One-Skillet Rice and Beans With Kielbasa
- 1 tablespoon olive oil
- 1 tablespoon butter
- 14 ounces Polska kielbasa or smoked andouille sausage, diced
- 1 medium onion, diced
- 3 to 4 cloves garlic, minced
- 1 cup white rice
- 2 cups chicken broth
- 14-ounce can beans (red, pinto, black eyed peas or field peas), rinsed and drained
- 1/2 teaspoon Creole seasoning
- 1/4 teaspoon red pepper flakes
- Salt and pepper, to taste
- 1/3 cup finely chopped fresh parsley
- Hot sauce
In a large nonstick skillet, heat the oil and butter over medium-high heat. Add kielbasa and onion. Sauté 3 minutes, stirring occasionally. Add the garlic and stir for about 30 seconds.
Add the rice, and stir to coat. Stir in broth, beans, Creole seasoning, red pepper flakes, and a pinch of salt and pepper. Bring to a boil. Cover; reduce heat to medium-low. Simmer for 20 minutes or until rice is done. Stir once halfway to prevent sticking.
Remove from the heat and stir in the parsley. Serve immediately with a few dashes of hot sauce.
Chicken Enchilada Casserole
- Cooking spray
- 1 tablespoon olive oil
- 1 medium white onion, peeled and diced
- 1 large bell pepper, cored and diced
- 4-ounce can diced green chiles
- 15-ounce can pinto beans, rinsed and drained
- 15-ounce can black beans, rinsed and drained
- 8-ounce can whole kernel corn, drained
- 3 cups shredded or diced cooked chicken
- 3 cups red or green enchilada sauce, divided
- 12 corn tortillas, halved
- 3 cups shredded Monterrey Jack or Mexican blend cheese
Toppings: fresh cilantro, green onion, diced avocado, sour cream
Heat oven to 375 F. Mist a 9-by-13-inch baking dish with cooking spray. Set aside.
Add onion, pepper, chiles, beans, corn, chicken and
2 cups enchilada sauce to a bowl. Stir to combine.
Pour about 1/2 cup of the remaining enchilada sauce in the baking dish. Spread until the bottom of the dish is evenly coated. Top with a layer of eight tortilla halves. Top evenly with 1/3 of the chicken mixture, followed by 1/3 of the cheese. Repeat with another layer of tortillas, chicken mixture and cheese. Follow by a final layer of tortillas, chicken mixture, the remaining 1/2 cup of enchilada sauce and cheese.
Cover the pan with aluminum foil and bake for 20 minutes. Uncover and bake for an additional 10 minutes, until the cheese is thoroughly melted.
Garnish with toppings and serve warm.
Ground Beef Stroganoff
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 medium onion, diced
- 1 pound portobello mushrooms, sliced
- 3 garlic cloves, minced
- 2 tablespoons flour
- 1 cup beef broth
- 1 cup heavy cream
- 1/3 cup sour cream
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Egg noodles
Heat a deep pan over medium-high heat with olive oil. Add ground beef and brown. Drain excess grease. Add onions and garlic. Saute until onion is translucent. Add mushrooms and sauté for 5 minutes. Add flour and stir until absorbed.
Add beef broth, heavy cream, Worcestershire sauce, salt and pepper. Bring the mixture to a simmer. Turn the heat to low and simmer for 5 to 7 minutes.
Remove from heat and add sour cream. Stir to combine and season to taste.
Serve over egg noodles or your favorite starch.
Pressure Cooker “Baked” Ziti
- 2 cups chicken broth
- 2 cups heavy whipping cream
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cloves garlic, minced
- 16 ounces ziti
- 15-ounce can crushed tomatoes
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
- 1 cup shredded Parmesan cheese, plus additional for topping
- ¼ cup fresh basil, chopped, plus additional for topping
Spray the insert of the pressure cooker with cooking spray. Pour in the chicken broth and heavy whipping cream. Add salt, pepper and garlic. Add the pasta, but do not stir.
Evenly pour the crushed tomatoes over the pasta. Sprinkle the basil and oregano over the tomatoes. Do not stir.
Secure the pressure cooker lid. Set the valve to the sealing position. Select manual or pressure cook. Set for 5 minutes cook time. When the time is up, let the pressure release naturally for 10 minutes. Quick release the remaining pressure.
Add the cheese. Stir ingredients until well combined.
Serve with additional cheese and chopped fresh basil.
Slow Cooker Jerk Short Ribs
- 1 tablespoon ground coriander
- 2 teaspoons ground ginger
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon dried thyme
- ½ teaspoon ground allspice
- ½ teaspoon ground nutmeg
- 1/8 teaspoon ground cinnamon
- Approximately 5 pounds bone-in beef short ribs
- 1 large onion, chopped
- 1/2 cup beef broth
- 10 ounces apricot preserves
- 3 tablespoons cider vinegar
- 3 garlic cloves, minced
Combine first 10 ingredients, reserving 2 tablespoons. Rub remaining seasoning mixture over ribs.
Place onion and broth in a slow cooker. Cover with ribs. Cook, covered, on low until ribs are tender, about 6 to 8 hours.
Meanwhile, combine preserves, vinegar, garlic and reserved seasoning mixture. Serve with ribs.