Posts Tagged ‘onion’

Chicken, Pasta and Vegetable Stew

In Entrees, Leftovers on February 17, 2011 at 6:52 pm

Nothing says winter afternoon quite like something cooking in my slow-cooker. I found this recipe for Slow Cooker Chicken and Pasta Soup on About.com, and based my stew off of it. Keep in mind I’m calling it a stew, because it is a very chunky soup. This is going to make for some very nice, hearty leftovers. Here are the ingredients I used:

  • 3  cans (14.5 ounce) of chicken broth
  • 1 pound diced cooked chicken
  • 1 can (14.5 ounces) diced tomatoes with jalapenos with juice
  • 1 chopped onion
  • 1/2 teaspoon dried basil
  • 1 teaspoon dried parsley flakes
  • 1/2 teaspoon garlic powder
  • 1 cup (dry) small shells pasta
  • 2 cups frozen mixed vegetables

    Ingredients

I started by pouring the chicken broth, the can of diced tomatoes with jalapenos, basil, parsley and garlic powder into my slow cooker. I then chopped up the onion and added that to the slow cooker. Then I set to work cubing the chicken into bite-size pieces, that I then cooked on the stove before adding them to the slow cooker.

Chicken

Once all the ingredients were in the slow cooker I set it on low and let it cook for 5 hours, stirring about every two hours.

Cook on Low

When all the ingredients had been cooking for about 5 hours, I cooked the pasta and frozen vegetables on the as directed on their packaging and then added them to the slow cooker for an additional hour.

Pasta and Vegetables

Once everything had been cooking in the slow cooker for an hour, I served it in a soup bowl and topped it with a little cheese.

Ready to Serve

This turned out to be an easy and delicious, hearty stew, that will be leaving me with a few days of leftovers. This is definitely something I would love to come back to and play with adding some different spices to in the future. It’s basic enough that it is an easy go to, and will be even better with some soft warm bread tomorrow night, if I remember to pick some up. This recipe is a definate must, and an even bigger…

Bon Appetit!

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Slow Cooker American Chop Suey

In Comfort Food, Entrees, Leftovers on January 12, 2011 at 7:45 pm

I stumbled upon this recipe for Slow Cooker American Chop Suey, while browsing the web for something to make in my slow cooker on a snowy, winter day.  Chili is always a GREAT go to, but I wanted something a little different. I also wanted to use ground turkey instead of ground beef, as a way to keep with my healthier eating resolution. So here are the ingredients I used:

I started by dicing the green pepper and onion into small pieces. I then cooked the ground turkey with the diced onion and diced green pepper in a large skillet.

Turkey, Green Pepper, and Onion in the Skillet

Once the meat was thoroughly cooked, I transferred the mixture into my slow cooker, and added the garlic powder, paprika, cheese, tomato paste, and diced tomatoes. Then it was cover and cook on low heat for 6 hours.

American Chop Suey

About 10 minutes before I was done cooking I added the cooked macaroni. This made a delicious and easy meal that will keep me very happily eating leftovers for a few days. You all know how much I love meals that leave me with leftovers. This will certainly be a wonderful slow cooker treat to try again, possibly with more spices to turn up the heat!

What do you like to make in your slow cooker? Any tips or recipes I should try?

See you all next time and in the meantime…

Bon Appetit!

Turkey Chili

In Comfort Food, Entrees, Leftovers on November 28, 2010 at 6:04 pm

I don’t know about all of you, but I have more than a little turkey still leftover. So I figured I would make one of my favorite meals that will last all week, with all the leftover turkey. Turkey Chili! I based my recipe on The Food Network‘s Ryder’s Turkey Chili, but of course I made more than a few changes. Here’s that I used:

I started by pouring the cans of pinto beans, kidney beans, and black beans into the slow cooker.

Beans

I then added the spices, onion powder, garlic salt, chili powder, paprika, and ground cumin to the slow cooker.

Beans and Spices

Next into the slow cooker were the chicken broth and tomato sauce.

Beans, Spices, Broth, and Tomato Sauce

It was then time to get to the business of dicing. First, I diced the onions and added them.

Onions

Second, I diced the green peppers and added them.

Green Peppers

Third, into the slow cooker were the diced red peppers.

Red Peppers

Finally, in went the diced jalapenos.

Jalapenos

I set to work on the leftover turkey next. I cut the meat into bit size pieces and added them to the slow cooker.

Turkey

Last into the slow cooker was the minced garlic.

Minced Garlic

Once that was added I thoroughly stirred the contents of the slow cooker, set the slow cooker on low, and let it cook for 6 hours before serving. I checked it every 1-2 hours and stirred the chili.

Ready to Serve

This was absolutely delicious, especially when served with a little cheddar cheese on top.

So Good!!

I may also top with a little sour cream next time. As I mentioned before I also absolutely LOVE that this meal will more than likely last me all week, and since we are rapidly approaching finals, I consider this a MAJOR WIN! I also like that this is a different take/twist on one of my favorite meals, traditional chili. I’m just not sure I would serve this chili with some corn bread; I’ll have to think on that one. Another plus, which is ALWAYS a plus with meals that are cooked in the slow cooker, my apartment smelled AMAZING! I highly recommend this meal as a way to serve up your leftover turkey, or as a delicious winter comfort food.

Hope everyone is enjoying their leftovers as much as I am!

Bon Appétit!

Cheesy au Gratin Potatoes

In Side Dishes on November 21, 2010 at 10:46 am

My family always referred to my aunt’s au gratin potatoes as ‘heart attack’ potatoes. She always joked that this was why she only made them twice a year at Thanksgiving and Christmas. Well, they are just so AMAZING that I hated waiting all year to have just twice back-to-back so quickly. So this year I set out to find a less ‘heart attack’ friendly au gratin potato recipe that was still as delicious, and while this is not the least fattening thing I have ever made it sure is DELICIOUS!

Ingredients

I started by scrubbing 3 large potatoes, which weighed a little over 2 pounds. I then cut them into about 1/8th to 1/4th inch slices, and spread them in a baking dish.

Sliced Potatoes

I then set to work on the sauce. I melted the butter in a large saucepan, and then added the onion. I let the onion cook for about 5 minutes, until it was tender. This time I DID NOT set off the smoke alarm!

Onion

Once the onion was tender, I added the flour, salt, and pepper. I stirred this continuously until it started to bubble.

salt, pepper, onion, and flour

I then removed the mixture from the heat and added the milk, and 2 cups of cheese (I used more cheese than the recipe called for, cause I LOVE cheesy potatoes).

added milk and cheese

I heated this mixture to boiling, and let it heat until the cheese was completely melted. I stirred it constantly, since I didn’t want to set off the smoke alarm again. Once the cheese was completely melted I poured the mixture over the potato slices in the baking dish.

Ready for the Oven

I baked the potatoes and cheese mix at 375°F for an hour.

Right out of the Oven

After I took the potatoes out of the oven I immediately poured 2 cups of shredded cheddar cheese of the top of them, as well as the bread crumbs, and paprika. Once the cheese melted, the potatoes were ready to serve!

Ready to Serve

This was DELICIOUS! Completely and utterly delicious, and it WILL be on the table for Thanksgiving! There isn’t a lot more I can say about this, because it was so good, I’m a bit speechless. All I can do is wish you…

Bon Appetit!

Caramelized Onion and Cornbread Stuffing

In Side Dishes on November 20, 2010 at 8:22 am

My search for the perfect stuffing continues! Today’s adventure was The Food Network’s Caramelized Onion and Cornbread Stuffing.  I have to admit, I haven’t settled on one for sure yet, but this was one for the books. It was also super easy, even if it did set off my smoke alarm, but more about that later.

Ingredients

I started by making my Honey Cornbread Muffins. I used 8 of them in this stuffing. After they cooled, I set to work on the stuffing. I began by chopping up both onions.

Onions

Then I melted the butter in a saucepan, and put in the onions to cook. As the onions cooked, I set to work cubing the cornbread muffins.

Cornbread Cubes

Once I had cubed the muffins, I put them into a bowl with a tablespoon of salt, and another tablespoon of pepper, and tossed them, so that they were coated evenly.

salt n' pepper cornbread

The onions were still cooking, so to speed up the process I turned the heat up. While they continued to cook, I set to work whisking together the egg, heavy cream, and chicken stock.

whisked ingredients

Insert, blaring smoke alarm here! Oops! Apparently, when onion is cooking on high heat, with butter in a saucepan, smoke happens. LOTS of SMOKE HAPPENS! On went the fans, off went the stove, up I went on the step stool waving a potholder at the smoke alarm. And it kept going, and going. Down I went off the step stool, and open went all the windows in my apartment. the smoke alarm eventually went off, but I’m fairly certain my neighbors want to kill me. Oops! Once, everything was under control again, I continued to cook the onions on LOW heat. Once they were soft I added them to the cornbread cubes.

Cornbread and Onion Mixture

Once the cornbread and onion was mixed thoroughly, I poured the egg, heavy cream, and chicken stock mixture over the cornbread. Then I thoroughly blended the mixture, and spooned it into a baking pan.

Ready for the Oven

I baked the stuffing at 375°F for about 30 minutes. The cornbread was just a little brown when I took it out.

Ready to Serve

This was completely delicious, and one of the perks is that if I had used vegetable stock, it would have been a vegetarian dish. I know there aren’t a lot of those on Thanksgiving, at least not with my family, so this would be a nice edition. If you are having any vegetarians for Thanksgiving dinner I highly recommend giving this a try. Actually, I highly recommend this stuffing even if you don’t have any vegetarians coming for Thanksgiving dinner.  This is definitely a treat I want on my dinner menu, but stay tuned, because there are more delicious Thanksgving dishes to come!

In the meantime….

Bon Appetit!

Warm Sweet Potato and Red Onion Salad

In Appetizers, Side Dishes on November 7, 2010 at 6:00 pm

This entry is dedicated to one of my best friends! Thanks Steph! She introduced me to one of her friend’s cooking sites, and I discovered this SUPER YUMMY dish!

I should note here that Steph’s friend is from Australia, so this recipe needed to be tweaked a little, and by tweaked I mean Celsius had to be converted to Fahrenheit, and kilograms had to be converted to pounds, but here’s my take on the original recipe for Warm Sweet Potato and Red Onion Salad.

Let’s start with the ingredients list:

I started by peeling 4 large sweet potatoes (about 4 pounds), then I sliced them into bite-size cubes.

Peeled Sweet Potatoes

Then I placed the sweet potatoes into a large pot, covered with water, and boiled until the sweet potatoes were just soft.

Boiling Potatoes

While the sweet potatoes cooked, I cut the red onions into thick wedges, and placed them into a large mixing bowl. I then covered them with 2 tbsp. of balsamic vinegar and 2 tbsp. of olive oil, and mixed them.

Red Onions

Once the sweet potatoes were slightly soft I drained the water and added them to the red onion in the large mixing bowl. I them poured another 2 tbsp. of olive oil and 2 tbsp. of balsamic vinegar over the sweet potatoes and thoroughly mixed the red onions, sweet potatoes, balsamic vinegar, and olive oil.

Ready for the Oven

Then it was into a baking pan for the mixture and baked it at 375°F for 35 minutes, or until the sweet potatoes were golden brown.

Just out of the Oven

I then took the bag of mixed salad, poured it out onto a large platter, and poured the sweet potato and red onion mixture over the salad leaves. Then I evenly drizzled 2 tbsp. of honey, and 2 tbsp. of balsamic vinegar over the entire salad. I then tossed the entire salad, as you would any salad, and then served while still warm.

Ready to Eat!

This was a completely delicious meal, that’s right, I said meal! I hadn’t intended it to stand alone, but there was so much of it, I made it into a meal for myself. There is enough to last me a few meals too, which I totally love. There’s nothing quite like being able to come home after a long day at work or school and just have to microwave a good meal. I intend on using this as a mid-afternoon, pre-turkey salad on Thanksgiving too, I just hope my family and friends LOVE it as much as I do.

Hope all you Foodies love it too!

Stay tuned for a classic Thanksgiving pie next!

In the meantime…

Bon Appetit!