Posts filed under ‘Weeknight’
This recipe has been floating around all over the blogosphere and for good reason – it’s really tasty! This dish is supposed to be a spin off of its pre-packaged counterpart hamburger helper. I’ve never had the hamburger helper version so I can’t compare, but this version is so good that I’d be willing to bet it blows the other out of the water. Homemade vs. store bought? I don’t even think there can be a comparison. This is also a great week night meal!
Creamy Taco Mac
1¼ lbs. ground turkey
8 oz. dry pasta shapes
1 small onion, chopped
1 clove garlic, minced
1 (14 oz.) can diced tomatoes, drained
4 tbsp taco seasoning
3 oz. cream cheese
½ cup sour cream
Salt and pepper
Shredded cheddar cheese (optional)
Bring a large pot of water to boil. Cook pasta according to the package directions. Drain, reserving ½ cup of pasta water. Set aside.
Meanwhile, in a large skillet or sauté pan, cook the ground turkey over medium-high heat until no longer pink. A few minutes before the turkey is cooked through, add the chopped onion to the skillet. Once the turkey is cooked through, mix in the garlic and cook until fragrant, about 30 seconds. Mix in the diced tomatoes and taco seasoning and let simmer over medium heat for about 5 minutes. Stir in the cooked pasta, cream cheese, sour cream and reserved pasta water, and continue stirring until the cream cheese is melted and the sauce is well blended. Season with salt and pepper to taste. Simmer over medium-low heat 3-5 minutes to reduce the sauce a bit. Remove from the heat and top with shredded cheddar cheese, if desired.
Source: Annie’s Eats
I’m a Mom, wife, and a busy grad student. Some days that doesn’t leave much time for cooking. One of my priorities is that I put a nice meal on the table for my family every night. But, some days I just don’t have a lot of time or I don’t want to dirty every pot and pan in my kitchen while making our dinner. This is where this casserole comes in. It’s a one-dish meal that is quick, easy, and has excellent flavor. We all loved this meal and I believe Joe kept raving about how delicious it was. This meal will definitelybe enjoyed over and over in our home.
Chicken Tortilla Casserole
2 boneless, skinless chicken breasts, butterflied into halves (4 halves total)
2 tbsp. vegetable oil, divided
1 shallot, minced
2 cloves garlic, minced
1-2 tbsp. minced chipotle peppers in adobo sauce
1 3/4 cups chicken broth
5 cups tortilla chips, broken into large pieces
2 tomatoes, seeded and diced
4 oz. sharp cheddar cheese, shredded
2 tbsp. chopped fresh cilantro
Pat the chicken breast halves dry and season with salt and pepper. Heat 1 tablespoon of the vegetable oil in a 10-12 inch oven-safe skillet over medium-high heat. Add the chicken to the pan and cook until golden brown on both sides (chicken does not need to be fully cooked at this point.) Transfer to a plate and set aside.
Add the remaining oil, shallot, garlic, chipotle, and ¼ teaspoon of salt. Cook just until fragrant, about 30 seconds. Add the chicken broth, scrape the browned bits from the bottom of the pan, and bring to a simmer.
Stir in half of the tortilla chips. Nestle the chicken into the broth and cook over medium-low heat until cooked through (reading 160° F on an instant-read thermometer), about 10 minutes. Transfer the cooked chicken pieces to a cutting board and shred into bite-sized pieces when it is cool enough to handle.
Return the shredded chicken to the skillet with the tomatoes, ½ cup of the shredded cheddar cheese, and 1 tablespoon of the cilantro. Stir in the other half of the tortilla chips until they are incorporated and moistened.
Sprinkle the remaining cheese on top and place the pan under the broiler until the cheese is melted and browning, about 2-3 minutes. Top with remaining cilantro and serve, allowing the casserole to cool 5 minutes before serving
One of my favorite meals growing up was pasta with meat sauce. My Mom would make it for me quite often and it was always a treat. I still enjoy that now, but am always looking for new variations. I absolutely love this recipe because it is quick and delicious. I was actually quite surprised by how flavorful it really was. Bonus – only 2 pots are dirtied! It definitely satisfies that pasta craving and tastes like it took a lot longer to make.
1 lb lean ground sirloin
4 cloves minced garlic
1/2 Tbs dried oregano
1/4 tsp crushed red pepper flakes
1 1/4 cups dry red wine, divided
1 (28-oz) can crushed tomatoes, preferably San Marzano
2 Tbs tomato paste
kosher salt and ground black pepper
3/4 lb dried pasta, such as shells or oricchiette
1/4 tsp ground nutmeg
1/4 cup chopped fresh basil leaves, lightly packed
1/4 cup heavy cream
1/2 cup freshly grated Parmesan cheese, plus more for serving
Add the sirloin to a large skillet over medium-high heat. Cook, crumbling the meat with a wooden spoon, 5-7 minutes, until the meat has started to brown and is no longer pink. Stir in the garlic, red pepper flakes, oregano, and tomato paste and cook for 1 more minute, or until fragrant.
Pour 1 cup of the wine into the skillet and stir to scrape up any browned bits. Add the tomatos 2 teaspoons of salt, and 1 teaspoon of pepper, stirring until combined. Bring to a boil, lower heat, and simmer 10-15 minutes.
Meanwhile, bring a large pot of salted water to boil. Add the pasta and cook until al dente. Drain and pour into a large serving bowl.
As the pasta cooks, finish the sauce. Add the nutmeg, basil, cream, and remaining 1/4 cup wine. Simmer for 8 to 10 minutes, stirring occasionally until thickened. Add the sauce to the pasta, along with the Parmesan cheese, and toss well. Serve hot and pass additional Parmesan at the table.
Source: Pink Parsley