The Cook-a-Palooza Experience

Mid-Week Win Chicken Parmesan: Not Nonna's But Still Delicious!

2018-10-18T08:56:00.000-04:00

Delicious Chicken Parmesan in 30 Minutes!

Chicken Parmesan was a favorite meal of mine growing up...and still is! The difference is, now I have to make it myself, which isn't always possible depending on my schedule.

However, with a slight change to how "Nonna" prepares Chicken Parmesan, it is possible to make this classic Italian dish, on a weeknight, and still fit in your evening plans.

Breadcrumb-Free Chicken Parmesan

For this speedy version, we ditch the egg wash, and skip the breadcrumbs.

I say, we save that kind of love for when we have time on the weekend. 😉

Fit in one (or all three) of these prep-ahead steps 👇, and this delicious weeknight dinner will come together even quicker when you're ready to cook it!

With the prep-ahead steps out of the way, it allows you to go straight to pan-frying the chicken when you step into the kitchen.

Just remember to save those brown bits at the bottom of the pan after pan-frying the chicken because they’ll add deep flavor to the sauce! 👌

Nonna May Never Make This Chicken Parmesan

But then again, Nonna doesn’t have to rustle up dinner and still fit in evening plans to hit the gym, shuttle the kids around, or just find time to recharge at the end of the day.

This fast-and-easy version of Chicken Parmesan makes it possible!

✔ For more ways to eat well, and still fit in your evening plans 👉 Click here to get the newsletter. It's FREE!

Mid-Week Win Chicken Parmesan

Makes: 4 servings

Prep Time: 10 minutes

Cook Time: 20 minutes

INGREDIENTS

1 Tbsp. canola oil
3 boneless, skinless, chicken breasts, cut in half, and pounded to an even thickness.
Salt and pepper
1 can (398 ml /13 oz.) tomato sauce
1 tsp. dried oregano
1 Tbsp. grated Parmesan cheese
1 cup grated mozzarella cheese

DIRECTIONS

1. In a skillet, heat half the oil over medium heat. While oil is heating liberally season each piece of chicken with salt and pepper - both sides. When oil is hot, place half of the chicken pieces in skillet. Cook until golden brown, and fully cooked through, about 4 to 5 minutes per side. Transfer cooked chicken pieces to a large casserole dish. Repeat steps with remaining oil and pieces of chicken.

2. To make the sauce, add tomato sauce to the skillet you cooked the chicken in while still warm (be careful it may spatter). Scrape up any browned bits at the bottom of the pan with a wooden spoon. Stir in oregano and Parmesan cheese. Cook and stir over medium heat until Parmesan melts into the sauce. Pour sauce over cooked chicken in casserole dish, then top each piece with equal amounts of mozzarella cheese.

3. To finish, bake in a 350° F (175° C) oven, uncovered for about 8 minutes to warm chicken and melt cheese on top. If you like your melted mozzarella slightly browned, set the oven to broil and cook for 2 minutes longer. Enjoy!

Hi, Brent here. If you like this recipe, you might like my previous one which is a Butternut-Squash Apple Soup Recipe. It also includes 3 easy-to-overlook steps that make it taste extra good!

Click the recipe link 👆 to check it out. Cheers!

Butternut Squash Apple Soup: 3 Easy-to-Overlook Steps That Make it Taste EXTRA Good!

2018-10-05T14:02:00.000-04:00

Three tips to put to the test the next time you make soup!

Great tasting homemade soup is usually a result of following the simple advice we hear from chefs, or read in cookbooks and magazines.

When I follow their tips, like the three listed below, I get better results.

The good news is, each one is easy to accomplish. The bad news is, they are just as easy to overlook.

More Savory Flavor

Try this once, if you haven't before. Use a chopped leek as a substitute when following a soup recipe that calls for a yellow onion.

Yes, leeks are big, bulky, and more expensive.

But see for yourself if the leeks mild flavor heightens the savory flavor of your favorite soup.

My bet is you will like what you taste!!!

Better Consistency

“Add just enough liquid to cover the ingredients in the pot”

It's a saying ingrained in my head thanks to the many chefs I used to watch cook soup on television.

Ignore this advice, and be prepared for a pureed soup that is either too thin or overly thick like baby food.

This time when I prepared the Butternut Squash Apple Soup recipe below, I followed the advice.

My wife’s comment: “this is the perfect consistency!”

Holy Butternut Squash...it works!

"Taste and Season as You Cook"

Another nugget of sound advice we hear from the pros.

But again, it is sooo easy not to:

Season once, when the vegetables go in the pot

Season again, before adding the broth

Then taste, and season (if necessary) just before serving

But if you do: notice how perfectly seasoned your soup tastes straight from the pot! Then give evil glares to anyone who says "pass the salt". 😉

For 7 more ways to make homemade soup taste extra good, check out my video on YouTube. ⬇⬇⬇

✔ Want more recipes, tactics, and cookware to get the best results, when you cook? Grab my weekly updates. It's FREE 👉 Click here to get the next edition.

Butternut-Squash Apple Soup

Makes: 4 to 6 servings

Prep Time: 15 minutes

Cook Time: 20 to 25 minutes

INGREDIENTS

1 Tbsp. butter
1 leek chopped (white and light green parts only)
1 medium carrot, peeled and chopped
1 Paula Red or McIntosh apple, cored, peeled and chopped
1 Tbsp. brown sugar
1/4 tsp. nutmeg
1 butternut squash, peeled and cut into 1-inch cubes
1 medium potato, peeled and cubed
3 cups chicken broth (or just enough to cover vegetables in pot)
1/2 tsp. salt (depending on broth you use, I use no-salt version)
1/4 tsp. freshly ground black pepper
Chopped fresh chives to garnish (optional)

DIRECTIONS

1. In a large soup pot, melt butter over medium heat. Add leeks, carrots, apples, brown sugar, and nutmeg. Season with salt and pepper. Cook and stir until vegetables begin to soften, about 5 minutes. Add squash and potato. Season with salt and pepper before adding chicken broth. Reduce heat to low and simmer, covered, until vegetables are very tender, about 20 to 25 minutes. Remove from heat.

2. Puree soup, with a blender until smooth. Taste and season again with salt and pepper (if necessary). Ladle hot soup into serving bowls and garnish with chives (if using).

Hi, Brent here. If you like this recipe, you might like my previous one which is a Sweet Potato Nacho Recipe. Totally addictive...but good for you!

Click the recipe link 👆 to check it out. Cheers!

How to Pan Fry Fish Fillets

2018-09-13T15:43:00.000-04:00

It's easy to think it would be difficult to pan-fry fish with success.

But with the right set of steps, it is fairly straight forward to accomplish with success - if you have a decent pan.

Here is how to get started when you want to pan fry frozen sole fillets, or a fish of a similar size and thickness.

Thaw First

When using frozen fish fillets, leave them in the fridge overnight to thaw.

To remove any excess moisture, give them a spin in a salad spinner. It's fast, and saves using loads of paper towel.

Dredge in Flour

Once the excess moisture is removed, dust each fillet in all-purpose flour.

For more flavor, combine 1/2 cup all-purpose flour and 1/2 cup whole wheat flour with 1 tablespoon of Italian Seasoning - plus a few big pinches of salt and pepper.

This is based on Chef Michael Smith's advice (that he provided on his television show) to use 1 tablespoon of your favorite fish seasoning per cup of flour.

Cook in Butter and Oil

Beware. Butter burns easily.

To prevent butter from burning, melt 1/2 tablespoon of butter in 1/2 tablespoon of cooking oil over medium heat. Add the fish fillets to the skillet once the butter has melted.

Sole fillets are thin and cook quickly. Two to three minutes per side is all it takes.

Four to six minutes later you have delicious golden brown fish fillets like these!

Drizzle with Lemon Juice

To make a quick sauce, add more butter to the pan along with freshly squeezed lemon juice, after you have removed the fillets. Stir over medium-low heat scraping up the brown bits from the bottom of the pan.

Or simply drizzle the cooked fillets with fresh lemon juice - much easier. Pairs really well with the Italian seasoning!!!

For more ways to get a step closer to the food you want to eat, grab my newsletter. I write weekly about recipes, tactics, and cookware to get the best results without a fuss.

Click here to get your copy. It's FREE!

Hi, Brent here. If you like this post, you might also like my previous post which is a Sweet Potato Nacho Recipe that's two-thumbs-up on the good-to-eat scale!

Click the recipe link ☝ to check it out. Cheers!

Sweet Potato Nachos - Eat As Many As You Like!

2018-09-11T14:55:00.002-04:00

Sweet Potato Nachos: Turn a nutritious sweet potato into a popular Mexican-style dish!

Go ahead, EAT as many of these slightly spicy Sweet Potato Nachos as you like.

They’ll just make you healthier!

Okay, maybe the melted cheese on top won’t, but everything else is two-thumbs-up on the "good-to-eat" scale!

The better news is these Sweet Potato Nachos are just as easy to make as the regular, game day, version.

The only difference is the sweet potato needs to be sliced into thin rounds, which is doable with a good chef’s knife and steady hand.

Or slice them, like a pro, using a mandoline, - a vertically held slicer with various blade settings - if you happen to have one tucked in a drawer or cupboard.

As Anthony Bourdain explains in his best-selling book Kitchen Confidential: Insider's Edition:

"Potatoes cut to an identical thickness? No sweat. You didn't think they actually cut those with a knife, did you?" - Anthony Bourdain

I find that if you keep the slices a ¼-inch thick, they won't char too much.

Just another delicious way to eat comfort food like fries and wedges, without guilt, thanks to a sweet potato!

To see how they look, straight out of the oven, check out my video on YouTube. ⬇⬇⬇

✔ Want inside recipes, tactics, and cookware to get the best results, when you cook? Grab my weekly newsletter. It's FREE 👉 Click here to get the next edition.

Sweet Potato Nachos

Makes: 1 to 4 servings

Prep Time: 10 minutes

Cook Time: 25 minutes

INGREDIENTS

1 large sweet potato (unpeeled), cut in 1/4-inch thick rounds
1 Tbsp. olive oil
1 tsp. paprika
1/4 tsp. allspice
1/4 tsp. salt
1/4 cup sliced black olives (or use drained black beans from a can - they're good too!)
1/2 green bell pepper, diced
2 Tbsp. red onion diced
1/2 cup jarred hot banana pepper slices, drained and chopped
1 1/2 cups shredded cheddar cheese
salsa and fresh chopped cilantro for topping (optional)

DIRECTIONS

1. Preheat oven to 400°F. Line sheet pan with parchment paper.

2. In a large bowl, whisk together oil, paprika, allspice, and salt. Add sweet potato rounds and toss to coat each with oil mixture (I do this in two batches). Evenly space each sweet potato round on prepared sheet pan, then bake for 20 minutes.

3. Meanwhile to make the topping, in a bowl, combine olives (or black beans), green pepper, red onion, and banana peppers.

4. To finish, use tongs to arrange roasted sweet potatoes in center of pan. Evenly spoon on topping mixture, then sprinkle with cheese. Broil on high for 2 minutes. Serve with salsa and cilantro (if using). Dig-in!

Hi, Brent here. If you like this recipe, you might like my previous post which is a Roasted Red Pepper and Garlic Pasta Recipe that takes under 20 minutes to make!

Click the recipe link 👆 to check it out. Cheers!

No Rush Roasted Red Pepper and Garlic Pasta

2018-05-13T10:32:00.002-04:00

Roasted Red Pepper and Garlic Pasta: A flavorful one-pot pasta that's ready in under 20-minutes!

When you prepare meals mid-week, do you look for short-cuts to get them plated with less fuss?

What kind of short-cuts?

Let's say you were to make this Roasted Red Pepper Garlic Pasta. You could roast the peppers, grate the Parmesan cheese, and chop the fresh oregano.

Or, you could cheat, like the pros sometimes do, and use roasted red peppers from a jar, pre-grated Parmesan cheese, and oregano leaves picked off the stem. It's okay.

Save the roasting, and the fresh slices of Parmesan for when you have the time to add an extra touch of love.

Because when in a rush, the last thing you, or I, want is an extra step...or extra dish to clean, right?

As for the Roasted Red Pepper and Garlic pasta, the recipe is ready and waiting for you below if you want to plate of an enticing Italian dinner in minutes...without the need to rush.

For more ways to get a step closer to the food you want to eat, grab my newsletter. I write weekly about recipes, tactics, and cookware to get the best results without a fuss.

Click here to subscribe. It's FREE!

Roasted Red Pepper and Garlic Pasta

Makes: 4 servings

Prep Time: 5 to 10 minutes

Cook Time: 10 minutes

INGREDIENTS

1/4 cup extra virgin olive oil
4 cloves garlic, crushed (I use a garlic press to do this)
Uncooked Pennette Rigate (or any small pasta) (7 oz. / 200 g), about 2 cups
2 roasted red peppers from a jar, chopped
1 or 2 Tbsp. of a chopped fresh herb of your choice
Grated Parmesan Cheese
Pinch or two crushed red chili flakes (optional)
salt and pepper

DIRECTIONS

1. Heat oil, in a large pot over medium-low heat just until oil is hot, about 1 minute. Add crushed garlic. Lightly season with salt and pepper. Cook and stir for one minute making sure not to brown the garlic. Drain oil in a small bowl and set aside.

2. Fill the same pot, with enough water to cook pasta (another short-cut is to heat the water in a kettle while making the garlic oil, so the water is already hot when it goes in the pot). Bring water to a boil, and cook pasta according to package directions. Drain.

3. Return drained pasta to pot. Add oil-garlic mixture (see tip below), roasted red peppers, and fresh herb. Toss to coat pasta. Lightly season with salt and pepper. Finish with desired amount of Parmesan cheese and red chili flakes (if using).

*Tip: When I make this dish I don't add all the garlic oil to the pasta. I keep about 2 tablespoons separate so I have it to drizzle on any leftovers the next day.

Hi, Brent here. If you like this recipe, you might like my previous post which is a Cajun Chicken Soup Recipe for your slow cooker.

Click the recipe link 👆 to check it out. Cheers!

Slow Cooker Cajun Chicken Soup

2018-05-06T11:49:00.002-04:00

This week, let the slow cooker do the cooking and arrive home to a healthy Cajun Chicken Soup to enjoy at the end of the day!

Do you put away your soup recipes as the temperature outside begins to warm?

I do to some extent, but have never discovered a decent substitute for soup; both for its nourishment and how easy it is to make.

Plus, when I puree soup, my two kids will eat vegetables they would otherwise never touch. They even devoured this Asparagus, Leek and Potato Soup, which was a total shocker.

So, I'm sticking with making soup for the time being. If you're with me, consider adding this Slow Cooker Cajun Chicken Soup to your weekly soup rotation!

After four hours in the slow cooker, the meat on the chicken drumsticks is so tender it basically falls off the bone!

And, maybe have some fun with it by skewering the shredded chicken, pasta and cilantro.

Great for photos to share on Instagram (you'll find me here) and it gives the person you're serving it to a chance to select what they'd like in their bowl.

To me, the skewers make the soup look more like a summer dish. Or maybe, that's just me searching for a reason not to put the soup recipes away just yet. 😉

Slow Cooker Cajun Chicken Soup

Makes: 4 to 6 servings

Prep Time: 10 minutes

Cook Time: 4 hours on HIGH, 6 hours on LOW

INGREDIENTS

2 tsp. canola oil
4 or 5 chicken drumsticks (skin removed)
1 leek, white and light green parts only, sliced
1 large clove garlic, minced
1 tsp. paprika
1/2 tsp. ground cumin
3 cups chicken broth
1 can (28 oz / 796 ml) stewed tomatoes, undrained
1 can (127 ml) chopped green chilies
1/4 tsp. freshly ground black pepper
1 cup (about 3 oz. or 85 g) Pennette Rigate (or any small pasta)
Chopped fresh cilantro

DIRECTIONS

1. To brown chicken drumsticks (optional), heat oil in a skillet over medium heat. Add chicken drumsticks. Cook and turn to brown all sides, about 2 minutes per side. Remove browned drumsticks from skillet and place in slow cooker.

2. To make soup, add the remaining ingredients to the slow cooker, except for the pasta and cilantro. Set the slow cooker to LOW and cook for 6 hours, or set to HIGH and cook for 4 hours. Remove chicken drumsticks from soup and shred with a fork. Set aside.

3. Just before soup is ready, cook pasta according to package directions. Drain and set aside.

4. In a blender or food processor, puree soup in batches and return to slow cooker. Taste and adjust seasoning as needed. Serve with desired amount of chicken, pasta and chopped fresh cilantro in each bowl.

*Tip: Browning the chicken drumsticks is optional but I like to brown them because it adds appetizing color to the chicken and extra flavor to the soup!

Hi, Brent here! If you would like to get the recipes I post here on Cook-a-Palooza first, along with extra inside tips that save you time, consider getting my weekly updates. They arrive each Sunday morning, for free!

One of Asparagus's Super Powers is it Tastes Amazing in This Soup!

2018-04-23T16:07:00.000-04:00

You don't have to love asparagus to love this Asparagus, Leek and Potato Soup!

There are many good reasons to eat asparagus.

Good source of Vitamin K

Anti-inflammatory and antioxidant properties.

A natural diuretic.

Nourishes the digestive tract.

Good source of fiber.

Helps fight cancer.

That’s a lot of super powers in one green spear. But how can you (or loved ones) benefit if the flavor of fresh asparagus makes you gag?

One word; Soup!

Asparagus, Leek and Potato soup to be exact!

The leeks makes this pureed soup taste so savory, while the tender potatoes manage to tame the asparagus’s flavor so it’s present but not the feature attraction.

Not entirely convinced?

I understand the hesitation but consider this...

The only person who likes asparagus in my household is the guy writing this post. Wife and kids, won’t touch the stuff.

However, all three truly enjoyed this asparagus soup!

Although, "truly enjoyed" might be too strong of a statement for my 12-year old son who simply said “it’s okay”. His bowl was empty though! 😉

Imagine, all that super-food goodness consumed in a single helping of soup!

The recipe is ready and waiting, for you to check out, below.

Asparagus, Leek and Potato Soup

Makes: 4 servings

Prep Time: 10 minutes

Cook Time: 15 to 20 minutes

INGREDIENTS

2 Tbsp. butter
1 leek, white and light green parts only, sliced
1 large clove garlic, minced
4 cups vegetable broth or chicken broth
4 small yellow potatoes, about 1 1/2-inches (3.5 cm) in diameter, peeled
1/2 lb (6 oz.) medium-sized asparagus
1/2 tsp. salt
1/8 tsp. freshly ground black pepper
1/2 cup sour cream

DIRECTIONS

1. To prepare asparagus, trim about 1-inch off the bottom of asparagus spears to remove the woody base. Then peel each asparagus spear with a vegetable peeler to peel the tough outer layer. Cut each peeled asparagus spear into 2-inch (5 cm) pieces.

2. In a large saucepan, melt butter over medium heat. Add leeks. Cook and stir until leeks begin to soften, about 5 minutes. Add garlic. Cook and stir for a minute longer. Add stock, potatoes and asparagus; bring to a boil. Reduce heat to low and simmer, covered, until potatoes are tender, about 15 minutes. Remove from heat.

3. In a blender or food processor, puree soup in batches; return to saucepan. Stir in salt and pepper. Reheat soup, but do not allow to boil; stir in half the sour cream. Taste and adjust seasoning as needed. Serve with a dollop of remaining sour cream.

*Tip: Be careful if using low-fat sour cream. If the soup is too hot the sour cream may separate in the pot.

Hi, Brent here! Now that spring has finally sprung, it's a great time to take advantage of locally sourced asparagus. Consider getting my weekly updates to get more super food vegetable recipes including exclusive access to the Pleasing Asparagus and Mushroom Pilaf recipe from page 112 of my cookbook.

How to Build a Mucho Better Quesadilla

2018-03-21T15:30:00.000-04:00

How to make tasty quesadillas with an eye-popping topping!

Loved ones may be good with eating a simple cheese quesadilla, but why let that limit our quesadilla building options when there is the opportunity for SO much more!!!

For me, a quesadilla should not only taste good, but also make my eyes instantly send a signal to my taste buds that says "oh...I have feeling you're going to LOVE the taste of this"!

Sauce and Salsa for Flavor

The ranch dressing inside these Chicken and Cheese Quesadillas,makes them taste Mucho Beuno! Next time I'll use barbecue sauce to see if it tastes just as good.

But the real distinction from one quesadilla, to the next, is what we choose to spoon over top!

Store-bought salsa is always an option, but the flavor cowers in comparison to this bright-tasting homemade corn salsa.

This Spicy Corn and Jalapeno Salsa tastes incredibly fresh, adds a hit of heat, and makes the eyes instantly take notice of this Ranch Chicken Quesadilla when set on the plate.

Quesadilla Filling Ideas

Here's a hint I dropped to my Sunday Update subscribers; hit-up the meal delivery sites for filling ideas for your quesadillas.

What I love about meal delivery sites is many post their recipes. And, the recipes are trustworthy because the dishes need to taste good when prepared, otherwise customers will ditch using the service.

Check out The Home Chef site and you will find recipes for a Portobello Mushroom Quesadilla, Greek Zucchini Quesadilla, Ribeye Steak Quesadilla, and these Chicken Ranch Quesadillas!

Choose one that sounds, and looks, magnifico to you! Then maybe put your own individual spin on the filling, sauce or topping!

Cheese Quesadillas for the fussy eaters. Mucho Better Quesadillas for you! Everyone wins!

Hi, Brent here! Thank you for checking my post on How to Build a Better Quesadilla. I look forward to getting your thoughts on it and furthering our food conversation, in the comments!

Grilled Pineapple-Portobello Teriyaki Burgers: A Healthy Break from Beef

2018-03-14T14:55:00.002-04:00

There may be no better way to up our daily quota of fruits and veggies than to make this delicious Grilled Pineapple-Portobello Teriyaki Burger!

A few days back my kids were laughing at a television commercial for a popular fast food joint.

They laughed because the beef patty on the perfectly stacked hamburger was super thin.

My daughter pointed to the paper-thin burger patty on the television screen and blurted out “what’s the point of even putting that on there.”

Good point!!!

How about we make a burger with only delicious grilled toppings?

Grilled pineapple slices, marinated Portobello mushrooms, and caramelized red onions!

And, instead of the usual trio of condiments, let’s use homemade Teriyaki sauce, Havarti cheese, and crisp lettuce inside the sesame seed bun!

Its a burger we don't have to feel guilty about eating. In fact, I ate two…still, no guilt!

The Verdict: "More flavorful than any fast food burger I've ever tasted!"

P.S. The recipe below is adapted from Vegetarian Any Day: Over 100 Simple, Healthy, Satisfying Meatless Recipes by Patricia Green and Carolyn Hemming. I'm still working through the pages to test more of its vegetarian recipes - so far so good! Check it out and, if you like what you find, consider purchasing using the affiliate link above to support the authors and this blog. Cheers!

Grilled Pineapple-Portobello Teriyaki Burgers

Makes: 4 servings

Prep Time: 10 minutes (plus 20 minutes to marinate mushrooms)

Cook Time: 10 minutes

INGREDIENTS

4 Portobello mushrooms, cut into 1/4-inch thick slices
1 can (14 oz / 398 mL) unsweetened pineapple slices, reserve juice
4 sesame seed buns
4 lettuce leaves
4 slices Havarti cheese, or jalapeño Havarti
4 red onion rings
Mayonnaise

Marinade

1/2 cup reserved pineapple juice
1/4 cup soy sauce
1/4 cup liquid honey
2 cloves garlic, minced
2 tsp. sesame oil
2 tsp. grated fresh ginger
1/8 tsp. dried chili flakes
2 tsp. cornstarch

DIRECTIONS

1. To make marinade, in an 8 x 8 glass baking dish, whisk together pineapple juice, soy sauce, honey, garlic, sesame oil, ginger and chili flakes. Place mushroom slices in marinade and coat all sides of each slice. Marinate for 20 minutes, turning over each mushroom slice after 10 minutes.

2. To make the teriyaki sauce, pour the marinade into a small saucepan. Whisk in cornstarch. Cook and stir over medium heat until sauce is thick enough to coat the back of a spoon. Remove from heat and set aside.

3. To grill the pineapple, portobellos and red onion, lightly oil the barbecue grill or your grill pan. Heat over medium heat. When hot, place 4 pineapple slices, the marinated mushrooms and onions on grill. Cook until grill marks appear on each side of each pineapple, mushroom and red onion, about 5 to 6 minutes per side. Remove grilled pineapple, mushrooms, and onions from grill and set on a plate.

4. To assemble, place the buns on the grill until lightly toasted. Spread some of the thickened teriyaki sauce on the bottom of the bun. Then top with lettuce, mushroom slices, a cheese slice, a barbecued pineapple slice, and a red onion. Spread mayonnaise on the top bun before setting it on top of burger. Serve with sweet potato fries!

Hi, Brent here! Thank you for checking my recipe for Grilled Pineapple-Portobello Teriyaki Burgers. I look forward to getting your thoughts on this recipe, and furthering our food conversation, in the comments!

Cajun Chicken Penne Pasta: To Spice Dinner Up Mid-Week!

2018-02-14T15:30:00.000-05:00

A spicy new spin on Penne Rigatone to make mid-week pasta taste extra enticing!

What do we have here? A romantic dinner for Valentine's Day?

To be honest, it's more of a meal idea to spice up our weeknight dinner options. But who am I to say how, or when, you put this recipe in play.

What I love about this penne pasta dish is it's comfortable to whip together, even on a busy evening...when I follow my 3-Step Prep Ahead Plan.

With the main ingredients prepped ahead, simply pan-fry the chicken, boil the penne pasta, and stir together the roasted red pepper cream sauce.

As for the sauce, if you're comfortable with reducing liquids in your skillet...it's a cinch to make.

If you're not so comfy with this cooking technique, go ahead and try it anyways. Be brave and you will master it in no time. I've shared what to look for, to give you a BIG head start, in the recipe below.

My daughter's comment was "this chicken is spicy". The Cajun seasoning adds an extra kick of heat so if you, or a loved one, isn't into spicy maybe skip this dish and try the Parmesan Pasta with Crisp Bacon and Peas.

For a final touch, I garnished this pasta dish with fresh chopped cilantro. It's listed as optional in the recipe, but I love how it's unique flavor works in unison with the Cajun seasoning...like chocolate on Valentine's Day.

BTW: Happy Valentine's Day if you're reading this on February 14th. Otherwise, Happy... whatever day it happens to be!

The Verdict: An extra flavorful Penne Pasta Dinner to dig into when you're in the mood to spice things up mid-week!

Cajun Chicken Penne Pasta: tossed in a Creamy Roasted Red Pepper Sauce

Makes: 4 servings

Prep Time: 20 minutes

Cook Time: 10 minutes

INGREDIENTS

2 medium chicken breasts (cut into bite-sized strips)
1 Tbsp. Cajun seasoning
1 Tbsp. extra virgin olive oil
1/4 tsp freshly ground black pepper
7 oz / 200 g (about 2 cups) penne pasta (or pasta of your choice)
1 roasted red bell pepper (from a jar), chopped
1/2 cup chicken broth
1/2 cup cooking cream (15% milk fat)
pinch or two salt
Fresh chopped cilantro (optional)

DIRECTIONS

1.In a medium bowl, toss chicken strips with Cajun seasoning, olive oil and black pepper. Set in the refrigerator to marinate. While chicken is marinating, cook pasta according to package directions. Reserve 1/2 cup of cooking water before draining. Drain pasta and set aside.

2. To cook chicken, heat a skillet over medium heat. Add marinated chicken strips to pan and spread them out evenly. Let cook, without stirring, for 1 minute. Turn each chicken strip over to cook the other side, without stirring, for 1 minute. Stir and continue to cook chicken strips until they are no longer pink on the inside, about 1 minute longer. Remove cooked chicken from the pan and set aside.

3. While the skillet is still hot, add roasted red pepper, and broth. Combine browned bits in the pan with the broth. Reduce the broth, over medium-high heat, until you see streaks appear when you swipe a wooden spoon through the broth, about 4 to 5 minutes. Remove pan from heat, stir in cream, and a soup ladle worth of reserved cooking water. Season with salt, and stir again. Add cooked chicken and pasta. Toss to coat pasta with sauce. Add more cooking water if needed. Top with cilantro (if using).

Hi, Brent here! Thank you for checking my recipe for Cajun Chicken Penne Pasta. I look forward to getting your thoughts on this recipe, and furthering our food conversation, in the comments!

Click Here to Save this Cajun Chicken Penne Pasta Recipe on Pinterest for Later.

Baked Barbecue Chicken: With a mild curry flavored barbecue sauce to spoon over top!

2018-02-07T15:00:00.000-05:00

Cruise through weeknight dinner prep with this easy-to-make Baked Barbecue Chicken dish with endless amounts of delicious sauce to spoon over top!

Being able to put your feet up, as this flavorful chicken dish bakes in the oven, is good. Having an endless amount of delicious sauce, to spoon over each baked chicken breast, is the best!

Both the sauce, and this chicken dish, is a cinch to make! And, the flavor of the sauce is easy to tweak in many different ways - I will explain how simple it is in just a second.

This time I used curry powder, Sriracha sauce, and lime juice to add a hint of international cuisine cred to the sauce's dominant barbecue flavor.

The sauce begins with 3 ingredients: barbecue sauce, plum sauce and soy sauce.

With that tasty trio in place, simply add a spice, a flavor-enhancer, and something sour to tweak how it tastes.

For instance, if you enjoy a more southwestern-style sauce for your chicken, add:

2 tsp chili powder, 1 tsp. yellow mustard, and 1 Tbsp. lemon or lime juice

as your spice, flavor-enhancer, and sour ingredient!

How will you know which flavor combo to choose?

There’s only one way to find out!

It may take a few taste tests and tweaks, but when you hit it right you may hear yourself enthusiastically say …“Now THAT'S what I’m talking about!”

Baked Barbecue Chicken: With a mild curry flavored barbecue sauce to spoon over top!

Recipe Adapted from: The Cook-a-Palooza Cookbook by Brent Garell

Makes: 3 to 4 servings

Prep Time: 10 minutes

Bake Time: 30 to 35 minutes

INGREDIENTS

1/2 cup barbecue sauce
1/4 cup plum sauce
1 Tbsp. soy sauce
1/2 tsp. curry powder
2 tsp. sriracha sauce
1 Tbsp. freshly squeezed lime juice
1 Tbsp. chopped fresh cilantro
3 boneless, skinless chicken breasts

DIRECTIONS

1. In a 9 x 9 baking dish (or similar in size) whisk together barbecue sauce, plum sauce, soy sauce, curry powder, sriracha sauce and lime juice. Stir in chopped cilantro. Set aside.

2. Slice chicken breasts in half (from side to side). Lightly season both sides with salt and pepper. Arrange chicken breast halves in baking dish while coating all sides of each piece with sauce.

3. Bake in a 375 F (190 C) oven until chicken halves are fully cooked through, about 30 to 35 minutes. Remove from oven. Spoon sauce over each cooked chicken breast and serve.

Watch on YouTube

Hi, Brent here! Thank you for checking my Baked Barbecue Chicken recipe. I look forward to getting your thoughts on this recipe and furthering our food conversation in the comments!

Click Here to Save this Baked Barbecue Chicken Recipe on Pinterest for Later.

Comforting Sweet Potato and Leek Soup: Up your weekly veggie intake!

2018-01-31T07:00:00.000-05:00

This winter, more than a few us will go through a week consuming a minimal amount of healthy vegetables.

Over a span of seven days, we can go from creamy pasta, to cheese omelettes, to chicken strips, with only a few healthy vegetables on the side.

When I find myself in this situation, I totally redeem my vegetable-neglected eating habits by preparing a healthy and delicious vegetable soup.

The biggest surprise with this Sweet Potato and Leek Soup: my two kids like it too!

Their four thumbs up allows me to get super-nutritious sweet potato into their vegetable-deprived diet as well.

Toss homemade croutons on top and this soup is unlike anything you’ve tasted! However store-bought croutons will suffice when your time is severely limited.

The only other decision you’ll be faced with is whether to use one sweet potato or two. I guess that will depend on how low your weekly veggie intake gauge is pointing. Enjoy!

Comforting Sweet Potato and Leek Soup

Recipe Adapted from: The No Time to Cook Book by Elena Rosemond-Hoerr

Makes: 4 Servings

Prep Time: 10 minutes

Cook and Assemble Time: About 20 minutes

INGREDIENTS

2 Tbsp olive oil (or use vegetable oil)
1/2 onion chopped (optional)
1 leek, white part only, chopped
1 celery stalk, chopped
1 medium sweet potato, peeled and cubed (or use 2 sweet potatoes for a slightly thicker soup)
4 cups vegetable broth (or use chicken broth)
1/4 tsp ground sage
salt and freshly ground black pepper
2 to 3 slices of day old white bread, crusts removed and cut into cubes
1 Tbsp. butter

DIRECTIONS

1. In a large pot, heat oil over medium heat. Add onion (if using), leeks, and celery. Cook and stir until vegetables slightly soften, about 4 to 5 minutes. Add sweet potato, vegetable broth, and sage. Stir, cover with lid, and simmer until sweet potatoes soften, about 10 to 15 minutes.

2. While the soup simmers, make the croutons. Heat 1 Tbsp. of oil, and butter, in a large skillet over medium-low heat. When butter has melted add bread cubes. Cook and stir constantly until cubes are toasted and golden brown on the outside, about 4 to 5 minutes. Remove croutons from skillet with a slotted spoon and drain on paper towels.

3. Puree soup with a hand-held blender, or blender, and season with salt and pepper. Ladle soup into a bowl, top with desired amount of croutons, and serve.

Hi, Brent here! Thank you for checking my Sweet Potato and Leek Soup recipe. I look forward to getting your thoughts on this recipe and furthering our food conversation in the comments!

Click Here to Save this Sweet Potato and Leek Soup Recipe on Pinterest

Creamy Parmesan Pasta with Crisp Bacon and Peas: A new twist on weeknight pasta!

2018-01-24T07:00:00.000-05:00

When my two kids say they don't want tomato sauce on their pasta, I know it's time for a "sauce" change.

It is what led me to make this creamy pasta dish with salty pieces of crisp bacon and nutritious green peas!

With the bacon cooked ahead of time, this simple dish takes under 15 minutes to prepare.

Having the prep ahead steps done the night before feels incredibly worthwhile the next day!

My wife Robin said she enjoyed this dish, and I did too! Our two kids didn't get a chance to try it so I will post an update in the comments when I get their thoughts.

In the meantime, I invite you to give this Creamy Parmesan Pasta recipe a whirl in your kitchen the next time you feel like your weeknight pasta needs a new twist! Enjoy!

Creamy Parmesan Pasta with Crisp Bacon and Peas

Recipe Adapted from: The No Time to Cook Book by Elena Rosemond-Hoerr

Makes: 4 Servings

Prep Time: 15 minutes

Cook and Assemble Time: About 15 minutes

INGREDIENTS

10 oz. (285 grams) dried pasta of your choice
2 tsp. olive oil
2 medium cloves garlic, crushed in a garlic press or minced with a knife
4 to 6 slices of cooked crisp bacon (American bacon), chopped
1/2 cup cream (15% milk fat)
1 tsp. white wine vinegar
2 Tbsp. finely grated Parmesan cheese
1 cup frozen peas, thawed
salt and pepper to taste

DIRECTIONS

1. In a large pot cook pasta in salted boiling water according to package directions. Reserve 1/2 cup of cooking water just before draining pasta. Drain pasta in a colander and set aside.

2. In the same pot heat oil over medium heat. When oil is hot, add garlic and chopped bacon. Cook and stir for 1 minute. Reduce heat to low. Pour in cream, reserved cooking water, vinegar, Parmesan cheese, peas, and cooked pasta. Toss to coat pasta. Lightly season with salt and pepper. Dinner is ready!

Hi, Brent here! Thank you for checking out my recipe for Creamy Parmesan Pasta. I look forward to getting your thoughts on this dish and furthering our food conversation in the comments! Cheers!

Click Here to Save This Creamy Parmesan Pasta recipe on Pinterest

Thai-Style Beef and Pineapple Lettuce Wraps: Healthy way to fill the mid-week meal gap!

2018-01-17T11:43:00.000-05:00

I had mediocre expectations, before I prepared these Thai Lettuce Wraps, because I usually have so-so success at cooking Thai cuisine at home.

I’m much better at ordering Thai food!

But I'm happy I gave them a whirl because they are so tasty, and super simple to prepare!

To make this Thai Lettuce Wraps more manageable to make midweek, I chopped the green onions, diced the bell pepper, and washed the lettuce the night before.

How do these lettuce wraps taste? Well, let’s just say I feel like I’ve totally redeemed myself when it comes to cooking Thai food at home. The beef filling is full of legit Thai flavors!!!

However, when my two kids see these Thai-Style Lettuce Wraps, they see too many colorful toppings so they pass on eating them.

That’s okay with me though, because every so often the guy who cooks the meals in this house (hi!) needs to fill the void with foods and flavors I like too! Enjoy!

Thai-Style Beef and Pineapple Lettuce Wraps

Recipe Adapted from: The No Time to Cook Book by Elena Rosemond-Hoerr

Makes: 4 Servings

Prep Time: 15 minutes

Cook and Assemble Time: About 15 minutes

INGREDIENTS

1 lb. (16 oz.) extra lean ground beef (or use lean ground pork)
1 green onion (scallion) chopped (keep the white and green parts separate)
1 Tbsp. grated fresh ginger (or use 1 tsp. ground ginger)
1 clove garlic, minced or crushed in a garlic press
1 Tbsp. finely chopped cilantro stalks
Pinch or two red pepper flakes
2 Tbsp. soy sauce
1 Tbsp. freshly squeezed lime juice
1 tsp. granulated sugar (or use liquid honey)
1/4 tsp. fish sauce (if you have it)
Lettuce leaves to serve

Toppings

1 red bell pepper, diced
3/4 cup diced fresh pineapple
green parts from chopped green onion and chopped cilantro leaves (optional)

DIRECTIONS

1. In a wok or skillet, cook ground meat over medium-high heat. Halfway through cooking, drain excess fat and stir in white parts of green onion, ginger, garlic, and cilantro stalks. Continue to cook until ground meat is fully cooked and no longer pink. Remove from heat. Add soy sauce, lime juice, sugar and fish sauce (if using). Stir, cover with lid to keep warm, and set aside.

2. To serve, spoon desired amount of meat mixture in the middle of a lettuce leaf. Sprinkle on toppings, and lightly drizzle with extra soy sauce or hot sauce. Wrap lettuce around meat mixture and toppings. Enjoy!

Hi, Brent here! Thank you for checking out my recipe for Thai-Style Lettuce Wraps. I look forward to getting your thoughts on this dish and furthering our food conversation in the comments! Cheers!

Click Here to Save this Thai Lettuce Wrap Recipe on Pinterest for Later

Perfect Gift for the Grill Master in Your Family

2017-11-29T08:23:00.000-05:00

The perfect gift for the grill master in your family who loves to barbecue kebabs but doesn't love to thread the food on the skewer.

Do you have a grill master, or an aspiring grill master, in your family who cooks on the barbecue year-round?

In this house that would be me, and the best gift I ever received to satisfy my year-round barbecuing habit is a vegetable grill basket.

Wait? What? A Grill Basket? Really?

Yep! If the grill master in your family grills kebabs, but doesn't like to do the skewering part, then a barbecue grill basket will be the perfect gift for your grilling giftee!

With the grill basket, it's easier to simply toss the vegetables in the basket with oil, salt, and pepper, then barbecue them separately from the marinated meat threaded onto the skewers.

It is also safer to cook the meat and vegetables this way because it gives the meat more room on the skewers to cook properly, especially when using raw chicken.

Plus, if the vegetables are done cooking you can take them off the grill and finish cooking the meat, or vice versa.

Cooking kebabs this way may not look as impressive as grilled vegetables and marinated meat alternately threaded onto a skewer.

But they still look, and taste, amazing when served on a plate or in a bowl over steamed rice!

I don’t recall who bought me my Nordic Ware Vegetable Grill Basket (affiliate link), but thank you, thank you, and thank you again because it’s one of my favorite pieces of cookware to use when I barbecue!

What is the best cookware gift you have received that you would recommend to someone else?

Hi, Brent here! Thank you for checking out my post. I look forward to furthering our food conversation in the comments, on Facebook or inside The Weekly Updates where I deliver my best recipes and cooking tips to your inbox each week. Cheers!

Grilled Vegetables and Pineapple

Recipe I use to grill vegetables in my vegetable grill basket.

Makes: 4 Servings

Prep Time: 10 to 15 minutes

Grill Time: 10 to 15 minutes

INGREDIENTS

1 red bell pepper, cut into large pieces
1 yellow bell pepper, cut into large pieces
1 small zucchini, chopped into bite-sized pieces
1/4 red onion, chopped into bite-sized pieces
1/4 fresh ripe pineapple, cored and chopped into bite-sized pieces
olive oil
salt
pepper

DIRECTIONS

1. Place your grilling basket on top of a baking sheet. Add vegetables and pineapple to basket. Drizzle with olive oil (about 1 Tbsp.) and season with salt and pepper (about a 1/4 tsp. of each). Toss vegetables and pineapple with cooking tongs to evenly coat each piece with oil, salt, and pepper.

2. Pre-heat grill. Cook vegetables and pineapple (tossing every so often) over medium-high heat until they are lightly charred around the edges, about 10 to 15 minutes. Use the ends of your cooking tongs to grab the handle on the grill basket (it's very hot) and carefully slide it onto your baking sheet.

3. While the vegetables and pineapple are still hot, lightly season with salt and pepper. Toss again before serving.

Family Favorite Banana Loaf: Is it the Recipe or Nana's Vintage Pan?

2017-11-27T15:15:00.000-05:00

How do you bake THE BEST Banana Loaf? My 12-year old son believes there is ONLY one way; in his great-grandmother’s vintage tin baking pan.

The banana loaf recipe I have for you today has quickly become a family favorite in our household. Each slice tastes amazing with a morning tea or coffee, and the kids love to eat it as a morning, midday, or early evening snack.

The question is, what makes this Banana Loaf bake so well?

Is it the recipe, the pan, or a little of both?

Vintage Baking Pan

My son Ryan first baked this Banana Loaf at our family cottage, following a recipe from a cookbook filled with recipes submitted by cottagers on the lake.

To bake it he used my Nana's vintage EKCOLOY 13 x 4 ½ x 2 ½-inch tin baking pan that she would have used at the cottage as well, since she loved to bake.

It was Ryan's first attempt at baking a quick bread from scratch and, with some help from his mom, he baked a light, moist, and delicious Banana Loaf. Now he will only use his great-grandmother's pan to prepare this recipe.

But did the pan really make a difference?

Unique Recipe

The ONE thing that makes this Banana Loaf recipe different from others I have tried, is it is baked at a slightly lower oven temperature of 325 F - compared to a 350 F.

It takes a little longer to bake (about 10 minutes more) but it is worth the wait because it bakes the banana loaf without over-browning the outside, or under-cooking the batter in the middle.

I also found that the recipe works equally well using a modern Wilton non-stick loaf pan (affiliate link) that I use to bake banana bread in my kitchen.

Then it must be the recipe, right?

Both Recipe and Pan Make it THE BEST!

So, although this banana loaf recipe works well using either an old or new baking pan, there is something special about seeing my son Ryan bake it in my Nana's vintage pan.

The pan just adds a touch of magic to the experience.

You see, my Nana passed away years ago, but I like to imagine that her pan holds a little of her baking magic and that is why Ryan's Amazing Banana Bread comes out of it perfectly baked every single time!

Do you have a family favorite banana bread recipe? What do your kids love to bake?

Banana Loaf

Recipe adapted from the Six Mile Lake Cookbook

Makes: 1 Banana Loaf

Prep Time: 10 to 15 minutes

Bake Time: About 50 minutes

INGREDIENTS

1 cup mashed ripe bananas
3/4 cup sugar
1/4 cup vegetable oil
1/2 cup sour cream
2 eggs, beaten
1 1/2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt

DIRECTIONS

1. In a large bowl, combine bananas, sugar, oil, sour cream and egg. Whisk to combine.

2. In a separate bowl, mix together the flour, baking powder, baking soda and salt. Add dry ingredients to liquid ingredients and mix just until combined. Pour batter into your favorite baking pan.

3. Bake for 50 minutes in a 325 F oven or until a toothpick inserted into the center of the loaf comes out clean. Cool in pan for 5 minutes before turning out onto a rack to cool.

Cheese Omelet Quesadillas: "Made-to-Order" to Suit Your Family's Tastes!

2017-11-06T15:50:00.000-05:00

Fast, versatile, and delicious breakfast for dinner option!

Last Friday, I gained a 1/4 cup of "cooking for kids" know-how when I prepared these Omelet Quesadillas for dinner.

My daughter loved how the quesadillas tasted, but my son wasn't as gung-ho about eating them.

"I'll eat it, but it's not my favorite" was his response after tasting the quesadilla on his plate.

In the past, I would have gotten frustrated knowing that he like eggs, cheese, and flour tortillas. HOW COULD HE NOT LIKE THIS?! It's made with the same ingredients!

This Time I Took a Different Approach

I calmly asked him what he did not like about the omelet quesadilla on his plate, as if I were a chef casually asking a customer for their feedback.

At first, he couldn’t explain why it wasn't his favorite.

But it didn't take long before we pinpointed that it was the salsa (and a chunky green thing) causing the trouble.

I explained the funny looking green thing was from the salsa. We agreed his next omelet quesadilla would be made-to-order...without salsa.

I omitted the salsa for his quesadilla, and added a sprinkle of chopped chives to mine!

The experience taught me that sometimes all it takes is a minor adjustment to keep everyone in the family happy when making dinner!

Speaking of Keeping Everyone Happy...

Each week, I keep subscribers happy by updating them about healthy recipes I've tested, and love, along with proven ways to make the prep part more manageable.

It's free to join, and when you subscribe you get to sample a recipe pick of the month, every month, from my cookbook!

Click Here To Check Out This Month's Recipe!

Cheese Omelet Quesadillas

TO MAKE 1 QUESADILLA:

PREP TIME: 2 to 3 minutes

COOK TIME: About 5 minutes

INGREDIENTS

2 eggs
1 green onion, chopped (or use chopped chives), optional
Pinch each salt and pepper
1/2 Tbsp. water (or use milk)
1/4 cup shredded Cheddar cheese
1/2 Tbsp. butter
2 Tbsp. salsa, optional
1 medium (6 to 7-inch) flour tortilla

DIRECTIONS

1. In a medium bowl, whisk eggs. Add green onions (if using), salt, pepper, water and half the cheese. Whisk to combine.

2. In a non-stick skillet, melt butter over medium heat. Add egg mixture and evenly spread out in the skillet so it looks like a large pancake. Cook until eggs begin to set and bubble on top, about 2 minutes. Carefully flip omelet to cook other side of omelet. Turn heat to low and spread a thin layer of salsa over cooked side of omelet as the other side continues to cook in the skillet. Evenly sprinkle remaining cheese over the cooked side and lay a flour tortilla on top.

3. Carefully flip omelet (with tortilla) so the tortilla is laying flat on the skillet. Fold omelet and tortilla into a half-moon shape. Cook for 30 seconds to slightly toast outside of tortilla. Flip again to slightly toast the other side. Serve!

Hi I'm Brent! The recipes you will find on this blog, my vlog, and in my weekly updates, are easy-to-make dinners my family and I enjoy. You'll also find a few top picks from my cookbook, along with a 1/4-cup of know-how to make cooking less stressful on yourself.

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Carrot and Sweet Potato Soup: A Healthy Soup My Kids Willingly Devour!

2017-10-31T15:57:00.000-04:00

Healthy carrot and sweet potato soup the whole family will devour without a fuss!

It's Halloween and tonight the kids will have bags full of their favorite food...candy!

So, how in the world can we persuade them to willingly eat nutritious vegetables with all this distracting junk food around?

We'll have to be clever - like a mad scientist in the kitchen (I'm rubbing my two hands together because I'm very excited to share this sweet kid-favorite soup with you)!

Is this soup the real deal?

My daughter finds carrots disgusting.

As for my son, he loves to eat carrots...just not when they are cooked (go figure...yeesh).

Yet, they both willingly eat carrots when served in this pureed Carrot and Sweet Potato Soup.

What's in the Soup?

The nutrient-packed carrots and sweet potato taste like candy when disguised with a touch of pure maple syrup, ginger, cinnamon, paprika, and nutmeg.

Which brings me to the ONE rule about making this Carrot and Sweet Potato Soup when serving it to picky vegetable eaters...DO NOT TALK ABOUT what's in the soup!

Simply let this flavorful potion of healthy ingredients work its sweet, sweet magic!

To see how my two kids rate this super healthy soup (out of 10), click on the pic below to watch on YouTube. Their responses surprised me!

Carrot and Sweet Potato Soup

MAKES: 4 helpings

PREP TIME: 10 to 15 minutes

COOK TIME: 20 minutes

INGREDIENTS

1 Tbsp. butter
3 medium carrots, peeled and diced
1 sweet potato, peeled and chopped
1/4 cup diced red onion
1/4 cup pure maple syrup (Or use 1/4 cup brown sugar. Do not use a processed syrup. It makes the soup taste awful.)
1 Tbsp. grated fresh ginger (Or use 1/4 tsp ground ginger.)
1/2 tsp. paprika
1/2 tsp. ground cinnamon
1/4 tsp. nutmeg
4 cups vegetable broth. (Or use 4 cups chicken broth.)
1/4 tsp. each salt and freshly group black pepper

DIRECTIONS

1. In a large soup pot, melt butter over medium heat. Add carrots, sweet potato, and onions. Cook and stir until vegetables begin to soften, about 3 minutes. Add maple syrup, ginger, paprika, cinnamon, and nutmeg. Cook and stir for 1 minute. Stir in vegetable broth. Season with salt and pepper.

2. Reduce heat to low, cover with lid, and simmer until vegetables are very tender, about 20 to 25 minutes. Remove from heat.

3. Working in batches, puree soup with a blender until smooth. Serve!

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5-Ingredient Sloppy Joe Sandwiches: Quick and Delicious Weeknight Dinner My Kid's Love!

2017-10-23T15:50:00.000-04:00

Make an eye-popping family favorite dinner in record time!

I do my best to prep meals ahead of time but there are days when shi-kaka happens, and I'm scrambling to pull together an evening meal. Do you ever have one of those days?

When in this situation I go with a standard 3-step approach to dinner >> Order, drive-through, and pay.

What can I say, even this food blogger (and vlogger) who promotes healthy eating uses the drive-through on occasion.

With that said, I prefer to follow this trio of meal prep steps instead:

Step #1: Mise en Place (fancy French term for gather ingredients): Takes 2 to 3 minutes.

Step #2: Kitchen Yoga (or anything to help de-stress the mind before cooking): 2 minutes.

Step #3: Comfortably Assemble a One-Pan Meal: Preferably in under 20 minutes.

Even when short on time I would rather prepare a quick meal at home because it gives me the opportunity to at least place a healthy side dish (or two) on the plate.

Consider these 5-Ingredient Sloppy Joe Sandwiches

Not the healthiest choice, right?

But when my two kids see this irresistible sandwich on their plate it turns them into Sloppy Joe Zombies!

While in their zombie trance, they couldn't care less about the steamed vegetables I place on their plates. They just gobble up everything in sight.

And, since zombies don't speak, I don't hear complaints about not having pizza delivered.

The moment of silence is like sweet music to my ears (give me a second as I wipe a happy tear from my eye).

To see how I prepare these delicious Sloppy Joe Sandwiches - without feeling stressed, click on the pic below to watch on YouTube.

Speaking of Cooking Without Feeling Stressed...

Each week, I update subscribers about healthy recipes I've tested, and love, along with proven ways to make the prep part more manageable.

It's free to join, and when you subscribe you get to sample a recipe pick of the month, every month, from my cookbook!

Click Here To Check Out This Month's Recipe!

5-Ingredient Sloppy Joe Sandwiches

PRINT FRIENDLY RECIPE

MAKES: 4 sandwiches

PREP TIME: 10 minutes

COOK TIME: 10 minutes

INGREDIENTS

1 lb. (16 oz.) extra lean (or lean) ground beef
1 can (7.5 oz. / 213 ml) pizza sauce (or use a tomato-based pasta sauce)
1 can (4 oz. / 127 ml) chopped green chilies (or use salsa)
1 Tbsp. brown sugar
2 tsp. Worcestershire sauce
4 buns (hamburger or Kaiser buns)

DIRECTIONS

1. In a medium-sized skillet, cook ground beef over medium-high heat until no longer pink, about 5 to 7 minutes. Drain any excess fat.

2. Stir in pizza sauce, green chilies, brown sugar and Worcestershire sauce.

3. Spoon an equal amount of meat mixture on each bun. Serve with a side of healthy steamed vegetables.

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Yellow Split Pea Soup: Healthy Way to Use Up Leftover Spiral-Sliced Ham

2017-03-15T17:34:00.001-04:00

Easter is just a few week away. And if this year is like most, I will go to my in-laws for Easter dinner and be given LOTS of leftover spiral-sliced ham to bring home.

A common question around my house the day after Easter is "how are we going to use up all this ham?"

My absolute favorite way to re-purpose leftover ham is to stir it into a soup. And, I already know one soup I am going to make with this Easter's batch of leftover ham - Yellow Split Pea Soup.

The ONLY ingredient my 13-year old daughter will want me to omit is the carrots - not her favorite vegetable. When I tested this recipe she loved the soup, but she submerged her spoon very carefully in the broth so it would surface only with salty pieces of ham...and no carrots. :)

If you decide to make this hearty soup with your leftover ham as well, it's a good idea to cook the split peas in advance. They are easy to prepare (they cook just like rice) but you don't want to be waiting for split peas to cook when you're hungry.

Print the recipe and have it ready to-go for the day after Easter so all that glorious leftover spiral-sliced ham doesn't go to waste. Just another dinner idea, from me to you, that can be made in a SNAP!

Want More Dinner Ideas That Can Be Made in a SNAP?

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Yellow Split Pea Soup

Savory split pea soup with chopped carrots and small pieces of spiral-sliced ham.

PRINT FRIENDLY RECIPE

MAKES: 4 servings

HANDS-ON TIME: 15 minutes

COOK TIME: 30 minutes

INGREDIENTS

1 cup dry yellow split peas, prepared according to package directions ahead of time.
2 1/2 cups vegetable broth
2 tsp. canola oil
1/2 an onion, finely chopped
1 large carrot, chopped
1 cup cooked ham, chopped
1 cup milk
Pinch of nutmeg
salt and pepper

DIRECTIONS

1. Puree prepared split peas in a blender with a 1/2 cup of the vegetable broth. Blend until the puree is a smooth texture. Set aside.

2. In a large pot, heat oil over medium heat. Add onions and carrots. Cook and stir until vegetables become slightly tender, about 4 to 5 minutes. Add ham and cook until heated through, about a minute. Add split pea puree to pot, along with remaining broth. Cover and simmer for 20 minutes to allow the flavors to build. Remove pot from heat.

3. Stir in milk. Add nutmeg and season with salt and pepper. Heat again over low heat until desired temperature is reached.

Hi I'm Brent! The recipes you will find on this blog, and in my weekly updates, are easy-to-make dinners my family and I enjoy. You'll also find favorite weekend recipes, a few greatest hits from my cookbook - and some boiled down wisdom on how to save yourself time when cooking.

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Orange-Ginger Chicken: Duplicate your favorite take-out joints thick and succulent sauce at home

2017-02-19T07:00:00.000-05:00

I have a weakness for saucy dishes. Sauce improves everything! Particularly chicken dishes, that are either pan-fried, stir-fried or baked in the oven, because who doesn't like tender pieces of cooked chicken coated in a sweet and succulent sauce?

The good news is, with the right combination of ingredients and steps, there is nothing stopping you from preparing a sauce in your own kitchen that tastes as good as what you get from your favorite take-out joint.

The ingredient's you will need to make the orange-ginger sauce for this tender chicken dish are available in most supermarkets. And we'll borrow a pan-sauce technique from my online cooking class to thicken the sauce.

Instead of thickening the sauce with a slurry of cornstarch and water, we'll use two cubes of butter that are lightly coated with cornstarch.

It's just enough cornstarch to thicken the sauce after it has reduced, and the butter adds a rich flavor that will rival what the take-out place makes around the corner!

Like this meal idea? If so, get weekly updates delivered straight to your inbox and never miss a delicious recipe...just like this one! Click here to subscribe.

Orange-Ginger Chicken

Tender oven-baked chicken coated in a sweet and succulent orange-ginger sauce!

PRINT FRIENDLY RECIPE

MAKES: 8 pieces

HANDS-ON TIME: 10 to 15 minutes

COOK TIME: 30 minutes in the oven

INGREDIENTS

2/3 cup orange juice
1/2 cup hoisin sauce
1/4 cup sodium-reduced soy sauce
1/4 cup orange marmalade
1/4 cup pure maple syrup (the fake stuff won't work. Omit if you don't have the pure stuff)
3 cloves garlic, minced
1 1/2 Tbsp. grated fresh ginger
1 Tbsp. seasoned rice wine vinegar
2 tsp. sesame oil
pinch, or two, crushed red pepper chili flakes
8 boneless, skinless chicken thighs
2 Tbsp. butter (cut into two equal sized cubes)
cornstarch
chopped green onions (to garnish)

DIRECTIONS

1. In a medium bowl, whisk together orange juice, hoisin sauce, soy sauce, marmalade, syrup, garlic, ginger, vinegar, sesame oil and red pepper flakes. Set aside. In a small bowl, add just enough cornstarch to cover the bottom of the bowl. Add butter cubes. Toss butter cubes to coat all sides with cornstarch. Set aside.

2. Trim any excess fat off the chicken thighs then arrange in a single layer in a deep casserole dish. Pour the sauce over chicken thighs. Turn chicken thighs to coat both sides. Bake, uncovered, in a 350 F / 175 C oven for 30 minutes or until chicken is no longer pink in the center. Remove from oven.

3. Pour all the remaining sauce from the casserole dish into a small saucepan. Heat over medium-high heat, then cook and stir until sauce reduces by half. Add butter that has been dusted in cornstarch. Stir until butter has melted and sauce has slightly thickened. Remove from heat (the sauce will continue to thicken). Spoon sauce over cooked chicken and top with chopped green onions.

Hi I'm Brent! The recipes you will find on this blog, and in my weekly updates, are easy-to-make dinners my family and I have enjoyed. You'll also find favorite weekend recipes, along with a few greatest hits from my cookbook - and some boiled down wisdom on how to save yourself time when cooking.

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Slow Cooker Chicken and Black Bean Chili

2017-01-04T11:47:00.001-05:00

Prepare this easy-to-make Chicken and Black Bean Chili in your slow cooker for a hearty "set it and forget it" crock-pot meal.

This is a recipe I originally posted in a Cook-a-Palooza Sunday Update a few years back. I have got a lot of mileage out of this dish even though I make it a little different each time.

It is a dead-easy slow cooker recipe; the hardest part is browning the chicken in the skillet, which improves the whole dish, because the browned bits stuck to the bottom of the skillet add lots of extra flavor to the chili's broth.

What I have noticed to be true about this chili is it is better the second day when the flavors have had time to merge together, so if you have time, I recommend making it a day before you plan to serve it.

One last chili truth; chili just tastes better with an ice cold organic beer! Enjoy!

Slow Cooker Chicken and Black Bean Chili

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MAKES: 4 to 6 helpings

HANDS-ON TIME: 15 to 20 minutes

COOK TIME: 2 hrs. in the slow cooker

INGREDIENTS

1 Tbsp. all-purpose flour
1 lb. (453 g) boneless, skinless chicken breast, cut into cubes
1 Tbsp. canola oil
1 yellow (or green) bell pepper, diced
½ onion, diced
2 cloves garlic, minced
1 can (796 ml / 28 oz.) stewed tomatoes
1 can (127 ml / 4 oz.) chopped green chilies
1 tsp. chili powder
½ tsp. ground cumin
1 cup canned black beans, drained and rinsed
salt and pepper

DIRECTIONS

1. Start by lightly seasoning the pieces of chicken, on the cutting board, with salt and pepper. Then, sprinkle with flour. Toss to dust each piece. Set aside.

2. Heat 1 teaspoon of oil in a skillet over medium heat. Add bell pepper, onion and garlic. Cook until vegetables begin to soften, about 3 minutes. Transfer the slightly cooked vegetables out of the skillet and into the slow cooker. Heat 1 teaspoon of oil in the skillet over medium heat. Add half the chicken that you dusted with flour. Cook for a minute or two to brown the outside of each piece of chicken. Once browned, place the pieces of chicken in the slow cooker. Heat the remaining teaspoon of oil in the skillet over medium heat and brown the rest of the chicken. Once the chicken is browned, into the slow cooker it goes.

3. Pour the tomatoes into the skillet, while it is still warm. Using a wooden spoon, break up tomatoes and scrape up any browned bits stuck to the cooking surface of the skillet (if using a stainless-steel skillet). Add green chilies, chili powder and cumin. Stir to combine ingredients, then pour in the slow cooker. Finally, add black beans to slow cooker. Set the slow cooker to HIGH and let chili cook for 2 hours before serving!

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Carrot and Leek Soup with Sour Cream and Chives

2016-12-14T11:00:00.000-05:00

A taste of comfort for the holidays and the winter months to follow.

When I see a recipe titled Carrot and Leek Soup, it makes me think of a fancy soup only reserved for dinner guests.

But this week my two kids proved to me that doesn’t need to be the case. Their spoons made short work of this so-called “fancy” carrot soup (minus the chives) when I served it alongside not-so-fancy toasted bagels with melted cheese.

The nutrient-rich carrots, the mild onion flavor of the leeks, along with the hint of cinnamon and ginger give this soup a sophisticated taste. The flavor also that happens to appeal to my son, and my daughter - who doesn’t even like carrots.

And that is the beauty of pureed soup - its smooth texture and taste is refined enough to serve as a starter dish for special occasions, and it disguises the healthy stuff which gives the kids the courage to sink their spoon into it!

Carrot and Leek Soup

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MAKES: 6 to 8 helpings

HANDS-ON TIME: 15 to 20 minutes

COOK TIME: 25 minutes

* Recipe from The Cook-a-Palooza Experience Cookbook. In the cookbook this recipe is titled Comforting Carrot Ginger Soup, but it is really the leeks that provide the mild and unique taste - hence the update in the name.

INGREDIENTS

2 Tbsp. butter
3½ cups chopped carrots
1½ cups sliced leeks (white and light green parts only)
½ cup chopped celery
1 Tbsp. grated fresh ginger
¼ tsp. ground cinnamon
4 cups vegetable broth
1 cup water
¼ tsp. each salt and freshly ground black pepper
¼ cup sour cream
Chopped fresh chives to garnish

DIRECTIONS

1. In a large soup pot, melt butter over medium heat. Add carrots, leeks, and celery. Cook and stir the vegetables until they begin to soften, about 5 minutes. Stir in ginger and cinnamon. Cook and stir for 30 seconds more. Pour in vegetable broth and water. Then season with the salt and pepper. Bring soup to a boil, then reduce heat to low and simmer, covered, until vegetables are very tender, about 20 to 25 minutes. Remove pot from heat.

2. Working in batches, puree soup in a blender until smooth. Return pureed soup to pot. Whisk in the sour cream. Ladle soup into a serving bowl and garnish with chives. Enjoy!

Hi I'm Brent! The recipes you will find on this blog are direct lifts from meals my family and I have enjoyed, favorite dinners my mom fed me, along with a few greatest hits from my cookbook - and some boiled down wisdom on how to get dinner on the table in a tactically efficient, stress-free way.

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Holiday Gift Guide: Cooking Gifts For the Cooking Enthusiast on Your List!

2016-12-07T14:12:00.002-05:00

Gift ideas for the person on your list who loves to cook!

There are many ways to celebrate the holiday season, and I like them all! But it's no mystery why parking-lot-rage a shopping malls spikes in December - shopping can be a stressful affair.

My takeaway from past years is to do some holiday shopping prep before I hit the malls or shop online. With a list prepared beforehand, I find the entire shopping experience FEELS less overwhelming. And buying online, allows me to sip eggnog while I check items off my list!

To help you find gift ideas for the cooking enthusiast on your list, I have included cookbooks, kitchen utensils, and tech items my wife and I regularly rely on when we prepare meals during the week or for special occasions.

CLICK THE IMAGE FOR PRODUCT LINKS

Appetites A Cookbook | Saveur The New Classics | The Cook-a-Palooza Experience

Appetites A Cookbook | Anthony Bourdain

I'm a fan of Anthony Bourdain, and I just recently purchased this cookbook. The recipes span from everyday meals to food as wild as the dishes you see on his show Parts Unknown. It's also a great read. For the cooking enthusiast who wants to tap into their edgy-creative side when they cook.

Saveur The New Classics Cookbook | Saveur Magazine

I consider this cookbook my recipe bible. It covers a wide range of dishes for any occasion. I especially love the quotes inside, like this one: "If it has four legs and it's not a table, eat it." - Cantonese Saying.

The Cook-a-Palooza Experience | Brent Garell

Shameless self-promotion here...and for good reason. My wife and I regularly prepare recipes from this little-cookbook-that-could during the week and family get togethers. It truly is an essential cookbook in our kitchen.

CLICK THE IMAGE FOR PRODUCT LINKS

Cuisinart Knife Block Set | Microplane Premium Zester | Cuisinart SmartStick Blender

Cuisinart 15-Piece Stainless Steel Knife Block Set

I own an older version of this knife set and they still work great. My favorite feature on the chefs knife is the knuckle at the base of the blade. It's like a built in mallet to separate chicken and turkey bones. Use the honing steel every so often and these knives keep their edge for easy chopping.

Microplane Premium Zester/Grater, Turquoise

The first time I saw a celebrity chef on TV use a Microplane to zest a lime I wanted one for my kitchen. I use it often to grate hard cheeses and it grates frozen ginger into a fine snow like consistency that just melts into sauces and soups. It's a kitchen utensil that will make any cooking enthusiast feel pro!

Cuisinart SmartStick 2-Speed Hand Blender with Chopper Attachment

My favorite power tool to use in the kitchen! It purees soups, blends sauces, and is great for making healthy smoothies. And, the chopper works as a mini food processor. Easier to clean and store than a big bulky blender. What I really love is it has introduced my 11 year old son to cooking. He uses it to blend milkshakes - hey it’s a start.

CLICK THE IMAGE FOR PRODUCT LINKS

Canon 50mm f/1.8 STM Lens | JBL Flip 3 | Lifeproof iPhone Case

Canon EF 50mm f/1.8 STM Normal Lens for Canon EF Cameras

If the cooking enthusiast on your list owns a Canon DSLR camera, like I do, the bad news is the lens that comes with the camera limits your ability to get those perfect food shots when using the manual settings. The good news is it is not overly expensive to upgrade to this 50mm lens which helps make those Christmas cookie shots look Bellissimo!

JBL Flip 3 Splashproof Portable Stereo Bluetooth Speaker (Pink)

In my kitchen, there is always music playing in the background. The mood of the music is as important to me as the ingredients I chop, whisk and stir. I have noticed many wireless speakers this size make the music sound like it is being played though a tin can. Music needs bass, and this JBL speaker delivers! This one is a couple generations newer than the one I own...and from what I hear...it is better!

Lifeproof FRE Series Waterproof Case for iPhone 7

iPhone cases can cost between $30 - $100. My wife owns this one which is on the pricey side, but for good reason. This case will make it virtually kitchen proof. It protects the phone from mishaps like getting accidentally submerged in a sink full of dishwater or sliding off the counter and slamming into the kitchen floor. It also seals out bits of food when sharing photos of tasty Christmas baking creations on Instagram!

Finally, I want to thank you for checking out my 2016 holiday gift guide - considering there are so many online for you to choose from. And if you have a chance, I'd love to hear what cooking gifts you have on your list - maybe it will help me with mine. Happy shopping!

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Tender Teriyaki Beef Stew

2016-11-30T16:27:00.003-05:00

Teriyaki Beef Stew with diced vegetables and plenty of savory sauce to fill your spoon!

My mom’s beef stew is inarguably better than mine. But this is not my mom’s beef stew recipe.

This Teriyaki Beef Stew is an amalgamation of the beef stew recipe from The Cook-a-Palooza Experience cookbook and a cooking tip my mom let out of the bag when we were talking food on the front step of my house. I learned the difference maker between our stews is a herb she considers essential in saucy beef dishes.

In the past, dried dill was not a herb I would reach for when preparing beef stew...or a Teriyaki beef stew for that matter...that has now changed. The proof is in the bowl!

Tender Teriyaki Beef Stew

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MAKES: 6 to 8 helpings

HANDS-ON TIME: 20 to 25 minutes

COOK TIME: 3 to 4 hours in slow cooker

* I brown the meat, and slightly cook the vegetables in a skillet before I transfer them to a slow cooker to cook. You can just as easily do all the steps in a large pot and let the stew simmer for 40 to 60 minutes in the pot or until the beef is tender.

INGREDIENTS

2 lbs (907 g) stewing beef
2 Tbsp. all-purpose flour
4 tsp. canola oil, divided
½ onion, diced
1 cup each, diced carrots and diced celery
2 cloves garlic, minced
2 cups beef broth
2 tsp. dried oregano
1 tsp. dried rosemary, crushed
1/8 tsp. dried dill
1/3 cup teriyaki sauce
2 Tbsp. tomato paste
salt and freshly ground black pepper.
1 bay leaf
1 lb (454 g) small white potatoes, peeled and quartered

DIRECTIONS

1. Trim excess fat from beef and cut into 1/4-inch cubes (I like when they are small). Pat beef dry with paper towel. Lightly season beef with salt and pepper then sprinkle with flour. Toss to evenly coat the pieces of beef with flour.

2. In a large deep skillet, heat 2 tsp. of oil over medium heat. Add half the beef to pot and cook the pieces until they are well browned on one side, about two minutes. Stir beef to brown another side, about two minutes longer. Transfer browned meat to your slow cooker. Repeat the process with the remaining oil and beef.

3. In the same deep skillet, add onions, carrots, celery, and garlic. Lightly season with salt and pepper. Cook and stir over medium heat until onions begin to soften, about 3 minutes. Transfer vegetables to your slow cooker.

4. Pour beef broth in skillet. Add oregano, rosemary, dill, teriyaki sauce, and tomato paste.Use a wooden spoon to stir the mixture and scrape up any flavorful browned bits from the bottom of the pan. Pour broth mixture into slow cooker. Add potatoes to the slow cooker and submerge them in the broth. Sink a bay leaf in the broth and then cover slow cooker with lid. Set slow cooker to HIGH and cook until beef and vegetables are tender, about 3 to 4 hours. Remove bay leaf, and lightly season with salt and pepper (if necessary) before serving.

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