Color Me Kris: family dinner

Showing posts with label family dinner. Show all posts

This is one of those dinners that can be tossed together quickly on a weeknight. It's pretty much a staple in our household. Super easy and equally delicious. You need 3-4 peppers. I prefer green, but yellow red or orange would work just as well.

Each pepper is sliced in half length wise and then seeded and rinsed. I use ground Italian sausage, but if you prefer, you can choose ground beef or turkey. You will also need rice. I just grab a package of rice (Knorrs side). They come in a variety of flavors chicken, mushroom, Spanish, fried rice, etc. Just pick your favorite.

Brown your meat in a skillet and season it with salt, pepper, and garlic (cause I add garlic to just about everything) then drain the fat. Cook your rice according to directions. Combine the cooked rice and meat.

Line a cookie sheet with foil and spritz the peppers with olive oil. I do a little on the inside and out. Fill the peppers with rice mixture and pop in the oven at 400F for 30mins. Remove the peppers from the oven and sprinkle with shredded cheese. Place back into the oven for an additional 10mins or until cheese had melted.

Here's What You'll Need:
3-4 Green peppers
1lb. Ground Italian sausage (or beef or turkey)
1 (oz). package of Knorr Rice
1 (16oz). package shredded cheese (I like Mexican cheese blend)
1tbsp Olive oil (or cooking spray)
Salt,pepper, garlic to taste
Here's What You Do:
1. Preheat oven to 400F degrees.
2. Slice peppers in half length wise.
3. Remove seeds and rinse.
4. In a skillet over medium heat, brown your meat;drain.
5. Cook rice according to package directions.
6. Combine rice and meat. Tossing to blend evenly.
7. Place peppers on cookie sheet lined with foil.
8. Drizzle olive oil (or spritz with cooking spray) on peppers.
9. Fill each pepper with meat and rice mixture.
10. Place in oven for 30mins.
11. Remove from oven and sprinkle with shredded cheese.
12. Place back in oven for additional 10-15mins or until cheese is nicely melted.

Come here. Kiss me. Okay, maybe that was a bit weird, but I promise you're gonna want to after trying this recipe. It seriously is amaze balls. Like, I think, I put my entire foot into this one. I stood over the sauce stirring and sipping, stirring and sipping like mad. I mean sure it has a little alcohol in it, but I swear that wasn't why....at least I don't think. Dude I have a burnt tongue from my stove top shenanigans and I'd do it all over again!

Now, for the record, I know this is bourbon chicken and technically my Jack Daniel's isn't considered Bourbon, but hell, it's my favorite whiskey and it's what I had on hand, so I rolled with it. No regrets.

Here's What You'll Need:

1lb. Boneless skinless chicken breast (cut into 1in cubes)

2 tbsp of olive oil

1 cup chicken broth

1/3 cup brown sugar

1/4 onion chopped (or 1tbsp onion powder)

3/4 cup water1/3 cup soy sauce (reduced sodium)

1/4 cup tomato paste

1/4 cup Jack Daniel's Tennessee Honey Whiskey or Bourbon of your choice (of course this whole whiskey thing is totally optional).

1tbsp lime juice

2tbsp garlic powder; divided

1tbsp cornstarch (optional for thickening the sauce)

salt and pepper to taste

Here's What You Do:

1. In a skillet over medium heat warm olive oil.

2. Add chicken to skillet, season with salt and pepper and 1 tbsp garlic.

3. If using chopped onions toss in pot with chicken and cook til chicken is lightly browned and onions are translucent.

4. Remove chicken and onion from skillet, set aside.

5. Combine and whisk together all remaining ingredients (accept for cornstarch).

6. Add ingredients to the same skillet used and allow sauce to cook over medium heat for about 5 mins.

7. Add chicken back into skillet and sauce to a boil.

8. Reduce heat to a simmer and allow sauce to cook down some (about 30mins).

9. Add in optional cornstarch and stir. Let simmer a few more minutes.

10. Serve while warm, (over rice if desired).

The warmth and comfort of a delicious bowl of creamy tomato basil soup. You're welcome.

Here's What You Need:
2 (14oz) cans diced tomatoes (I buy the ones seasoned with garlic and onion)
1 (14oz) can of whole peeled tomatoes
1.5 cups chicken broth (or if you prefer, vegetable broth)
1/2 cup heavy cream
1/4 an onion; chopped
1 TBSP butter (or if you prefer, olive oil for sauteing onions)
1 TBSP garlic powder
1.5 TBSP dried basil
Kosher salt and pepper to taste
Shredded cheese to garnish (optional)

Here's What You Do:
In a large pot warm your butter (or oil) over medium heat.
Toss in onions and cook until translucent.
Pour in cans of tomatoes including all the juices.
Add broth, garlic, basil. Season with salt and pepper to taste.
Allow to cook for about 10 mins. Add in heavy cream.
Reduce heat and simmer (stirring occasionally) until ready to serve.
Top with shredded cheese, before serving.

I'm in love with Italian food. I literally beg my wife to take me to Olive Garden every weekend. And most weekends I get my way. Most weekends.

Lately, we've been so preoccupied with the kids sporting activities that OG has become an afterthought and my palette is suffering from withdrawals.

That's alright, we all know there's more than one way to boil pasta (wait is there)?

Anyway, today I'm bringing a touch of Italy to the kitchen, with one of my favorite soups, Zuppa Toscana.

This hearty soup is made up of red russet potatoes, sausage and kale.

It's based in chicken broth and thickened with a bit of cream.

It's up to you if you peel the potatoes or not, I think it's delicious with the peeling on (and saves time also).

This soup is a not only hearty, but a true comfort dish that's great to enjoy on a cool fall evening.

Here's What You'll Need:
16oz of small red russet potatoes cut in 1/4 in slices and then quartered
1 (16oz) pack of ground Italian sausage (mild)

A bush of Kale
1/2 large yellow onion; sliced
3 (14.5) cans chicken broth

1 cup heavy whipping cream
1/2 tsp olive oil

3 tsp of garlic; divided

Salt and pepper to taste
Shredded cheddar (optional)

Here's What You Do:
1. In a skillet over medium heat warm olive oil.
2. Add onion and cook until translucent.
3. Add sausage (seasoning it with salt, pepper and tsp of garlic. Cook until meat is browned, then drain and set aside.
4. In a soup pot, over medium heat warm chicken broth and potatoes. Season with remaining garlic (and more salt and pepper if you'd like). Allow to cook until potatoes are tender (about 20-25 mins).

5. Add meat and onion mixture to pot. Let cook until everything is warm again.

6. Pull kale leaves off steam and rinse.
7. Add cream and kale to pot and let cook for an additional 10 minutes.
7. Top with shredded cheddar cheese (if desired).

Seriously, call me Popeye. I can put spinach on or in just about anything. It just, well, works for me. But this spinach and mozarella stuffed chicken is pretty pleasing to anyone's taste buds. Can you believe I even got one of my 6 year old's to eat it. That spoke volumes!

Here's What You'll Need:
6 chicken thighs
2 cups fresh spinach
1 cup shredded mozzarella
1/2 an onion sliced
3 bullion cubes + 1cup water (or 1 cup chicken broth)
1 cup water
1 tsp garlic powder
salt and pepper to taste

Here's What You Do:
Preheat oven to 380 degrees (F)

1. Rise chicken thighs and pat dry with paper towel.
2. Flip chicken thighs over to bone side and lightly season with salt and pepper.
3. Stuff each chicken piece with spinach and shredded mozzarella.
4. Holding thighs closed flip bone side and place in baking dish.
5. Pour water in bottom of pan and place bullion cube in (if you chicken broth pour broth in bottom of pan).
6. Season top of chicken with garlic powder, salt and pepper.
7. place onions on top of chicken in dish.
8. Cover with foil and place in oven for 50mins.
9. Remove foil and bake an additional 10-15 mins or until golden brown.

If you try it leave and comment and let me know!