Rachel's Recipes

Posts Tagged ‘Onion

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

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

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


This is only slightly more effort than Hamburger Helper and totally worth it! Everything, including the pasta, cooks in one pot, making clean up a snap.

1 Tablespoon vegetable oil
1 pound lean ground beef
1 cup elbow macaroni
1 large onion, diced
1 green or red bell pepper, chopped
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon smoked paprika
Salt, to taste
Pepper, to taste
1 28-ounce can diced tomatoes, undrained
1/4 cup water
1/4 cup red wine (can substitute water)
1 cup shredded cheddar cheese

Heat a Tablespoon of oil in a dutch oven or large pot. Add the beef and cook until browned. Remove from the pot, leaving drippings, and set aside on a plate. (Depending on how lean your beef is, you may need to pour of a little bit of the grease, leaving just enough to coat the pot.)

Add the onions to the pot and cook 5-7 minutes, until translucent and fragrant. Add the pepper and spices and cook another few minutes until pepper is softened.

Add the tomatoes, water, wine, and pasta and bring to a boil. Boil for several minutes and reduce to a simmer. Stir in the beef and continue to simmer until pasta is cooked through. Stir in the cheese cook until cheese has melted.

Slightly adapted from
: The Kitchn

This was our take on a cream cheese chicken and pasta recipe. It is a very easy, quick, and comforting weeknight dish. We love garlic so whenever we think something is a little bland, we use it to punch up the flavor, but you could omit it.

4-6 oz long strand pasta (we used angel hair)
1 Tablespoon butter
2 chicken breasts, cut into bite sized pieces
1/2 red pepper, cut into bite sized strips
1/2 small onion, chopped
1/2 teaspoon Italian seasoning
1/4 teaspoon salt
4 oz cream cheese (we used neufchatel)
1/4 cup milk
1/8 teaspoon garlic powder
1/8 teaspoon black pepper
pinch of salt

Set a pot of water on the stove to boil. Once boiling, salt the water and cook pasta according to the directions on the package.

In a medium skillet season chicken and vegetables with Italian seasoning and salt and cook in butter until chicken is cooked through, about 10-15 minutes.

In a small saucepan, combine cream cheese and milk over low heat. Add garlic powder, pepper, and salt, seasoning to taste.

Top drained pasta with chicken mixture and sauce.

4 large sweet potatoes, peeled and chopped into rough chunks
1/4 cup grade B maple syrup, plus 2 tablespoons
1/4 cup extra-virgin olive oil, divided in 1/2
2 teaspoons kosher salt, plus more for seasoning
1 teaspoon freshly ground black pepper, plus more for seasoning
2 tablespoons butter
1 large Vidalia or other sweet onion, thinly sliced

Preheat oven to 375 degrees F.

Place sweet potatoes, 1/4 cup of the maple syrup, 2 tablespoons of the olive oil, 2 teaspoons salt and 1 teaspoon pepper in a large mixing bowl. Toss to evenly coat and place on sheet tray. Roast in the preheated oven for 35 to 40 minutes or until sweet potatoes are soft. Be sure to check on them after 15 minutes and stir, if needed.

Meanwhile, in a medium saucepan over medium-high heat, melt butter and add remaining 2 tablespoons of olive oil. Add the sliced onion, 2 tablespoons of maple syrup and season with salt and pepper, to taste. Saute until deep golden brown, about 20 minutes. Remove from the heat and set aside. Add water, 1 tablespoon at a time, if the pan becomes dry.

Transfer sweet potato mixture to a food processor, (may need to be done in batches) and add about a tablespoon of hot water. Pulse until just blended and then add half the caramelized onions. Pulse just a few times until desired consistency, adding more hot water for a smoother puree. Fold in remaining caramelized onions, reserving some for garnish.

Serve in a warm dish and garnish with the reserved caramelized onions.

Source: Claire Robinson


This blog is a way for me to keep track of all the recipes I have tried and want to make again, and a few I've come up with myself.