One-Pot Chicken Garlic Parmesan Pasta
One of our ”Recipes In Rotation” here at the house. Very useful during isolation.
You know summer’s over when it’s time to turn back the clock. All you can do is revel in whatever warmth is left and get ready for the arrival of winter. The warmth that never fades, though, comes from the pleasure of cooking for friends. You know those evenings when you’re all together, laughing and telling each other about your latest adventures in front of a good glass of wine? On those evenings there’s no dish better than a risotto. Specifically, a risotto with Taleggio, a rich and creamy cheese, which gives a velvety softness to every dish. It’s a full meal, delicious and satisfying, perfect with a glass of full-bodied but elegant red, like a Pinot Noir or a Barolo.
An interesting link found among my daily reading
This is one of our “Recipes in Rotation” that we make about once a month.
This is a great seasoning that I think holds up to nearly any Mexican fast-food out there. We use it for ground turkey, but I have found you can use it with tofu, textured plant-based meat replacements and, combined with 2 cans of black beans and topped with a bit of cheese, a great bean dip, too.
Adjust the amount of red pepper flakes and cayenne to suit your taste, add in real chilis to stoke the fire further. All in all, this very flexible and a great staple item to have on hand so you can whip it up as necessary. It only takes 30 minutes or so and can be combined with any number of foods.
INGREDIENTS YOU’LL NEED
1 1/2 tablespoons corn starch
4 1/2 teaspoons chili powder
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon seasoned salt
1/2 teaspoon paprika
1/2 teaspoon cumin
1 teaspoon dried minced onion
1 teaspoon beef bouillon granules
1/4 teaspoon ground red pepper
pinch cayenne pepper
2 tbls olive oil
1 lb ground turkey
1 cup water
DIRECTION
Heat olive oil in large skillet
Add ground turkey and brown
While turkey is browning, combine all seasoning ingredients in small bowl.
Once turkey is browned, sprinkle seasoning mix over turkey and cook it with the turkey for a minute or so.
Add water and reduce heat to low simmer.
Simmer until meat and sauce is desired consistency. About 10 minutes.
Several years ago, when I first started making Jambalaya (recipe here) — a food entirely foreign to me — I needed to pick up some Creole Seasoning for the recipe. I fell back on the typical Zatarains Creaole Seasoning available at my local grocery store. It did the job, but over the years I have slowly banished pre-made spice mixes and bases from my kitchen, including things like taco meat seasoning, cream of chicken soup and more. I knew there had to be better choices to be found and a bit of searching on the Internet has always been able o turn up, at least the beginnings of, homemade replacements. This was also true for basic Creole seasoning mixes.
One of the firs recipes that popped up in my searches was Emeril Lagasse’s “Essence”, used in all his television shows, so I figured I would start there.
Emeril’s Essence from Food Network
Creole seasoning mixes are pretty straightforward and include spices that most of us have in the pantry already including paprika, salt, garlic powder, black pepper, onion powder, and cayenne pepper, so I can make up a batch of this seasoning mix pretty quickly.
For my own personal mix, I have altered 3 items from Emeril’s original recipe.
One side effect of having this spice mix at head was I quickly realized how yummy it was on popcorn — one of our go-to, low-cal snacks here at the house. I often combine a liberal shake of my homemade Creole Seasoning with some White Cheddar Popcorn Powder. This is a great way to mix things up from our typical salt and pepper popcorn topping and gives me the sense of eating really bad snack foods without all the calories. (SMILE)
I always keep the empty containers from the cheese powders to use as an extra container/shaker for this Creole spice mix, so I can easily shake it over popcorn sort anything else I want to add a little zing to.
By starting with a base recipe, like this, you an feel free to experiment with differing amounts and even different spices to make something that is entirely unique to you and your kitchen. It takes so little time to make spice mixes like this, so you should really try stepping away from the pre-made pouches and cans at the grocery store and creating something that you will really enjoy using and eating.
Previous In the Kitchen items:
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I had a craving for pancakes this morning and turned to my standby, fluffy pancake recipe, which you can find in the video and also on My Word with Douglas E. Welch in the blog post, Recipes in Rotation: Fluffy Pancakes.
Music: “Slow Burn” by Kevin MacLeod (http://incompetech.com) by Creative Commons License
Sunday evening our friends, Daniel and Brenda, invited us over into their amazing kitchen (about 3 times the size of mine) and I made them a dinner of fresh pasta and homemade pasta sauce. Here are a few photos from our evening, a slide show of all the photos and the recipes to make your own pasta feast.
Thanks to Rosanne, Daniel and Brenda for taking most of these photos as my ands were otherwise occupied.
You can find the complete recipe for the sauce, and the cookbook, Cucina Rustica, where we discovered it, in this previous blog post, “Recipes in Rotation: Sugo Sciue Sciue“.
You can also get the entire free Recipes in Rotation electronic cookbook via the web of via the Cookbook Cafe iPad app.
The recipe for the pasta comes from Mario Battali and it about as simple as it can be. Flour, eggs and olive oil. You can find the complete recipe here — Basic Pasta Dough.
Making a well of flour and adding the eggs and olive oil to the mix
Bringing it all together
Almost there!
Knead! Knead! Knead!
Looking good!
Rolling out the sheets
A cooperative enterprise
Cutting sheets into fettucini noodles
A pile of pasta
Into the sauce
…and into the bowl! Yum!
Here is a slideshow of all the photos from the evening.
Recipes in Rotation is a series that allows me to highlight recipes that have made their way into “the book.” This book is the binder that contains recipes we make on a regular basis — at least monthly and in some cases, every two weeks. I keep them in this special binder for quick and easy access without sorting through a bunch of other recipes to speed things up when I need to get dinner on the table.
My latest cookbook, Recipes in Rotation, is now available from Bakespace’s Cookbook Cafe iPad app and web site. This contains 15 recipes first seen in the Recipes in Rotation series here on My Word with Douglas E. Welch. The cookbook is available for free.
Today’s recipe is a BBQ Turkey Meatloaf
When we were first married, meatloaf was a staple meal for my wife and I. That said, we never hit on a recipe that we really liked, so meatloaf fell out of rotation for a long time. As we switched from ground beef to ground turkey as our main, regular, protein, we looked for recipes again, but it wasn’t until a year or so ago that we happened across this recipe. Our first attempt worked well and it was quickly added into the regular rotation of meals in the house.
The plentiful sauce means it works well with ground turkey, which can have issues with dryness when making a meatloaf. The BBQ sauce helps everything stay moist and provides a nice sauce with the finished dish, as well.
BBQ Turkey Meatloaf
(See this recipe on Bakespace.com)
Ingredients
Instructions
Preheat oven to 350 degrees F. Lightly coat an 11×7 baking dish with cooking spray.
Mix together the beef or turkey, bread crumbs, onion powder, egg, salt, pepper, and 1/2 c. of the tomato sauce. Form mixture into a loaf and place into prepared baking dish.
In a medium bowl, whisk together the rest of the tomato sauce, vinegar, sugar, mustard, and Worcestershire sauce. Pour the sauce over the meatloaf.
Bake for 1 hour, basting every 15 minutes or so with the pan juices.
More meatloaf recipes:
Previously in Recipes in Rotation:
Recipes in Rotation is a series that allows me to highlight recipes that have made their way into “the book.” This book is the binder that contains recipes we make on a regular basis — at least monthly and in some cases, every two weeks. I keep them in this special binder for quick and easy access without sorting through a bunch of other recipes to speed things up when I need to get dinner on the table.
My latest cookbook, Recipes in Rotation, is now available from Bakespace’s Cookbook Cafe iPad app and web site. This contains 15 recipes first seen in the Recipes in Rotation series here on My Word with Douglas E. Welch. The cookbook is available for free.
You can download the Cookbook Cafe iPad app from the iTunes App Store and then “buy” the cookbook from within the app or access the cookbook directly from the Bakespace.com web site.
Recipes in Rotation are the recipes we use most frequently here at our house. These recipes are in a special notebook that is always close at hand. While we often try to add new food to our family rotation (See the New Food series, also here on My Word), these are the standards we return to again and again.
Recipes in Rotation joins my previous 2 cookbooks for Cookbook Cafe:
I’m Making Cookies | Sharing Christmas with Friends
Previously in Recipes in Rotation:
My latest cookbook, Recipes in Rotation, is now available from Bakespace’s Cookbook Cafe iPad app and web site. This contains 15 recipes first seen in the Recipes in Rotation series here on My Word with Douglas E. Welch. The cookbook is available for free.
You can download the Cookbook Cafe iPad app from the iTunes App Store and then “buy” the cookbook from within the app or access the cookbook directly from the Bakespace.com web site.
Recipes in Rotation are the recipes we use most frequently here at our house. These recipes are in a special notebook that is always close at hand. While we often try to add new food to our family rotation (See the New Food series, also here on My Word), these are the standards we return to again and again.
Recipes in Rotation joins my previous 2 cookbooks for Cookbook Cafe:
Recipes in Rotation is a series that allows me to highlight recipes that have made their way into “the book.” This book is the binder that contains recipes we make on a regular basis — at least monthly and in some cases, every two weeks. I keep them in this special binder for quick and easy access without sorting through a bunch of other recipes to speed things up when I need to get dinner on the table.
Today’s recipe is a Sugo Sciue Sciue
This is one of our typical “go to” pasta sauces for building a filling, comforting and tasty dinner is just about 30 minutes. For us, it also yields plenty of leftover for later in the week. I like this sauce both for its speed of assembly and also for the way the meat breaks up into small pieces and mingles so nicely with the pasta.
As the name implies, this is a quick ragu, not one that is designed to cook for hours and hours. This gives is a slightly fresher taste, especially if using who, fresh tomatoes instead of canned tomatoes or tomato sauce. I like my pasta sauce smooth, so tomato sauce is my base of choice, perhaps with a small addition of Italian Tomato paste.
Sugo Sciue Sciue
(See this recipe on Bakespace.com)
Ingredients
2 Tbls olive oil
1 large onion, peeled and chopped
3 cloves garlic
1 lb ground turkey
1/2 cup chopped fresh parsley or 1 Tbls dried
8-10 fresh basil leaves or 1tsp dried
2 14oz cans tomato sauce, or 28oz chopped fresh tomatoes
Salt and Pepper
1/4 tsp Red Pepper Flakes
Pinch cayenne pepper
1 lb pasta of your choice
Grated Pecorino or Parmesan cheese for the table
Instructions
Heat olive oil in large, tall-sided pot or skillet
Add chopped onion and garlic and cook slowly over low heat until soft
Add meat and sauté over high heat. Break up any large lumps
Add parsley and basil
Cook until meat is no longer pink
Add tomatoes, salt and pepper, red pepper flakes and cayenne pepper
Cook over medium-low heat until sauce comes together and thickens, approximately 30 minutes. There is no need to cook this for hours.
Cook pasta as directed, drain — reserving a bit of the pasta water
Add drained pasta to the sauce and cook for 1-2 minutes longer. Add a bit of pasta water if the sauce is too thick
Serve while warm with Pecorino or Parmesan Cheese for topping
Serves 4-6
Adapted from Cucina Rustica by Viana La Place and Evan Kleiman
More pasta recipes:
Previously in Recipes in Rotation:
