Category Archives: One Pot

Roasted Chicken with Vegetables

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Roasted Chicken with Vegetables

Roasted Chicken with Vegetables
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Ingredients

  • * 1 whole chicken (4–5 lb), spatchcocked
  • * 2 tablespoons olive oil
  • * 1 tablespoon Diamond Crystal kosher salt (or 1½ teaspoons Morton kosher salt)
  • * 1 teaspoon freshly ground black pepper
  • * 1 teaspoon dried thyme
  • * 1 teaspoon dried rosemary, crushed
  • * 1 lemon, sliced
  • * Unpeeled red potatoes, cut into 1½-inch chunks. Use the amount you like, typically 4 large or 6 medium does the job.
  • * Carrots, cut into thick pieces Use the amount you like, typically 4 does the job.
  • * 1 large yellow onion, cut into wedges
  • * 3 celery stalks, cut into 2-inch pieces
  • * 6 garlic cloves, peeled
  • * 2 tablespoons olive oil
  • * ¾ teaspoon kosher salt (Diamond Crystal; use about half as much Morton)
  • * ½ teaspoon black pepper
  • * ½ teaspoon dried thyme


Instructions

    . Prepare the chicken
    Preheat oven to 425°F. Remove the backbone with poultry shears, turn the chicken breast-side up, and press firmly on the breastbone until it lies flat. Pat the skin thoroughly dry with paper towels.
    2. Season the chicken
    Combine the salt, pepper, garlic powder, onion powder, paprika, thyme, rosemary, and lemon zest. Rub the chicken with olive oil, then season thoroughly on both sides, including underneath the wings and thighs.
    3. Prepare the vegetables
    Toss the potatoes, carrots, onion, celery, and garlic with olive oil, salt, pepper, and thyme. Spread evenly over a large rimmed baking sheet or shallow roasting pan.
    4. Arrange and roast
    In the enamel steel turkey roaster, place the chicken breast-side up over the vegetables, with the legs spread outward. Placed sliced lemon around the top of the chicken. Roast on the middle rack at 425°F for approximately 45–60 minutes. Start checking temperatures after 40 minutes.
    ===COOK UNCOVERED THE ENTIRE TIME===
    5. Check doneness and rest
    The thickest part of the breast should reach 165°F and the thighs ideally 175–185°F for better texture. Check without touching bone. Remove the chicken and rest 10–15 minutes before carving. Return the vegetables to the oven if they need additional browning.
    My recommendations for the best results
    * Salt ahead of time: For especially crispy skin, season the chicken 8–24 hours before roasting and refrigerate uncovered on a rack. If doing this, don't salt it again before roasting.
    * Use a large metal roasting pan: A 13 × 18-inch rimmed sheet pan works well. Crowding causes the vegetables to steam rather than brown.
    * Don't add broth or water: The chicken will release enough juices to flavor the vegetables. Adding liquid will interfere with browning.
    * For crispier vegetables: Arrange most vegetables around the chicken rather than completely underneath it, where they will become softer.
    * Finish with lemon butter: Mix melted butter with a tablespoon of lemon juice and brush over the chicken immediately after removing it from the oven.



Chicken Soup

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Chicken Soup

Chicken Soup
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour

Ingredients

  • 2 chicken wings, legs, thighs (each)
  • 8 cups water
  • 4 chicken bouillon cubes
  • salt
  • pepper
  • 4 celery stalks halved
  • 1 onion quartered
  • 2 carrots halved
  • pinch oregano
  • 1 tsp dried parsley
  • 16 oz. egg noodles

Instructions

    1. Add everything except egg noodles to Instant Pot and cook on high pressure for 25 min. Use pulse release.

    2. Strain liquid in the big stainless bowl using the big stainless strainer. Return liquid to pot.

    3. Pick over chicken meat once it has cooled off but do not add it back to the pot at this time.

    4. Add chopped carrots and celery to the pot. Cover and cook on high for 5 min. Use normal release.

    5. Uncover pot. Add chicken and egg noodles. Set the pot to saute and cook to desired noodle doneness.

Skillet Balsamic Chicken Thighs

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Skillet Balsamic Chicken Thighs

Skillet Balsamic Chicken Thighs
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Ingredients

  • 6 chicken thighs
  • 1 tbsp olive oil
  • 2 large garlic cloves, thinly sliced
  • 1 medium onion, sliced.
  • Sauce:
  • 1/2 cup chicken broth
  • 1/3 cup balsamic vinegar
  • 2 tbsp maple syrup or substitute 1 tbsp + 2 tsp brown sugar
  • 1/2 tsp salt
  • Fresh ground pepper

Instructions

  1. Sauce: Stir together the chicken broth, balsamic, maple syrup, salt and pepper; set aside.
  2. In a 10-12” skillet, heat oil over medium-high heat until shimmering. Add chicken, skin-side down and cook until the skin is deep golden, about 5 min. Flip chicken over and cook other side for 3-4 min. Remove chicken to plate and discard all but a tsp or two of fat in pan.
  3. Return the pan to burner and stir in garlic slices. Cook, stirring, until just softened and fragrant, 30-40 seconds. Add in sliced onions and cook until soft. Pour in sauce and bring to a boil. Reduce heat to medium low. Return chicken to pan, skin side up and allow to simmer 10-15 minutes, spooning some of the sauce over top of the chicken a couple of times until chicken is cooked through.

Chicken Thighs in Cream Sauce

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Chicken Thighs in Lemon Cream Sauce

Chicken Thighs in Lemon Cream Sauce
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Ingredients

  • 6 chicken thighs
  • 2 tsp salt
  • 2 tsp black pepper
  • 2 tsp paprika
  • 2 tablespoons butter
  • 1 tsp thyme
  • 2 cloves garlic, minced
  • 4 oz mushrooms, sliced
  • 1/2 cup sun dried tomatoes
  • 2 Tablespoons flour
  • 1/2 cup white wine
  • 1/2 cup chicken stock
  • lemon, juice of 1
  • 1/2 cup heavy whipping cream
  • 1/4 cup parmesan, grated

Instructions

  1. Preheat oven to 400.
  2. Mix salt, pepper and paprika and place in bag with chicken thighs, and shake until coated.
  3. Heat butter in large oven-ready skillet over medium heat and brown chicken until golden, about 2 minutes. Remove chicken to make sauce.
  4. Add mushrooms and tomatoes and brown for 2-3 minutes.
  5. Add garlic and saute 1 minute, then add flour and whisk into thick paste.
  6. Add wine, stock, lemon juice and cream, bring to simmer, about 5 minutes.
  7. Add Parmesan cheese and stir until melted.
  8. Add chicken back into skillet and bake in oven for 30 minutes, or until juices run clear.

 

Broccoli Cheese Soup

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Broccoli Cheese Soup

Broccoli Cheese Soup
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Ingredients

  • * 4 cups chopped broccoli
  • * 4 cloves minced garlic
  • * 3 1/2 cups chicken broth
  • * 1 cup heavy cream
  • * 3 cups shredded cheddar cheese

Instructions

  1. In microwave, cook broccoli until tender.
  2. In a large pot over medium heat, saute garlic for one minute.

  3. Add chicken broth, heavy cream and broccoli. Stir until blended and simmer 1 minute.
  5. Remove 1/3 of broccoli, now coated with liquid and puree; add back in soup.
  7. Reduce heat to low. Add the shredded cheddar cheese in half cups at a time, stirring constantly until melted.

Beef Stroganoff

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Beef Stroganoff

Beef Stroganoff
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Ingredients

  • 1 lb. round steak
  • 1 tblsp flour
  • 2 tblsp butter
  • 1 1/2 cups mushrooms, sliced
  • 1/2 cup onion, chopped
  • 1 garlic clove, minced
  • 2 tblsp butter
  • 3 tblsp flour
  • 1 tblsp tomato paste
  • 1 tsp beef bouillon
  • 1 cup sour cream
  • 2 tblsp white wine, dry
  • hot cooked egg noodles

Instructions

  1. Start cooking noodles.
  2. Put meat in freezer until partially frozen. Thinly slice across the grain into bite-size strips.
  3. Put 1 tablespoon flour and 1/2 teaspoon salt in bag; add meat and coat.
  4. In a skillet heat 2 tablespoons butter. Add meat and brown quickly.
  5. Add mushrooms, onion and garlic and cook 3-4 minutes until onion is crisp-tender.
  6. Remove meat and mushroom mixture from pan, and add 2 tablespoons butter to pan drippings, then stir in2 tablespoons flour.
  7. Add tomato paste, bouillon and 1/4 tsp salt.
  8. Stir in 1 1/4 cups water and cook over medium high heat until bubbly, stirring often.
  9. Cook and stir 1-2 minutes longer.
  10. Combine sour cream and remaining 1 tablespoon flour.
  11. Return meat mixture to skillet, stir in sour cream mixture and wine.
  12. Heat through and serve over noodles.

Nutrition Information

Serving Size

1
Amount Per Serving Calories 3743Total Fat 110gSaturated Fat 58gCholesterol 534mgSodium 2872mgCarbohydrates 474gSugar 47gProtein 189g

Roast Beef Slow Cooker

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Roast Beef in Crockpot

Roast Beef in Crockpot
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Prep Time 30 minutes
Cook Time 8 hours
Total Time 8 hours 30 minutes

Ingredients

  • 3-lb. bone-in roast beef
  • 6 russet potatoes, cut into large chunks
  • 1 large onion, quartered
  • 6 carrots, peeled and cut into 2" pieces
  • 1 tbsp. fresh thyme
  • 1 tbsp. fresh rosemary
  • 3 c. low-sodium beef broth
  • 2 tbsp. Worcestershire

Instructions

  1. Cut beef into large chunks and brown in skillet.
  2. Immediately pour 1 cup of the beef broth into the skillet, scraping up all the browned bits.
  3. In a large slow cooker, place roast beef and layer potatoes, onions, carrots and herbs.
  4. Add all broth and Worchestershire to crockpot.
  5. Cover and cook on high 5 hours, or low on 8 hours.

Nutrition Information

Serving Size

10
Amount Per Serving Calories 94Total Fat 5gSaturated Fat 1gCholesterol 28mgSodium 96mgCarbohydrates 1gSugar 1gProtein 10g

Chili Mac

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Chili Mac

Chili Mac
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Ingredients

  • 1 lb ground turkey
  • 1 small onion, diced
  • 2 garlic cloves, diced
  • 1 14 oz can diced tomatoes
  • 1 14 oz can tomato sauce
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 8 oz cooked macaroni
  • 1/2 teaspoon salt
  • mexican cheese blend, grated

Instructions

  1. Cook macaroni according to box directions.
  2. Brown ground turkey. When it is half done, add onion. When onion is almost done, add garlic and saute one minute.
  3. Add diced tomatoes and sauce, stir, then add chili powder and cumin.
  4. Add macaroni and salt.
  5. Serve with grated cheese.

Nutrition Information

Serving Size

1
Amount Per Serving Calories 1589Total Fat 41gSaturated Fat 10gCholesterol 313mgSodium 2106mgCarbohydrates 183gSugar 9gProtein 122g

Pork Chops in Mushroom Gravy

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Pork Chops in Mushroom Gravy

Pork Chops in Mushroom Gravy
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Ingredients

  • 4 pork chops, bone in medium cut
  • 8 oz mushrooms, sliced
  • 1/2 cup onions, sliced
  • 2 cloves garlic, minced
  • 1 tablespoon Homemade Seasoned Salt
  • 1 tablespoons olive oil
  • 1 1/4 cups chicken broth
  • 2 tablespoons sherry
  • 2 tablespoons cornstarch
  • Gravy
  • 1 cup cold milk
  • 1 tablespoon cornstarch
  • 1 1/2 tablespoons butter room temperature
  • 1/2 tsp sea salt
  • dash black pepper
  • Rice recipe

Instructions

  1. Whisk together gravy ingredients and set aside.
  2. Trim pork chops, pat dry and season both sides well with seasoned salt.
  3. Turn pressure cooker to saute or browning and allow to heat. Add the oil to the pressure cooker cooking pot and when hot, sear both sides of pork chops, one at a time and then remove to plate. Add onions and saute for one minute. Add garlic and saute for one more minute, being careful not to let the garlic burn.
  4. Add a splash of sherry or broth to deglaze the cooking pot. Scrape any brown bits. Add the rest of the broth to the cooking pot.
  5. Pour in the gravy mixture and stir until butter is melted. Add in the mushrooms and pork chops, along with any juice.
  6. If making this a one pot meal, add the rice or potatoes now.
  7. Lock lid and c lose pressure valve.. Cook on high pressure for 8 minutes.
  8. When beep sounds, allow a 10 minute natural release.
  9. Remove pork chops to serving plate. Remove rice/potatoes and trivet.
  10. Push the saute or browning button. Remove 1/2 cup of liquid from the pot and add 2 tablespoons cornstarch and whisk well. Pour into pot and stir to thicken gravy.

Nutrition Information

Serving Size

4
Amount Per Serving Calories 243Total Fat 18gSaturated Fat 7gCholesterol 42mgSodium 2416mgCarbohydrates 10gSugar 2gProtein 9g

Chili

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Yield: 10 servings

Chili

Chili
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Serve with cornbread.

Prep Time 15 minutes
Cook Time 16 minutes
Total Time 31 minutes

Ingredients

  • 2- 16 oz can small red beans
  • 1# ground turkey
  • 1 28oz can whole tomatoes
  • 1 16 oz can tomato sauce
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 1 green bell pepper, chopped
  • 1 tbsp brown sugar
  • 1 tbsp chili powder
  • chili flakes for extra heat (optional)

Instructions

  1. Brown turkey in oil until almost done; add onion and green pepper and saute until onion is clear.
  2. Add garlic and cook 1 minute.
  3. Add whole tomatoes, cutting up tomatoes until bite sized; add tomato sauce, brown sugar, chili powder and chili flakes, and simmer 15 minutes.
  4. Add drained rinsed beans and heat through.
© Laurie
chili