This is a quick side, a lifesaver on a cold winter day, and we can’t be friends if you don’t have the ingredients available in your pantry (actually, I don’t care for it when folks make that exclamation, so we can still be friends, regardless).
Butter, onion, tomatoes.
That’s it, have a great day!
Grab your 3- or 4-quart Dutch oven (even if you’re only making a small amount, I’ll explain later) and put some butter in there over medium heat.
Slice an onion into very large pieces and sauté for five minutes or until soft.
Dump in one can of diced tomatoes for every two people who will end up with a serving. For each pair of folks, fill up one can with water, veggie, or chicken broth and pour into the vessel (*this is where the three-ingredient-claim kinda falls down, but I would contend that the recipe is great, even if it’s four ingredients).
Bring to a simmer, cover, and set a timer for 30 minutes.
Grab your immersion blender and zip it into a smooth soup. This is where using the smallest Dutch oven isn’t the best idea. Immersion-blending it in a 2-quart will result in splattered shirts and faces.
Serve with a side of grilled cheese or tuna melts.
I gave this two eggplants because I used my Instant Pot to infuse the chicken with flavor. If you have shredded chicken or need to use some up that’s already cooked, this is definitely a one-eggplant recipe.
Because of the Instant Pot (IP), you can start with frozen chicken breast, which makes this super convenient (and not very pretty, so that’s why there are no pictures). I usually throw two breasts into the pot, pour in a 12oz jar of Stubb’s Anytime Sauce and fill the rest to cover with chicken broth. Set the machine to pressure cook for 20 minutes. If you’re not in a rush, you can let it release pressure naturally, or you can manually release if ya hangry.
Scoop ’em out and onto a plate and use two forks to shred them (you can save what’s left inside the IP or do what we did recently, and it will be The. Best. Thing. Ever.). Throw the chicken back into the IP and stir it up. This was the fella’s idea and I couldn’t be happier with the result.
Grab your flour tortillas (El Milagro are the best I’ve had in Madison, but I’ll taste test tortillas all day long), mixed, shredded cheese, and start rolling up.
I usually go until the dish is full, squeezing space, cursing the lack of tortillas, wishing they could assemble themselves. When I run out of chicken, I pour what’s left of the juices from the IP, add a can of green enchilada sauce for good measure, and cover with some more cheese, because I’m from Wisconsin.
That’s it, folks! Bake at 400° for 20-ish minutes and dig right in.
The quickest, easiest chicken enchiladas in the world (at least in mine).
Coming to pressure and release15mins
Course: Main Course
2chicken breastsboneless, skinless
112 oz.Stubb's Anytime Saucebottle
110 oz.green enchilada saucecans
2cupsMexican cheese blend
2cupschicken brothor to cover
Pour the jar of Stubb's into your Instant Pot (IP) and place the chicken into the pot. Pour broth in to cover by about an inch. Set the IP to manual pressure for 20 minutes. When done, release using your favorite method and shred with two forks on a plate.
Put the shredded chicken back into the IP and stir it up to get every little bit covered.
Preheat oven to 400°.
Put the tortilla on a plate, spoon across it some chicken and cover with cheese (don't overfill because that's not cool). Wrap into a cigar-shape and place in the casserole dish. Rinse and repeat until you run out of chicken, cheese, tortillas, or out of space in the dish.
Pour the contents of the IP and a can of enchilada sauce over the top and cover with a handful of shredded cheese.
Bake, uncovered, for 20 minutes or until bubbling. Let rest for a few and serve.
Save the broth!
After the contents of the IP cool, I pour it into my silicone ice cube trays and freeze. You can throw the result into any soup, rice, or anything you want to spruce up later on.
While this is nearly the same as the Coconut Curry Whitefish post, I didn’t feel like I should simply make an addendum to that one because the chicken requires more prep and cook time, which means it gets an extra eggplant on the easy-rating scale.
Plus, I added a can of diced tomatoes. And chopped cauliflower. And green beans. Okay, so it’s not nearly the same at all. Hence the new post!
When the onion is sufficiently soft (remember, it’s going to cook for another 35-45 minutes, so it’ll get softer), add the coconut milk and mix it up (I had to add this separately because, well, the milk had separated).
Stir in the tomatoes, veggies, turmeric, chicken broth, agave nectar, and red pepper flakes.
Marvel for a moment at how very easy it is to make a curry broth with veggies (cuz it’s about to get a little weird).
Remove the skin from the chicken and save them for chicken-skin chicharrónes (which you’ll hear about eventually because I made them for the first time the next day after making this and they were amaaaazing).
Lay the bird pieces on top of the liquid and pop a lid on it. Set a timer for 35 minutes and take a shower, walk the dogs, watch an episode and a half of The Office, or do whatever you do. When the chicken temps at 165°, it’s ready to enjoy!
Pop some rice in a bowl and, using a non-slotted spoon, scoop some veggies and yummy broth onto the plate. Top with a chicken thigh. Enjoy the steam.
You will have plenty leftover and it reheats really well. Make your coworkers jelly by bring this to lunch the next day!
We made these for dinner last night and when I woke up this morning, I said to the fella, “I have to post these next because The Peopleneed to know.”
We’ve been using the organic ground turkey* from Costco for these and I’ve found that defrosting the meat in the microwave gives it a different consistency that I don’t really care for. So, we have to plan ahead and defrost in the fridge, or make ’em fresh after purchase.
*I’m sad to report that the turkey from Costsco is Butterball brand.
Get out your favorite medium-sized bowl and crack the egg. Using the shell halves to separate the yolk from the white, let the white fall into the bowl and do whatever you want with the yolk (I compost it with the shell, but we’re toying with the idea of using the whole egg next time).
Whip the crap out of the albumen so it gets air bubbles. Sprinkle in your garlic and parsley (I will confess here, that I use McCormick Minced Garlic and Lighthouse Parsley because they are super-convenient). Add to the bowl some chopped-up white onion and diced-up pepperoncinis (these can be mild or hotish, so know your audience).
Throw the hunk of raw, ground turkey into the bowl and start to incorporate everything with your hands. Doing this is kinda squishy, so you and your cookin’ partner will have to Rochambeau over the task. The person whose hands are the cleanest gets to pour in the panko crumbs. I haven’t used regular ol’ bread crumbs, but if that’s all you have at hand, give it a try!
After the panko is mixed in, make a slow-motion karate chop through the center of your bowl and eyeball two halves. Get the panko-pourer (i.e., the person with clean digits) to lay out two pieces of waxed paper. The patties will hang out here until the pan is ready.
Heat up a drizzle of oil over medium and start the oven (to warm up the buns—skip this part if you’d rather). When the pan is heated, carry your patties over and plop ’em upside down. These are big burgers, and they take about 10 minutes per side, so this is a good time to get your condiments out of the fridge and prepare your toppings.
After 10 minutes, peek at the bottom. When they’re sufficiently browned, give ’em a flip.
We recently found the best buns for these burgers; they can handle the heft and don’t get soggy while you’re eating. Throw them in the oven to toast for about 5 minutes.
A secondary attribute of these that I like is that the list of ingredients is as short as it should be.
This is when having a digital meat thermometer is really handy. Find the thickest part and slide the business end of the thermometer in half way. If it doesn’t read at least 165°, don’t touch ’em. If it’s close (160°-close), top with cheese and cover for 3 to 5 minutes.
We load ’em up with mayo, mustard, lettuce, tomato, and raw onion; but since it’s your face, you can put whatever you like on them. Sometimes we have a side, like pasta salad or putt-putts (the posts for both of which are on my list), but sometimes the nearly 1/2 lb. burger is just enough.
I’ve had the Pampered Chef Shallow Baker for almost two years now and, while I haven’t baked anything in it, I use it exclusively for roasting.
When only feeding one person was the goal, I would roast everything in the pan together, letting the chicken hang out in the oven for ten minutes before adding the rest.
Fast-forward (do kids even know what that means these days?) a couple of years, and find that I like making chicken and veggies a whole lot more and my partner likes eating it, so it’s a win-win!
One fateful night, I ripped open the entire Family Size package of Just Bare Chicken and we quickly realized the thighs wouldn’t fit in the shallow baker. WHAT TO DO?!
I grabbed the (then) infrequently-used carbon-steel pan and sprayed an adequate amount of Avocado Oil and got to work, picking through my seasonings. I usually settle on Stubb’s Chicken Rub and a couple shakes of Penzey’s Third Ward Italian Spice Mix (this spice deserves its own post).
I placed the chicken thighs skin side down on the heated pan and asked Alexa to set a chicken timer for three minutes. This gives the skin time to get seasoned and gives us time to start chopping up the veggies*.
Flip the chicken, set another three- minute timer, and keep chopping veggies.
Once all the veggies are chopped, I sprayed some oil on the roasting pan, arranged the veggies in a pleasing manner and pop both vessels in the preheated oven.
A third timer is set for 40 minutes and then we wait (we call this time our half-hour hour-of-music where we sit on the couch and jibber -jabber).
Alexa beeps and boops when dinner is ready and we serve!
*Use any kind of veggie you can stand and have too much of. Roasting makes everything taste like the first time you see a magic card trick and can’t explain it; Brussels, cauli, pots, carrots, parsnips, radhishes, asparagus (though, this should be roasted for only about 15 minutes).
Pan-seared and roasted chicken thighs and roasted vegetables.
Course: Main Course
2trips around the panavocado oil spraydivided
4bone-in, skin-on chicken thighs
1tspStubb’s chicken rubper thigh
1tspthird ward spiceper thigh
2cupsBrussels sprouts halved
Preheat oven to 400°.
Heat a skillet over medium, and take one trip around the pan with the avo spray. Sprinkle your (or my) favorite spices on the oil and when you can see the ground up herbs start to dance, put the chicken thighs in the pan, skin-side down for three minutes. Flip chicken and pan-fry for another three minutes.
Slice, cut, and chop the vegetables into similar sizes (this helps them all cook at the same speed). Take a trip around the roasting pan with the avo spray. Spread the veggies out and season.
When the oven is ready, put the roasting pan on the bottom rack and the carbon steel pan on the top one. Roast for 40 minutes or until chicken reads at *least* 165° on a meat thermometer.
Plate and serve.
I would be remiss if I didn’t point out that I learned a lot from Car to Table (a Mini Cooper-sponsored Isthmus feature that takes Madison chefs and does a sort of Iron Chef cooking bit in some rando’s house); especially Laila as she stresses the safety precaution of washing one’s hands after handling raw chicken.
Skip straight to 8m 10s if you want to miss the part where the randos do not have garlic in their condo (wtf?!).