Category: Chef in Training

One Pot Cheesy Sausage Pasta

One Pot Cheesy Sausage Pasta

by Engineered Mama ♥ 1 Comment

Cheese.  Sausage.  Pasta.  All in one pot. Ingredients I usually have on hand at all times.  Easy weeknight meal with no prep whatsoever.  Yeah… we eat this quite a bit.  Good thing it’s delicious 😉   This is also a flexible recipe.  I’ve used all shapes and kinds of pasta from farfalle to rotini to whole grain pasta-it all works.  Out of shredded Cheddar-Jack cheese?  No problem!  Use whatever shredded cheese you happen to have on hand.  I adapted my recipe from one I found from RiverBender.com.  You can check out the original here!

Ingredients

  • 1 Tbsp olive oil
  • 1 lb Smoked Turkey Sausage, sliced
  • 1 cup frozen diced onion (fresh is fine, too-I use frozen to save time)
  • 1 Tbsp minced garlic (about two fresh cloves)
  • 1 (14.5 oz) can Chicken Broth
  • 1 (14.5 oz) can diced tomatoes
  • 1/2 cup milk or heavy cream
  • 8 oz dry pasta (any small pasta will do)
  • 1/2 teaspoon salt and pepper, each
  • 1 cup shredded Cheddar-Jack cheese
  • 1/3 cup chopped scallions, for garnish

Directions

1. Add olive oil to a 4-5 quart saute pan over medium high heat. Add onions and sausage and cook until lightly browned. Add garlic and cook for about 30 seconds.
2. Add chicken broth, tomatoes, milk, pasta, and seasonings. Bring the mixture to a boil, cover, and reduce heat to low. Simmer for about 15 minutes, or until pasta is tender.
3. Turn off the heat and stir in 1/2 cup of cheese. Sprinkle remaining cheese on top and cover for about five minutes to allow cheese to melt. Top with sliced scallions and serve.

I typically use a lot more cheese than a cup, because… cheese!  This is a recipe everyone loves.  You can customize it to your taste by using your pasta and cheese of choice, omitting chopped scallions or using green onion, and the list goes on.  I hope you enjoy this one!

Slow Cooker Zuppa Toscana Soup

Slow Cooker Zuppa Toscana Soup

by Engineered Mama ♥ 0 Leave a Comment

More soup for the cold winter months!  This Olive Garden copycat soup is hearty and can stand on its own as a meal.  It has it all-meat, potatoes, kale… shhhhh… hang with me, kale haters!  I promise you’ll love it.  I adapted my recipe from the Crock Pot Zuppa Toscana recipe at Homemade Hooplah.  My version has cut some corners to save time.  Last time I made this recipe I forgot to brown the sausage with garlic and onion, so I added it to the crock pot instead and it still turned out great!

Ingredients

  • 1 lb ground Italian sausage
  • 1 Tbsp garlic, minced
  • 1 cup frozen, diced onion
  • 1 package frozen southern style hashbrown potatoes or 4 russet potatoes, diced (I prefer to use a combination of both as I prefer some potato with skin in this soup)
  • 1 pinch salt, to taste
  • 1 pinch black pepper, to taste
  • 4 cups chicken broth (32 oz)
  • 2 cups water
  • 1 bunch kale stems removed and torn into bite-sized pieces
  • 1 cup heavy whipping cream
  • 1/4 cup shredded parmesan cheese (for topping)

Directions

  1. In a large skillet over medium-high heat, brown and crumble Italian sausage about 5-8 minutes. Add onion and garlic and cook for an additional 2-3 minutes or until some of the onion begins to turn opaque (no need to cook onion completely at this point). Drain grease from skillet.
  1. In a 6 quart or larger crock pot, add cooked sausage, onion, garlic, and diced potatoes. Season with salt and pepper, to taste. Pour chicken broth over contents. There should be enough broth to cover the potatoes, but if there isn’t, add up to 2 cups of water so potatoes are completely covered.
  1. Gently stir ingredients, cover crock pot, and cook on low for 5-6 hours or on high for 3-4 hours.
  2. Remove lid from crock pot and add kale and heavy whipping cream, then stir to combine.
  3. Cover crock pot and cook on high for another 30 minutes.
  4. Serve zuppa toscana immediately with shredded parmesan cheese as garnish.

Simple enough!  I usually brown the sausage, onion, and garlic and dice the potatoes and store in water in the fridge the night before to make for a dump and go meal in the morning.  It’s chilly outside-hibernate and enjoy!

Instant Pot Black Bean Soup

Instant Pot Black Bean Soup

by Engineered Mama ♥ 1 Comment

Ignore my horrible photo… I promise this is a delicious recipe.  And yes… that is half of an avocado.  Don’t judge.  I was just so hungry by the time I was able to eat the dinner I prepared at 8:30 pm that I snapped the quickest photo I could.  Anyway, enough with the reasoning for my horribly unappetizing photo…

This black bean soup is both delicious and healthy.  I will warn you that it might not make a great main course, since it is basically, well… beans.  It’s enough for me, but most people might like something a little heavier to go with it.  Don’t let the “Instant Pot” title fool you-it is definitely anything but instant.  This recipe requires the pressure cooker to naturally release, which takes a little longer than a manual release would.  It took well over an hour and a half for the Instant Pot to come to pressure, cook on high, then naturally release, so be aware before you make this for the evening!  If you want to see the original recipe, check it out at A Pinch of Healthy.

Ingredients

  • 1 medium onion, diced (save some time and use frozen chopped onion!)
  • 1/2 red bell pepper, diced
  • 1/2 green bell pepper, diced
  • 1 can diced tomatoes, undrained (14.5 ounce)
  • 3 stalks celery, diced
  • 1 pound dry black beans, rinsed
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper (or to taste)
  • 1 teaspoon hot sauce (I used a little less… tiny people in the house)
  • 1 Tablespoon paprika
  • 2 Tablespoons chili powder (again… a little less for us-tiny people)
  • 2 Tablespoons cumin
  • 2 bay leaves
  • 6 cups chicken broth
  • Toppings: avocado, sour cream, lime, green onion, tortilla chips

Directions

  1. Add all ingredients (except toppings) to the Instant Pot, and place the lid on top, with the vent set to “sealing.”
  2. Cook the soup on manual high pressure for 40 minutes, and let the pressure naturally release.
  3. After the pot is depressurized, remove the lid, and carefully remove the bay leaves.  Soup will thicken after sitting.
  4. Serve with desired toppings.
Healthy Crock Pot Spinach Artichoke Dip

Healthy Crock Pot Spinach Artichoke Dip

by Engineered Mama ♥ 1 Comment

spinach dip
Photo Credit: Prevention

I love spinach artichoke dip, but somehow always have the mindset that it’s a recipe that would be far too complicated for me to even attempt.  That is, until I found this simple (and healthy!) recipe from Prevention.  The prep is easy, the ingredients are much healthier than most spinach artichoke dip recipes, and… it’s delicious!  Check out the original here!

Ingredients

  • 2 c shredded reduced-fat mozzarella
  • 1 container (8 oz) reduced-fat onion and chive cream cheese
  • ¼ c grated Parmesan cheese
  • ¼ large onion, chopped (or frozen chopped onion, thawed)
  • 1 bag (10 oz) frozen spinach, thawed
  • 1 can (13.75 ounces) artichoke hearts, drained and chopped
  • ¼ tsp garlic powder
  • ¼ tsp ground red pepper
  • Salt and ground black pepper
  • Baked tortilla chips, pita chips, carrots, or celery for serving

Directions

  1. Combine and stir together the mozzarella, cream cheese, Parmesan, onion, spinach, artichokes, garlic powder, and red pepper in a 3- to 5-quart slow cooker.
  2. Season with salt and pepper to taste.
  3. Cover and cook on high for 2 hours, stirring occasionally, until heated through.
  4. Serve warm with tortilla chips or celery and carrot sticks.

So simple!  Pour ingredients, stir, let heat through, and chow down!

Cheesy Cheddar Broccoli Casserole

Cheesy Cheddar Broccoli Casserole

by Engineered Mama ♥ 0 Leave a Comment

Cheesy-Cheddar-Broccoli-Casserole_EXPS_SDFM17_28900_C09_30_6b-696x696.jpgI’m mainly a green bean casserole person.  That’s pretty much the extent of my casserole tolerance, so I rarely venture out.  Well, I have ventured out.  Ok, not very far, but it’s still a tiny venture, so give me some credit!  This broccoli casserole has all the good stuff-french fried onions, cheese, and oh yeah… I guess there is some broccoli.  This recipe comes from Taste of Home.  Check out the original recipe here!

Ingredients

  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 cup sour cream
  • 1-1/2 cups shredded sharp cheddar cheese, divided
  • 1 can (6 ounces) french-fried onions, divided
  • 2 packages (16 ounces each) frozen broccoli florets, thawed

Directions

  1. Preheat oven to 325°. In a large saucepan, combine soup, sour cream, 1 cup cheese and 1-1/4 cups onions; heat through over medium heat, stirring until blended, 4-5 minutes. Stir in broccoli. Transfer to a greased 2-qt. baking dish.
  2. Bake, uncovered, until bubbly, 25-30 minutes. Sprinkle with the remaining cheese and onions. Bake until cheese is melted, 10-15 minutes.

Vegetables are much better when smothered in cheese, sour cream, and french fried onions.  Don’t you agree?

Want a New Keurig K-Cafe for $121.91? Here’s How!

Want a New Keurig K-Cafe for $121.91? Here’s How!

by Engineered Mama ♥ 0 Leave a Comment

k cafeI saw a commercial for the new Keurig K-Cafe the other night and decided I HAD to have one.  I mean, it would SAVE me money, right?  Lattes, cappuccinos, you can stick the milk steamer in the dishwasher, and you can use NORMAL K-cups?!  SOLD.  So, naturally I whipped out the old Google only to find out they’re normally $199.99.  Well, to be honest, I didn’t think that was too terrible of a price, but the thrifty side of me said no way… I can do better.

Well, I headed on over to Amazon (per my usual deal finding routine) and their deal wasn’t terrible-$179.99 for the system itself or $199.98 for the system in addition to a 24-pack K-cup sampler.  Ok, cool, but still not good enough for me.

I asked my sister-in-law if she had seen them and being a coffee-holic like me I knew she’d have to have one, too.  She sent me a text back and said “they’re $219 at Kohl’s!” and I thought, “Dang, Kohl’s… you usually have great deals! What gives?!”.  Then, it hit me.  Well, it took a while… it hit me at 3 am, but it hit me.  Kohl’s currently has 30% off online.  Free store pickup.  I’m sure there is also a miscellaneous $10 off for some reason or other.  Are they doing Kohl’s cash right now?!  Does RetailMeNot have a rebate?!  The possibilities are endless!!!!  So, here’s the breakdown:

RetailMeNot

Sign up for a RetailMeNot account if you don’t already have one.  They typically have rebates on all major retailers for some purchase or another.  Yes, even Amazon!  When you sign up with your account, look up Kohl’s on their website to activate their $10 cash back on $110 or more online purchase option.  I’ve had great luck with these cash back deals lately.  I redeem mine via PayPal.  They deposit it right into your account so you can use it on a future online purchase or you can choose to have it direct deposited to your bank account.  Sweet.  Deal.  Next, head on over to Kohl’s.

Kohl’s Deals

Now you’re ready to pile on the savings in your Kohl’s cart.  Add the Keurig K-Cafe to your cart.  Next, apply these deals:

  • APPLE30 -30% off your purchase with a Kohl’s charge
  • NOVHOME10-$10 off home purchase of $50 or more
  • Select store pickup to receive an extra $5 in Kohl’s cash
  • You’ll receive $10 in Kohl’s cash for every $50 spent, so you’ll receive $20 in Kohl’s cash

Alright.  There you have it.  Your grand total will be $156.91, $10 cash back rebate from RetailMeNot, and $25 in Kohl’s cash for a grand total of $121.91.  You’re. Welcome.  Now, if only all of my good ideas would come at a time more convenient than 3 am… I’ll work on it.  Go make yourself a latte!

Update!

Looks like Kohl’s has some competition with Best Buy! Best Buy now has this machine with a bonus of 24 k-cups for $179.99 and a $30 Best Buy gift card with purchase. Score! Either way, you can’t lose. By the way… I’m pretty sure if I had bought as many lattes as I have already made with this thing from Starbucks it would have paid for the machine 😉

Slow Cooker Chili

Slow Cooker Chili

by Engineered Mama ♥ 0 Leave a Comment

chili
Photo Credit: Betty Crocker

Most of my favorite recipes come from Betty Crocker, so naturally, I happen to love their recipe for slow cooker chili.  This chili has a very short ingredient list, but is very filling since it uses double the amount of ground beef as most chili recipes.  It’s hearty and delicious!  Check out their original recipe here!

 

 

Ingredients

  • 2 lb lean (at least 80%) ground beef
  • 1 cup frozen chopped onion
  • 2 cloves garlic, finely chopped
  • 1 can (28 oz) petite diced tomatoes
  • 1 can (16 oz) chili beans in sauce, undrained
  • 1 can (15 oz) tomato sauce
  • 2 tablespoons chili powder
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Directions

  1. In 12-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain.
  2. In 4- to 5-quart slow cooker, mix beef mixture and remaining ingredients.
  3. Cover and cook on Low heat setting 6 to 8 hours.

I hope you enjoy this one during the winter months!

Slow Cooker Creamy Tomato, Basil, and Parmesan Soup

Slow Cooker Creamy Tomato, Basil, and Parmesan Soup

by Engineered Mama ♥ 2 Comments

More fall soup fun!  This is another easy slow cooker soup that pairs with nearly anything or can be served as an entrée.  It’s perfect for a crisp fall day.  This recipe comes from Creme de la Crumb-check out their original recipe here!

Ingredients

  • 2 15-ounce cans diced tomatoes
  • 1 10-ounce can tomato sauce
  • ¼ cup fresh basil, finely chopped
  • 3 tsp minced garlic
  • 1 tsp salt
  • 1 tsp pepper
  • 1 cup frozen diced onion
  • 1 cup heavy cream
  • 4 cups chicken or vegetable broth
  • 2 cups shredded parmesan cheese

Roux

  • 3 Tbsp butter
  • ¼ cup flour
  • 1 cup heavy cream OR half & half

Directions

  1. Add tomatoes, tomato sauce, and next 7 ingredients (through broth) to a slow cooker/crockpot. Cover and cook for 2 hours on high or 4-8 hours on low (if you are home, give it a stir every now and then and scrape down the sides).
  2. About 30-40 minutes before serving, thoroughly blend all ingredients in slow cooker using an immersion blender.  Alternately, blend ingredients in blender or food processor and return to crock pot.
  1. Prepare the roux. Begin by melting the butter in a medium sauce pan over medium heat.
  2. Add flour to melted butter and stir until flour clumps up. Slowly whisk in the heavy cream (or half & half) until mixture is thickened and smooth. Add roux and parmesan cheese to crockpot and stir to combine.
  1. Allow to cook another 20-30 minutes until cheese is completely melted. Give it a good stir before serving. Top with additional basil and parmesan cheese if desired.

There you have it-comfort food from scratch!  This is one of my favorite soup recipes because the soup is thick, has a rich flavor, but doesn’t make your stomach feel so heavy you’re miserable.  In the past I have served this soup in bread bowls (frozen Panera bread bowls are my go to-check to see if your local grocery store carries them).  I have also paired this soup with paninis made on the George Foreman grill for an extra bit of crunch.  Any way you choose to serve this soup, it’s sure to be a hit!

Easy Slow-Cooker Cheesy Potato Soup

Easy Slow-Cooker Cheesy Potato Soup

by Engineered Mama ♥ 8 Comments

You can’t get any easier than this recipe.  You don’t even have to chop potatoes… or onion!  What makes this recipe so great is the leftovers may just taste even better than the first time.  Oh, and it has bacon… who doesn’t like bacon???  I modified Betty Crocker‘s recipe to create this simple set-it-and-forget-it soup recipe.  Check out the original here!

 

Ingredients

  • 1 bag (32 oz) frozen southern-style diced hash brown potatoes, thawed
  • 1/2 cup frozen chopped onion (from 12-oz bag), thawed
  • 1 medium stalk celery, diced (1/2 cup)
  • 1 carton (32-oz) chicken broth
  • 1 cup water
  • 3 tablespoons all-purpose flour
  • 1 cup milk
  • 1 bag (8 oz) shredded American-Cheddar cheese blend (2 cups)
  • 1/4 cup crumbled bacon (more or less according to taste)
  • 4 medium green onions, sliced (1/4 cup)

Directions

  1. In slow cooker, mix potatoes, onion, celery, broth and water.

  2. Cover; cook on Low heat setting 6 to 8 hours.
  3. In small bowl, mix flour into milk; stir into potato mixture. Increase heat setting to High. Cover; cook 20 to 30 minutes or until mixture thickens. Stir in cheese until melted. Garnish individual servings with bacon and green onions. Sprinkle with pepper if desired.

This is a recipe I typically make when I don’t know what to make or when I have nothing in the house to put together for a meal.  I don’t typically keep celery on hand, so if I happen to not have any on hand, I simply omit it.  I also don’t typically have an American-Cheddar blend cheese in the fridge, so I use whatever we happen to have.  Colby-Jack and mild Cheddar have been favorites of mine in this recipe.  I also omit green onion if I don’t have it.

Wait for a crisp, fall day and fill up on this one!

Slow Cooker Sweet Potato Soup with Maple Bacon

Slow Cooker Sweet Potato Soup with Maple Bacon

by Engineered Mama ♥ 0 Leave a Comment

sweet potato soup
Photo Credit: Real Food & Ice Cream

Fall is coming… I repeat, FALL IS COMING!  Soup is one of my favorite things to make because it’s easy, filling, and makes great leftovers.  When the autumn air starts rolling in this recipe is a must have.  I found this recipe over at Real Food & Ice Cream.  Check out the original recipe here!  I made a few changes to the original to make things a little quicker and easier on a weeknight.

Ingredients

  • 3 pounds sweet potatoes, peeled and cut into 1 inch cubes
  • ½ cup yellow onion, chopped (I use frozen diced onion to speed up the process a bit and… NO CHOPPING!)
  • 4 cups chicken broth
  • ½ teaspoon salt
  • ¼ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 1 cup milk
  • 6 slices bacon, chopped
  • 2 teaspoons pure maple syrup

Directions

  1. Since bacon will be served with this soup, make bacon prior to serving by pan frying or microwaving the desired amount of bacon.
  2. Put the sweet potatoes, onion, chicken broth, salt, cinnamon and nutmeg in the slow-cooker. Cook for 4 hours on high or 8 hours on low, until the sweet potatoes are soft.
  3. Add the milk to the slow-cooker and puree until smooth using an immersion blender, set aside on warm. Alternatively, blend in batches in a blender.
  4. Ladle the soup into bowls (about 1-1/2 cups each) and top with maple syrup and crumbled bacon.