These recipes come together without a lot of prep work or details, perfect
for rushed weeknights.
Another one from the dawn of my culinary bachelor past. This dish is
easy, cheap, nutritious, and delicious. It's so easy, I've lost the
recipe, I haven't made it in 5 or more years, and still I was able to
figure it back out from scratch.
This is a classic easy weeknight meal. Make some rice (20 minutes),
build the burritos (5 minutes), and bake for 20 minutes, and you're
done. The main ingredients, rice and beans, are pantry staples. The most
expensive ingredient is the cheese, but it's good to keep some cheese
around for cheese emergencies (though, in my opinion, the only emergency
is not having cheese).
Get the recipe for Bean and Rice Burritos
I'm clearing out the chicken from my freezer, which means finding at
least a couple new ways to do it. Unlike last week's chicken
parmesan, which I've made dozens of
times, this week, I found this recipe for Herb Roasted Chicken with
I've seen recipes like this before, simply tossing some chicken on top
of some veggies and shoving it in the oven for an hour, but this is the
first one I've ever tried. It turned out pretty well, all things
considered, and I was pleased at how easy it was.
I didn't have any red wine vinegar, so I substituted an equal amount of
balsamic. The shallots I replaced with small yellow onions, and I ran
out of fresh garlic, so I used 1/2 tsp of garlic powder (1/8 tsp powder
All told this is a great, easy, inexpensive dinner, and you can vary the
herbs and sauce for infinite possibilities. Something hot and spicy
sounds good, or a heaping helping of your favorite seasoned salt.
Next time, I might try a different cut of meat. Thighs and legs might
not be the right cut of meat to use, due to their higher fat content.
Roasting the chicken on the potatoes means the fat can't drain away.
I've been eating
way too much chicken
lately. It's what I know, and
it's not scary. But, experimenting is the entire point of this blog!
So, as an experiment, I bought a 10 lb. pork shoulder! Because the
shoulder does a lot of work, it's good to cook it long and slow to
tenderize it. Enter this recipe for Honey Balsamic Pulled Pork by
I cut my roast in half and tossed it in the slow cooker. Since I had
more roast than the recipe called for, I had to increase the chicken
broth and spices for the braise. During my last experiment with
I realized balsamic vinegar is quite powerful, so I only used half of
what the sauce called for. That was absolutely the right decision: The
sauce turned out fruity and sweet, but not overbearing.
This recipe was great for a lazy Sunday: I started the pork, got
groceries, went shopping, relaxed a bit, then had enough time to make
the sauce and some mashed potatoes for a nice dinner. And, I still have
half a pork roast to consider... Maybe some tacos carnitas?
Standing in stark contrast to the last pasta dish
I made, there's this one.
The blog I got this from, The Pioneer
Woman, calls it Penne a la
Betsy. In my
mundane way, I'm calling it Shrimp and Pasta with Tomato Cream Sauce.
This wonderful, rich, creamy dish comes together quickly and, except for
the shrimp, I had everything I needed: A small can of tomato sauce from
the Indian-spiced Stew a few weeks
ago, some pasta I collected (bow
ties are cool), and some
cream. I've started keeping the ultra-pasteurized cream in my fridge
for emergency scone baking and sauces. It keeps for a month, and it's
I didn't have any white wine left (thank the chicken for that
one), so I just used a bit of
water. This turned out a bit thin, so I let it simmer to thicken it back
up. A bit of chicken stock would help fill in some flavor gaps,
I suspect, if you don't have wine. Personally, I filled those gaps with
some parmesan and red pepper.
All in all, this one was very good. I gorged myself stupid, have plenty
of leftovers, and now, fat and happy, I'm telling you about it.
PS: The leftovers went well mixing the peas right in there.
When I started this blog, my refrigerator was practically empty. Now,
I've got half-used bottles of dozens of condiments, all waiting for
their return to the limelight. Today's recipe, Buffalo Chicken Bowls
brought back the buffalo hot sauce (leftover from an interesting pasta
concoction that didn't see the publish button), and hot sauce's natural
frenemy: Ranch dressing.
This recipe was a piece of cake with a slow cooker. The magic formula
for slow-cooking chicken seems to be:
- 2-3 pounds chicken
- 1-2 cups flavorful liquid
- 2-4 cups vegetables (beans, corn, potatoes, onions, carrots, celery)
(for other instances of this formula, see Taco Chicken
Bowls and Indian Spiced
I left out a few ingredients from the recipe, leaving only:
- Buffalo sauce
- Black beans
- Ranch dressing
In short, this was the Taco Chicken Bowls
recipe with buffalo sauce instead
of salsa, and no need for the spice blend.
Like the Taco Chicken Bowls, this goes great in a bowl with some rice,
a bit of ranch dressing and cheddar cheese, or wrap the lot in a burrito
skin, which is like a tube-shaped bowl you can eat!