Rachel's Recipes

Posts Tagged ‘Easy Prep

This is a simple, but delicious weeknight dinner.

Ingredients
1 Tablespoon oil
1 medium onion chopped
3 large garlic cloves, chopped
1 pound bulk sweet Italian sausage
1 cup half and half
28 oz can diced tomatoes, undrained
8 oz can tomato sauce (mine was seasoned with basil and oregano)
1 Tablespoon tomato paste
1 teaspoon dried sage
1/2 teaspoon dried crushed red pepper
1/2 teaspoon salt
1/4 teaspoon pepper
1 box penne or farfalle pasta
1/2 cup grated Parmesan cheese, plus additional for garnish

Directions
Heat oil in heavy large pot over medium-high heat. Add shallots and garlic and sauté until beginning to soften, about 3 minutes. Add sausages and sauté until no longer pink, breaking up with back of fork, about 5 minutes. Add cream; simmer 5 minutes. Add tomatoes with juices, sage and crushed red pepper. Simmer until sauce thickens, stirring occasionally, about 15 minutes.

Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta, reserving 1/2 cup cooking liquid.

Return pasta to same pot; add sauce. Toss over medium heat until sauce coats pasta, adding reserved cooking liquid by 1/4 cupfuls if mixture is dry. Season with salt and pepper. Transfer to bowl; sprinkle with cheese and serve.

Advertisements

This sauce was so simple to put together. I paired it with Maroni’s meatballs and some spaghetti. Delicious!

Ingredients
6 ounces good olive oil, not extra-virgin
12 cloves garlic, finely sliced
1 large or 2 medium Spanish onions, finely diced
2 (28-ounce) cans imported crushed tomatoes
1 teaspoon salt
1/2 teaspoon white or black pepper
1 large handful julienned fresh basil leaves

Directions
In a medium saucepan over medium heat, add oil. Once heated add the finely sliced garlic and onions to the pan. Cook over medium heat until soft and slightly brown. Next add the canned crushed tomatoes, salt and pepper and stir. Allow the sauce to come to a simmer and cook for 20 minutes. Remove from the heat and add the julienned basil.

Source: Food Network

Leave it to Cook’s Illustrated to figure out how you can make mac and cheese using just one pot by cooking the pasta in a skillet! (Although I cheated and used my dutch oven because I didn’t trust myself not to splash things everwhere.) This is a really tasty, creamy, easy, and quick recipe to put together! Eric said next time he wants to try just sharp cheddar cheese, but I thought it was pretty tasty as is.

Ingredients
3 1/2 cups water
12 oz can evaporated milk, divided
12 ounces (about 3 cups) elbow macaroni
1/2 teaspoon salt
1 teaspoon cornstarch
1/2 teaspoon dry mustard
1/4 teaspoon hot sauce
2 cups cheddar cheese, shredded
1 cup Monterey Jack cheese, shredded
2 tablespoons butter, cut into small chunks
Ground black pepper to taste

Directions
Bring the water, 1 cup of evaporated milk, macaroni, and salt to a simmer in a 12-inch nonstick skillet over high heat. Cook at a vigorous simmer, stirring often, until the macaroni is tender and the liquid has thickened, 9 to 12 minutes.

In a small bowl (or in your measuring cup), whisk the remaining 1/2 cup evaporated milk, cornstarch, mustard, and hot sauce together. Stir into the pasta and continue to simmer slightly thickened, about 1 minute.

Turn off the heat and slowly stir in the cheeses a little at a time until the cheese is fully incorporated. Stir in the butter and season with salt and pepper to taste.

Source: Mel’s Kitchen Cafe (adapted from The Best Skillet Recipes)

This is a meal that doesn’t require too much prep (you’re only chopping an onion and some garlic) and cooks all in one skillet, which makes it perfect for an easy weekday meal.

Ingredients
1 tablespoon vegetable oil
1 pound ground turkey (or lean ground beef)
1 onion, diced
3/4 tablespoon chili powder
1/2 tablespoon cumin
1/2 teaspoon salt
3 garlic cloves, minced
1 tablespoon brown sugar
15 oz can tomato sauce
14.5 oz can diced tomatoes with green chiles
2 cups water
2 cups elbow noodles
1 cup frozen corn
2 cups shredded cheese (Mexican or cheddar blend)

Directions
Heat the oil in a 12 inch skillet. Add the turkey (or beef), onions, chili powder, cumin, and salt and cook until the meat is browned. Stir in garlic and brown sugar and cook until fragrant (less than a minute).

Stir in tomato sauce, tomatoes, water, and pasta and cover with a lid. Stir often to maintain a steady simmer and cook until the pasta is tender, about 12-15 minutes.

Remove from heat. Stir in one cup of cheese and the corn. Top with the remaining cheese and cover for a 2-3 minutes, until the cheese is melted.

Adapted from: Mel’s Kitchen Cafe

This was an easy dish to put together and clean up since everything is cooked in one pan.

Ingredients
1/3 pound bacon, cut into one inch slice
2 boneless skinless chicken breasts, cut into bite-size chunks
1 red onion, diced
3 cups water
2 1/2 cups chicken broth
1/2 teaspoon salt
12 ounces penne pasta
2/3 cup barbecue sauce
1/3 cup sour cream
1/2 cup shredded mozzarella cheese
1/2 cup shredded sharp cheddar cheese

Directions
In a large 12-inch skillet cook the bacon over medium heat until cooked through. Remove from the pan and set aside, reserving about 1 Tablespoon of the bacon grease. Add the chicken and onions and cook until heated through. Remove the chicken and onions and set aside with bacon.

In the same skillet, add the water, chicken broth, pasta, and salt. Bring to a boil and simmer for 12 to 15 minutes, until the liquid is almost absorbed, the pasta is tender and the mixture is thick and syrupy. Stir in the barbecue sauce and sour cream. Add the bacon, chicken, onions, and shredded cheese. Stir to combine and cook until everything is heated through.

Adapted from: Mel’s Kitchen Cafe

I had to work late last night and knew I’d be too exhausted to make dinner when I got home. Luckily my crockpot came to the rescue. These were super easy to throw together and they just cooked all day long.

Next time I may try to add some corn and black beans.

Ingredients
8 oz block cream cheese (I used neufchatel)
1 packet taco seasoning
2 pounds chicken breasts, frozen (if fresh, cut the cooking time in half)
14.5 oz can fire roasted tomatoes, undrained (mine were with garlic)
4 oz can diced green chilis
tortillas
toppings of your choice (sour cream, avacado, etc)

Directions
In a bowl, mix together the cream cheese and taco seasoning.

Add the chicken to a four quart slow cooker and top with the tomatoes, chilis, and cream cheese mixture. Set to low for 6-8 hours.

Shred the chicken (our basically fell apart as I stirred it so I didn’t bother shredding it too much) and mix together. You may want to remove the chicken with a slotted spoon since there will be some juice in the bottom of the crock. Add the mixture to your tortilla and top to your heart’s desire.

Slightly adapted from: Stephanie O’Dea

I made these as an appetizer for a Memorial Day barbecue and they were a hit. They would also be good for a light dinner. I actually made the filling the night before and then rolled the taquitos the next day. You could also free the rolled taquitos and bake them from frozen if you wanted a super quick meal.

Ingredients
3 oz cream cheese, softened (I used neufchatal)
1/3 cup salsa verde
1/2 lime, juiced
1 tsp chile powder
1/2 tsp cumin
pinch cayenne pepper
1 tsp dried parsley or cilantro (you can use fresh cilantro, which I didn’t have on hand or omit this)
1 tsp crushed garlic (2-3 cloves)
1/4 cup onion, finely minced
2 cups cooked chicken, shredded
1/2 cup pepper jack cheese
1/2 cup sharp cheddar cheese
12-15 6-inch taco tortillas (flour or corn)
salt and pepper to taste

Directions
Preheat oven to 425.

Mix cream cheese, salsa, lime juice, spices, garlic and onions together. Add the chicken and shredded cheese and mix again.

Microwave three or four tortillas for 20-30 seconds to soften them. Add two tablespoons of filling to the edge of the tortilla and roll up tightly. Place seam side down on a baking sheet.

Bake 15-20 minutes, or until the tortillas are crisp and golden.