I love breakfast! I love eggs, and hashbrowns – biscuits and gravy – bacon! Yum!

I’m leaving in a few days for a two week vacation – so, I didn’t do much shopping this week b/c I’m just trying to use up the food that I have on hand. I usually have an egg with some toast and fruit in the morning – but this morning, no fruit. Bummer!

As I was scrounging around for one last clementine orange or pink lady apple hidden away, I came across a ½ bag of shredded potatoes – and the hashbrown craving sprung into action! I normally have a hard-boiled egg or fried egg – but today…with hashbrowns…scrambled eggs were definitely in order.

Now, I have to say – scrambled eggs are a specialty of mine. My friends rave about them. They have me make them all the time for them. I even had one of my best friends have me teach her before she got married…she says they still don’t come out the same.

A few months ago, Iattended a bridal shower sleepover and my friend Stephanie talked up my scrambled eggs so much, they all decided that I was the one that would be making them the next morning. I came armed with my own skillet b/c I was sure they would throw some yucky Teflon my way and I mentally and morally could not subject my friends…or my eggs…to that abuse. Well, as Stephanie and I lay next to each other that night, all tucked away in our sleeping bags, we said our good nights. After about five minutes of lying in the dark, I broke the silence, “Stephanie…you talked up my eggs so much, what if something goes horribly wrong tomorrow? I’m having performance anxiety – what if I can’t deliver?” and we both burst into laughter! (by the way…they were perfection!)

So – I hope you enjoy adding these two recipes to your next big breakfast – for breakfast…or lunch…or dinner!

Many Blessings,
Katie

Jumbo Hashbrown – for two

UTENSILS: Griddle or Large Skillet, Masterkut, large dinner plate

INGREDIENTS: 1 Large Baking Potato, ¼ Onion, Salt & Pepper, 1-2 TBSP butter or peanut oil

INSTRUCTIONS:

To begin, using the #1 cone on the master cut, shred the potato and onion onto a dishcloth. Wring out the potatoes and onion, squeezing out all the excess water over the sink. Season with salt & pepper to taste.
Meanwhile, heat the skillet or griddle on medium heat. When water will bead on the surface, add the butter or oil (I prefer butter). Create a large hashbrown patty in the center of the pan, leaving room at the edges to remove from the pan and flip.

Let the hashbrowns cook until the edges begin to get golden brown. Then, Place the plate on top the hashrowns and flip out over to remove from the pan in one large patty. Add a bit more butter to the pan (1/4 tsp or so). And slide the hashbrown patty back onto the skillet to cook the other side.

Scrambled Eggs – for two

UTENSILS: 10” Saute Pan

Ingredients: 4 eggs, 1 ½ TBSP milk, 1 slice American Cheese, salt & pepper

In a small bowl, crack the eggs and whisk with the milk and salt & pepper. Tear the cheese into little pieces and add to the mixture.

Preheat the pan on just below medium heat. When it’s ready, add a little bit of butter to the pan to melt and then pour in the eggs. When the edges begin to cook, using a spatula, gently begin to push the cooked egg to the middle of the pan (it will kind of fold), to allow the uncooked egg to spill out the edges to cook. Keep repeating until all of the egg is cooked.

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So…I have a few vices. I know, shocking, right? It’s sort of a problem…shoulder bags, dressy ballet flats, green shirts, purple shirts, scarves, chap stick, bottled water, body wash, perfume, books, yarn, spices…okay, okay…maybe more than a few!

Naturally, being a signed, sealed, and not-so-delivered foodie, a few of those revolve around food. Over the past couple of years, I’ve mentioned a few – cream of mushroom soup, all things “itos” (Doritos…a particularly long standing love affair), cheese, casseroles – but none of them compare to my addiction to Mexican food. I really could eat it every single day – creamy, spicy, cheesy, crunchy – that just spells out culinary nirvana to me!

I tried my hand at a few side dishes this week to accompany my favorite meal – chicken quesadillas – and I’m proud to announce my guacamole and black bean salsa rice were AWESOME! So, take these recipes and make your Friday night a Mexican Fiesta!!!

Happy Cooking!
Miss K
BLACK BEAN SALSA RICE
UTENSILS: 2 qt or 3 qt saucepan

INGREDIENTS: 1 Cup Basmati Rice (Quick cooking), ½ Cup Black Bean Salsa, 1 ¾ Cup Chicken Stock, ½ tsp Cumin, ¼ tsp Chili Seasoning Blend, ¼ tsp Fajita Seasoning Blend

INSTRUCTIONS: Add all ingredients to a 2 qt saucepan and stir to combine. Cover, whistle open, and cook on Medium heat. When the whistle sounds, turn the knob to “V” for vent and down to simmer. Cook for 10 minutes and then turn to “C” for closed and turn the burner off. Allow to stand covered until the rest of the meal is finished.

GUACAMOLE:
UTENSILS: Medium Mixing Bowl, Zester or Grater, Avacado Pitter/Slicer, Citrus Squeezer, Fork

INGREDIENTS: 3 Ripe Avocados, 1 Lime, 1 TBSP minced Cilantro, 2 Garlic Clove, ½ Small Shallot, ½ Jalapeno Pepper (optional), 3 TBSP Sour Cream, 1 Small Roma Tomato (chopped), Salt & Pepper

INSTRUCTIONS:
Slice and remove the avocado flesh; dice and add to the bowl. Using the zester or hand held grater, grate the garlic cloves, shallot, and jalapeno over the avocado. Slice the lime in half and using the citrus squeezer, squeeze of the avocado. Mix together, mashing the avocado into a paste. Combine with the minced cilantro, diced tomatoes, and sour cream. Season with salt & pepper to your taste.

CHICKEN QUESADILLAS
UTENSILS: Large Skillet, Master Kut w/ #1 Cone
INGREDIENTS: 3 Large Chicken Breasts, 8 small white corn tortillas, 3-4 cups Shredded Pepper Jack Cheese, Butter, Darn Good Seasoning
INSTRUCTIONS:
Heat the skillet on medium heat. Season the chicken on both sides with Darn Good. When the skillet is heated, add the chicken and cook covered, whistle open. When the whistle sounds, flip the chicken and recover. Reduce the temperature to low and cook for 8-10 more minutes or until the chicken is cooked through. Dice the chicken and set aside. Remove the juices from the pan and return the heat to medium.
Lightly butter one side of two tortillas and place in the skillet. Add approximately ½ Cup of cheese to each tortilla and 1/6 of the chicken to one side. Allow to cook until crisp and then fold over. Repeat until 8 small quesadillas are made.

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It’s officially winter…which means tis the season for soups! I love soups and stews in the winter – they’re the perfect companion to a winter’s chill.

I made up a batch of Chicken tortilla soup for  a group of young ladies I work with last week to try it out on them – it was a HUGE hit! So…I made a big batch for myself today too. I shared some with the neighbor…I froze some…and I have about 3 servings to enjoy throughout this week left…after the two I’ve already consumed, that is!

This soup is so easy…so tasty…and sooo healthy! It’s an easy soup to make 100% organic and it doesn’t break the bank either. All in all, once a hit, always a hit!

So, this Sunday – stir up a pot of Chicken Tortilla Soup – relax with your family by the glow of Christmas lights for a few hours and then enjoy a hearty bowl for a leisurely Sunday dinner.

Happy Cooking!
Miss K

INGREDIENTS: 1 Sweet Yellow Onion (finely chopped), 4 Garlic Cloves (minced), 1 4oz can Green Chilies, ¼ Cup Olive Oil, ¼ Cup Flour, 2 10 oz jars Fire Roasted Salsa, 2 Cans Black Beans (drained), 2 Cups Frozen Corn, 1 Cup Long Grain Rice, 1 32 oz box Chicken Broth, 1 32 oz Box Creamy Tomato Soup, 1 TBSP Chili Seasoning Blend, 3 TBSP Fajita Seasoning Blend, 1 TBSP Cumin, Freshly Cracked Sea Salt to taste, 3 Boneless Chicken Breasts. 2 Bags Tortilla Chips (blue or yellow), Shredded Colby Jack Cheese (or whatever you prefer)

Yields: 10-12 servings

INSTRUCTIONS:

Heat the oil in the 6 or 8 qt Roaster until hot. Add the onion, garlic, & chilies to the oil and saute until soft and tender (8-10 minutes). Sift in the flour slowly to form a roux. Add the broth and soup, stir. Add the salsa, black beans, corn, and rice; stir. Add the seasonings and salt (to your taste) and stir. Bring to a simmer.

When the mixture simmers, drop in the chicken breasts and cover the roaster, whistle open. When the soup whistles, turn the knob to “V” for vent and the burner to the lowest setting. Allow to simmer for 3-4 hours.

Before serving, remove the chicken breasts and shred; add the chicken back to the soup and stir. Serve over tortilla chips and top with a little shredded cheese.

Serving Options: sour cream, chopped green onion, guacamole

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What are you having for dinner tonight? Let Simplicity Gourmet’s Katie’s Kitchen help: Ginger Teriyaki Chicken Stir Fry with Orange Almond Basmati Rice – Yum!

I’ve said it before, and I’ll say it again – when the meat is on sale…load up! Meat is the most expensive thing in the grocery store…so, when it’s on sale, you need to take advantage while it’s hot!

A few weeks ago, one of our local organic grocers had USDA certified organic chicken breasts on sale for…are you ready…$.79 a lb – I about had a fit right there in the meat isle. So…going with my own golden grocery rule…I bought about 20 lbs of organic chicken breasts!

When I got home, I put all my groceries away and brought out my assembly line: quart freezer baggies, gallon freezer baggies, Fat Free Italian dressing, Teriyaki Ginger Marinade, BBQ Sauce, Raspberry Vinaigrette, Sea Salt, Pepper, Dried Garlic Grinder, and of course, Darn Good Seasoning. First, I counted how many chicken breasts on hand that I had: 30. WOW! I immediately took out five and sprinkled them with fresh cracked sea salt, black pepper, and dried garlic. I put each one of those into an individual quart baggie and then all of them into a gallon baggie – label. Then I proceeded to do the rest of them by fives as well in the same manner.

Now, I have five each of my favorite flavors all marinated and ready to go in my freezer. I can cook just one for myself or as many as I need to for guests and family…and I won’t be buying chicken for MONTHS!

Yesterday, I had a hankering for some Asian cuisine, so, as my eyes roved over the situation in the freezer, I spotted the bag labeled “Teriyaki Ginger” – bingo! A while a go, I had also bought a giant bag of fresh stir fry veggies: cabbage, carrots, snap peas, broccoli, onions, mushrooms, and chopped garlic. I had put those in single serving baggies too. So, I grabbed a chicken breast, a bag of stir fry veggies, and I was off.

A lot of you know, I make a big batch of rice at the start of the week and just use it throughout the week with meals: Orange Almond Basmati Rice. The perfect rice in my opinion – and a wonderful addition to my Teriyaki Stir Fry!

So…I hope you enjoy adding this Asian flare to your menu this week – you will love it!

Happy Cooking!
Miss K

Ginger Teriyaki Chicken & Veggies
with Orange Almond Basmati Rice
(serves two)

UTENSILS: 2 qt saucepan, Small Skillet
INGREDIENTS:
1/2 Cup Basmati Rice, 1 Orange, 1 cup Chicken Broth, 1 Garlic Cloves (minced), 2 TBSP Almond Slivers, 2 Chicken Breasts, 2 cups of Stir Fry Veggies (your choice)
½ Cup Ginger Teriyaki Marinade (or your choice)

Marinate the chicken with the marinade over night. If it’s frozen with the marinade, like mine, allow to thaw for a few hours before cooking.

On medium heat, saute the dry rice and almond slivers until aromatic. Meanwhile, preheat the small skillet on medium heat.

When the rice is aromatic, add the chicken broth and garlic. Add fresh cracked sea salt and black pepper to taste. Zest the orange into the pan as well. Then, halve the orange and squeeze half of it over the rice. Stir and cover, whistle open.

When the skillet is heat, squeeze the other half of the orange into the skillet. Add the chicken and cover, whistle open, and cook on medium heat.

When the whistle sounds on the rice, turn the valve to “C” for closed and turn the burner off. Allow to stand covered until the meal is finished cooking. **For long grain rice, turn the whistle to “V” for vent and turn the burner to low – allow to cook for 20 minutes on low and then turn off until the meal is finished cooking.***Yields 2, ½ Cup servings

When the whistle sounds on the chicken, uncover and flip the chicken. Add the vegetables to the top of the chicken and recover, whistle open. When the whistle sounds again, turn the valve to “C” for closed and turn the burner low. Allow to cook on low for another 10-12 minutes or until the chicken is cooked through. **If using chicken cutlets, when the whistle sounds for the second time, close the valve and turn the burner off. Allow to stand for 10 minutes covered.

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There’s so much going on at Thanksgiving…but you just can’t forgot to put some sort of sweetened vegetable on your table…it just wouldn’t be prudent. In the south, no one knows how to do that better than we do!

These carrots and sweet potatoes are so easy and quick – here’s two recipes you don’t have to spend all day slaving over the stove for…which means just a little more time is spent having fun with your family!

Happy Cooking!

Miss K

MAPLE GLAZED CARROTS

UTENSILS: 3 qt, 2 qt, 2 qt Casserole Insert

INGREDIENTS: ½ Cup Pure Maple Syrup, 1 Cinnamon Stick, ¼ Cup Orange Juice, 2 Oranges, peeled, seeded, and roughly chopped, ½ Cup Water, 1 ½ TBSP Cornstarch,
1 lb Carrots, chopped, ½ tsp Salt, ¼ tsp Freshly Ground Pepper, ½ Cup Chopped Parsley

INSTRUCTIONS:

• Place 2” of water in the 2 qt saucepan; pop the 2 qt casserole insert into the pan. Fill the casserole insert with maple syrup, cinnamon stick, orange juice, & orange juice. Place the lid on, whistle open, and cook on medium heat.
• Mix the water and cornstarch until smooth; when the whistle sounds stir the cornstarch slurry into the maple glaze. Cover, whistle open, and allow to whistle again. Close the whistle to “V” for vent and reduce the temperature to low.
• Meanwhile, slice the carrots on the #4 Cone. Toss with parsley, salt, and pepper. Then, toss the carrots with the orange glaze.
• Add the carrots to the 3 qt and cover, whistle open. When the whistle sounds, close the whistle and turn the burner off. Allow to stand covered for 12 minutes. Stir and serve.

APRICOT GLAZED SWEET POTATOES

UTENSILS: 4 qt Roaster, Jumbo Saute Pan

INGREDIENTS: 2-3 Large Sweet Potatoes, GLAZE: ½ Cup Water, ½ Cup Pure Maple Syrup, ½ Cup White Sugar, ½ Cup Brown Sugar, ¼ Cup Orange Juice, ½ Cup Honey, 1 TBSP , Lemon Juice, 2 TBSP Butter, 1 tsp Cinnamon, ½ tsp Whole Cloves, ½ tsp Ground Nutmeg,
Pinch of Salt, Pinch of White Pepper, 1 ¼ Cups Chopped Dried Apricots, 1 Cup Chopped Pecans

INSTRUCTIONS:

• Scrub the sweet potatoes really well, slice on the #4 cone, wash, and set aside.
• Place the water, syrup, brown sugar, and orange juice in the saute pan. Stir over medium heat until the sugar dissolves (about 1 minute). Bring the mixture to a simmer, and cook for about 5 minutes until the mixture is thick and syrupy. Remove the cloves.
• Add the honey, lemon juice, butter, cinnamon, cloves, nutmeg, salt, white pepper, apricots, and pecans. Return the glaze to a boil then turn the burner to low and simmer for 5 to 7 minutes.
• Spray the bottom of the large skillet with non-stick spray. Place half the sweet potatoes in the bottom of the large skillet. Pour half of the glaze over the top. Repeat this layer.
• Cover, whistle open, and cook on medium heat.When the whistle sounds, turn the knob to “V” for vent and turn the burner to low. Allow to cook for 12-15 more minutes or until the sweet potatoes are tender.
• Serve and enjoy!

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Have you ever wondered what a “Parsnip” is like? Well, wonder no more!

I think that a lot of people are intimidated by the way parsnips look and therefore, shy away from them…which makes me very sad for them. Don’t judge a book by its cover! Parsnips have a nutty, peppery, sweet flavor that you just won’t find in any other veggie.

They are good pretty much any way that you want to make them: roasted, baked, fried, sautéed, mashed, and they are awesome in deserts (a lot like it’s cousin the carrot). Parsnips have historically been the favored vegetables for Europeans over carrots and potatoes. They were introduced to America in the late 16th century but sadly come in a dismal third to carrots and potatoes to the American taste buds.

Parsnips are a root vegetable, resembling a creamy white carrot but are considered far more nutritionally superior. They are beneficial for lowering cholesterol and loosing and maintaining a healthy weight. They are low in saturated fat, sodium, and cholesterol. They are high in dietary fiber, vitamin C, Vitamin K, Folic Acid, Manganese, and Potassium.

Parsnips are at their best in the winter after the first frost – the cold turns their starch into sugar which gives them their sweet flavor. They are available at your grocer from late fall through early spring – so, for many of you out there, it’s prime time for parsnips in your area! When you get your parsnips home from the store, it’s best to wrap them in a moist paper towel and store in a dark location in your fridge. They will keep for two weeks or longer, making them an ideal vegetable to buy in bulk!

So, this year for Thanksgiving – try out my mashed ½ and ½ recipe below…with a little good ole Southern Style Giblet Gravy on the side. It’s not one for the hips – no skimping at Thanksgiving! I promise it won’t disappoint…for those or you adventursome enough…go for ALL parsnips…I dare ya!

Happy Cooking!
Miss K

MASHED ½ & ½

UTENSILS: 4 qt Saucepan

INGREDIENTS: 4 Golden Yukon Potatoes, 6 Parsnips, 2 Cups Low Sodium Chicken Broth, ½ Pint Cream, ½ Cup Butter, Salt & Pepper

Peel and cube the potatoes and parsnips (you could also use all parsnips – you would need 2 ½ – 3 lbs). Combine in the 4 qt saucepan with the chicken broth. Cover, whistle open, and cook on medium heat. When the whistle sounds, turn the whistle valve to “V” for vent and turn the burner to low. Allow to cook 12-15 minutes longer or until tender.

Meanwhile, heat cream (could also sub any % milk that you wish) & Butter in the 1.5 qt saucepan on low heat until the butter is melted and the cream is heated through. Cover, whistle closed, and set aside until the potato/parsnip mixture is ready. Mash the potato/parsnip mixture with an mixer on low speed. Slowly add the cream mixture until smooth. Season with salt and pepper to your taste. For an extra kick, you could add 2-3 tsp minced garlic if you like.

MUSHROOM GIBLET GRAVY

UTENSILS: 3 qt Saucepan, 1.5 qt saucepan, 10” Saute Pan

INGREDIENTS: 4 cups turkey or chicken stock, Giblets from 1 turkey, 2 chicken bouillon cubes, 2 tablespoons reserved stuffing mixture, 3 tablespoons cornstarch, 1/3-cup cold water, 2 pints button mushrooms, sliced, 3 tablespoons butter, 1 hard boiled egg, sliced, Salt and freshly ground black pepper

INSTRUCTIONS:

·    Place three soaking wet paper towels in the bottom of the 1.5 qt saucepan. Place the egg in the pan. Cover, whistle open, and cook on medium heat. When the whistle sounds, close the whistle, and turn the burner to low. Allow to cook 15 minutes. Pour out the hot water and allow to soak in cold water to cool down for peeling.

·    Meanwhile, saute the mushrooms and butter on medium heat in the 10” saute pan. Bring the stock and giblets to a boil on Medium High heat in the 3 qt saucepan. Add the stuffing and bouillon to the 3 qt saucepan. Make a slurry by mixing the water and cornstarch. Add to the 3 qt saucepan. When the mushrooms are browned, add to the 3 qt saucepan too.

·    Peel and slice the eggs and add that along with salt and pepper to taste.

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Simplicity Gourmet brings you “Katie’s Kitchen” – up this week, Thanksgiving Hit Parade beginning with a Holiday staple – Bread Stuffing!

My Nanny was the queen of Thanksgiving! I really don’t know how she did it. I have an image of her bent over, peering into the stove, with her reading glasses perched on the end of her nose examining that turkey, and being surrounded by about 10 different casseroles ready to be heated up to “golden and bubbly” – ah…I can just smell it now!

When I think about all of my favorite things that she made, one thing sticks out more than any other – stuffing! Now, our family calls it stuffing – some calling it dressing. I’ve heard it described as when it’s baked IN the turkey, it’s stuffing; when it’s baked OUT of the turkey, it dressing. So, I guess, technically, I’m giving you her Dressing recipe, if we go with those rules.

Now, she never lacked in taste and flavor, but she also knew you didn’t have to start from scratch always – you could start with something from the store and make it your own – something fabulous! Sandra on the Food Network calls that “Semi-Homemade”…we call that “Doctored Up.” I hope you enjoy this Thanksgiving favorite of my family’s – and that you have a joyful Thanksgiving!

Miss K

NANNY’S “DOCTORED UP” STORE STUFFING

UTENSILS: Large Mixing Bowl, Jumbo Saute Pan, Electric Skillet

INGREDIENTS:
2 Large Bags Pepperidge Farms Herb Stuffing, 1 Bag White Bread, toasted an shredded, 3-4 cans Chicken Stock, 1 Medium Onion – Diced, 2 Large Stalks Celery – Diced, 3 TBSP Ground Sage, plus more for later, 2 Cans Cream of Mushroom Soup, ½ Stick of Butter/Margarine, Salt to taste, Butter Flavored Pam

TO START:
Saute onions, celery, butter, salt, and sage for 10 minutes in Saute Pan or until onions and celery are tender.

MIXTURE:
Combine Stuffing, Bread Crumbs, Saute Mixture, Soup, and 2 cans of Stock. Taste your mixture – this is important because tastes vary – add sage and salt as desired. Mixture should be very moist but not watery. If mixture is too dry, add stock and mix until the right consistency is reached. If the mixture is too wet, add more slices of cubed toast to soak up the excess moisture.

TO FINISH:
Spray Cooking Spray on the Electric Skillet. Do no pre-heat. Pour mixture into the skillet and cover. Cook on 350? until the water seal forms (lid will spin freely – do NOT remove lid). Reduce heat to simmer, bake for 15-20 minutes. Turn the heat off and allow to sit, covered, for 10 more minutes. Remove the lid and check consistency – if desired, cook an additional 5-10 minutes on the lowest heat setting. Bottom will be browned and crispy; it it’s too dry, you can baste it with a little bit of stock to remoisten.

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Simplicity Gourmet brings you “Katie’s Kitchen – Sunday Dinner Special Edition” – up this week, the family favorite classic in half the time – Lasagna!

Oooo – it’s Friday – which means, time to get to get those wheels turning on your Sunday Dinner options, right? Well, don’t crank too long – I’ve got the solution for you – Lasagna! I’ve recently relocated to Sacramento, CA and this week, I’m really missing all my friends! My old roommate Jenna, who is also one of my best friends, L.O.V.E.S. lasagna! We had it all the time – I would often make it to lure her into not falling in love and leaving me until I fell in love too – so we’d leave each other at the same time….perfectly rational, right?

Well, she ended up turning this tactic around on me though, and she made it to lure herself…a man! She learned too easily that food really is the way to a man’s heart…and I learned that food is NOT the way to a woman’s…she did fall in love before me and she did leave me …and now she makes lasagna for her new best friend – her hubby Paul. Who incidentally, I just can’t help but love and am so glad he’s added to our circle…he’s lovingly my BBFFN (Best Boy-Friend For Now)…you know…til I find my own…and I’m banking on this lasagna to help me with my efforts!

So, to comfort myself this week and remind myself of my lovely dinners with my old pal Jenna, I’m making Skillet Lasagna! You will love this fast family favorite that will leave you more time to snuggle with your hubby this weekend!

Happy Cooking!
Miss K

UTENSILS: Medium Mixing Bowl, Small Skillet OR 1 ½ qt Saucepan, Large Skillet

SERVES: 6-8 / TOTAL COOK & PREP TIME: 45 minutes – 1 hr

INGREDIENTS: 1 lb Ground Turkey (or Lean Beef), 1 Cup Chopped Fresh Basil, 1 Cup Chopped Fresh Spinach, ¼ Cup Finely Diced Onion, 2 Garlic Cloves (Minced), 1 handful Fresh Parsley (Minced), 40 oz Pasta Sauce (any kind, your choice), 1 Small Can Sliced Mushrooms (optional), 1 Small Pkg Ricotta Cheese or Cottage Cheese, 4 Cups Shredded Mozzarella or Italian Cheese Blend, Italian Seasoning Blend, Garlic Powder, Darn Good Seasoning, a couple of dashes of chicken stock. ½ Small Box Lasagna Noodles (uncooked)

Preheat the small skillet on medium heat. Add the ground meat and season lightly with Darn Good Seasoning; cover, whistle open, and cook on medium heat. When the whistle sounds, remove the cover and stir the meat, breaking it up into small pieces. Saute until it’s all browned and remove from juices to the mixing bowl, leaving the juices in the bottom of the pan. (if there aren’t enough juices, this is when you would add a few dashes of stock to the pan).

Add the minced fresh garlic and onions to the pan and saute until tender; add to the meat.

Add the spinach, parsley, sauce, mushrooms, and a few dashes of garlic powder & Italian Seasoning Blend to the meat and stir well to combine.

In a cold large skillet, begin to assemble the lasagna in this order: sauce, noodle, ricotta, sauce, ½ Basil, sprinkle of garlic powder, sprinkle of Italian seasoning, shredded cheese. REPEAT: sauce, noodle, ricotta, sauce, ½ Basil, sprinkle of garlic powder, sprinkle of Italian seasoning, shredded cheese. NOTE: Sauce should always be touching the noodle so the moisture from the sauce will cook the noodle. Sprinkle the very top with a few dashes of Italian Seasoning Blend.

Cover and cook on medium heat, whistle CLOSED, for 15 minutes (You’re baking – whistle closed). Then, reduce to between low and medium low for 15-20 minutes or until the noodle is cooked through. For best results, I allow mine to sit covered for at least 15-20 minutes before I serve it so that it can firm back up – it’s kind of juicy right off the bat.

Serving Suggestions: Make with Whole Wheat pasta – it’s better for you and tastes exactly the same! Serve with a green veggie or nice simple side salad and some yummy garlic bread!

Electric Skillet Modifications: 15 minutes on 300 / 10 minutes on Simmer / 15 minutes unplugged and coverd; you may need more sauce and cheeses depending on the size of your skillet.

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Simplicity Gourmet brings you “Katie’s Kitchen” – up this week: American Casserole – a cheesy broccoli & chicken rice casserole that will have your family begging for more!

I love casseroles – one pot stops and nine times out of ten, they are just really yummy comfort foods. Like my dinner from last night – broccoli chicken n’ rice casserole! Yummy!

I grew up on broccoli with cheese – any way you put – I just love that combo. I don’t know a kid that doesn’t! As I’ve gotten older, I’ve learned to like my broccoli w/o cheese and I really do love it any way I get it – it’s my favorite. But sometimes, every once in a while, I do get a hankering for days of old and the taste of broccoli w/ cheese. So, the good, old fashioned “American Casserole” was born and has been a crowd pleaser ever since.

What do I love the most, though? I love that you just throw it all in a pot – no ovens, no precooking the rice – just throw it all in and in 30 minutes you have a fabulous, flavorful meal that your family is going to love!

Happy Cooking!
Miss K

UTENSILS: Large Skillet, Medium Mixing Bowl

INGREDIENTS: 3 Large Chicken Breasts, 2 Cans 98% Fat Free Broccoli Cheese Soup, 1 Broccoli Cheese Lipton Rice Sides (or 1 Cup Basmati Rice), 1/3 Cup Skim Milk, 1 Small Can Sliced Mushrooms (optional), Darn Good Seasoning, 2 Cups Shredded 2% Cheddar Cheese, 2 Cups Baby Broccoli Florets

Season the chicken on both sides with Darn Good; preheat the pan on medium heat. When it’s preheated, add the chicken, cover (whistle open) and cook on medium heat.

Meanwhile, in the mixing bowl, mix together the rice, soup, milk, broccoli and mushrooms. Season w/ a few dashes of Darn Good as well.

When the meat whistles, uncover and flip the meat. Cut the chicken into bite sized pieces and saute until no pink is showing. Cover the chicken w/ the rice mixture, then the shredded cheese, and recover, whistle open.

When the whistle sounds again, turn the knob to “C” for closed and reduce the temperature to Low; cook for 10 minutes. Then, turn the burner off and allow to stand covered for another 10 minutes before serving.

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Simplicity Gourmet Presents “Katie’s Kitchen” – Up this week: Sunday Dinner ~ Italian Roasted Chicken & Veggies

Before I invested in waterless cookware, I had almost given up on chicken. I just couldn’t ever get it right – it was either always so dry that I could hardly swallow it or I had to cook it in so much oil or butter that it wasn’t really worth the health benefits of such a lean meat. Waterless cookware really has turned my kitchen around and I have once again fallen in love with the 1st white meat: chicken.

My house is filled with the most yummy aroma right now as I am preparing my Sunday dinner in advance – and it’s all for you. This succulent chicken is so juicy and tender that you will have a hard time even getting it out of the pan before all of the meat just falls off the bone!

Market Tip of the Day: I got a really good deal on a 5 lb whole chicken at the market – $.99 / lb – you can’t beat that…so…I got three! The best tip I can give you is when the most expensive thing in the store – meat – goes on sale – buy it in bulk and freeze it! I racked up on three whole chickens, 16 jumbo chicken breasts, and a 2 lb pork roast for under $30 total – I’m pretty happy about that! I just put the meat in individual quart freezer bags – some with different marinades, some plain – and then put all of those quarts into a gallon freezer bag. Then, I marker the date they are going in on the bag and freeze them. I just unthaw them one or two at a time as needed and save a whole lot of money in the process.

I hope you choose to make your family this easy sit down Sunday dinner this weekend – it only takes about 10 minutes to prep and the pot does the rest! Have a fabulous weekend!

Happy Cooking!
Miss K

UTENSILS: 8” Chef Knife, Large mixing bowl, Cutting Board, 6 or 8 qt Roaster

INGREDIENTS: 5-6 lb Whole Chicken, 1 – ½ lbs Small Red or Fingerling Potatoes, ½ Large Vidalia Onion, 1 Small bag Baby Carrots or 2 Cups Sliced Carrots, 1 Bottle Italian Dressing (any kind – your favorite), 2 cans Cream of Chicken Soup (I get the 98% fat free kind), 6-8 Garlic Gloves, Fresh Basil, Thyme, Rosemary, & Parsley

INSTRUCTIONS:

Unpackage the chicken, removing the gizzard, heart, and liver parts. Rinse the chicken with cool water, removing any remaining juices. Using your hand, separate the skin from the meat to form pockets. Squeeze ½ the bottle of Italian Dressing between the chicken skin and meat; set on a glass or plastic surface to marinate while you prepare the rest of the meal. **Wash the sink and your hands thoroughly with anti-bacterial soap.

On the cutting board, finely chop a large handful of parsley and 5-6 Basil leaves – adding ¾ of it to the mixing bowl and ¼ of it underneath the skin covering the chicken breast. Remove the leaves of 2 stems of thyme and 1 stem of rosemary, adding them to the mixing bowl; remove the leaves of 1 stem of thyme and ½ stem of rosemary, adding them underneath the skin covering the chicken breast. Coarse chop the garlic cloves and add them to the vegetable mixture.

Wash and add the potatoes (if they are large, halve or even quarter), carrots, and chopped onion to the mixing bowl. Add ½ Cup of Italian Dressing and 1 can of cream of chicken soup to the vegetables and stir to coat evenly.

Place the chicken breast side down into a cold Roaster (6 or 8 qt); add the vegetables around the chicken. Cover and cook on medium heat until the whistle sounds. Close the whistle, reduce to low, and continue to cook for at least 1 hour. TIP: For the juiciest chicken, I let it cook for at least 1 ½ hours, but it’s cooked through after about 1 hour from the time it whistles.

Remove the veggies into a serving dish; remove the chicken onto a serving platter. To make a gravy, strain the juices through a cheese cloth lined strainer or a fine mesh strainer, keeping the juices, discarding any solids. Return the juices back to the pan, add the other can of cream of chicken soup and bring to a simmer on medium high heat. To thicken a bit, sift in about 1-2 TBSP of flour until your desired constancy is reached for the gravy.

Serve and enjoy!

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