 x 13 Pyrex. Top Shells with remaining sauce and remaining mozzarella and grated cheese. Place shells in very hot oven . You can turn on broiler for last few minutes , it should be slightly browned and bubbly. Let cool for a few minutes before serving.

Delicious!

1 Comment

Posted in pasta

Tagged baked pasta, Saucy Stuffed Shells, Stuffed Baked Meatless Pasta, Stuffed Baked Shells, Stuffed Pasta Shells

Clams and Spaghetti–White Sauce

Posted on December 23, 2016 | Leave a comment

I made this recipe for the first time back in 2014 and highly recommend it for a quick and delicious meal. IMG_6283 (2) It is super easy and not intimidating at all. I got the recipe from Jessica’s Seinfeld’s book The Can’t Cookbook even though I know how to cook.

http://www.doitdelicious.com this is Jessica Seinfeld’s site or you can just buy the book “The Can’t Cookbook”.

Ingredients:

2 dozen littleneck clams

3 cloves garlic

app. 1/4 cup chopped fresh flat-leaf parsley

1 cup dry white wine, such as Sauvignon blanc. I actually used what I had open which was a Pinot Grigio

1 box spaghetti, you can use any kind of spaghetti you like. I actually had bucatini style in the house so that’s what I used

3 Tbsp. Olive Oil

*if you’d like a little heat and you should know your audience because mine didn’t so I put on table for those who wanted to add heat. If you are adding add app. 1/4 tsp. crushed red pepper

Kosher Salt , to taste. I have to say I added almost no extra salt at all.

You’ll need a large deep pot to cook clams in. I used my Le Creuset Pot.

Directions:

I placed my clams in a colander and I put the colander in a larger bowl in the sink and I filled the bowl with cold water. I let the clams soak for a few minutes, then rubbed with my fingers to dislodge any dirt; then drained the clams. Throw away any clams that remain open or were smashed. ( my clams were pretty clean) I purchased them clean from Whole Foods. Any Fish Store will clean them for you, but always run them through this process to remove any residual sand, etc.

Smash the garlic and chop it . Chop the Parsley. Measure the Wine. Place all your ingredients near to the stove.

Cook Pasta according to directions on box.

Place a large pot on the stove and turn the heat to medium. Pour in 2 Tbsp. of Olive Oil until it heats up and shimmers ( a few minutes) Add chopped garlic to the pot, and cook , stirring , for at least a minute, until you can actually smell the garlic breaking down. Don’t Burn!!!! Now add the wine and the clams and cover the pot with a tight-fitting lid and you’ll want a fairly high flame, probably medium-high . Cook clams until they open, I probably cooked for about 10 – 12 minutes. Looked so beautiful! Add the parsley and the red pepper now if you’re using. Throw away any unopened clams, they are no good.

Once pasta is al dente and drained I transferred to a large serving bowl and added 1 Tbsp. of Olive Oil to pasta, top with clams. Sprinkle if you’d like a tiny bit of coarse salt now if you feel it needs it. I did not need to add any additional salt or pepper. Adjust to your taste.

Amazing!!!! and did I mention Super Easy!!!!!

Slow Cooker Chicken Tortilla Soup

Posted on December 20, 2016 | Leave a comment

I recently posted my recipe for Chicken Tortilla Soup on the stove top which was a real hit with us. I wanted to be able to make this soup in my slow-cooker as well. Coming home from a day out to these delicious aromas is worth getting up and cooking in your pajamas. I call it cooking in your pajamas because that’s exactly what it is. Not to mention that at dinner time you only have one pot to clean and not all the other mess from cooking and chopping etc. So totally amazing!

Again there are options here which is why I love to cook soups and slow cooker meals. You can add what you like and substitute for what you don’t like. Make it as spicy as you like or just leave the bottle of Cholula on the table for those who prefer spicy. The only thing about the slow cooker is the amount of cooking liquid you will probably need and the 4 cups of chicken broth worked out perfectly. This recipe is very mix and match so use whatever you’d like and leave out what you don’t like. Let me know how it works out for you. Liquid is very important here so don’t change the 4 quarts of stock! The consistency was perfect last night but if yours is too thick you can always add more broth or water. A little at a time. Honestly, I was out all day and didn’t even look at pot till 8 hours later and all was good.

Soup will easily serve 6-8 as a main dish. It is quite filling with all the toppings and I used soft corn tortillas this time and they added a delicious taste to the already delicious soup!

look closely and you’ll see me in my pjs taking the photo!

Ingredients:

2-3 chicken breasts – I used 2 large ones which was a little over a pound

4 cups chicken broth

2 14 oz. cans black beans, rinsed and drained

28 oz. diced tomatoes, with juice and all–you can also use fire-roasted diced tomatoes if you’d like

1 4 oz. can of diced green chiles – mild (spicy is very spicy)

1 15 oz. can whole-kernel corn, drained

1 green pepper-diced

1 red, yellow or orange pepper – diced

3 garlic cloves – minced

1 whole medium yellow or white onion – chopped

1 package Taco Seasonings –use whichever you like

1 can green or red enchilada sauce –be careful don’t buy spicy–unless you really like spicy

3 Tbsp. Tomato Paste

Salt to taste

*this is optional and only if you like a smoky spicy kind of flavor –1 whole chipotle pepper in adobo sauce ( available in the can) just take out one of the peppers, you can take out the pepper and cut it up or just drop it in whole with liquid from can. I will say that this made the soup very spicy and it didn’t say spicy on the can.

*Cholula Sauce on the table for those who like it spicy or you can add some chile powder ( app. 2 teaspoons ) if you’d like it spicier

Toppings:

Avocado, Cilantro, Grated Cheese, Sour Cream, Tortillas (see note), Lime Juice squeezed in at the end is also excellent. Diced Red Onion adds a nice crunch.

*Tortilla notes–If using soft tortillas. I buy the small yellow corn tortillas and following directions on the package I heat them up and cut into uniform strips before adding to soup. This adds a wonderful layer of flavor. Of course you can always just throw in some crunchy tortilla chips!! Whatever you like.

Directions:

I spray my slow cooker with cooking spray first always. You’ll thank me for this.

Place the chicken into slow cooker, sprinkle the package of Taco Seasoning on the chicken.

Add the chopped onion,peppers, tomatoes, chicken broth, tomato paste, chipotle if you’re using them, black beans, enchilada sauce, green chiles, corn and garlic. Basically all ingredients.

Stir , place the lid on the slow cooker , and cook for 5 hours on high, or 8 hours on low. And walk away from the slow cooker –you’re done.

When soup is finished and you’re ready to serve–remove chicken which should be very tender and using 2 forks just shred it. Add back into the soup. This is your opportunity to taste for more salt–I added maybe a teaspoon of kosher salt. At this time you can squeeze a bit of lime juice in, not necessary but another layer of flavor.

Serve piping hot in bowls with whatever toppings you like!!!! What a wonderful meal and alot of leftovers for us!

Chicken Tortilla Soup

Posted on December 19, 2016 | 3 comments

This soup has always been a favorite of mine and I usually try to order it when it’s offered on a menu. I am a big fan of Mexican Food and have always wanted to try to make my own Chicken Tortilla Soup .This is a super easy version using a store-bought rotisserie chicken and a packet of Taco Seasoning. Now that the weather has turned super cold it’s a perfect time for heart warming meals. I started cooking soup in the afternoon, prep was pretty quick and I let it simmer for an hour and then turned off stove while we went out. When we got home I turned on the stove and continued cooking soup. I cut up avocado, chopped up some cilantro, put sour cream and cheese into some little bowls and in less than 1/2 hour we were sitting eating this delicious and tasty soup! Joel even ate the avocado!!!! This is big!!! He loved the soup. It’s very filling.

I used crispy tortillas because that’s what I had in the house. It would be delicious with soft corn tortillas sliced up and added into the soup at the end also. I love when the crunchy chips go soft in the soup with the melted cheese– I could go on and on about this soup.

If you have the time I suggest making this soup, it is so easy with a prepared chicken or you can make your own chicken . The prep is about 15 minutes using store-bought chicken and cooking is about 1 1/2 to 2 hours for soup. I just think soup tastes better the longer it sits. I prefer making it in the early part of the day and letting it sit on the stove for a while.

This is a big soup and will probably serve 6-8 nicely. I have a container in my freezer and 4 of us ate this soup.

Look for my slow cooker version coming soon.

Enjoy!

Ingredients:

1 Rotisserie Chicken from your favorite supermarket

1 Tablespoon Olive Oil

1 Packet of Taco Seasoning — this is really easy , use whatever brand you like

1 cup diced onion

3 cloves garlic, peeled and minced

1 diced green pepper

1 diced yellow, red or orange pepper

1 10 oz. can Rotel brand Tomatoes and Green Chiles–just a suggestion

1 can enchilada sauce– green or red ( in Mexican Food section of your supermarket)

1 15 oz. can of whole-kernel corn – drained

32 ounces Chicken Broth

3 Tablespoons Tomato Paste

4 cups hot water

2 cans Black Beans , drained

3 Tablespoons Cornmeal –mixed with water ( see instructions)

5 Soft Corn Tortillas (I use the small ones) cut into uniform strips or crunchy tortilla chips–use as many or as little as you like–or skip all together for a lighter version.

Toppings:

*optional and use whatever you like — these are just some suggestions

Sour Cream

Cilantro

Grated Cheese –Monterey Jack is a good choice here or Mexican Blend Grated Cheese

Cut-Up Avocado

Salsa or Pico De Gallo

Diced Red Onion

Diced Fresh Jalapeno

Hot Sauce like Cholula is my favorite go to sauce

Directions:

I took skin off chicken and shredded most of the chicken meat.

Heat 1 Tbsp. Olive Oil in a large Pot –dutch oven is great here (Le Creuset) add onions, peppers, and minced garlic. Stir and begin cooking, then add the packet of Taco Seasonings if it’s very dry and hard to stir you can add a little more olive oil. Add in the shredded chicken and stir it all up.

Pour in Rotel, chicken stock, tomato paste, enchilada sauce, water , black beans and corn. Bring to a boil, then reduce heat to a simmer. Simmer for app. 45 minutes to an hour, uncovered.

In a little bowl mix 3 cornmeal with a small amount of water , just enough to mix it into a paste like consistency. Pour into the soup, then simmer for an additional 30 minutes at least, I cooked for another hour. I always believe the soup is best when it sits for a long time.

Check seasonings, adding more salt if you need it , I added kosher salt because I felt it needed it. Taste has to be your guide but be sure not to undersalt, you don’t want this to be bland. Turn off heat and allow to sit for about 20 minutes.

Five minutes before serving, gently stir in the tortilla strips if you’re using them.

Ladle into bowls, then top with your favorite toppings and there you go! I think the chips/tortillas make this soup along with the cilantro and avocado. Let your taste be your guide here.

3 Comments

Posted in Uncategorized

Bree’s Slow Cooked Skirt Steaks

Posted on December 14, 2016 | Leave a comment

I originally posted this recipe back in January of 2013 and it has gone on to be a staple in not only my house (one of Joel’s all time favs) but so many friends and family have added this wonderful and easy recipe to their menus. It really is an easy recipe and it frees up your oven for other things you may want to cook making it a perfect addition to Holiday and Party meals.

This is how it started , my friend Karyn was raving about this simple but awesome recipe after she stayed at her Son and Daughter in Law’s house . I knew I had to make it, just sounded so good. I am always looking for new ways to use my slow cooker and Joel loves skirt steaks, so this was a win win. There are certain people in your life you just trust when it comes to food, Karyn is definitely one of them. I spoke to Bree and she said she never measures it out but was able to give me some guidelines. Now that I’ve made it for myself I get it, and it really couldn’t be easier. Sometimes the simplest recipes are the best . Again Thanks to Bree for your back and forth emails and mostly for your recipe. I love it when the young cooks turn me on to new recipes! Keep ’em coming. Joel absolutely loved it!!!! I served with roasted cauliflower and brown rice, but you know he didn’t touch the cauliflower which was so delicious.

* I used 1.39 lbs. of meat for the 2 of us and there wasn’t a single morsel left. Increase all ingredients as you need them.

Ingredients:

*this should be good for 3 people

2 lbs. of skirt steak

Soy Vay Veri Veri Teriyaki

1 Orange ( app. 1/2 cup of fresh orange juice) if no fresh available use concentrate

Kosher Salt and Freshly Ground Black Pepper

Directions:

I pat my meat dry with paper towels, then I salt and pepper both sides. I lightly sprinkled because of the sauce which contains salt. I sprayed my slow cooker with Pam to make clean up easier on Joel. Placed steak in slow cooker, covered with enough Soy Vay just to cover , as Bree told me it doesn’t need to swim in it just to cover. Added fresh OJ, moved steak around a bit to mix up all ingredients, turned on slow cooker for 6 hours on low! Awesome! Thanks so much to Bree for sharing this recipe.

Easy Skillet Lasagna

Posted on December 10, 2016 | 4 comments

This was truly one of the most epic meals! The whole meal in under an hour, and yes that’s lasagna folks. While I love a real lasagna I didn’t have the time to put the whole thing together and deal with it. Once you have the ingredients the prep time is minimal and you aren’t using store bought sauce , this is with sauce you make and I can’t say enough about the way it tasted! This can be done a few different ways and I invite you to play around with the ingredients and spices to your own liking. All I can say is Wow! Delicious! Joel was very happy with our Sunday night dinner, I should have taken a picture of the big smile he had on his face when he saw this on his plate. All in one pot is truly a great way to cook, no fuss, no muss and no having to deal with cooking lasagna noodles!!!!!! Yeah!

This can easily be made with ricotta cheese and spinach or any veggies you like. I would even try it with cut up eggplant!

*You’ll need a large oven proof skillet with lid

Ingredients:

1 to 1/2 Tablespoon Olive Oil–I used 1 1/2 you can start with 1 and add more to onions if you need it

1/2 lb. ground beef ( I used 80/20)

3 Italian sausage links, casings removed ( I used Hot Italian Sausage) use what you like , you can use turkey or chicken sausage as well

1 onion, diced

1 14.5 oz. can diced tomatoes

1 8oz.can tomato sauce

*Italian seasonings , if you have Italian seasonings in a jar that’s great if not use a little dried oregano and dried basil. Italian Seasonings is available in the spice department of all food stores.

*1/2 teaspoon crushed red pepper

App. 1/4 tsp. Kosher Salt and more to taste

2-3 garlic cloves, minced

app. 10 lasagna noodles, broken into 1/4’s, if it breaks up differently don’t worry it’s a very loose recipe! 8 ounces Farfalle Pasta also works if you don’t feel like using the lasagna noodles. Un-cooked Noodles!!!!!

8 oz. mozzarella balls ( fresh) I used the small ones this time. Use whatever cheese you like but these worked out beautifully. You can always use shredded mozzarella, or just cut a large ball of mozzarella into small pieces ( as much or as little as you’d like) if using shredded mozzarella, you’ll need about 1 cup

2 cups water

Freshly grated Parmesan Cheese for serving

*you can also use 1 cup Ricotta Cheese for a very cheesy version, I would use this if I was making it with spinach and going veggie.

Directions:

Heat olive oil in a large skillet over medium-high heat. Add onions and cook till translucent, add garlic towards the end of onion process. Add ground beef to the onions, stirring occasionally till browned. I removed with slotted spoon and set aside in a bowl. I then cooked up the sausage making sure to crumble the sausage as it cooked. I then removed sausage to bowl with meat , onions, and garlic and drained all excess fat from pan.

Pre-heat oven to Broil

Return meat to pan, add tomato sauce, diced tomatoes, spices, add 1/4 tsp. kosher salt to taste, if you need more add it. Add in the meat mixture and stir, bring to a simmer and add in broken lasagna pieces and 2 cups of water. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 13- 15 minutes for al dente. I stirred it gently a few times just to make certain that the noodles cooked through and didn’t stick together.

Remove from the heat . I placed my Mozzarella on top and placed in oven under broiler for about 5 mins. Check on it because you don’t want it to blacken. All ovens are different, in mine it needed about 6 minutes to just start browning without burning, but you don’t want to burn this up so set timer and keep an eye on it!

Remove from the oven and let it sit out for a few minutes. Plate it up and let everyone add their own parmesan cheese! Enjoy! you will.

Plated up and ready to eat

Finished Product

adding mozzarella before placing under broiler

placing un-cooked noodles into sauce

This would serve 4. It’s tough to double because you would need a super large pan.

This makes for an amazing leftover!

4 Comments

Posted in lasagna, meat, One Pot Cooking, one pot meals, pasta, Uncategorized

Tagged easy skillet lasagna, lasagna, one pan lasagna

Kitchen Sink Soup with Hamburger

Posted on December 5, 2016 | 1 comment

I had about a pound of hamburger (ground chuck) which was 80/20(lean) and I had a bunch of awesome veggies so why not? You’ll need some Beef Stock, some tomato paste, some garlic and a few other ingredients and you get this warming wonderful soup for the cold days ahead. I also made awesome little parmesan crisps to serve with soup. It’s hearty enough to eat as a meal and very enjoyable. I love soup as a meal and when it contains protein and vegetables it’s a truly hearty enjoyable meal.

I used orange, red and yellow peppers but green peppers are perfectly fine. I really did use what I had in the house so you should try to do the same. Red Potatoes were perfect because they are thin-skinned and hold their texture and shape well.

Parmesan Crisps are just delicious and pure perfection and all you need is some Parmesan Cheese and I used Silpat but you can use parchment paper which is important in the execution of this recipe. So either Silpat or Parchment.

Ingredients: for Soup

1 – 1 1/2 lbs. of ground chuck, I used the 80/20 mixture because I needed a little of the fat. 90/10 gives you very little fat and since I wasn’t using any other fats I figured it would have better flavor. You can always pour off after browning meat if there is too much fat.

1 small-medium yellow onion, diced

2 stalks celery, diced

3 cloves garlic, minced

1 can diced tomatoes , 28 oz.

4 cups Beef Stock, and you may need to add more liquid but you can use water

1 whole yellow pepper, seeded and diced

1 whole red pepper, seeded and diced

1 whole orange pepper, seeded and diced . Again I used what was in my house you can use any color peppers you like. Green is perfectly suitable and will give it a nice flavor

3 whole carrots, peeled and I sliced on the diagonal

4 whole red potatoes, depending on their size you may only use 3. I used 4 smallish ones. Cut into chunks

3 tablespoons tomato paste

Kosher Salt to taste, I used app. 1 teaspoon at the beginning and added as needed

Freshly Ground Black Pepper to taste as well, I started out with app. 1/2 teaspoon and added more as needed

1/2 teaspoon ground oregano

1/4 teaspoon Cayenne Pepper, more to individual taste

Directions:

In a large Dutch Oven kind of pot ( Le Creuset once again) over medium-high heat, brown up the meat along with the onion, celery, and garlic. When meat is finished cooking and vegetables are soft, drain off as much as the fat as you can. I honestly had almost none. If you do which will depend on the fat content of your meat you will discard the fat . I used 80/20 if you use 90/10 you’ll have even less fat and the meat is a bit dryer. I prefer 80/20 and I had no fat.

Return the pot to the heat and add all of the other ingredients. Stir to combine, then bring to a boil. Reduce the heat, then cover the pot and simmer the soup for a while, you’ll want potatoes to be tender to the fork but not mushy.

I made it in the afternoon, let it simmer for about 1 1/2 hours. I then refrigerated it till the night we were eating it.

Soup was rather thick, and I wanted it a little bit soupier so I added a mixture of extra beef broth and hot water and I heated through. Taste and adjust seasonings to your liking, adding more salt if you need it.

Serve with Parmesan Crisps or sprinkle ground Parmesan into soup.

Parmesan Crisps:

these are as easy as 1 2 3. One ingredient. Wow!! you will just need a rimmed baking tray and I used silpat sheets but parchment paper will work just fine.

Preheat oven to 400 degrees.

add 1 heaping teaspoon of grated parmesan onto a silicone or parchment paper lined baking sheet. Pat down a little bit and space at least 1/2 ” apart. ( see picture)

Bake for 3-5 minutes till golden and crisp.

Allow to cool for a few minutes.

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Tagged hamburger soup, kitchen sink soup with hamburger, vegetables and meat soup

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