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Archive for the ‘Stove Top’ Category

Everyone has a favorite teriyaki recipe. If you’re still searching for yours, this one is quick and simple!

Ingredients

1/4 cup Italian salad dressing, any variety (even low fat!)
1 pound boneless chicken breasts, cut into chunks or strips
1-1/3 cups water
1/4 cup teriyaki sauce
1/2 teaspoon garlic powder
2 cups frozen broccoli florets
1-1/2 cups quick-cooking rice (uncooked)

Directions

In a large, non-stick skillet, heat Italian dressing over medium-high heat. Add chicken. Cook, stirring occasionally, about 10 minutes or until cooked through (the length of time will depend on how small you cut your chicken chunks!)

Add water, teriyaki sauce and garlic powder to chicken. Stir, then heat until boiling. Add broccoli florets and rice. Cover and cook on low heat for 5 minutes. Remove from heat and let stand, covered, five more minutes. Fluff and serve!

Notes

  • I will up the broccoli to three cups next time, I thought it needed more.
  • If you’re out of teriyaki sauce you can make a reasonable substitute by combining soy sauce, vinegar, sugar, garlic powder and onion powder. It won’t be exactly the same, but you’ll be able to concoct something tasty!
  • I used a combination of white and brown rice, just because that’s what I had on hand. Either will work.
  • A printer-friendly version of this recipe can be found here.

Many thanks to my food photographer!
Connect with White Pine Photo: Website | Photo Blog | Facebook | Twitter


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Breakfast is the most important meal of the day, but it’s usually the one that catches us with little time to spare. These great make-ahead breakfast burritos are quick to heat and eat on the go.

Ingredients

2 dozen eggs
Salt, pepper, minced onions, onion powder, garlic powder, parsley, chives, and anything else you like to mix into your eggs!
3/4 to 1 pound ham
3 cups shredded cheese, any variety
12 flour tortillas

Directions

Crack eggs into a large mixing bowl and beat lightly. Cook eggs in batches in a large non-stick skillet. I usually have good luck if I cook about 1/3 of the egg mixture at a time. Add 1/3 of the egg mixture to a preheated skillet and season liberally with your favorite spices. Scramble until firm. When done, set aside in a mixing bowl and repeat with remaining eggs.

Once all eggs are cooked, mix with ham and cheese.

Spoon about 1/2 cup of the ham and eggs mixture onto each flour tortilla. Wrap in a sheet of waxed paper. Freeze when completed.

When you’re ready to eat one, heat on “defrost” (aka power level 3) for three minutes in the microwave, then on high power for two additional minutes.

Notes

  • Fry some onions first then add them to the cooked eggs for even more flavor!
  • If you don’t have any leftover ham, deli meat works fine.
  • If you’re not a fan of ham, try cooked sausage or cooked bacon. Or, go meatless!
  • Add some spinach or broccoli if you’d like, especially if you skip the meat.
  • If you’d prefer to use sliced cheese, simply top each tortilla with a slice before rolling it up.
  • A print-friendly version of this recipe can be found here.

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Whenver I write “brats” in an email, my non-midwestern friends think I’m talking about mischievous kids. No, I’m not suggesting you wrap up your children. These are bratwurst. Enjoy!

Ingredients

1 large onion
1 or 2 tablespoons butter
salt and pepper
water
6 fully cooked bratwurst, any variety
6 slices cheese, any variety
6 flour tortillas, warmed

Directions

Slice onion. Melt butter in a large skillet. Add onions, and season with salt and pepper. Cook onions over medium heat until very soft and very well-browned. If the onions begin sticking to the pan during cooking, add about a tablespoon of water and stir. This also serves to loosen all the good-tasting “bits” cooked to the bottom of the pan. Regardless of whether the onions have stuck or not, add about two tablespoons of water to the pan when onions are done. Stir, and set bratwurst on top of onions. Cover and cook for about 10 minutes until brats are heated through.

Top each tortilla with a slice of cheese, a bratwurst, and some of the onion mixture. Roll up and serve.

Notes

  • I always make these ahead of time. I don’t warm the tortillas. I roll each wrap in a sheet of waxed paper, and they last for a week in the refrigerator. Heat for 90 seconds on high in the microwave when ready to serve.
  • Use any variety of bratwurst you like. Our favorite is turkey cheddar.
  • We use whole wheat tortillas. Healthy and yummy!
  • We use American cheese, but any variety will work.
  • A print-friendly version of this recipe can be found here.

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I’ll be honest. When I need cooked chicken for a recipe I usually buy a rotisserie chicken from the grocery store. Easy, tasty, and quick. But it’s really more cost effective (not to mention nutritionally better) to do it yourself. The instructions are a little bit different depending on whether you use boneless or bone-in chicken. Here are both methods.

Boneless Chicken Breasts

Place chicken breasts is a saucepan and fill with water or chicken stock until chicken is just covered. If you use water, add 1/2 teaspoon salt. If you happen to have a celery leaf and/or parsley sprig on hand, add that too. Bring to a boil, then reduce heat and simmer for 10-12 minutes. Remove chicken to a plate and allow to cool (discard liquid), then chop as needed to use in recipes.

Whole Chicken Breasts

Add four cups of water or chicken stock to a large pot. If you use water, add 1/2 teaspoon salt. If you happen to have a celery leaf and/or parsley sprig on hand, add that too. Bring liquid to a boil, then reduce heat, add chicken and simmer gently for 10 minutes. Do not remove chicken from pot. Rather, allow it to cool to room temperature in the liquid. Discard liquid, and pick chicken from bones to use in recipes as needed.

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Taco Bowls

This is a fun recipe! Quick and easy for lunch or dinner and you can expand it based on your family’s taste and how big a crowd you need to feed! Get the kids to help!

Ingredients

(This will make four servings)
1 lb. ground beef
1 envelope taco seasoning (any variety)
water
any brand of corn-based chips like Fritos, Doritos, Tostitos, etc. (about 4-6 oz.)
whatever taco toppings you enjoy, like shredded lettuce, chopped tomatoes, shredded cheese, sour cream, salsa, etc.

Directions

Brown the ground beef in a skillet over medium heat until cooked through. Drain and return to skillet. Add taco seasoning and water (as directed on the seasoning packet, typically 1/2 or 2/3 cup). Return to heat and bring to a boil. Cook for an additional 4-5 minutes until sauce thickens a bit.

Meanwhile, chop the tomatoes, shred the lettuce and cheese, and prepare whatever other toppings you’ll be serving.

Add an ounce or so of the chips to each of four bowls. Add a quarter of the meat to each. Top with whatever you like! If everyone in your family likes the same toppings, you can also make this in one big bowl!

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I can’t take credit for this recipe, it’s another Pioneer Woman delight. I have yet to make anything of hers I don’t like. She is my idol! Here is a link to her version of this recipe, which I highly recommend for the humor alone, along with the pictures since I forgot to take any of my own! You’ll notice hers is called “Spicy” Whiskey BBQ Sliders, but I skipped the jalapenos. I also skipped some of the extra butter. Read on for my own version!

Ingredients

1-1/2 lbs. ground sirloin
salt and pepper
2-4 tablespoons butter
1 large onion
1/2 cup whiskey
1 cup barbecue sauce, any variety you like
1/4 cup jalapeno slices (more or less to taste, I skipped entirely)
12 dinner rolls, split

Directions

Form the meat into 12 miniature patties (see notes). Salt and pepper both sides.

Melt the butter over medium-high heat and cook the patties until they are just about done in the middle, approximately 3-4 minutes per side.

While the patties are cooking, dice the onion.

Remove the patties from the skillet and set aside. Drain off all but about a tablespoon of the grease and return the skillet to the stove. Add the onions and cook for 3-5 minutes. Important: Turn off the flame. Add the whiskey and stir. Turn the heat back on again (medium-high) and allow the whiskey to reduce by about half, maybe 2 or 3 minutes. Add the barbecue sauce and jalapenos (if using).

Reduce heat to low and return the patties to the barbecue sauce mixture. Simmer the patties in the sauce, turning once or twice, until hot and bubbly. Serve on dinner rolls.

Notes

  • I actually used one pound of ground meat and made eight patties. The Pioneer Woman used two pounds of meat and made 12, but that ratio would be a little too thick for my liking.
  • You can use any type of dinner rolls. But if you can find King’s Hawaiian Rolls at your grocery store I highly recommend them. They kind of sealed the deal for me on this recipe. There’s something about the sweetness of the bread combined with the tang of the bbq sauce that took it over the top.
  • The Pioneer Woman buttered and grilled her buns. While I’m sure it was mouth-watering, I tried to lighten it up a bit by skipping that part. I also prefer that my buns not be hot. (No easy way to say that!) 
  • A printer-friendly version of this recipe can be found here.

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This is one of those recipes that isn’t a “recipe.” I just make it out of my head. But that’s the beauty of it, you can make it out of your head too! And you can customize however you like. Let’s get started!

Ingredients

1 pound bowtie pasta (or whatever shape you like)
2 pounds frozen broccoli florets (or similar amount fresh)
Chicken picked from 1 grocery store rotisserie chicken
Chicken bouillon granules/cubes or 1 cup prepared chicken stock
2-3 tablespoons butter
1/2 cup or more shredded Parmesan cheese, plus more for topping
(The remaining ingredients are optional. Add/remove/substitute based on what you have on hand and what you like!)
Poultry Seasoning
Onion Powder
Garlic Powder
Freshly Ground Pepper
Parsley

Directions

Boil the pasta according to package directions. If you are using bouillon, prepare one cup according to package directions using a ladle full of the pasta water which will already be boiling. Set aside.

While your pasta is cooking, steam the broccoli until tender.

Heat chicken. (I use the microwave.) Give the chicken a good sprinkling of poultry seasoning if you like it.

After you’ve cooked and drained the pasta, return it to its pot and place on the stove over very low heat. Add butter and stir to melt. Add about half of the chicken broth. Next add the broccoli and chicken and stir well.

Now, spice it up! Sprinkle in some garlic powder, some onion powder, some pepper and some parsley, stirring well after each addition. This is where your taste buds will play a part. Spice a little, taste a little. Repeat as necessary. Remember, it’s better to add too little spice than too much, because you can always add more. Also add 1/2 cup or more shredded Parmesan cheese. At this point you may or may not want to add the remaining chicken broth, depending on whether it seems to need a little more moisture. When your spices are to your liking, serve with some additional Parmesan!

Notes

  • Don’t be afraid to experiment! Like chives more than parsley? Throw them in! Have extra ham on hand instead of chicken? It’ll work!
  • How about some hot sauce or crushed red pepper? Anything goes! I’ve probably made this a dozen times and it’s been different every time.
  • I’ve never tried it, but I bet some sauteed onions would put it over the top!
  • With the proportions I mentioned above, we’ve eaten three full meals with a single large serving still left. There are two of us, so that’s 6+ servings.
  • A printable version of this recipe can be found here.

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