Skillet Chicken Saltimbocca Spaghetti

I've done it again. I'm sorry that I disappeared for a few weeks. This whole blogging thing has become a lot more complicated these days. We're just so busy. And the lack of natural light, coupled with a waning desire to be in the kitchen, isn't exactly conducive to blogging.

I wish my photo of this Skillet Chicken Saltimbocca Spaghetti was better because this is one outstanding meal. Go look at Elly's photo to see it in all its drool-inducing glory.

We all thought this was outstanding. Baby Girl isn't a huge fan of capers, but otherwise this was right up her alley. I can't wait to make it again.

Skillet Chicken Saltimbocca Spaghetti
As seen on Elly Says Opa!

2 tablespoons olive oil
4 oz. thinly sliced prosciutto, chopped
8 large fresh sages leaves, plus 3 Tbsp. minced sage
1 lb. boneless/skinless chicken breast, cut into pieces
1 medium onion, diced
4 cloves garlic, minced
pinch of red pepper flakes
2 teaspoons flour
1 cup dry white wine
3 1/2 cups low-sodium chicken broth
1 cup water
12 oz. dried spaghetti, broken in half
3 tablespoons capers, rinsed and chopped
2 tablespoons unsalted butter
1/2 teaspoon lemon zest + 2-3 tablespoons juice

Heat 1 1/2 tablespoons of the oil in a large, nonstick skillet over medium-high heat. Add the prosciutto and cook, stirring occasionally, until crisp (about 5 minutes). During the last 30 seconds or so, add the sage leaves and cook until crisp. Using a slotted spoon, transfer the prosciutto and sage to a paper-towel lined plate.

Season the chicken with salt and pepper and then place in the hot skillet. Cook until browned and just shy of cooked through. Remove the chicken and keep warm.

Add the remaining 1/2 tablespoon oil to the skillet. Stir in the onion and cook over medium heat until softened, about 5-6 minutes. Stir in the minced sage, garlic, and red pepper flakes, and saute until fragrant, about 30 seconds. Add the flour and cook for one minute before whisking in the wine. Simmer until reduced by half, about 1-2 minutes.

Slowly whisk in the broth and water. and then stir in the pasta. Increase the heat to medium-high and cook at a vigorous simmer, stirring often with tongs, until pasta is tender and sauce has thickened (about 12 minutes).

Add the chicken and cook just a minute longer, until completely cooked and warmed through. Stir in the capers, butter, lemon zest, and lemon juice, and season to taste with salt and pepper. Serve the pasta with the crispy prosciutto and sage.

One Pot Baked Rice with Sausage and Broccoli

Like most people, I'm a big fan of one pot meals. So when my friend Amy posted this recipe for {One Pot} Baked Rice with Sausage and Broccoli I knew I had to try it.

After reading the recipe I was skeptical and I actually messaged Amy to make sure it was only 2 1/4 cups of chicken broth to 1 1/4 cups of Arborio rice. You know Arborio rice as the rice used to make risotto. Whenever I make risotto I need at least 5, usually 6, cups of chicken broth to fully cook the rice. I couldn't imagine using just 1/3 that amount in this dish. But Amy assured me it was correct and since I trust her, I went with it (although I did threaten her with our pizza delivery bill if she steered me wrong).

And you know what, it worked! The resulting dish isn't creamy like risotto, but the rice was fully cooked. And quite tasty. The original recipe calls for 8oz of sausage but SP thought that wasn't enough so I upped the recipe below to a full pound. Otherwise this was perfect. And so ridiculously simple, too. I love easy weeknight meals and this was definitely one I'll be making again.

{One Pot} Baked Rice with Sausage and Broccoli
As seen on Very Culinary

2 tablespoons extra virgin olive oil
1 pound Italian sausage, casings removed, broken into pieces
1 medium sweet onion, finely diced
3 cloves garlic, minced
salt and pepper
1 1/4 cups Arborio rice
1/4 cup dry white wine
2 1/4 cups low sodium chicken broth
1 head of broccoli (about 6 ounces), cut into 2-inch florets

Preheat oven to 400.

Heat oil in a large, heavy ovenproof skillet, over medium-high. Cook sausage, stirring often, breaking up the pieces until no pink remains, about 3 minutes. Stir in onion and garlic; cook until translucent, about 3 more minutes. Season with a little salt and pepper.

Stir in rice to coat in the oil, then add the wine. Bring to a boil. Cook until the rice has absorbed almost all of the liquid, about 1 minute. Add the broth and bring back to a boil.

Transfer the skillet to the oven and bake for 10 minutes. Sprinkle the broccoli over the top of the rice and bake for another 10 minutes, until the rice has absorbed most of the liquid.

Carefully remove the skillet from the oven and stir the rice and broccoli together. Cover the skillet and let it stand for 10 more minutes. Place a pot holder on the handle so you don't forget that it's hot.

Taste and add more salt and pepper, if necessary. Serve.

Recipe Redo: Skillet Beef Stroganoff

This Skillet Beef Stroganoff has been a family favorite for years but I was never happy with the photo. Whenever I ask SP for meal ideas he usually suggests this one, so I figured it was time to take a new picture.

You've got to love one-pot meals. Cooking the pasta in the sauce adds a silkiness and everything comes together beautifully. This one has really stood the test of time.

Skillet Beef Stroganoff
America's Test Kitchen Easy Skillet Suppers

1 pound ground beef
Salt and pepper
10 ounces white mushrooms, sliced thin
1 onion, chopped fine
2 tablespoons all-purpose flour
1 1/2 cups chicken broth
1 1/2 cups beef broth
1/3 cup brandy
1/3 pound wide egg noodles (3 cups)
2/3 cup sour cream
2 teaspoons lemon juice

Heat a large skillet over medium-high heat. Add the ground beef and cook until it begins to brown. Add the mushrooms, onion, and 1/2 teaspoon salt to the skillet and cook until the liquid from the mushrooms has evaporated, about 8 minutes.

Stir in flour and cook for 30 seconds, then add both broths and the brandy. Bring to a boil, then stir in the noodles. Cook, stirring occasionally, until noodles are tender, 10 to 12 minutes. Remove the skillet from the heat and stir in the sour cream and lemon juice. Season with salt and pepper, to taste.

Cheddar, Broccoli and Chicken Pasta Skillet

I love one-pot dishes, don't you? It's so nice to cook pasta with other ingredients, not just because it saves time and dirties less dishes, but because the flavorful cooking liquid infuses the pasta. My friends Cassie and Stephanie both raved about this Cheddar, Broccoli and Chicken Pasta Skillet and I couldn't wait to try it.

One thing we both loved about this was the chicken. It was perfectly cooked, very tender and juicy. SP asked me what I did differently and I told him that, unlike other one-pot recipes, you cook the chicken and then remove it from the pan, only adding it back in at the very end so it doesn't overcook. Sometimes I've questioned leaving chicken in the pan too long when I've made other recipes but I didn't think to make that change myself. I will from now on.

Baby Girl ate a huge bowl of this and proclaimed it super yummy. I found that my broccoli didn't cook through in only 5 minutes, so I've increased the time in the recipe below. I also misjudged the amount of cheddar I had on hand so I didn't have quite enough to actually taste it. But not to worry, this will definitely be made again and again so I've got time to get it right.

Cheddar, Broccoli and Chicken Pasta Skillet
As seen on Stephanie Cooks, originally from Center Cut Cook

1 pound chicken breasts, cut into 1 inch chunks
salt and pepper
2 tablespoons olive oil, divided
1 small onion, finely chopped
2 garlic cloves, chopped
1/2 teaspoon dried oregano
1/2 teaspoon red pepper flakes
8oz short-cut pasta
1 and 2/3 cup chicken stock
2 and 3/4 cups water, divided
8oz broccoli florets, chopped into small pieces
1/2 cup light cream
8oz cheddar cheese, shredded
1/2 teaspoon salt
1/2 teaspoon black pepper

Heat 1 tablespoon of oil in a very large skillet. Add the chicken chunks and cook until the chicken is browned on both sides, and almost entirely cooked through. Remove the chicken from the pan and set aside.

Add another tablespoon of olive oil to the pan. Cook the onions for several minutes, until they start to turn translucent. Add in the garlic and cook for another minute or two. Sprinkle in the oregano and red pepper flake.

Add the 1 and 2/3 cups chicken stock and 2 cups water. Stir in the pasta and bring to a boil. Cook for 10-13 minutes until most of the liquid is absorbed into the pasta.

Add the broccoli and 3/4 cups water; cover. Reduce the heat and simmer for about 10 minutes, or until the broccoli is tender.

Add in the cooked chicken, 1/2 cup light cream and cheddar cheese. Increase the heat to medium high. Continue stirring until the cheese melts and the sauce thickens, about 5-10 minutes. Season with salt and pepper, to taste.

The sauce will thicken as it stands.

Skillet Baked Ziti with Sausage

Today I'm doing a guest post over at The Way to His Heart. Maeghan's baby boy is due in a few weeks and when she asked me to do a guest post I was thrilled. Maeghan and I met through our cooking board and I love her blog. Head on over to her blog check out the recipe I made.

Creamy Lemon One-Pot Pasta

You may have seen Martha Stewart's One-Pan Pasta floating around the Internet lately. It seems like many of my favorite bloggers have made this dish and raved about it. As good (and easy) as it sounds, I don't like loose tomato skin and the thought of trying to remove the skin after cooking turned me off from making the dish.

Then Josie posted this spinoff, Creamy Lemon One-Pot Pasta, and I rejoiced. I could finally try the one-pot pasta without worrying about tomato skin.

This smelled divine while it was cooking and tasted even better. It's like a lighter and easier Alfredo sauce with hints of citrus. Baby Girl had three servings, proclaiming me the "best cook ever" as she was eating. Thanks for coming up with this one, Josie!

Creamy Lemon One-Pot Pasta
As seen on Pink Parsley, inspired by Martha Stewart

12 oz. dried pasta (I used spaghetti)
2 cups thinly sliced onion
3 garlic cloves, minced
pinch of red pepper flakes
2 sprigs of fresh basil
2 tablespoons olive oil
1 1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3 1/2 cups water
1 (12-oz) can evaporated milk
1/2 cup white wine
1 tablespoon lemon zest
1/4 cup heavy cream
1/2 cup freshly shredded Parmesan cheese
2 tablespoons fresh lemon juice

In a large straight-sided skillet, combine the pasta, onion, garlic, red pepper flakes, basil, olive oil, salt, black pepper, water, milk, wine, and lemon zest.

Bring to a boil over medium-high heat, using tongs to turn and stir the pasta often. Boil until the noodles are al dente and most of the liquid has evaporated/been absorbed, 8-12 minutes.

Remove from heat, remove the sprigs of basil, and stir in the cream, Parmesan cheese, and lemon juice. Allow to sit for 5 minutes, stir again, and divide among bowls.

Serve with additional Parmesan cheese and basil, if desired.

Chili Cornbread Skillet

My friend Melissa has been raving about this Chili Cornbread Skillet for months. She makes it every single week for dinner. I admit, I'm not that into chili. It's fine, it's just not something I crave, but after seeing it week after week on her tumblr page I decided I needed to see what all the fuss was about. Plus SP loves chili and Baby Girl could probably eat a whole pan of cornbread herself so this seemed like a win all around.

This is a great weeknight dinner - it takes almost no time to prepare and tastes great. I found the chili a bit salty, so I cut back on the salt in the recipe below and I think next time I'll leave out the green pepper because they just don't agree with me. SP wanted the chili a bit spicier but I always err on the mild side since Baby Girl eats what we eat.

We all enjoyed this and the leftovers were even more delicious. I had half an avocado in the fridge so I diced it up to eat with my leftovers. I think sour cream, maybe even some cheddar cheese, would be great as well - really whatever toppings you like on your chili would be great with this. Thanks for the push to make this, Melissa!

Chili Cornbread Skillet
As seen on Alosha's Kitchen, from Very Culinary

1 pound ground beef
1 medium sweet onion, finely diced
1 green bell pepper, finely diced
3 large cloves garlic, minced
1/2 tablespoon cumin
1/2 tablespoon oregano
1/2 tablespoon chile powder
1/2 tablespoon smoked paprika
1 teaspoon kosher salt
1 (10-ounce) can condensed tomato soup
1 15-ounce can kidney beans, rinsed and drained
1/4 cup salsa
2 tablespoons ketchup
1 package (8.5 ounce) Jiffy corn muffin mix
1 egg
1/3 cup milk
Toppings: grated cheddar, sour cream, diced avocado, etc.

Preheat oven to 400 degrees.

Heat a 10 or 12-inch ovenproof skillet over medium-high heat. Add the beef, onion, bell pepper, garlic, spices and salt to the pan. Cook, breaking up the chunks of beef with a wooden spoon, stirring occasionally, until the meat is no longer pink and the vegetables are softened, about 5 to 6 minutes. Add the beans, soup, salsa, and ketchup and stir until thoroughly combined. Remove from heat.

In a medium bowl, whisk together the corn muffin mix, egg, and milk. Let sit for 2 minutes. Spoon the corn muffin mix over the beef.

Bake, uncovered, for 15-20 minutes until cornbread is golden brown. Remove from oven and let sit 5 minutes, then break into cornbread top to serve. Top with cheese, sour cream, etc., if desired.

Cheeseburger Macaroni

I've had my friend Melissa's recipe for Cheeseburger Macaroni on my meal plan for more than a month. It just kept getting pushed back, which is a real shame because it was so easy and so delicious. It's basically a Hamburger Helper meal made from scratch.

You'll notice this recipe doesn't include oil. Melissa has practically eliminated all oil/butter from her cooking, using the natural fat in the meat instead. It really is ingenious and the recipes I've tried sans oil are just as flavorful as if I'd started with the requisite 1 tablespoon of oil. The ground beef I buy is 80/20 and by starting with a hot skillet and browning the meat for a few minutes before adding the onions and garlic I was able to render enough fat to cook everything properly without having to drain off any excess later.

This is a simple, hearty one-pot meal the whole family enjoyed. The flavors are so perfect and I love a recipe where you cook the pasta in with the rest of the ingredients. I'm just sorry I waited so long to make it.

Cheeseburger Macaroni
As seen on Alosha’s Kitchen, from Ezra Pound Cake

1 pound ground beef
1 medium onion, diced
2 large cloves garlic, minced
2 1/2 cups beef (or chicken) broth
1 tablespoon yellow mustard
1/2 cup ketchup
1/4 cup tomato paste
1 teaspoon salt
1/2 teaspoon black pepper
8 ounces macaroni
1 cup (4 ounces) cheddar cheese, grated
4 scallions, chopped

Heat a large skillet over medium-high heat. When hot, add the beef, breaking apart the meat, until it starts to brown and render some of its fat. Add the onions and garlic and cook until the onions are soft and the meat cooked through.

Meanwhile, whisk together the broth, mustard, ketchup, tomato paste, salt and pepper. Add to the meat. Bring the mixture to a boil, then add the macaroni.

Reduce the heat to medium, and cover. Continue cooking for 10 to 12 minutes, until the pasta is tender, stirring every few minutes to make sure the pasta doesn't stick.

When the macaroni is done, remove skillet from heat and add the grated cheese, stirring until melted. Top each serving with some of the chopped scallion and serve immediately.

Corned Beef and Cabbage with Herb Buttered Potatoes

You know what I hate - waiting to make a recipe because you have a preconceived notion of how it's going to taste (not good) only to find out you were 100% wrong. And then you kick yourself for not making it sooner and lament all those wasted meal opportunities. That's how I've felt about the meal most people associate with St. Patrick's Day - corned beef and cabbage. I love corned beef, I love cabbage, so why did I think the meal was going to be bland, boring and tasteless?

SP has hinted that he'd like corned beef and cabbage on March 17 for years, but I always balked at it. This year I finally decided to make him happy and asked for recommendations on my cooking board. This Sandra Lee recipe for Corned Beef and Cabbage with Herb Buttered Potatoes came highly recommended and sounded great.

The only real change I made was to the cooking method. I've mentioned before that my slow-cooker and I don't get along, so I opted to make this in my trusty Dutch oven. I cooked it low and slow for 5 hours and when it came time to slice the meat was practically falling apart (in a good way). I snuck a taste off the cutting board for quality control and was floored by the amazing flavor.

Baby Girl asked for a taste of the raw cabbage and enjoyed it, so I was hopeful for the finished product. Result - she loved all of it, the corned beef, the cabbage, the potatoes and the carrots. My only complaint was the small size of the corned beef meant we had just enough for dinner and leftovers for lunch. Next time I'll buy double the size so we have enough for sandwiches.

The meat and vegetables were tender, the cabbage was flavorful and the whole thing (even the buttered potatoes) took next to no effort. I'll definitely be making this again next year - I'm a corned beef and cabbage convert for sure.

Corned Beef and Cabbage with Herb Buttered Potatoes
Slightly modified from Sandra Lee

Corned Beef:
3 pounds corned beef brisket with spice packet (larger if you want more leftovers)
4 carrots, cut into 2-inch pieces
2 medium onions, chopped
1 small head green cabbage, cored, roughly chopped
2 cups apple juice
1 cup water

Potatoes:
2 pounds baby red potatoes, sliced in 1/2
1/2 stick butter, softened
1 tablespoon chopped garlic
2 tablespoons chopped fresh parsley leaves
Salt and freshly ground black pepper

Preheat the oven to 275 degrees.

Put the carrots and onions on the bottom of a large Dutch oven, then put the corned beef on top. Arrange the chopped cabbage around the beef. Add the apple juice and water along with the contents of the spice packet. Cover and place in the oven. Cook 5 hours until the beef is tender. Remove the beef and vegetables to a platter and keep warm.

Add potatoes to a pot of salted water and bring to a boil. Cook until the potatoes are tender, about 12 to 15 minutes. Drain and return them to the pot. Add the butter, garlic, parsley, and salt, and pepper, to taste. Gently combine so that all the potatoes are evenly coated. Transfer to a serving bowl and serve with corn beef and vegetables.

One-Pot Creamy Taco Mac

The night I made this for dinner the original plan had been to make Swedish Meatballs with Egg Noodles. But that morning I just couldn't stand the thought of rolling out all the meatballs, not to mention I wasn't in the mood for those flavors. At all. I asked the ladies on my cooking board for inspiration and Creamy Taco Mac way, which I made back in 2010, was mentioned. While we enjoyed it, I haven't made it since, but I remembered that Elly had turned it into a One-Pot Creamy Taco Mac, cooking the pasta with the rest of the ingredients they way I do for my Skillet Beef Stroganoff. Perfect.

Since I had half a large zucchini in the fridge I decided to sub that for the green pepper. Since I didn't have cream cheese I simply left it out and I didn't miss it. The starch from the pasta acted as a binder and brought the whole dish together, especially since I let it sit for about 10 minutes before serving so it could cool slightly. I added sliced scallions as a garnish for some bright onion flavor and I also left the tomatoes with their juice instead of draining them. For a meal that I decided to make only a few hours before dinnertime, this came together surprisingly well.

Creamy Taco Mac
Slightly adapted from Elly Says Opa!

1 lb. ground beef or sirloin
1 onion, diced
1 small zucchini, diced
1 (14.5 oz.) can diced tomatoes
3 to 3 1/4 cups low-sodium beef broth
4 tablespoons taco seasoning (recipe below, or use a low-sodium store-bought mix)
8 oz. small pasta shapes, like elbows or small shells
1/2 cup sour cream (low fat is fine)
Shredded cheddar
2-3 scallions, sliced (garnish)

Heat a Dutch oven over medium heat. Add the ground beef. Do not stir. Once browned on the bottom, flip the beef, breaking it up, and stir in the onion and zucchini. Cook until onion is translucent and beef is browned. (Drain fat, if necessary.)

Stir in the undrained diced tomatoes, broth, and taco seasoning. Season to taste with salt and pepper and bring to a boil. Stir in the pasta. Cover, reduce heat to low and cook, stirring occasionally, until the pasta is tender, about 10 minutes.

Off the heat, add the sour cream and cheddar. Re-season to taste, if necessary. Garnish with sliced scallions.

Taco Seasoning

2 tablespoons mild chili powder
1 tablespoons cumin
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/2 teaspoon onion powder
1/2 teaspoon oregano
3/4 teaspoon paprika

Mix all the spices together. This makes enough seasoning for the 4 tablespoons needed in this recipe.