Showing posts with label one dish suppers. Show all posts
Showing posts with label one dish suppers. Show all posts
I have shared this recipe in the past. I have updated it and downsized it now for just two people. If you are wanting the original recipe, which feeds four, you can check it out here.
I adapted the original recipe from one I found in a cookery book by Cook's Country, entitled One Pan Wonders. I have always loved their recipes. They are always delicious and pretty fail proof. If something doesn't work, then its down to the cook's error, not the recipe.
After I had to leave all my cookbooks back in the UK, this was one that I decided was worth replacing. It is full of sound, delicious and simple one pan suppers. You can't go wrong!
I love one pan meals, meals that are engineered to get me in and out of the kitchen quickly and that don't create a lot of mess. Especially in the summer months. I would rather spend my time in the summer doing other things if I can!
This dish is quite a simple one, composed of tender moist, well flavored chicken breasts, lightly browned, then nestled into a combination of rice, stock, carrots, onions and garlic until perfectly cooked, the rice having absorbed all of those tasty flavors.
Frozen peas are stirred in at the end and left to heat through. The chicken is sliced on the diagonal and placed back on the rice to serve.
A squeeze of lemon and a scattering of parsley on top and dinner is served! This really is a winner/winner chicken dinner!
WHAT YOU NEED TO MAKE CLASSIC CHICKEN & RICE FOR TWO
There is nothing artificial here. Just simple classic and fresh ingredients. Tasty ingredients you probably have in your kitchen already! I love meals like this!
Chicken used to be a fairly inexpensive protein to use. Its a lot more expensive these days, but still one of the cheaper options. Make sure you use the best chicken that you can afford to buy. It really does matter when it comes down to taste.
I use President's Choice Free-From chicken breasts. They are raised without antibiotics and have a much better flavor (in my opinion) than regular chicken breasts.
I really miss the free range chicken I was able to buy at the local Market in Chester. It was always very reasonably priced and had an exceptional flavor.
Today I used Uncle Ben's Converted Long Grain Rice. I also used a chicken stock concentrate that I reconstituted with water.
I always use less water than is recommended on the carton. I want my stock to have a stronger depth of chicken flavor. If I had the space I would use homemade stock. I just don't have the space to store it.
I use frozen organic peas that I get in the organic section of the grocery store. They are very small petit pois and have a lovely flavor. I really dislike overly large, woody-textured peas.
This is a really easy dish to make. All in one, you can't complain. It really is no fuss, no muss. The tastes belie the simplicity of this dish. It really is delicious!
Heat the oil in a large skillet which has a lid. Season the chicken with salt and pepper. Add to the skillet, presentation side down, and brown, about 4 to 6 minutes. Remove and set aside.
Add the onion and 1/4 tsp of salt to the pan. Cook, stirring frequently in the drippings, until softened, without coloring.
Add the rice and garlic. Cook and stir for about a minute until quite fragrant.
Add the carrots and stir in the chicken stock, scraping up any browned bits from the bottom.
Return the chicken to the pan, nestling it into the rice, leaving the top of the chicken exposed. Cover the pan and reduce the heat to low.
Cook, for 10 to 15 minutes, until the chicken tests done and the juices run clear. Remove the chicken and set aside, keeping it warm.
Stir though the rice to recombine, then cover and cook until all of the liquid has been absorbed, about 5-10 minutes. Remove from the heat.
Stir in the peas. Cover and let stand for a few minutes to thaw and heat through the peas. Fork through the lemon juice and parsley.
Slice the chicken breasts through on the diagonal and return to the top of the rice in a decorative fashion. Sprinkle with paprika and more parsley if desired. Serve immediately.
This really is a simple and deliciously wholesome meal! Its relatively low in fat, high in fiber and very simple to make. Not only that, its nice and colorful as well. All you need in addition is perhaps a salad on the side!
Any leftovers re-heat very easily. I just add a bit of butter to the pan, add the leftovers and cook, stirring frequently, over a medium heat, until heated through completely.
You can also freeze the leftovers. Just pack into an airtight freezer container or zip lock baggie and freeze, labeling it correctly with the contents and date. Thaw in the refrigerator overnight and reheat as above.
If you really love simple, one dish meals then you might also enjoy the following:
ONE PAN CHICKEN BROCCOLI ALFREDO PASTA - This chicken and broccoli pasta dish makes for a really quick weeknight supper that the whole family can and will enjoy. With plenty of tender pieces of chicken, penne pasta, crispy tender broccoli florets and a creamy white cheesy sauce that can be as high or as low fat as you like.
SHEET PAN SAUSAGE & PEPPERS - A lovely mix of sliced peppers, onions and smoked sausage, roasted on a sheet pan in a hot oven until the sausage is golden brown and the vegetables begin to caramelize. This is lovely served on a toasted bun or with a baked potato on the side.
Classic Chicken & Rice for Two
Yield: 2
Prep time: 15 MinCook time: 45 MinTotal time: 1 Hour
This chicken dish is easy and delicious. Tender juicy chicken nestled in a flavor filled rice with peas and carrots. Perfectly sized for just two people.
Ingredients
- 2 boneless, skinless chicken breasts, all roughly the same size
- fine sea salt and freshly ground black pepper to taste
- 1 TBS light olive oil)
- 1 small onion, peeled and finely chopped
- 3/4 cup (165g) long grain rice, uncooked
- 1 fat clove garlic, peeled and minced
- 2 medium carrots, peeled and sliced
- 1 3/4 cups (415ml) chicken stock
- 1/2 cup (75g) frozen petit pois
- 1 TBS fresh lemon juice
- 1/2 TBS minced fresh parsley
- ground sweet paprika and more parsley to sprinkle (optional)
Instructions
- Heat the oil in a large skillet which has a lid. Season the chicken with salt and pepper. Add to the skillet, presentation side down, and brown, about 4 to 6 minutes. Remove and set aside.
- Add the onion and 1/4 tsp of salt to the pan. Cook, stirring frequently in the drippings, until softened, without coloring.
- Add the rice and garlic. Cook and stir for about a minute until quite fragrant.
- Add the carrots and stir in the chicken stock, scraping up any browned bits from the bottom.
- Return the chicken to the pan, nestling it into the rice, leaving the top of the chicken exposed. Cover the pan and reduce the heat to low.
- Cook, for 10 to 15 minutes, until the chicken tests done and the juices run clear. Remove the chicken and set aside, keeping it warm.
- Stir though the rice to recombine, then cover and cook until all of the liquid has been absorbed, about 5-10 minutes. Remove from the heat.
- Stir in the peas. Cover and let stand for a few minutes to thaw and heat through the peas. Fork through the lemon juice and parsley.
- Slice the chicken breasts through on the diagonal and return to the top of the rice in a decorative fashion. Sprinkle with paprika and more parsley if desired. Serve immediately.
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I hope you will forgive me for sharing another chicken recipe with you today. To be honest, I have been feeling very poorly for the past week, and I have had to dig into the archives for this one.
This is a recipe which I had cooked and photographed while I was still in the UK, but never had time to share. I thought I would share it with you today. I hope you don't mind. Oh, I know you won't because I have the nicest readers in the world.
I had really hoped that I would have started feeling better by now, but there you go. It is what it is, and whilst I am feeling somewhat better, I obviously still have a ways to go.
I am a huge fan of one dish suppers. One pan meals. Main dishes that you can cook all in one pan without having to cook things separately. This Chicken Broccoli Alfredo Pasta Recipe is one such supper.
Its incredibly easy to make. Almost everything just gets stirred together in a skillet and cooked, with the broccoli being added at the last so as not to overcook it.
I don't know about you, but for myself, I do not like overcooked broccoli at all! It can make a broccoli hater out of even the staunchist broccoli lover!
This chicken and broccoli pasta dish makes for a really quick weeknight supper that the whole family can and will enjoy.
With plenty of tender pieces of chicken, penne pasta, crispy tender broccoli florets and a creamy white cheesy sauce that can be as high or as low fat as you like.
If you want to make it low fat use evaporated skim milk. If you don't care about the fat, use cream. Either way it is fabulously tasty!
WHAT YOU NEED TO MAKE ONE PAN CHICKEN BROCCOLI ALFREDO PASTA
Its actually a very short list. Its also fairly economical because it helps a small amount of chicken to go a long way!
- 1 tsp olive oil
- 2 large boneless, skinless chicken breast halves, cut into chunks (at least 6 ounces each)
- 1 tsp garlic Italian seasoning mix
- 1 3/4 cup (420ml) of well flavored chicken stock
- 1 cup (240ml) of single cream (can use evaporated milk)
- 1/2 pound (225g) uncooked penne pasta
- 1/2 head of broccoli, cut into florets and blanched until crispy tender
- 1 cup (180g) finely grated Parmesan cheese
- more grated Parmesan cheese to serve
If you don't have chicken breasts you can also use boneless chicken thighs. Just make sure you trim them well. They will also take a bit longer to cook through.
I have used chicken tenders in the past as well, cut into chunks. Delicious!
As I said you can use either cream or evaporated milk. As I recall I used evaporated milk. Both work equally as well, and you really cannot taste the evaporated milk.
I always make my own seasoning mixes. You can find an extensive list here. If you wish to make your own Garlic Italian Seasoning, you can do this: Mix together 3 TBS dried basil, 3 TBS dried oregano, 3 TBS dried parsley, 1 TBS garlic powder, 1 tsp onion powder, 1 tsp dried thyme, 1 tsp dried rosemary, 1/4 tsp black pepper, 1/4 tsp red pepper flakes. Store in an airtight container out of the light for up to 6 months.
It really does have a lovely flavor.
Feel free to use frozen broccoli but bear in mind it will cook much faster than fresh broccoli and the flowery bits have a habit of knocking off of the stems, so it won't be as aesthetically pleasing.
There is no real flavor replacement for the Parmesan cheese. Pecorino perhaps. Alfredo and Parmesan are synonymous. Parmesan is Alfredo.
As is garlic which is why you want Garlic Italian Seasoning. If you don't have a Garlic Italian Seasoning, add some garlic powder when you add the other seasoning. NOT SALT. Powder. About 1/4 to 1/2 tsp should do the trick.
HOW TO MAKE ONE PAN CHICKEN BROCCOLI ALFREDO PASTA
As I said, nothing could be quick or easier.
Heat the oil in a large skillet with a lid. Add the chicken breast pieces and cook, stirring frequently until lightly browned and cooked through.
Add the Italian seasoning, broth, and milk. Bring to the boil. Stir in the pasta. Reduce to a slow simmer and cook for 15 to 20 minutes, covered, stirring occasionally.
Add the broccoli during the last five minutes of cooking.
Stir in the Parmesan cheese to melt. Taste and adjust seasoning as required. Serve hot, accompanied with more grated Parmesan for sprinkling on top.
Since there is a nice amount of broccoli in this you may not want to serve another cooked vegetable alongside, but I can tell you that a nice tossed salad and some crusty bread to mop up all that sauce would not go amiss!
Quick and easy? Check! No fuss no muss?! Check! All in one pan making for less to clean up? Check! Simple and delicious? Check!
This is one recipe and mid week supper that ticks all my boxes. I hope you will want to try it for yourself!
As a fan of one pan suppers myself, I can highly recommend the following:
ONE PAN CHEESY SAUSAGE PASTA- Cheesy, creamy, spicy and savory this one pan midweek supper has it all going for it! Prepare yourself to fall in love because this quick and simple recipe is destined to become a favorite! With its savory smoked sausage and creamy cheesy sauce, garlic, mushrooms, tomatoes, peppers and onions, this one pan pleaser is destined to become a meal that you will want to put on repeat in your kitchen.
CHEESY TUNA SKILLET PASTA - This Cheesy Tuna Pasta is just like your favourite Tuna Casserole, except it is cooked in a skillet. Amazingly there is no need to cook the pasta first. The pasta cooks right in the pan with everything else. This also helps to cut down on the washing up! I am all for that!
MARTHA STEWARTS ONE PAN PASTA - This simple dish is a real favorite in my house. With spaghetti, cherry tomatoes, onions, garlic, and basil, it has beautiful flavors. A bit of heat from some crushed chilis. It makes its own sauce in about 9 minutes! You can't go wrong!
One Pan Chicken Broccoli Alfredo Pasta
Yield: 4
Prep time: 5 MinCook time: 25 MinTotal time: 30 Min
This is a delicious way to spread out a small amount of chicken. Rich and delicious.
Ingredients
- 1 tsp olive oil
- 2 large boneless, skinless chicken breast halves, cut into chunks (at least 6 ounces each)
- 1 tsp garlic Italian seasoning mix
- 1 3/4 cup (420ml) of well flavored chicken stock
- 1 cup (240ml) of single cream (can use evaporated milk)
- 1/2 pound (225g) uncooked penne pasta
- 1/2 head of broccoli, cut into florets and blanched until crispy tender
- 1 cup (180g) finely grated Parmesan cheese
- more grated Parmesan cheese to serve
Instructions
- Heat the oil in a large skillet with a lid. Add the chicken breast pieces and cook, stirring frequently until lightly browned and cooked through.
- Add the Italian seasoning, broth, and milk. Bring to the boil.
- Stir in the pasta. Reduce to a slow simmer and cook for 15 to 20 minutes, covered, stirring occasionally.
- Add the broccoli during the last five minutes of cooking.
- Stir in the Parmesan cheese to melt. Taste and adjust seasoning as required.
- Serve hot, accompanied with more grated Parmesan for sprinkling on top.
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I can remember when my children were growing up I used to make a delicious vegetarian chili at least once a week. Well, I thought it was delicious anyways. I am not sure about them.
It was loaded with plenty of fiber and vitamins, with carrots, onions, potatoes, corn, beans, squash, tomatoes, etc. I just thought it was a great way to get some healthy into them. They did gobble it up, but I am sure that they would have rather I used some ground beef in it.
.JPG "Four Can Chili")
Chili is one of those deliciously handy rib sticking meals that can feed your family quite economically. This is a store cupboard version of chili that cooks in the slow cooker. (Although I am sure that you could just mix everything together in a saucepan and heat it up that way.)
Its a very convenient meal for these first few weeks of school, when the children are adjusting their schedules and you are adjusting yours. What I love about it is that you just mix it all up in the crock pot and forget about it.
.JPG "Four Can Chili")
You can either have it done and on the table in two hours of crock pot time, or you can take up to nine hours. It all depends on the temperature and time you set it to on your crock pot.
If you are a working mum, you might want to get it started before you go to work in the morning. That way you have a delicious hot meal ready when you get home from work and the kids get home from school.
Either way it makes for a very simple and delicious supper or lunch for that matter. I can imagine a thermos of this would go down really well along with a few crackers. It beats the mystery meat being served in the cafeteria!
.JPG "Four Can Chili")
I adapted the recipe from one found in the Pillsbury Cookbook entitled "One Dish Meals Cookbook." It is in the crock pot section.
I added a few herbs and spices to it to really improve upon the flavors. Or at least I think they did anyways. This tastes good enough to be homemade from scratch! And all you did was open a few cans! Nobody needs to know.
.JPG "Four Can Chili")
WHAT YOU NEED TO MAKE FOUR CAN CHILI
Its as simple as it sounds, four cans and a few spices. Easy peasy.
- 1 (14 1/2 oz - 16 oz tin) (420g) of chopped tomatoes, undrained
- 1 (15 oz/400g) chili without beans
- 1 (15 oz/400g) tin of Pinto beans, drained
- 1 (15 oz/400g) tin of kidney beans, drained
- 1/4 cup (60g) your favorite BBQ sauce
- 2 tsp mild chili powder (or up to 1 TBS)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp dried oregano
To serve:
- grated cheese
- sour cream
- chopped fresh onion
.JPG "Four Can Chili")
I tried to remember what the can sizes were in the UK. You want the cans that hold about two cups of goods. If you cannot get pinto beans use a Borlotti bean.
I used a can of Campbells Chili soup because I didn't have any Stagg chili in the house. In the UK Stagg Chili is readily available, although perhaps not the one without beans. If you can't get the one without beans, use the one with beans.
I don't think it really matters.
.JPG "Four Can Chili")
I used a tin of chopped tomatoes even though the original recipe called for whole tomatoes. I prefer chopped tomatoes. I, personally, think you get more bang for your buck using chopped tomatoes, and I know the sauce/juices are thicker.
I added more chili powder, as well as the onion and garlic powders and the dried oregano. No seasoning other than that was needed.
Make sure you use the powders and not the salts!
.JPG "Four Can Chili")
HOW TO MAKE FOUR CAN CHILI
This is as simple as mixing everything together in a crock pot and popping on the lid. You can leave it to cook on high for two hours or you can cook it on high for one hour and then on low for eight to nine hours.
Obviously the longer you cook it the better the flavors will meld together. I did mine on high for two hours.
.JPG "Four Can Chili")
Where you can get really imaginative is with the toppings. Today I simply scattered on some grated cheese and chopped red onion. Sour cream is also very good on this. Chopped avocado, olives, spring onions, even pickled jalapenos.
I served mine with crackers, but a crusty roll or bread would be very nice as would corn bread.
You could make this go even further by serving it ladled onto rice, potatoes or pasta. How about ladling it over chips for chili fries?
Really this is a great recipe to have up your sleeve for those days when you are wanting something hearty to feed the family that isn't going to create a lot of work!
.JPG "Four Can Chili")
If you are looking for a more standard variety of chili why not check out these options:
FRANKLY CHILI - Like a chili cheese dog in your bowl. Add a bun and you're there. Seriously delicious and incredibly easy to make. This recipe came from a package of Maple Leaf Wieners many moons ago!
TURKEY CHILI - A pretty standard chili recipe using ground turkey instead of ground beef. If you are looking to be that tiny bit healthier why not try this version. Turkey is considered a super food!
CREAMY WHITE CHILI - This is my favorite kind of chili. This is an incredibly flavorful version of a white chili filled with hearty beans, tender juicy pieces of chicken, green chilies and a delicious variety of spices. It is really delicious!
Four Can Chili
Yield: 4
Prep time: 5 MinCook time: 2 HourTotal time: 2 H & 5 M
Nothing could be easier than this simple chili which gets cooked in the slow cooker. Enjoy served hot in deep mugs with some cheese and onion on top, and crackers on the side for a hearty lunch or supper!
Ingredients
- 1 (14 1/2 oz - 16 oz tin) (420g) of chopped tomatoes, undrained
- 1 (15 oz/400g) chili without beans
- 1 (15 oz/400g) tin of Pinto beans, drained
- 1 (15 oz/400g) tin of kidney beans, drained
- 1/4 cup (60g) your favorite BBQ sauce
- 2 tsp mild chili powder (or up to 1 TBS)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp dried oregano
To serve:
- grated cheese
- sour cream
- chopped fresh onion
Instructions
- Combine all of the cans in a 3 1/2 to 4 Qt/Litre crockpot/slow cooker, along with the BBQ sauce. Stir in the seasonings.
- Cover and cook on high for 2 to 4 hours to blend flavors. Alternately cook on hgh for 1 hour and then on low for 8 - 9 hours.
- Serve hot, spooned into heated bowls. Pass the toppings at the table.
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