One pot meal – Page 8 – Fun Foodie Family

Seafood Steamed in Garlic, Butter, and Wine

My lunch today was pretty special. I was at the grocery store and passed by the seafood department. There were these little clams and mussels that seemed to be calling my name. I decided to get some. Then I noticed the shrimp and lobster tails were on sale, so I bought a small serving of each.

I decided to cook them in this creamy rich sauce. Garlic and butter go hand and hand with seafood. I had juice running all down my arms and face. I loved sopping up all that juice with my crusty bread. In Italian, that is called “scarpetta.” You could serve this with pasta or on top a fresh bed of sauteed veggies. Me? I just loved enjoying all the flavors of the seafood and garlicky butter. So succulent!

Seafood Steamed in Garlic, Butter, and Wine

Ingredients

1 lobster tail
6-8 shrimp
6-8 mussels
6-8 clams
3 cloves garlic
3/4 stick of butter
splash of white wine

Directions

In a large pot (I used a circular dutch oven)
melt your butter
cook your garlic for about 3-4 minutes
add your wine- cook down for about 3-4 minutes
add all your seafood

stir, put a lid on it
cook for about 6 minutes or until all the clams and mussels have opened (throw out the ones that do not open) Your shrimp should be pink and your lobster tail should be red

Serve with a side of crusty bread for sopping up all that delicious juice!

Chicken and Shrimp with Mustard, Bacon, and White Wine Sauce

Chicken, One pot meal, Seafood

How ya’ll doin’ tonight? Not sure how to describe this bad boy. Creamy, smoky, mustardy and succulent. I have been thinking of combining these ingredients for quite sometime. Whole grain mustard, bacon, white wine…awesome combo! I was thawing some chicken thighs today and have been thinking of this dish all day. So here is how I put it together…

Chicken and Shrimp with Mustard, Bacon, and White Wine Sauce

Ingredients

6-8 pieces of bacon
1 onion chopped
3 garlic cloves, crushed and minced
6-8 red potatoes (yellow or fingerling can substitute) Chopped in even small pieces. Depending on the size of your potato, I would say in quarters or 6ths.
1 heaping tablespoon stone ground mustard
3-4 Chicken thighs
1/2 pound- 1 pound of raw shrimp (anywhere from 10-20 shrimp depending on size.
a few tablespoons of white wine (can substitute with chicken or seafood stock)
2 tablespoons heavy cream
salt and pepper to taste

Directions

In a large cast skillet or pan (cast iron or dutch oven)…
Cook your bacon. Take out and place on a paper towel to cool.
Brown chicken in your bacon grease. Take out chicken.
Add in your onions and potatoes. Cook and stir occasionally for 10-15 minutes. Add in your mustard. Stir for 5 minutes. Add in your wine/stock and reduce for 5 minutes.
Chop your cooled chicken. Add back in your chicken. Cook for 10 minutes.
Chop your cooled bacon. Add in your raw shrimp, chopped bacon, and heavy cream. Cook and stir just occasionally under 10 minutes- when until your shrimp curls and turns pink.
Done =)

Jambalaya

Chicken, Crockpot /Make Ahead Meals, Leftovers/ Freezer Meals, One pot meal, Pork, Seafood

This was an easy and delicious recipe. Even though it had a bit of a kick to it, my girls still ate it. They especially loved all the meat! I made a huge pot of this. I plan on having it again for dinner one night this week and freezing the rest for later. A great one pot meal!

Jambalaya

Ingredients

There are many recipes out there that call for “cajun spice”, but they really are just made up of all the following herbs and spices. I like to create my own combo, so add or omit any you don’t like.

1 packet andouille or smoked sausage (could sub chicken sausage) sliced into bite-sized pieces
3 boneless skinless chicken thighs (could use 1 large or 2 small breasts)
1 pound shrimp, peeled and deveined
1 onion, chopped
1 green bell pepper, chopped
3 celery stalks, chopped
3 cloves garlic, finely chopped
2-1/2 cups chicken stock
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon chili powder, chili flakes, cumin, AND cayenne pepper—(These are your “smoke and heat”, so add more or less depending on what you like)
1 tablespoon Old Bay
1 teaspoon celery seed
1 teaspoon salt
1 teaspoon pepper
2 bay leaves
3 tablespoons tomato paste
One 28 oz. can chopped tomatoes
1-1/2 cups long grain rice

Instructions

Heat the oil in a stock pot or Dutch oven over medium heat until hot.

Add the chicken and sausage. Cook thoroughly and take out and put to the side.

Add your chopped onion, bell pepper, celery, and garlic. Cook for 5-6 minutes until soft. Add the tomato paste and mix together for a 2 minutes.

Add the rice and all of your spices and herbs. Mix well.

Add the canned tomatoes (juice included). Mix and add in half of your chicken stock. Bring to a boil. Mix well. Add in the rest of your chicken stock.

Lower heat to low. Cook covered for 20 minutes or until rice is cooked through.

Lastly add the raw shrimp, chicken, and sausage. Gently stir in.

Cook for 5 more minutes until the the shrimp is firm. (Smaller shrimp may require less cooking time.) Stir periodically, if necessary, to keep from sticking.

Deconstructed Chicken, Steak, and Veggie Kabobs with Couscous

Beef, Chicken, One pot meal, Side dishes...veggies, potatoes, grains

So what is a kabob, really? I have a little history lesson tonight to go along with your dinner courtesy of Wikipedia… look it up for the whole story…Kebab is a Middle Eastern dish of pieces of meat, fish, or vegetables roasted or grilled on a skewer or spit originating in the Middle East, and later adopted in Central Asia and by the regions of the former Mongol Empire and later Ottoman Empire, before spreading worldwide. In American English, kebab with no qualification refers to shish kebab cooked on a skewer, whereas in Europe it refers to doner kebab, sliced meat served in a pita. In the Middle East, however, kebab refers to meat that is cooked over or next to flames; large or small cuts of meat, or even ground meat; it may be served on plates, in sandwiches, or in bowls. The traditional meat for kebab is lamb, but depending on local tastes and religious prohibitions, other meats may include beef, goat, chicken, pork or fish. Like other ethnic foods brought by travellers, the kebab has remained a part of everyday cuisine in most of the Eastern Mediterranean and South Asia. It is also popular among Western youth as a snack after a night-out.

Long story short; Meat on a stick, people. Unless you are preparing your own homemade skewers, not a good idea to grill ones from the store or add combinations of meats and veggies. Skewers require a good soak in water to prevent burning- at least 20 minutes- not sure I trust 22 year old Shane to properly soak my skewers for the proper amount of time. Plus, different meats and veggies take different times to cook, so you really have to be careful.

But these skewers were on sale and they looked so pretty. 2 chicken and 2 steak skewers. I took the chicken off the skewers first and cooked them in a hot skillet with a little bit of oil to cover the pan. After the first side was browned, about 10 minutes, I added the steak and veggies. I cooked the other side of the chicken for another 8 minutes. I cooked the steak on 6 minutes per side. I took the meat out and let the veggies cook for another 5 minutes while I cooked the couscous (boxed-follow directions) and steam fresh veggie (cauliflower and broccoli). I got a large bowl and plated the couscous, veggies, then meat on top. Make sure you add in all that delicious juice. This meal came together in under 30 minutes! Take that, Rachel Ray! =)

One Pot Chicken, Mushrooms,and Potatoes

Chicken, One pot meal

Hey guys! I made this dinner last night. I wanted to do a chicken and mushrooms of some sort. I thought of doing my creamy chicken and mushrooms, but I wanted something lighter. I had some beautiful potatoes I got at the farmer’s market, so I decided to make this dish. It was pretty delicious! I hope you will give it a try.

One Pot Chicken, Mushrooms and Potatoes

Ingredients
1 whole chicken cut in to pieces (on sale, so use whatever chicken you have.)
2 tablespoons oil
1 container of mushrooms, sliced
1 small bag or container of red potatoes- about 8 (you could use golden or fingerling) sliced in half lengthwise
1 medium onion, chopped
About 1 cup liquid- I used a combo if wine and chicken broth- you could also add water if needed
1 tablespoon cold butter
2 tablespoons white wine vinegar
fresh herbs- rosemary, sage, tarragon, and parsley

Directions

Season the chicken with salt and pepper. Heat 1 tablespoon of oil in a pot on medium/high heat until oil begins to shimmer- I used a dutch oven, but you could use a large cast iron skillet. Add chicken skin-side down and cook without moving until golden brown and crisp, 7 to 9 minutes. Flip, and cook until browned on second side, another 3-4 minutes. Transfer to a large plate and set aside.

Add the potatoes to the fat in the pan and cook over medium-high heat, stirring and tossing occasionally until lightly browned, 5 to 7 minutes. Add the onion and cook, stirring, until slightly softened, about 4 minutes. Season with salt and pepper. Add the mushrooms, season with salt and pepper, and cook, stirring occasionally, about 3- 4 minutes. Stir in half or your chopped herbs.

Next, Add the wine/chicken stock to deglaze the pan, scraping up brown bits on the bottom. Push the potatoes to the side and place the chicken back in, skin side up. Bring the liquid to a boil, reduce to a simmer, and cook, uncovered, until the thighs register at least 165°F on an instant-read thermometer and the stock is reduced to about a half cup, 18 to 20 minutes. Add your pat of butter to the sauce. This gives it a nice rich finish. Add the rest of your fresh herbs on top.

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