Category: Chef in Training

Copycat Pasta Bravo

Copycat Pasta Bravo

by Engineered Mama ♥ 0 Leave a Comment

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

by Engineered Mama ♥ 0 Leave a Comment

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

by Engineered Mama ♥ 0 Leave a Comment

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

by Engineered Mama ♥ 0 Leave a Comment

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.
Easy Greek Yogurt Bagels

Easy Greek Yogurt Bagels

by Engineered Mama ♥ 0 Leave a Comment

As I was listening to a podcast the other day (I know you’re interested in what I was listening to now, aren’t you? Shout out to Office Ladies!) a guest mentioned that their favorite thing to make was dough made out of self rising flour and Greek yogurt. They said the possibilities are endless from pizza dough, bagels, biscuits, anything really. I didn’t have any self rising flour on hand, so I thought I’d do some Googling for other options with Greek yogurt.

What I found was a recipe from skinnytaste. This recipe can only be described as a bagel that resembles a Red Lobster Cheddar Bay biscuit. I honestly don’t know any other way to describe these bagels. They are absolutely delicious! You can customize them any way you choose-plain, everything, poppyseed, sesame seed, anything goes!

Ingredients

  • 1 cup unbleached all purpose flour
  • 2 tsp baking powder
  • 3/4 teaspoon kosher salt (less if using table salt)
  • 1 cup non-fat Greek yogurt
  • 1 egg white (or whole egg, beaten)
  • optional toppings: everything bagel seasoning, sesame seeds, poppy seeds, dried garlic flakes, dried onion flakes

Directions

  1. Preheat oven to 375F. Place parchment paper on a baking sheet. Spray with oil to avoid sticking.
  2. In a medium bowl combine the flour, baking powder and salt and whisk well. Add the yogurt and mix with a fork or spatula until well combined, it will look like small crumbles.
  3. Lightly dust flour on a work surface and remove dough from the bowl, knead the dough a few times until dough is tacky, but not sticky, about 15 turns (it should not leave dough on your hand when you pull away).
  4. Divide into 4 equal balls. Roll each ball into 3/4-inch thick ropes and join the ends to form bagels (or make a ball and poke a hole in the center then stretch it slightly).
  5. Top with egg wash and sprinkle both sides with seasoning of your choice. Bake on the top rack of the oven for 25 minutes. Let cool at least 15 minutes before cutting.
Easy Slow Cooker Pork Rice Bowls

Easy Slow Cooker Pork Rice Bowls

by Engineered Mama ♥ 0 Leave a Comment

I never quite know how to prepare pork, so I continually search for new ways to use pork as a main protein in dishes. These pork bowls come together quickly and are great if you have leftover pork. I love using a slow cooker pork recipe for these bowls.

Ingredients

  • Pork (see this easy slow cooker pork recipe for inspiration)
  • Desired vegetables: fresh spinach, cucumber, red onion, squash or zucchini, sweet potato, hash brown potatoes, cabbage (red or green), carrots, edamame, snow peas, or any other desired vegetables
  • Preferred rice (horrible at cooking rice? No problem! Check out these simple rice tips for Instant Pot rice)
  • Glass noodles (optional)
  • Other protein of choice (optional)-fried, boiled, soft boiled eggs, diced chicken, and beef are great options
  • Sesame seeds for garnish (if desired)
  • Sauces-add your favorite Yum Yum, hoisin, or teriyaki sauce for more flavor

Directions

Add all ingredients to the bowl and ENJOY! This meal is great because it is so customizable. There is something for everyone in this dish and it’s a great quick meal with things you already have on hand.

Easy Slow Cooker Pork Loin

Easy Slow Cooker Pork Loin

by Engineered Mama ♥ 1 Comment

I always purchase pork loins when they’re on sale and they travel to the back of the deep freeze never to be seen again. Every time I try something different I’m disappointed. I finally found this recipe from foodess that I adapted that works great to make Easy Pork Quesadillas or Pork Rice Bowls. The sauce is simple and the dry rub adds so much flavor!

Ingredients

Slow Cooker Liquid

  • ½ cup chicken broth
  • ¼ cup soy sauce
  • 1 large onion sliced

Pork

  • 4 lb pork loin cut in half as needed to fit in slow cooker
  • 3 tsp kosher salt
  • 1 tsp ground black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 Tbsp avocado oil

Sauce

  • ¼ cup balsamic vinegar
  • 3 Tbsp honey
  • 4 tsp minced garlic 4 large cloves
  • 2 Tbsp butter

Directions

Prepare slow cooker cooking liquid:

  1. Add the chicken broth, soy sauce and sliced onion to slow cooker and give it a stir.

Prepare pork:

  1. Mix salt, pepper, garlic powder, and onion powder. Rub this mixture over the pork loin.

Cook:

  1. In a small bowl, whisk together the balsamic vinegar, honey and garlic.
  2. Place the pork loin on top (fat-side up) of the onions and brush the pork all over with this balsamic vinegar mixture.
  3. Cook on low for 6-8 hours or on high for 3-4 hours. Once done, the pork will be fall-apart tender and delicious. Transfer pork to a serving platter.
  4. Whisk butter into the liquid left in the slow cooker. This turns it into a glossy sauce to serve with the pork. Add salt and pepper if desired.
Easy (No Cook!) Chicken Caesar Wrap

Easy (No Cook!) Chicken Caesar Wrap

by Engineered Mama ♥ 0 Leave a Comment

Ingredients

Dressing:

  • 2 tsp yellow mustard
  • 2 Tbsp lemon juice
  • 2 tsp Worcestershire sauce
  • 3/4 cup mayonnaise
  • 2 tsp minced garlic
  • 1 tsp fish sauce (if you don’t have any fish sauce on hand, you can substitute 1 tsp anchovy paste or 1 tsp soy sauce)
  • 1/4 tsp ground black pepper
  • 1/3 cup finely grated Parmesan cheese

Wrap:

  • Flour tortillas (large burrito size)Shredded rotisserie chicken
  • Chopped romaine lettuce
  • Shredded mozzarella cheese

Directions:

  1. Make Caesar dressing by mixing all dressing ingredients well. Refrigerate at least an hour to ensure all flavors integrate well.
  2. Add chicken, lettuce, cheese, and dressing to a flour tortilla. Wrap all ingredients tightly and enjoy!
Dutch Oven Roasted Chicken and Vegetables

Dutch Oven Roasted Chicken and Vegetables

by Engineered Mama ♥ 0 Leave a Comment

As much as I love grabbing a rotisserie chicken while I’m picking up groceries, there’s just nothing like a homemade roasted chicken. I have adapted this recipe from Cooking for My Soul, which is simple and flavorful and it’s my go-to when I want to roast a whole chicken. The best part of this recipe is you can save the carcass and vegetable scraps to make homemade bone broth later!

Ingredients

Vegetable Bed

  • 9-12 small potatoes (I prefer Little Duos or Little Trios from The Little Potato Company for some variety)
  • 3 medium carrots, peeled and cut into chunks
  • 2 medium yellow onions, peeled and quartered
  • Olive oil
  • Salt and pepper to taste

Chicken

  • 1 5-pound whole chicken – giblets removed
  • 1 stick herbed butter
  • 1 medium yellow onion, peeled and quartered
  • 5 sprigs fresh rosemary, divided
  • 5 sprigs fresh thyme, divided

Directions

  1. Preheat oven to 425 degrees F.
  2. Place the cut up vegetables for the vegetable bed (potatoes, carrots, onions) in the bottom of a large 7-8 quart Dutch oven pot. Toss with a few drizzles of olive oil, plus salt and pepper to taste. Set aside.
  3. Pat the chicken dry with paper towel thoroughly, including inside the cavity. Rub half of the herbed butter under the skin (carefully separate the skin from the flesh to create “pockets” for the butter, mainly around the breast and legs). Then, rub the remaining half butter on the outside, all over the top, legs, and wings. Tip: Patting dry the chicken thoroughly will help you get crispier skin.
  4. Stuff the cavity of the chicken with 1 quartered and peeled onion, 2 sprigs fresh rosemary, and 2 sprigs fresh thyme.
  5. Place the prepared chicken in a roasting pan, breast side up. Tuck in wings under the chicken, or clip the wing tips to prevent them from burning. Place the remaining 3 sprigs of rosemary and 3 sprigs of thyme around the chicken.
  6. Cover with the lid securely, and roast for 1 hour and 15 minutes COVERED. Then, UNCOVER and roast for another 30 minute to allow the skin to crisp up and turn more golden brown. If the vegetables look like they are burning, add a few splashes of chicken broth. It’s ready when a meat thermometer inserted in the thickest part of the thigh registers 165 degrees F. Tip: Avoid opening the oven too much to prevent the heat from escaping. If needed, rotate the chicken if you notice certain spots browning more, or tent any spots that are browning too fast with aluminum foil. 
  7. Let it rest in the Dutch oven for 15 minutes before serving, along with the vegetables. Serve and enjoy!