Category: One Pot Meals

Black Eyed Peas Hash with Chorizo and Eggs

NOTE: I was sent a Deiss 5-Piece Nylon Utensil Set in order to write this post and host a giveaway. All opinions are mine alone.

Happy New Year! There are a bunch of food traditions for New Year’s Day, including eating Black Eyed Peas to bring prosperity in the new year. Last year, I made Black Eyed Peas with Collard Greens. This year, I thought I’d make a brunch recipe that’s hearty enough for New Year’s Day – Black Eyed Peas Hash with Chorizo and Eggs.

This recipe for Black Eyed Peas Hash is made with potatoes, onions, bell peppers, black eyed peas, chorizo, eggs, and tomato.

To start the New Year off right, Deiss Kitchenware was kind enough to send me a 5-Piece Nylon Utensil Set that includes a Soup Ladle, Slotted Turner, Spaghetti Server, Serving Spoon, and Slotted Serving Spoon.

Source: Deiss Kitchenware

I ended up using 3 of the 5 utensils in this recipe and found them to be really handy. Made of BPA-free nylon, the utensils are both flexible and sturdy, so they adapt nicely to different types of cooking. The utensils can withstand temperatures up to 480° F and are non-stick, so they won’t scratch your non-stick cookware. Nylon utensils are easily cleaned, and don’t stain or accumulate odors.

Source: Diess Kitchenware

Deiss is also providing a second 5-Piece Nylon utensil set for a giveaway! Details after the recipe.

Ingredients:

  • 1 tablespoon olive oil
  • 8 oz chorizo, diced
  • 4 russet potatoes, cut into bite sized pieces (about 2 cups)
  • 1 medium onion, chopped
  • 1 green bell pepper, chopped
  • salt and pepper, to taste
  • 1 15 oz can black eyed peas, rinsed and drained
  • 1 tablespoon Worcestershire sauce (check brand to ensure gluten-free)
  • 1 tablespoon Dijon mustard
  • 4 large eggs
  • 1/4 cup cherry or grape tomatoes, halved
  • 2 teaspoons fresh thyme, for garnish

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One Pot Chicken with Orzo

Who doesn’t love a “one pot” meal? No one wants to do a ton of dishes after dinner!

I love cooking with my cast iron skillet, which is actually my grandmothers. Cast iron does a great job of evenly heating food and searing meat, and stands the test of time. Every meal I make in my cast iron feels kind of special, knowing my grandmother also used to cook in the same skillet.

This recipe, adapted from Epicurious, is a nice comfort food dinner, with juicy chicken thighs, sautéed fennel and leeks, and hearty orzo, and is perfect for chilly nights.

Ingredients:

  • 6 boneless skinless chicken thighs, patted dry
  • salt and pepper
  • 3 tablespoons unsalted butter, divided
  • 1 fennel bulb, chopped
  • 1 leek, white and pale green parts only
  • 8 ounces orzo
  • 1/3 cup dry white wine
  • 2 1/2 cups low-sodium chicken broth, divided
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon finely grated lemon zest

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Skillet Sausage White Bean and Kale Stew

As the weather gets a little cooler, I begin to gravitate toward more comfort food recipes. Not necessarily bad-for-you recipes, recipes that are simple but flavorful and filling.

To me, there are very few things as comforting as this stew with ground sausage, cannellini beans, and kale. (I’m referring to this as a stew, but there is very little broth. It’s meant to be that way.) Something magical when these ingredients are cooked with onions and garlic!

This recipe is adapted from Simply Recipes, where it was originally intended to be a side. My version is pretty similar, but I make enough for it to be a nice dinner on its own; just serve with a side of crusty bread to sop up that wonderful sauce!

Ingredients:

  • 2 tablespoons olive oil
  • 1 large white onion, thinly sliced
  • 4 large garlic cloves, thinly sliced
  • 1 pound hot Italian sausage, casings removed (for gluten-free, make sure to use gluten-free sausage)
  • 2 (5 oz) containers baby kale, divided
  • 1 1/4 cups beef stock, divided
  • 2 (15 oz) cans cannellini beans, rinsed and drained (or any white beans you prefer)
  • Salt and pepper, to taste
  • 1 tablespoon white wine vinegar

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One Pot Moroccan Chicken with Couscous

Note: I was sent a copy of Eating With Peter for review. Opinions are mine alone.

It comes as no surprise that I gravitate toward books that use food to tell a story. Eating with Peter: A Gastronomic Journey written by Susan Buckley tells the story of her adventures travelling the world with her husband Peter— a well known writer, food critic, and gourmand—exploring foreign cuisine and cultures, from the Michelin-starred restaurants to the sprawling souks of Morocco. Eating with Peter chronicles a life-changing journey of gastronomy and love across Europe, North Africa, and various less-known culinary corners. The book also features 28 recipes that will appeal to lovers of North African, Caribbean, and French cuisines.

Susan’s life would never be the same after she meets Peter Buckley. A man who was larger than life, Peter pulls Susan out of her comfort zone to taste the fine life, literally. Together they embark on a rollicking adventure through Michelin-starred restaurants in France to the souks of Morocco and the waters of the Red Sea and the Caribbean. They explore the world, and along the way discover the most desired tables (sometimes in a tent) and the best markets, moving from Peter’s adventures with Hemingway to sampling delectable treasures in an Alpine meadow. When they return to New York, Susan and Peter—a writer, photographer, gourmand, as well as an inventive chef—incorporate their adventures into their daily American life. As they explore three-star restaurants, French farms, and Italian cheesemakers, the reader gets a taste of famous gastronomic dishes and their chefs, in addition to learning about mouth-watering recipes, culinary moments around the Buckley’s kitchen and table with family and friends, and many of their New York food secrets.

Inspired by the chapter about their travels through Morocco, I adapted the recipe provided within the book to make this One Pot Moroccan Chicken with Couscous.

It’s a fairly simple recipe made with ras el hanout, a North African spice blend that makes this such a tasty dish. The name, which means “head of the shop” (which is similar to the English expression “top-shelf” is a mixture of the best spices the seller has to offer. As such, there is no definitive ras el hanout recipe. Common ingredients include cardamom, cumin, clove, cinnamon, nutmeg, allspice, ginger, coriander, paprika, and turmeric. For those near Philadelphia, I picked mine up from The Head Nut in Reading Terminal, but it can be found in many supermarkets as well.

Ingredients:

  • 4 tablespoons butter, divided
  • 1 tablespoon olive oil
  • 2 chicken thighs, 2 drumsticks, and 2 boneless skinless chicken breasts
  • Salt and pepper, to taste
  • 1 tablespoon plus 1 teaspoon ras el hanout, divided
  • 1 medium onion, chopped
  • 1 teaspoon salt
  • 1 pinch saffron
  • 1/4 tsp powdered ginger
  • 1/4 tsp turmeric
  • 1/3 cup sliced almonds
  • 1 ½ cups chicken broth
  • 1 cup couscous
  • ½ cup raisins
  • 1 lemon, cut into wedges for serving

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Cheesy Skillet Eggs and Hash

September is National Breakfast Month, and what better way to celebrate than with breakfast for dinner?

Nellie’s Certified Humane Free Range Eggs sent me some coupons and other goodies so that I could make a recipe with their yummy eggs.

In the past, I’ve made Arugula Pizza with Poached Eggs, so I went a bit more traditional this time with a Mexican inspired Cheesy Skillet Eggs and Hash.

 

This recipe is easy to make but has a ton going on: potatoes, chorizo, eggs, cheese, salsa, and avocado all together to make a truly delicious breakfast (or breakfast for dinner)!

 

Ingredients:

  • 3 russet potatoes
  • 1 tablespoon olive oil
  • ~10 oz uncooked chorizo, cut into bite sized pieces (I used 3 chorizo)
  • 1 large yellow onion, chopped
  • 4 oz shredded Cheddar Jack Cheese
  • 4 Nellie’s Certified Humane Free Range Eggs
  • Salt and pepper, to taste
  • Pico de Gallo or Salsa, to taste
  • 1 avocado, sliced
  • 1 green onion, sliced

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One Pot Cheesy Pasta Bake

There are some nights where I just don’t want to cook, mainly because I don’t want to clean up after I cook — so many dishes!

On such nights, I reach for a one-pot meal. This Cheesy Pasta Bake from this month’s Cooking Light is all made in one pot and has dinner on the table in 30 minutes. I doubled the recipe so that it would work for a normal sized box of pasta (16 oz), so now I have lunch for the week too!

 

Ingredients (serves 8):

  • 2 tablespoons olive oil
  • 1 yellow onion, chopped
  • 12 ounces 90% lean ground beef
  • 1 1/2 teaspoon dried oregano
  • 2 1/2 cups unsalted chicken stock
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon crushed red pepper
  • 1 (14.5 oz can) unsalted crushed tomatoes
  • 16 ounces uncooked penne pasta
  • 1 (28 oz) can tomato puree
  • 10 ounces fresh baby spinach
  • 8 ounces preshredded part-skim mozzarella cheese (about 2 cups)

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One-Pot Chicken with Lemon & Rosemary

I am kind of obsessed with Zwilling JA Henckel’s knife of the month. It became my favorite knife overnight! The ZWILLING Pro 8″ Ultimate Serrated Chef’s Knife lives up to its name. This bad boy can be used for basically anything. The serrated edge is comprised of large and small scallops, which helps the knife stay share longer than a fine-edged chef’s knife.

From the website: Precision forged from a single piece of high-carbon, no-stain steel, the SIGMAFORGE® blade is exceptionally sturdy yet flexible. The FRIODUR® blade is ice hardened, making it extremely sharp and durable. The knife is hand ground and polished, then the angle of the cutting edge is checked with precise laser technology. The durable ABS resin handle is ergonomically shaped for a comfortable grip and is triple riveted to the blade.

I have been using it for anything and everything; fruits, veggies, meat, you name it! I typically gravitate towards Santoku knifes so I was surprised how comfortable I was using this chef’s knife. It works great to chop and thinly slice, but is super sharp so be sure to take care where your fingers are when using it (as you should when using any knife).

 

I chose a recipe highlighting this knife’s chopping skills, but it also works great on produce with more delicate out layers like tomatoes, and can even be used to slice chicken breasts with ease.

This recipe is adapted from a Rachel Ray recipe, so you know it’s a quick and simple recipe with tons of flavor. Per her suggestion, you should definitely have a loaf of bread on hand to dip into the yummy sauce!

 

Ingredients:

  • 2 tablespoons olive oil
  • 6 pieces bone-in, skin-on chicken (I used a chicken broken down- 2 breasts, 2 drumsticks, 2 thighs)
  • Salt and pepper to taste
  • 1 large onion, chopped
  • 6 cloves garlic, sliced
  • 1 bulb fennel, chopped
  • 1/4 teaspoon crushed red pepper flakes
  • 2 cups dry white wine
  • 1/4 cup chopped fresh rosemary
  • 1 cup chicken stock
  • Zest and juice of 1 large lemon
  • Crusty bread, to pass at table

 

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