Easy Sushi Bowls

Easy Sushi Bowls

by Engineered Mama ♥ 0 Leave a Comment

We love sushi in our house, but the process of sushi making can take… forever. We love cooking together, but a whole night of assembly and cleanup just isn’t a possibility on busy weeknights. Cue the sushi bowl! We love this option because it is fully customizable by every member of the family and it can include everyone’s favorite sushi ingredients and none of the ingredients they don’t care for.

Ingredients

Choose any of these ingredients or any others that are your favorite additions to sushi!

  • White or brown rice (both work great and can be easily made to perfection in the Instant Pot using this quick rice recipe)
  • Dried seaweed
  • Imitation crab
  • Smoked salmon
  • Cream cheese
  • Diced cucumber
  • Diced avocado
  • Yum Yum sauce
  • Soy sauce
  • Roasted sesame seeds

Directions

Using rice as a base, add all ingredients to a bowl and top with your favorite sauce for flavor and enjoy!

Slow Cooker Soup Beans and Ham

Slow Cooker Soup Beans and Ham

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Nothing says southern like soup beans! Soup beans, cornbread, and spinach was one of my absolute favorite meals growing up and that hasn’t changed! This easy recipe from The Frugal Foodie Mama can be made in the slow cooker to make it even easier. Pair it with a great cornbread recipe (no, northerners… there’s no sugar or sweetener here… just bacon grease and cast iron skillets).

Ingredients

  • 1 lb. of dry pinto
  • 4 cups chicken broth
  • 2 cups of water
  • 1/2 onion, chopped
  • 1 clove of garlic, minced
  • 1 Tbsp chili powder
  • 1 meaty ham bone (if you don’t have a ham bone ham pieces or diced ham will be fine)
  • Diced ham (I prefer chopped pieces from leftover spiral ham, but any diced ham will work great)
  • Salt & pepper, to taste

Directions

  1. Soak the beans by covering the beans with about 2 inches of water in the refrigerator overnight. Drain the beans back in a colander, rinse, and then pour into the slow cooker.
  2. Add the chicken broth, water, chopped onion, garlic, chili powder, & chopped ham into the slow cooker. Give a quick stir. Drop in the ham bone if you have one. Cover and cook on low for 6-8 hours.
  3. If using a ham bone, the last 30 minutes of slow cooking, remove the ham bone and allow it to cool slightly. Remove any meat from the bone and add that to the slow cooker. Discard the ham bone.
  4. Season with salt & pepper to taste before serving and serve with a piece of freshly baked cornbread.
One Pot White Chicken Chili with Rotisserie Chicken

One Pot White Chicken Chili with Rotisserie Chicken

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I have a tried and true Slow Cooker White Chicken Chili recipe I absolutely love, but I had a large amount of rotisserie chicken left over and needed a quick weeknight meal. After sorting through many recipes that use rotisserie chicken and already exhausting my usual Easy Chicken Fried Rice recipe for the week, this Pioneer Woman White Chicken Chili recipe was the winner. This recipe adds cornmeal, which makes a heartier, more filling chili with so much flavor! I made a few substitutions based on ingredients I typically keep on hand, but the main ingredients of this recipe make for a hearty soup and the ease of using rotisserie chicken makes this recipe easy on a weeknight.

Ingredients

  • 2 Tbsp olive oil
  • 1 onion, chopped 
  • 1 tsp kosher salt, divided, plus more to taste
  • 3 cloves garlic, chopped
  • 1 jalapeño, chopped (seeds removed, if you don’t like it spicy!)
  • 1 Tbsp ground cumin
  • 1 tsp celery seed (coriander works great if you don’t happen to have celery seed)
  • 1 tsp chili powder
  • 1/2 tsp black pepper
  • 2 tsp dried oregano
  • 4 cups chicken broth, divided
  • 3 Tbsp cornmeal
  • 2 (15-oz.) cans white beans (I use great northern beans, but cannellini beans would also work great), drained and rinsed
  • 1 (4-oz.) can chopped green chilis
  • 1 cup frozen corn
  • 3 cups cooked chicken (from 1 rotisserie chicken)
  • 1/2 cup heavy cream
  • 2 Tbsp fresh lime juice
  • 2 Tbsp chopped cilantro leaves, plus more for serving
  • Tortilla chips, shredded monterey jack cheese, and sour cream, for serving

Directions

  1. Heat a large Dutch oven over medium-high heat. Add the olive oil, then onion. Season with 1/2 teaspoon of salt and cook until slightly softened, stirring occasionally, about 5 minutes. Add the garlic and jalapeño, and cook for 2 minutes more. Add the cumin, celery seeds, chili powder, black pepper, and oregano, and cook until fragrant, 1 minute more.
  2. In a small measuring cup, whisk together 1/2 cup of chicken broth and the cornmeal.
  3. Add the remaining 3 1/2 cups chicken broth, cornmeal mixture, white beans, canned green chilis, and corn to the Dutch oven. Bring to a simmer and cook, stirring occasionally, for 10 minutes, over medium heat. Stir in the chicken and cook for 5 minutes more. Stir in the heavy cream, lime juice, and cilantro, and remove from the heat. Season with the remaining 1/2 teaspoon of salt, plus more to taste.
  4. Serve topped with additional cilantro, tortilla chips, shredded cheese, and sour cream.
Loaded Chicken and Broccoli Soup

Loaded Chicken and Broccoli Soup

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I love chicken soup and I particularly love it when it’s easy! This recipe has it all-potatoes, creamy broth, bacon, chicken, vegetables. It’s the perfect full-of-flavor soup. The best part? Rotisserie chicken makes it easy for a weeknight.

Ingredients

  • 1 Tbsp unsalted butter
  • ½ cup finely chopped yellow onion
  • 1½ lbs yellow baby new potatoes, scrubbed and quartered
  • 2 Tbsp all-purpose flour
  • 1½ tsp garlic powder
  • 1½ tsp onion powder 
  • 6 cups unsalted chicken broth (or use homemade bone broth)
  • 2 large heads broccoli, cut into bite-size pieces
  • 2 cups shredded rotisserie chicken
  • 8 ounces reduced-fat cream cheese, cubed and softened
  • ½ cup heavy cream
  • ½ teaspoon salt
  • ½ teaspoon ground pepper
  • ½ cup shredded 2% reduced-fat sharp yellow Cheddar cheese (optional, for topping)
  • ½ cup sour cream (optional, for topping)
  • Crumbled, cooked bacon (optional, for topping)
  • Diced scallion (optional, for topping)

Directions

  1. Melt butter in a large pot over medium heat. Add ½ cup onion and cook stirring often, until softened, about 2 minutes.
  2. Add quartered potatoes, flour and garlic powder and onion powder; stir to coat. Increase heat to high; stir in 6 cups broth, cover, and bring to a boil. Reduce heat to medium; cook, covered, until the potatoes are tender, 10 to 15 minutes.
  3. Reduce heat to medium-low. Stir in broccoli; cover, and cook until tender and bright green, 3 to 5 minutes. Stir in chicken, the softened cubed cream cheese, cream and salt and pepper. Cook, stirring, until the cream cheese is melted and the chicken is heated through, about 4 minutes.
  4. Serve with desired toppings.
How to Germinate Alocasia Corms

How to Germinate Alocasia Corms

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One thing I’ve learned about alocasias is that they HATE having their roots disturbed. I attempted to rehab this grocery store clearance find with utter failure. The good news? It had a TON of corms! Here’s a step-by-step guide to growing your own alocasia from a corm. It’s easier than you think!

Locate and Remove Corms

Find corms by gently checking the soil during repotting. Alocasias hate having their roots disturbed, so be very careful and try not to break up the root ball.

Remove the corms from the soil and allow them to dry for a day or so.

Germinate the Corms

Gently scrape the outside shell of the corms away from the inner portion. They’re kind of like a root vegetable, so be very gentle.

Once the outer peel is removed, place the corns in a Ziploc bag with a slightly damp paper towel. Allow the corms to germinate or in other words, to sprout just slightly.

Plant Corms

Place the corms that are starting to sprout into soil in a pot. Don’t allow them to get too damp, but don’t allow them to completely dry out. They will eventually begin to sprout. I plant several in one pot as not all will make it. I usually have one corm per every four that I pot make it through.

Corms have been the saving grace of my poor alocasias that don’t make it. It’s fun to see them har beautiful leaves come from corms!

Copycat Pasta Bravo

Copycat Pasta Bravo

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Yes, another pasta. Who doesn’t love a good pasta?! When I’m in the mood for a red, but creamy sauce this is what I always crave. I was determined to try this one myself and this recipe did not disappoint! Now, if only I could perfect the bread they serve…

Ingredients

  • 1 lb. Rigatoni pasta
  • 1 lb. boneless skinless chicken breasts, filleted or sliced very thinly
  • 8 oz. white mushrooms sliced
  • 1 14 oz. can crushed tomatoes
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup roasted red peppers
  • 5 Tbsp chicken stock
  • 4 Tbsp extra virgin olive oil
  • 3 Tbsp butter, divided
  • 3 cloves garlic minced
  • 1 Tbsp dried basil
  • 1/4 tsp salt
  • 1/8 tsp. dried oregano

Directions

  1.  In a large skillet, melt 2 Tbsp. of butter over medium heat. Cook the chicken until golden brown on both sides, about 6-7 minutes per side until cooked through and internal temperature reaches 165 degrees F. Remove chicken onto a cutting board and slice into bite-sized pieces and cover to keep warm. 
  2. Add the remaining 1 Tbsp. of butter to the pan along with the mushrooms. Cook until the mushrooms release their liquid and the liquid evaporates. Season with salt and pepper. Remove from heat and set aside.
  3. While preparing the sauce, cook and drain the pasta according to package directions for al dente. Set aside.
  4. In a medium saucepan, heat the extra virgin olive oil over medium heat. Saute the garlic in the oil until it sizzles. Stir in the tomatoes, chicken stock, basil, oregano and salt. Lower the heat and simmer, uncovered, 15 minutes. Stir occasionally. 
  5. Stir in the cream and Parmesan cheese. Remove from heat and stir in the roasted red peppers. 
  6. Using an immersion blender, process the sauce until smooth. Alternatively, transfer the sauce to a food processor and puree until smooth.
  7. Toss the cooked pasta in the Bravo sauce. Add in the mushrooms and chicken. Serve warm and top with shredded Parmesan if desired.
Lemon Parmesan Ditalini Pasta

Lemon Parmesan Ditalini Pasta

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Who doesn’t love pasta? This recipe was great in a pinch on a weeknight when we needed sleeting filling and a bit heavier than our usual One Pot Cheesy Sausage Pasta. It comes together quickly and you can add a protein or serve it by itself as a side. It’s a new go-to in our house!

Ingredients

  • 1 16 oz box Ditalini pasta
  • 3 Tbsp extra virgin olive oil
  • 4 Tbsp butter
  • 1 Tbsp minced garlic
  • 1 Tbsp finely chopped shallot
  • 1/2 cup heavy cream
  • 2 1/2 cups chicken broth or stock
  • 1/2 cup water
  • 2/3 cup grated Parmesan cheese
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp parsley
  • 1 tsp Italian seasoning
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • Crushed red pepper to taste
  • 1 lemon
  • Protein (chicken, smoked sausage, ground turkey), if desired

Directions

  1. Heat olive oil, minced garlic, and shallots in a medium size pot over medium to medium-high heat until soft and fragrant.
  2. Add ditalini and stir for approximately a minute, being careful not to burn the pasta. Stir in seasonings.
  3. Add chicken broth and water and bring the mixture to a boil. Allow the mixture to boil until the liquid is mostly absorbed by the pasta.
  4. Add heavy whipping cream and mix well. Stir in butter and the juice of one lemon.
  5. Stir in grated Parmesan cheese until well incorporated and melted. Stir in protein such as chicken or smoked sausage if desired.
  6. Serve with fresh Parmesan and lemon zest.
Greek Turkey Meatball Gyro Bowl

Greek Turkey Meatball Gyro Bowl

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What makes this healthy recipe so great is the ease of customization. The protein and rice form the base and the rest can be filled in by preference or what you happen to have on hand!

Ingredients

Meatballs

  • 1 lb ground turkey
  • 2 cloves garlic, minced
  • 1/4 large red onion, diced very finely
  • 1 egg
  • 1/2 cup plain breadcrumbs
  • 1/4 cup chopped fresh dill
  • 1/2 Tbsp dried oregano
  • 1 tsp salt
  • 1/2 tsp pepper

Bowl

  • Rice, cooked per package directions (any kind of rice or quinoa is great in these bowls)
  • Chopped cucumber
  • Grape tomatoes, halved
  • Roasted potatoes (check out this great recipe for easy roasted potatoes!)
  • Crumbled feta
  • Tzatziki sauce
  • Any other desired toppings

Directions

  1. Heat oven to 350 degrees F. In a large bowl, add ground turkey, minced garlic, and diced onion.
  2. Add egg, breadcrumbs, dill, oregano, salt, and pepper. Mix until just combined and form 1” meatballs and place on a baking sheet.
  3. Bake meatballs until the internal temperature reaches 165 degrees F, about 30 minutes.
  4. Serve over rice with other desired ingredients and enjoy!
Copycat Chipotle Cilantro Lime Rice

Copycat Chipotle Cilantro Lime Rice

by Engineered Mama ♥ 1 Comment

I wish I knew how easy this was so long ago! Whether you prefer instant rice, Instant Pot rice, or to boil rice this recipe is as easy as it is delicious!

Ingredients

  • 1 cup rice, prepared per package directions (white, brown, jasmine, or basmati work great)
  • Juice of 1/2 lime
  • 1/4 cup finely chopped cilantro
  • 1 tsp salt (if none was used during rice preparation)
  • 2 tsp olive oil

Directions

  1. Cook rice per package directions.
  2. Add remaining ingredients to rice and stir well to incorporate.
  3. Serve with your favorite entree and enjoy!
Easy Birria Tacos

Easy Birria Tacos

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I love birria tacos, but they intimidate me! This is a cheater recipe, so if you’re looking for a legitimate birria recipe, sorry, but this isn’t it! This recipe uses an easy Slow Cooker Mississippi Pot Roast recipe to make this a quick and easy weeknight meal. Pair it with black beans or cilantro lime rice and you can skip the restaurant! If you love your birria tacos extra crispy, skip the frying pan and use an air fryer!

Ingredients

  • Beef, shredded (see Mississippi Pot Roast for instructions)
  • Shredded mozzarella or Monterey Jack cheese
  • Soft, corn tortillas
  • Chopped yellow or red onion (optional)
  • Fresh cilantro (optional)
  • Pico de gallo or salsa (optional)
  • Sour cream (optional)

Stovetop Directions

  1. Heat a frying pan to medium heat. Dip each side of a corn tortilla into the drippings from the roast beef and add to the heated pan.
  2. Add a small amount of shredded cheese, meat, more shredded cheese, and any other additions such as cilantro or chopped onion to one side of the tortilla.
  3. Fold the tortilla over and allow the taco to heat until crispy on one side. Once crispy, flip to the other side.
  4. Remove from pan once both sides of the tacos are crispy and repeat with additional tacos.
  5. Serve immediately with desired toppings and sides.

Air Fryer Directions

  1. Preheat the air fryer to 400 degrees F.
  2. Dip each corn tortilla in the Mississippi pot roast drippings making sure to coat each side.
  3. Place the tortillas in the air fryer. Place cheese on one side of the tortilla, top with 1-2 Tbsps of beef, then top with some additional cheese. Fold the tortillas over to form the taco.
  4. Air fry the tacos at 400 degrees F for 4-8 minutes, flipping half way through until the cheese is melted and the tacos reach a desired crispiness.
  5. Remove the tacos and serve with the desired toppings.