Category: Main Dish

Slow Cooker Beef Ramen

So I’ve been feeling pretty crummy for the past few days. And I’ve been craving soups like crazy. One of my favorite options when I want a comforting meal is ramen, specifically Shio-style from Nom Nom Ramen in center city Philadelphia.

Slow Cooker Beef Ramen

When I saw Betsy Life did a version of Ramen in her slow cooker, I knew I wanted to try as well!

Slow Cooker Beef Ramen

Ramen is typically made with pork belly, but I couldn’t find any in my supermarket so I went with beef. So this Slow Cooker Beef Ramen is definitely not a traditional style ramen.

This recipe is adapted from BetsyLife.com

 

Ingredients:

  • 3 lbs beef chunk roast
  • 32 oz container low sodium beef broth, plus 1/4 cup, divided
  • ¼ cup low sodium soy sauce — if not it will be too salty
  • ¼ cup rice wine vinegar
  • 1 tablespoon fresh ginger
  • 1 tablespoon chili garlic paste
  • The juice of 1 lime
  • ¼ cup brown sugar
  • 2 cups sliced mushrooms (I used 1 cup shiitake caps and 1 cup baby bella)
  • 1 pack Chinese-style noodles (Chuka Soba)
  • Cilantro, sliced green onions, jalapeños, lime wedges, nori (seaweed), etc. for garnish

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Baked Chicken Parmesan

Happy Carnevale! Carnevale is celebrated in Italy 40 days before Easter. It is the last hurrah before Lent begins. (It’s similar to Mardi Gras). The word “carnevale” actually means “no meat” in Latin, so the best way to celebrate this holiday is with some protein before fasting begins for Lent.

Redpack Tomatoes sent me a package of assorted canned tomatoes to get me in the spirit of Carnevale, and included some tasty recipes to go along with it. I decided to make Chicken Parmesan, one of my favorite comfort foods. I adapted the recipe from Redpack, but decided to bake the chicken rather than pan fry it, so here is my recipe for Baked Chicken Parmesan.

Redpack is also offering one reader the chance to win the same kit I was sent! It includes:

  • 1 20-oz can of Redpack crushed tomatoes
  • 1 28-oz can of Redpack whole peeled tomatoes
  • 1 28-oz can of Redpack diced tomatoes
  • 1 6-oz can of Redpack tomato paste

 

Details on how to enter after the recipe below.

 

Redpack is also hosting a Facebook promotion running until March 4 where 1,000 Redpack followers will win a Redpack branded apron each week. One grand prize winner will receive a pasta stock pot, pasta-related serveware, and a selection of Redpack products.

 

Ingredients:

  • 3/4 cup Italian breadcrumbs
  • 3/4 cup grated Parmesan cheese
  • 1 cup flour
  • 2 eggs, lightly beaten
  • 4 boneless skinless chicken breasts
  • cooking spray
  • 3 tablespoons extra virgin olive oil
  • 4 cloves garlic, minced
  • 3 shallots, peeled and chopped
  • 1 (28 oz) can Redpack Crushed Tomatoes in Thick Puree
  • 1 teaspoon fresh oregano
  • 3 tablespoons chopped fresh parsley
  • 1/4 teaspoon crushed red pepper
  • 1/2 cup chopped fresh basil
  • 3/4 cup shredded mozzarella cheese

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Slow Cooker Beef Stew

Last weekend, I made a ridiculous number of recipes.

 

On Sunday, a friend and I got together to make a bunch of recipes that freeze well to stock our freezers for busy week days.

 

On Saturday, I borrowed my mom’s slow cooker for the weekend so that we would have two on hand. But I couldn’t pass up the opportunity to make two slow cooker recipes at the same time on Saturday as well! I made this yummy Cooking Light recipe for Slow Cooker Beef Stew as well as a favorite recipe of mine — Chicken Cacciatore.

 

Ingredients:

  • 2 pounds boneless chuck roast, cubed
  • 1 1/2 teaspoons kosher salt, divided
  • 1 teaspoon freshly ground black pepper, divided
  • 2 tablespoons olive oil, divided
  • 3 medium yellow onions, roughly  chopped
  • 6 garlic cloves, roughly chopped
  • 1 (12-ounce) nut brown ale (I used Samuel Smith’s)
  • 1 1/4 cups unsalted beef stock, divided
  • 1 1/2 pounds baby Dutch potatoes, halved
  • 1 pound carrots, peeled and cut diagonally into 2-inch pieces
  • 4 thyme sprigs
  • 2 bay leaves
  • 2 tablespoons all-purpose flour
  • 1 tablespoon Dijon mustard
  • 1 tablespoon red wine vinegar
  • 1/4 cup flat-leaf parsley leaves

Continue reading Slow Cooker Beef Stew

Steamed Mussels in Saffron Broth

I am so excited to share this dish for Steamed Mussels in Saffron Broth with you for a few reasons:

  1. I love mussels and am always looking for a new recipe to add to my rotation
  2. This recipe looks fancy pants because it has saffron in it
  3. BUT  it’s really simple to make!

 

 

This is actually yet another recipe sent my way through the Cooking Light Diet plan. (That plan is on a roll. The menus are amazing!)  They suggest serving it with an easy rice noodle mixture but if you’re feeling a little more carb-y, you could serve this with day old bread, over rice, or with pasta.

 

This sauce is amazing.  I actually packaged up the leftover broth to use to make rice the next day. Why yes, I did love it THAT much.

 

Ingredients:

  • 1 teaspoon olive oil
  • 1 cup chopped onion
  • 1 large garlic clove, minced
  • 1/4 teaspoon saffron threads, crushed
  • 3 tablespoons tomato paste
  • 2 tablespoons whipping cream
  • 1 (8-ounce) bottle clam juice
  • 1/4 cup chicken stock
  • 2 pounds mussels, scrubbed and debearded

Continue reading Steamed Mussels in Saffron Broth

Ancho Chicken Tacos with Cilantro Slaw and Avocado Cream

This is another recipe from the Cooking Light Diet Plan. These tacos are great for a weeknight meal because it’s an under 30 minute recipe– it’s honestly mostly assembly.

As a reminder, if you’d like to try the Cooking Light Diet Plan along with me, use the code DIETSAVE20 to receive a special discount!

Ingredients:

  • 1 pound skinless, boneless chicken breasts, cut into 1/4-inch strips
  • 3/4 teaspoon ancho chile powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 2 tablespoons olive oil, divided
  • 1/8 teaspoon grated lime rind
  • 2 tablespoons fresh lime juice, divided
  • 1/4 cup light sour cream
  • 2 tablespoons 1% low-fat milk
  • 1/2 ripe peeled avocado, diced
  • 2 cups packaged angel hair slaw
  • 1/2 cup thinly sliced green onions
  • 1/4 cup chopped fresh cilantro
  • 1/4 teaspoon salt
  • 8 (6-inch) corn tortillas

 

Continue reading Ancho Chicken Tacos with Cilantro Slaw and Avocado Cream

Crab Cakes with Spicy Mustard Sauce

I have recently started using Cooking Light’s new diet plan. Subscribers receive a calorie-driven weekly meal plan for breakfast, lunch, dinner, and snacks customized for their dieting goals and food preferences curated by the editors of Cooking Light. It allows you to substitute in other options if you aren’t digging the ones selected, and even has the option to list “Dining Out” or “Leftovers” if you have a non-cooking meal.

So far, I’ve been really impressed with the selection of recipes and how tasty they are. The recipes also take into account time constraints, so they aren’t like 2 hour recipes on a week day (very much appreciated!) If you want to try the Cooking Light Diet Plan along with me, use the code DIETSAVE20 to receive a special discount!

I wanted to begin sharing some of the recipes I have been sent to give you an idea of what options are offered. This recipe for Crab Cakes with Spicy Mustard Sauce was an awesome weeknight meal. It comes together in under 30 minutes and is super satisfying. (I am a huge fan of quick weeknight dinners; in fact, I have a whole section of “weeknight meals” on my blog.)

 

Ingredients:

  • 1/3 cup chopped red bell pepper
  • 2 tablespoons canola mayonnaise
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 green onions, chopped
  • 1 large egg, lightly beaten
  • 1 large egg yolk, lightly beaten
  • 1 1/3 cups panko (Japanese breadcrumbs), divided
  • 1 pound lump crabmeat, drained and shell pieces removed
  • 2 tablespoons olive oil, divided
  • 2 tablespoons canola mayonnaise
  • 2 tablespoons reduced-fat sour cream
  • 2 teaspoons chopped fresh parsley
  • 2 teaspoons Dijon mustard (I used stone ground)
  • 1 teaspoon white wine vinegar
  • 1/8 teaspoon ground red pepper (cayenne)

 

Continue reading Crab Cakes with Spicy Mustard Sauce

Chicken Satay

I have been meaning to make this recipe forever; seriously, years. I don’t know why it took me this long because it’s a pretty easy recipe, but for some reason I kept putting it off. And boy do I regret that. It’s so tasty! Honestly, what isn’t better with some peanut butter?

 

Chicken Satay is skewered chicken marinated in a peanut sauce that is typically eaten as an appetizer or street food. By adding a side of brown rice, this turns into an easy dinner!

 

This recipe actually has you ground your own peanuts with some other ingredients to make a sauce rather than starting with peanut butter. The result is really tasty!

 

Ingredients:

  • 1/3 cup unsalted dry-roasted peanuts
  • 1 tablespoon toasted cumin seeds
  • 2 tablespoons fresh lime juice (~2 limes)
  • 1 tablespoon dark sesame oil
  • 1/2 teaspoon ground coriander
  • 2 garlic cloves
  • 1 shallot, peeled
  • 1/3 cup light coconut milk
  • 3 tablespoons brown sugar
  • 1 tablespoon grated peeled fresh ginger
  • 1/4 teaspoon ground turmeric
  • 1 serrano chile, stem removed
  • 4 skinless, boneless chicken breasts, cut into bite sized pieces
  • 1/2 teaspoon salt

 

Continue reading Chicken Satay

Charred Lemon Chicken Piccata

I love Chicken Piccata, it’s a simple recipe that really delivers on flavor. Plus, I usually have the ingredients needed on hand! Cooking Light’s latest issue has a recipe for Chicken Piccata that browns the lemons to intensify the lemon flavor while taking away some of the “bite.”

This recipe would go great with a side of green beans and/or mashed potatoes. You could also add the chicken piccata over some egg noodles or other pasta, like I have with my past recipe for Chicken Piccata with Spaghetti.

Ingredients:

  • 2 small lemons, thinly sliced
  • 1 1/2 teaspoons sugar
  • 4 garlic cloves, halved
  • 4 (6-ounce) skinless, boneless chicken breasts
  • 1/2 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon olive oil, divided
  • 2 tablespoons unsalted butter, divided
  • 1 teaspoon grated shallot
  • 1/2 teaspoon grated garlic
  • 1 oregano sprig
  • 1/2 cup dry white wine
  • 1 cup unsalted chicken stock
  • 1 teaspoon all-purpose flour
  • 1 tablespoon capers, rinsed and drained
  • 2 tablespoons chopped fresh flat-leaf parsley (optional)

 

 

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Halibut with Balsamic Cherry Tomatoes

I spent the last two weeks in total holiday mode. With my birthday, Christmas, and getting engaged all in the past couple of weeks, it’s been one big celebratory meal! I’ve done very little cooking and a whole lot of eating, so it’s time to get back into a normal cooking/eating schedule again.

This recipe for Halibut with Balsamic Cherry Tomatoes from Cooking Light is a really simple weeknight meal option. I served it with a simple salad; green beans or asparagus would also work great with this recipe.

I changed the recipe slightly because my supermarket was out of basil; this version uses some oregano leaves to give a pop of flavor.

 

Ingredients:

  • 1 1/2 tablespoons olive oil, divided (I used basil infused olive oil)
  • 2 (6-ounce) halibut fillets, skinned
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon freshly ground black pepper
  • 12 oz cherry tomatoes
  • 3 garlic cloves, minced
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon fresh oregano leaves

 

Continue reading Halibut with Balsamic Cherry Tomatoes

Winter Risotto with Farro and Arborio Rice

A couple of weeks ago, I was invited on a Chevy Farm-to-Table Road Trip, which was SO much fun! Chauffeured in snazzy Chevrolets, the group first went to Terrain in Glen Mills for lunch at their cafe and then went wine tasting down the road at Chaddsford Winery. (To read more about Terrain and Chaddsford Winery, visit my guest post over on Drive the District.)

All of the food was fantastic at Terrain, but I cannot stop thinking about their fabulous Farro and Arborio Risotto with sweet potato puree and autumn vegetables. So, naturally, I decided to try to make my own version! This recipe is pretty involved but it sure is worth it!

This recipe can be easily made vegan (noted below) and is vegetarian if vegetable stock is used instead of chicken stock. This recipe, however, is not gluten free because farro does contain some gluten. 

 

Ingredients:

Veggies:

  • 2 cups peeled and cubed butternut squash
  • 1 cup halved Brussels sprouts
  • 3 Sweet potatoes, divided
  • 2 Shallots, halved
  • 2 tablespoons olive oil
  • 1/2 tsp fresh thyme leaves
  • 1/4 teaspoon fresh chopped rosemary
  • Salt and pepper, to taste
  • 2 tablespoons unsalted butter (or margarine to make vegan)

Risotto

  • 3 cups water
  • 1 cup uncooked farro
  • 6 cups chicken stock (or vegetable stock to keep vegetarian)
  • 2 tablespoons olive oil
  • 1 large shallot, minced
  • 2 garlic cloves, minced
  • 2/3 cup Arborio rice
  • ½ cup white wine
  • 2 tablespoons Parmesan cheese (omit for vegan version)
  • Salt and pepper, to taste
  • Rosemary and thyme for garnish

Continue reading Winter Risotto with Farro and Arborio Rice

Slow Cooker Sausage and Sweet Potato Chili

Nothing warms you up quite like a bowl of homemade chili. I love how hearty chili is while still being a relatively healthy dinner choice. And when made in a slow cooker, it’s waiting to greet you when you get home!

It’s no secret that I am a huge fan of slow cooker recipes; I have almost 30 slow cooker recipes on my blog as of this post!  And chili is a perfect slow cooker meal — brown your meat, saute the onions and peppers, throw everything else in, cover, and let the slow cooker do it’s magic.

I was sent this slow cooker chili recipe from Redpack tomatoes for Slow Cooker Sausage and Sweet Potato Chili, along with a kit containing some of their yummy crushed tomatoes. I had never made chili with sweet potatoes in it before but it sounded absolutely delicious! I adapted my recipe slightly, mainly due to me using a 28 oz can of diced tomatoes instead of a 14.5 oz can (oops).

Redpack also will be hosting an awesome promotion from today, Oct. 22 to Nov. 12 during which they will give away two slow cookers a day for three weeks on its Facebook page — that’s 44 slow cookers! Just go to RedPack Tomatoes Facebook Page to enter.

 

Ingredients:

  • 1 lb sweet Italian sausage, removed from its casings
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 2 cups beef broth
  • 1 (28 oz) can Redpack Crushed Tomatoes in Thick Puree
  • 1 (28 oz) can Repack Petite Diced Tomatoes in Juice
  • 2 (15 oz) cans black beans, drained and rinsed
  • 2 medium sweet potatoes, peeled and cut into large chunks
  • 1 cup shredded Mexican cheese blend
  • 1 jalapeno, minced (optional)
  • cilantro leaves, chopped (optional)

Continue reading Slow Cooker Sausage and Sweet Potato Chili

Slow Cooker Sloppy Joes

I don’t know how this is even possible but I’ve never had Sloppy Joes before making this recipe. It was not in my family’s dinner rotation, my camp never served it, and I never came across it at a friend’s house when sleeping over.

Well, my wait is finally over! Traditional Sloppy Joes are made with beef but I for this Slow Cooker Sloppy Joes recipe, used a mixture of ground beef and Johnsonville Bratwursts removed from their casings.  The recipe is adapted from one I found on MyRecipes.com.

note: I was sent free coupons for Johnsonville products. Opinions are my own.

Ingredients:

  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 1 medium-size green bell pepper, chopped
  • 2 pounds lean ground beef
  • 1 (19-oz.) package Johnsonville Brats
  • 1 (15-oz.) can tomato sauce
  • 1/2 cup water
  • 1/2 cup ketchup
  • 1/4 cup firmly packed brown sugar
  • 2 tablespoons cider vinegar
  • 2 tablespoons yellow mustard
  • 1 tablespoon chili powder
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon salt
  • 1/4 cup all-purpose flour
  • 10 brioche buns, toasted

Continue reading Slow Cooker Sloppy Joes

Fish with Bacon Tomato Butter

I know you’re probably not going to believe me on this, but this recipe for Fish with Bacon Tomato Butter is a Cooking Light recipe. Bacon? Butter? Yup. Still Cooking Light. Everything in moderation, my friends.

The problem here may just be the “in moderation” part. The Bacon-Tomato Butter is just the best.  THE BEST.

This was originally a grill recipe so I used my indoor grill pan. Actually grilling (on a gas or charcoal grill) would add a really great smoky taste to this though so I highly recommend trying the original recipe out.  This is also a great kind of “fridge cleaning” recipe. Is it just me who ends up with like two pieces of uncooked bacon that get lost in the fridge for me to find way past their prime?

Ingredients:

  • 2 cups water
  • 1 tablespoon fine sea salt
  • 2 teaspoons sugar
  • 4 (6-ounce) firm white fish fillets (I used Chilean Sea Bass)
  • 1 tablespoon olive oil
  • salt, to taste
  • 1 slice center-cut bacon,  chopped
  • 1 garlic clove, thinly sliced
  • 1/4 teaspoon hot smoked paprika
  • 2 plum tomatoes, seeded and diced
  • 2 tablespoons butter

Continue reading Fish with Bacon Tomato Butter

Slow Cooker Oxtail and Short Rib Stew

My slow cooker and I are good friends, although I’m pretty sure the slow cooker is bringing more to the relationship than me. I love coming home to a delicious smelling dinner after work that takes maybe 15 minutes of prep time in the morning on my part.

This recipe for Slow Cooker Oxtail and Short Rib Stew from Cooking Light’s latest issue uses an ingredient I’ve never used before, or honestly even noticed in the supermarket: Oxtail. Oxtail is a gelatin-rich cut, which makes it perfect for hearty stews, especially slow cooked ones. The ribs add a bit more meat to the stew, which also has carrots and potatoes to round out the flavors.

This recipe is originally made in a Dutch oven and cooks for about 2 hours so if you’re not in the mood for a slow cooker version, be sure to check out the original recipe.

Ingredients:

  • 1 tablespoon canola oil
  • 1 pound bone-in short ribs, trimmed
  • 1 pound oxtail
  • 2 cups chopped onion
  • 1/2 cup sliced shallots
  • 6 garlic cloves, crushed
  • 2 tablespoons tomato paste
  • 1 cup dry red wine
  • 3 cups unsalted beef stock
  • 1 1/4 teaspoons freshly ground black pepper
  • 3/4 teaspoon kosher salt
  • 4 thyme sprigs
  • 2 bay leaves
  • 1 tablespoon Worcestershire sauce
  • 1 pound very small Dutch Potatoes (bite size)
  • 3/4 pound carrots, cut diagonally into 2-inch-thick pieces
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 2 teaspoons fresh thyme leaves
  • 2 teaspoons fresh oregano leaves
  • 1 tablespoon corn starch dissolved in cold water, if needed

Continue reading Slow Cooker Oxtail and Short Rib Stew

Slow-Baked Chicken Thighs w/ Tomato, Fennel & Lemon

I am a huge fan of quick and easy meals, or “set it and forget it” meals — when I come home after work, I want to eat within 45 minutes of being home! But, on Sundays I have the time to experience the magic that is slow roasting — something beautiful and delicious happens when food cooks at a low temperature for a long period of time.

I originally thought I might change this into a slow cooker recipe so that I could once again, set and forget it. But the recipe called for basting the chicken over a period of time so I thought I should stick to the original method of cooking. (I have never basted anything before; how I managed to avoid this technique for almost three decades is beyond me.)

Past the basting part, this recipe really isn’t very labor-intensive. You do need to give yourself around 2 and a half hours to make it though, so this is definitely a weekend recipe.  This recipe is in the latest issue of Cooking Light. And it’s worth the wait. This is one of the best chicken meals I’ve made in recent memory.

Ingredients:

  • 2 tablespoons butter, divided
  • 1 cup(~1 larger bulb) fennel bulb, cut into thin slices
  • 1/4 teaspoon kosher salt
  • 1 pounds skinless, boneless chicken thighs
  • 1 (28-ounce) can whole plum tomatoes, drained
  • 6 garlic cloves, smashed and torn into large pieces
  • 2 lemons, sectioned
  • 1 tablespoon fresh thyme leaves
  • 1 (1-ounce) slice whole-wheat bread
  • 1 tablespoon grated Parmesan cheese
  • 3 tablespoons chopped fresh flat-leaf parsley

Continue reading Slow-Baked Chicken Thighs w/ Tomato, Fennel & Lemon

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