Cook With Me

07/31/2024

09/16/2021

Chicken Biscuit Skillet!!

Ingredients:

1 tablespoon butter
1/3 cup chopped onion
1/4 cup all-purpose flour
1 can (10-1/2 ounces) condensed chicken broth, undiluted
1/4 cup fat-free milk
1/8 teaspoon pepper
2 cups shredded cooked chicken breast
2 cups frozen peas and carrots (about 10 ounces), thawed
1 tube (12 ounces) refrigerated buttermilk biscuits, quartered

Directions:

1. Preheat oven to 400°. Melt butter in a 10-in. cast-iron or other ovenproof skillet over medium-high heat.
2. Add onion; cook and stir until tender, 2-3 minutes. , In a small bowl, mix flour, broth, milk and pepper until smooth; stir into pan. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes.
3. Add the chicken and peas and carrots; heat through.
4. Arrange quartered biscuits over stew. Bake until biscuits are golden brown, 15-20 minutes.

02/19/2018

Broccoli Cheddar Soup!!

Ingredients:
• 5 Tbsp Butter
• 1/2 Chopped Onion
• 1/4 cup Flour
• 1 cup Milk
• 2 cups Low sodium chicken broth
• 1 1/2 cup Coarsely chopped broccoli florets
• 1 cup Matchstick carrots
• 1/2 cup Thinly sliced celery
• 2 1/2 cup Shredded sharp cheddar cheese
• 3/4 tsp Salt
• 1/2 tsp Black Pepper
• 2 Tbsp Powdered chicken broth base
• 1 Tbsp Garlic Powder

Directions:
1. Melt 1 tablespoon butter in a large saucepan over medium-high heat. Sauté onion, stirring, until translucent, 4 to 5 minutes. Reduce heat to medium-low and melt remaining 4 tablespoons butter. Add flour and cook, whisking constantly, 3 minutes.

2. Gradually add milk, whisking constantly, then whisk in chicken broth. Bring to a boil over medium-high heat. Reduce heat and simmer, and add broccoli, carrots, celery, garlic powder, and chicken broth base, and simmer for 20 minutes, until vegetables are tender.

3. Reduce heat to low, then stir in cheese and cook, stirring, until melted, about 1 minute. Stir in salt and pepper.

01/26/2018

One Pan Italian Sausage and Veggies!

Ingredients:
• 2 large carrots (~2 cups)
• 2 red potatoes (~2 cups)
• 1 small-medium zucchini (~2 and 1/3 cups)
• 2 red peppers (~2 cups)
• 1 head broccoli (~1 and 1/2 cups)
• 16 ounces Smoked Italian Turkey or Chicken Sausage
• 1/2 tablespoon EACH: dried basil, dried oregano, dried parsley, garlic powder
• 1/2 teaspoon EACH: onion powder, dried thyme
• 1/8 teaspoon red pepper flakes (optional)
• 1/3 cup Parmesan cheese (freshly grated, optional)
• 4 and 1/2 tablespoons olive oil
• Optional: fresh parsley, salt and pepper

Directions:
1. Preheat the oven to 400 degrees F. Line a large sheet pan with parchment paper or foil (easy clean-up) and set aside.
2. Peel and slice the carrots. Wash and chop the red potatoes.
3. Halve the zucchini and then cut *thick* coins of zucchini. Coarsely chop the broccoli. Remove the stems and seeds from the peppers and chop into medium-sized pieces. Chop the sausage into thick coins.
4. Pour all the veggies and sausage on the sheet pan.
5. In a small bowl combine all of the seasonings and salt and pepper if desired (I use about 1/8 teaspoon pepper and 1/2 teaspoon salt) with the olive oil. Stir to combine.
6. Pour the seasoning & oil mixture on top of the veggies and sausage and thoroughly toss to coat.
7. Place in the heated oven for 15 minutes. Remove and toss around the veggies + sausage and return to the oven for another 10-20 minutes or until veggies are crisp tender.
8. Remove and top, if desired, with freshly grated Parmesan cheese and fresh parsley.
9. Serve on top of rice or quinoa if desired. (Also great by itself!)

Enjoy!

01/23/2018

Taco Soup (in the the crock pot!)

Ingredients:

• 1 (15 oz.) can black beans, drained and rinsed
• 1 (15 oz.) can pinto beans, drained and rinsed
• 1 (14.5 oz.) can petite diced tomatoes, drained
• 1 (15.25 oz.) can sweet corn, drained
• 1 (10 oz.) can green enchilada sauce
• 2 (14 oz.) cans chicken broth
• 1 (1 oz.) packet taco seasoning
• 1 Tablespoon cornstarch + 2 Tablespoons water
• 1 pound lean ground beef

Directions:

1. Add all beans, tomatoes, corn, enchilada sauce, chicken broth and taco seasoning to a large crock pot. Stir to combine. Cover with lid and cook on low heat 4 to 6 hours.
2. Mix together the cornstarch and water to create a slurry. Add to the soup in crock pot and stir. This will help thicken the soup.
3. Brown and crumble the ground beef in a large skillet until thoroughly cooked. Drain grease. Add beef to crock pot and stir to combine.
4. Serve soup warm with shredded cheese, tortilla strips, sour cream, etc.

Enjoy!
The easiest and most delicious taco soup you'll ever have!

11/06/2017

Saucy Beef with Broccoli!!

Ingredients:
• 1 tablespoon cornstarch
• 1/2 cup reduced-sodium beef broth
• 1/4 cup sherry or additional beef broth
• 2 tablespoons reduced-sodium soy sauce
• 1 tablespoon brown sugar
• 1 garlic clove, minced
• 2 teaspoons canola oil, divided
• 1/2 pound beef top sirloin steak, cut into 1/4-inch-thick strips
• 2 cups fresh small broccoli florets

Directions:
1. Mix first six ingredients. In a large nonstick skillet, heat 1 teaspoon oil over medium-high heat; stir-fry beef until browned, 1-3 minutes. Remove from pan.
2. Stir-fry broccoli in remaining oil until crisp-tender, 3-5 minutes. Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir until sauce is thickened, 2-3 minutes. Add beef and heat through.

Enjoy!

11/02/2017

Baked Cream Cheese Spaghetti Casserole!

Ingredients:
• 12 oz spaghetti
• 1 (28 ounce) jars prepared spaghetti sauce
• 1 lb lean ground beef
• 1 tsp Italian seasoning
• 1 clove garlic, minced
• 8 ounces cream cheese, room temperature
• 1/2 cup parmesan cheese, grated

Directions:
1. Preheat oven to 350 F degrees.
2. In a skillet, brown the ground beef until cooked through; drain fat and stir in spaghetti sauce. Set aside.
3. Cook spaghetti according to directions on packet. Drain and place cooked spaghetti in bowl. Add cream cheese, Italian Seasoning and minced garlic. Stir until cream cheese is melted and the spaghetti is thoroughly coated.
4. Lightly grease a 9x13" pan. Spread a small amount of meat sauce in the bottom of the dish. Put spaghetti on top of sauce and top with remaining meat sauce. Sprinkle parmesan cheese on top.
5. Bake for 30 minutes, until bubbly.

Enjoy!!

10/02/2017

Garlic Parmesan Knots!!

Fool-proof, buttery garlic knots that come together in less than 20 min – it doesn’t get easier than that!

Ingredients:
• 1/4 cup unsalted butter, melted
• 2 tablespoons freshly grated Parmesan
• 3/4 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried parsley flakes
• 1/4 teaspoon salt
• 1 (16-ounce) tube refrigerated buttermilk biscuits

Directions:
1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
2. In a small bowl, whisk together butter, Parmesan, garlic powder, oregano, parsley and salt; set aside.
3. Halve each of the 8 biscuits, making 16 pieces. Roll each piece into a 5-inch rope, about 1/2-inch thick, and tie into a knot, tucking the ends.
4. Place knots onto the prepared baking sheet and brush each knot with half of the butter mixture. Place into oven and bake until golden brown, about 8-10 minutes.

Serve immediately, brushed with remaining butter mixture.

09/22/2017

Million Dollar Spaghetti!

Ingredients:
• 16 oz Dried Spaghetti Noodles
• 1 cup Yellow Onion, Chopped
• 4 Cloves Garlic, Minced
• 1 1/2 lb Sweet Italian Sausage, Casing Removed
• 2 Spaghetti Sauce-Divided, 24 oz jars
• 8 oz Cottage Cheese or Ricotta Cheese
• 8 oz Cream Cheese
• 1/4 cup Sour Cream
• 3 tsp Dried Italian Seasoning
• 3 cups Mozzarella, Shredded-Divided
• Salt
• Pepper
• 1/2 cup Butter, Cut Into Slices-Divided

Directions:
1. Preheat oven to 350 degrees.

2. Bring a large pot of water, with 1 Tablespoon of salt, to a boil. Cook pasta according to pacakge. Drain well, then return pasta to original pot, and add 1 jar of prepared spaghetti sauce and combine. Set aside.

3. In a large skillet, heat 2 tablespoons of olive oil over medium heat until it shimmers. Add onion and garlic and cook until they begin to soften, about 5 minutes.

4. Add sausage to skillet, and brown, crumbling sausage with a wooden spoon. Cook until there is no longer any pink in sausage. Drain well.

5. Add 1 jar of spaghetti sauce to skillet. Set aside.

6. In a medium mixing bowl, combine Cottage cheese or ricotta cheese, cream cheese, sour cream, 1 cup mozzarella, and Italian seasoning. Set aside.

7. Place half the sliced of butter in the baking dish. Spread half the spaghetti in dish, then spread cheese mixture evenly over spaghetti. Top with the remaining butter slices.

8. Spread remaining spaghetti over cheese mixture. Pour tomato meat sauce evenly over top layer of spaghetti.

9. Top with remaining mozzarella and bake in preheated oven until casserole is heated through, about 35-45 minutes.

Enjoy!

09/20/2017

Rachael Ray's Southwestern Chili Con Queso Pasta Bake!!

Ingredients:
• 1 pound penne rigate (ridged penne)
• 1 1/2 pounds ground beef
• 1 tablespoon ground cumin (1 palmful)
• 1 tablespoon roasted ground coriander (1 palmful)
• 2 tablespoons chili powder (2 palmfuls)
• Coarse black pepper
• 1 large yellow onion, chopped
• 3-5 garlic cloves, chopped (we really like garlic so I put in more, the recipe calls for 3)
• 1 jalepeño
• 2 tablespoons butter
• 2 tablespoons all-purpose flour (2 palmfuls)
• 2 cups milk
• 3/4 pound cheddar cheese (about 2 1/2 cups)
• 1/4 cup fresh cilantro leaves (a generous handful), chopped
• 1/2 cup fresh flat-leaf parsley leaves (a few handfuls) chopped
• 1 14-ounce can diced fire-roasted tomatoes

Directions:
1. Preheat the broiler to high and position the rack 8 inches from the heat.

2. Bring a large pot of water to a boil. Salt the boiling water and cook the pasta until slightly undercooked--a little chewy at the center.

3. While the water is coming to a boil, preheat a large skillet over medium-high heat and brown the hamburger. When the hamburger is almost finished, but still a little pink, throw in the garlic, jalepeño, and onions and finish cooking until the burger is browned and the onion is translucent. Drain the grease from the skillet and mix in the cumin, coriander and chili powder. Take off the heat or turn heat down low.

4. In a medium sauce pot (and you can do this while you're browning the hamburger), melt the butter and add the flour to it. Cook for 1 to 2 minutes over moderate heat and then whisk in the milk. When the milk comes to a bubble, stir in the cheese, cilantro and parsley with a wooden spoon. When the cheese has melted, stir in the tomatoes.

5. Once the pasta is cooked, drain it and add it back into the large pot. Add the contents of the hamburger and all of the Cheddar sauce, and stir to combine. Transfer to a baking dish, sprinkle with a bit more cheese if you wish, and place under the broiler to lightly brown.

Enjoy!