Tag: easy

French Onion Chicken Noodle Casserole

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Casseroles are a great option for larger families and for an easy meal. This recipe was made using packaged ingredients, so there isn’t anything you need to prepare beforehand, unless you would want to make something homemade, such as the chicken or the chicken soup. If you didn’t want to make this on the stove, you could mix the sauce ingredients together, and mix them with the noodles then bake all, covered for about 45 min. I just prefer to make things on the stove top. This recipe is very similar to my tuna noodle recipe as far as ingredients and steps. This recipe was very delicious the way I made it, but the only alteration I made was the addition of a veggie into the dish. If you were to add spinach, broccoli, or green beans, the dish would be a bit more balanced and have less of a heavy milk flavoring, and have a bit more light and healthy flavoring. This recipe makes 6 large adult sized servings.

French Onion Chicken Noodle Casserole Recipe CardDownload

What You Will Need

  • Dutch Oven
  • Medium Sauce pan
  • Colander
  • Casserole Dish (if desired)
  • 12-16 oz Egg Noodles
  • 1 Can Cream of Chicken
  • 1/2 Pound of Cooked, Shredded Chicken (2 cans)
  • 1 1/2 Cup Milk
  • 1 Packet of French Onion Soup Mix
  • 1 1/2 Cup Sour Cream
  • Green Veggie of Choice (optional)

Directions

1. In a medium sauce pan, add 8 cups of water and bring to a boil. Once boiling, add your egg noodles and cook according to package. In a Dutch oven, add shredded chicken, cream of chicken, milk, french onion soup mix, and a green veggie. Heat over medium low stirring to make sure milk doesn’t burn or stick.

2. Once noodles are cooked, strain and add to the dutch oven. Cook together for a few minutes until everything is hot. Finally, add your sour cream. Stir and cook until sauce begins to bubble. Remove from heat and serve, or transfer to a casserole dish and bake at 350 F for 20-30 minutes.

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Garlic Rosemary Mashed Potatoes

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Mashed potatoes are a great side dish for many different meals. They pair well with any type of protein and they offer a blank pallet for customizing. Mashed potatoes can have many herbs, spices, and surprises added into it. The options for mashed potatoes are limitless, but here are just a few options, truffles, spinach, garlic, sage, thyme, ginger, parsley, rosemary, chili powder, paprika, or vanilla. Beyond flavoring, you can also make chunky mashed potatoes or smooth. This all depends on how long you cook your potatoes. I use the fork test to see how tender the potatoes are. If you can stab a potato with a fork and it breaks cleanly in half then they are done, this will give you smooth mashed potatoes. If you can stab it but doesn’t break apart immediately, but it still breaks, then that is a good texture for chunky mashed potatoes. For this recipe I also made some alterations from what I did. First, you will need to break up the rosemary with a grinder or mortar and pestle if you use dried like I did. The needles are just a bit too large to be enjoyed at that size. You could also use fresh rosemary and avoid the problem all together. And second, I minced my garlic, but it should have been grated. Hitting pockets of raw garlic was not a fun experience. Having it grated you still give strong flavor, but it will be mellower from being stirred more thoroughly through the potatoes. This makes enough for 4 large adult sized side servings.

Garlic Rosemary Mashed Potatoes Recipe CardDownload

What You Will Need

  • 5-6 Medium Potatoes, Peeled and Diced
  • Dutch Oven
  • Mixing Bowl
  • 4 Tbsp Butter
  • 2 Cloves of Garlic, peeled, and grated
  • Dried Rosemary, Ground/Crushed
  • 1 Cup Evaporated Milk with 1/2 Cup Warm Water

Directions

1. Prepare your potatoes. Place in a Dutch oven, cover with 2-3 inches of water and place over medium high heat. Boil for 15 minutes or until form tender. Strain.

2. In mixing bowl, add butter, rosemary, and grated garlic. Add potatoes, evaporate milk and water. Mix until potatoes reach your desired texture. Plate and serve with butter.

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Lemon, Rosemary, and Thyme Salmon

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Last week was my birthday so for my birthday dinner I made this delicious meal. Pink salmon fillets baked in lemon juice with dried rosemary and thyme. When I made this, I also added 2 cloves of minced garlic, however, that added no flavor, so it is best to omit. If you have a spice grinder or mortar and pestle, grind up your rosemary and thyme so it’s smaller pieces, otherwise it is not inconvenient as is. Salmon is not only healthy, but is also tasty. Some people don’t like salmon because it is “too fishy” in flavor. So, if you don’t like the fish flavor, tilapia will be a better option for you. I was able to buy this salmon for a great price in the frozen section of Aldi’s. Serve with a small side of melted butter to enhance the flavor of the salmon. This recipe makes enough for 2 adults.

Lemon, Rosemary, and Thyme Salmon Recipe CardDownload

What You Will Need

  • 2 Salmon Fillets (4-6 Oz)
  • Aluminum Foil
  • Baking Sheet
  • 3 Tbsp Lemon Juice
  • Rosemary
  • Thyme
  • 2 Tbsp Butter melted, to serve

Directions

1. Heat Oven to 350 F. Place Salmon onto a large piece of Aluminum Foil. Fold up the edges. Add Lemon Juice and sprinkle the top of the salmon with rosemary and thyme. Seal the packet and place in the oven. Baked for 35-45 minutes, with an internal temperature of at least 145 F.

2. Serve the salmon immediately, and let sit for less than 5 minutes before eating.

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Tilapia Wrap with Coleslaw

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These wraps are great for dinner or leftover as a lunch. This fish filling tastes great warm or cold. The tilapia is pan cooked with spices so the flavor penetrates the fish. Peppers and onions add some bright flavor to the fish, and the coleslaw adds some much needed acidity, but also some cooling base, if you wanted to make your fish even spicier. To make your fish spicier, simply add a drop or two of hot sauce, some cayenne pepper powder, or some red pepper flakes. This recipe makes 4 full wraps. I used 12 inch tortillas, but if you use 8 inch, you could probably get 5 wraps total. Here is also a link to my coleslaw recipe if you’d like to make your own!

Tilapia Wrap with Coleslaw Recipe CardDownload

What You Will Need

  • 2 Tilapia Fillets, thawed
  • 4 Flour Tortillas
  • 4 Cups Coleslaw
  • 1/3 bag frozen peppers and onions, about 6-7 Oz, thawed
  • 1 Tbsp Cumin
  • 1 Tbsp Chili Powder
  • 1/2 Tbsp Paprika
  • 1/2 Cup Water
  • 2 Tbsp Oil
  • Large Frying Pan

Directions

1.Heat pan over medium heat. Once hot add oil and tilapia. Sprinkle with half your spices, and cook for 3 minutes on your first side. Flip, sprinkle with remaining spices, and cook for another 3 minutes.

2. Break up your fish, add your water and peppers and onions and bring to a simmer. Cook for 5-10 or until most water evaporates off.

3. Split Tilapia filling evenly between 4 tortillas. Top with one cup of coleslaw each. Wrap your tortillas and serve.

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Homemade Coleslaw

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Like Potatoes, cabbage is also in season here now. Cabbage is a great vegetable because it can last up to 6 weeks in your fridge before beginning to go bad. Cabbage has a very similar flavor to a head lettuce, but it is used in so many more recipes than just lettuce. Cabbage is used is in stir fry, made into sides like coleslaw, made into sauces like kimchi, wrapped around food like stuffed cabbage, and as an ingredient in spring rolls. Cabbage is versatile and used across many ethnic groups.

Coleslaw is really easy to make, and the only thing that takes time is preparing the ingredients. Shredding cabbage can take some time at first, but you become faster with time. The ingredients can also be altered. I added a bit more of each, mayo and sour cream. This was very unnecessary, and I’ve adjusted my recipe to match. As for cabbage, I shredded about 4-5 cups for this recipe. I highly recommend using the full quantity of vinegar, and I also recommend letting is sit before serving. This allows the vinegar to penetrate better. This recipe makes 8 adult side servings.

Homemade Coleslaw Recipe CardDownload

What You Will Need

  • 1/2 Medium Head of Cabbage, outer leaves removed, cored, and shredded
  • 1 1/2 Cups Mayo
  • 3/4 Cup Sour Cream
  • 1/4 Cup Apple Cider vinegar
  • Large Mixing Bowl

Directions

  1. Prepare your cabbage.

2. Add all your ingredients into your mixing bowl, and stir until everything is coated.

3. Refrigerated for 2-3 before serving.

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