quick dinners Archives - The Midnight Baker

Creamy Skillet Pork Chops with Mushrooms

Judith Hannemann — Wed, 10 Feb 2021 00:00:53 +0000

Pork chops and a creamy mushroom gravy all cooks in the same pan. Less dishes to wash!

Creamy Pork Chops: Cooks In One Skillet

One thing I hate is having a sinkful of dishes to wash. The older I get, the more I shy away from recipes–no matter how good they look–that seem to use every bowl, plate, cutlery and whatever to make it. The less I have to clean up the better in my opinion.

Since I like to keep cleanup to a minimum, I love meals that cook in one pot or skillet. This creamy pork chops dinner is one of them

Vary The Herbs

You can change the flavor of these creamy pork chops by just varying the herbs you use. Since it will have a different flavor it becomes something different each time you make it. I consider this a boon and a great recipe to have in your arsenal.

Thyme or savory is my herb of choice to use with pork. However, if you’re not too keen on those, sage is very nice too, but be careful with sage as it’s quite powerful. Start small and work your way up. Italian seasoning is nice too as is rosemary. Although with rosemary, follow the caveats for sage because it’s another powerful herb. Too much and it tastes medicinal.

Don’t Like Mushrooms?

That’s easy–leave them out. It’ll taste really good even without them.

But you can substitute other veggies for those mushrooms. Off the top of my head, peas would be a good choice. So would cut green beans or even asparagus. That way, you don’t have to dirty another pot making a side veggie.

The Recipe

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Creamy Skillet Pork Chops with Mushrooms

Great tasting and quick pork chop dinner

Prep Time10

Cook Time30

Course: Dinner, Main, Main Course

Cuisine: American

Keyword: creamy pork chop recipe, one-pan pork chops, pork chop skillet dinners, quick pork chop dinner

Servings: 6

Calories: 437kcal

Author: Judith Hannemann

Ingredients

6 boneless loin pork chops about 1-inch/2.5 cm thick
1 tbs olive oil
2 tbs butter divided
1/4 cup flour
10 oz fresh mushrooms sliced
1/2 tsp thyme or savory
2 cloves garlic finely minced
1/2 cup chicken stock
1/2 tsp Dijon mustard
1/2 tsp lemon juice
1 tsp salt
1/2 tsp pepper
1 cup heavy cream

US Customary - Metric

Instructions

Pat pork chops dry.
Add the oil and 1 tablespoon of the butter in a large skillet over medium heat. Dredge the chops in the flour and brown in the hot skillet. Cook each side until it’s golden brown and cooked through, about 10 minutes total time. The chops should be 140 F/60C at the thickest part. Remove the chops to a plate and cover with foil.
Add the remaining butter to the same skillet, let it melt then add the sliced mushrooms. When the mushrooms start to release water, add the garlic and thyme. Continue cooking until the water has evaporated. Remove the mushrooms from the pan—you can put them on the same plate as the chops if you wish.
Add the chicken stock, Dijon mustard and the lemon juice to the skillet. Let this reduce by 50%. Add the cream, stir well then add the chops and mushrooms back to the pan. Cook for about 5 minutes to heat through letting the cream reduce a bit— to the consistency of a thin gravy.

Nutrition

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Snacking Shrimp

Judith Hannemann — Wed, 13 Nov 2019 00:00:40 +0000

A shrimp appetizer that also doubles as a main course. Easy too.

Shrimp Appetizer Does Double Duty

I love this recipe!

The reason is so obvious–it wears many hats. First of all, it’s a great appetizer. Coming in at a close second is it’s also good enough for a main dish. I should mention here that it’s also great chilled as an appetizer. What more could you want?

In a pinch, you don’t even have to peel the shrimp if you’re using it as an appetizer since there’s lots of shrimp appetizers that don’t. Either way, you’ll be loving this.

Asian Flavors

Long-time readers here know that I’m a real nut for anything with an Asian flair. To me, the flavors meld so well together to create perfect seasoning. The flavors are rich, deep and aromatic, however, they never overpower anything.

These shrimp appetizers are no exception. Everything is understated and lets the flavor of the shrimp shine through.

As far as the seasoning, it’s the usual suspects: garlic, ginger, soy sauce and dark sesame oil. The dark sesame oil gives this shrimp a hint of nuttiness that blends so well. Don’t be tempted to leave it out; it’s a necessary flavor. I will say that it’s a bit pricy, but treat yourself to a bottle of it. You won’t be sorry. It’s sold in the Asian section of your supermarket. It may also be over by the oils but be careful to read labels. There’s a lighter sesame oil that has no flavor and is used like vegetable oil. Don’t get that one!

Size Matters For Shrimp Appetizer

The size shrimp you use here matters–at least to me if this is pegged as an appetizer.

While medium and large shrimp are fine if you are going to serve it as a dinner dish because it’ll look like more, the larger shrimp work better for an appetizer. For starters, it looks more dramatic. One extra-large or jumbo shrimp is also likely to satisfy most people. Of course you get less shrimp per pound, but in my opinion, less is actually more when it comes to this.

The Recipe

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Snacking Shrimp

Asian-flavored shrimp that’s perfect for an appetizer, snack or even a meal

Prep Time10

Cook Time10

Course: Appetizer, Dinner, Main, Main Course

Cuisine: Asian

Keyword: appetizers, holiday party food, seafood meals, shrimp appetizers, shrimp recipes

Servings: 6

Calories: 157kcal

Author: Judith Hannemann

Ingredients

1 lb extra-large or jumbo shrimp peeled and deveined
3-4 tbs olive oil
1 green onion minced
1 clove garlic finely minced or pressed
1 tsp fresh ginger grated
1/4 cup white wine or dry white vermouth
2 tbs soy sauce
1 tsp dark sesame oil

US Customary - Metric

Instructions

Heat 3 tbs of oil in a large skillet over medium-high heat.
Add the shrimp and cook for about 1 minute each side; until it turns pink. Add the green onion, garlic and ginger and toss to combine. If the shrimp look a bit dry, add the additional 1 tbs of oil.
Add the white wine and and boil until it’s reduced by half. Add the soy sauce and dark sesame oil; stir to combine.

Notes

Extra-large or jumbo shrimp recommended for appetizers. Medium or large shrimp is fine for serving as a main course.

Nutrition

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Beefy Rice And Veggies

Judith Hannemann — Wed, 07 Nov 2018 00:00:56 +0000

A complete meal in one skillet. Quick and easy when you’re pressed for time.

Pressed For Time?

We are fast approaching that time of year where there’s more things to do than there are hours in the day. However, all of us still want to put a decent meal on the table without calling for take out.

This is one of those meals. Yes, it relies on a convenience ingredient, but that ingredient is pretty cheap and is on sale almost all the time. I’m pretty sure most of you are like me and have a few of them stashed in your cupboard. And like me I’m sure you stock up when they are featured at a great price.

I take these mixes and make a one-skillet meal out of them quite often. This one packs a lot of punch because it’s just loaded with veggies!

Fresh Or Frozen Veggies

Given the choice, I’ll opt for fresh every time. But if you have frozen broccoli florets and frozen baby carrots in the freezer, by all means use them here.

This recipe will also use up any last stragglers you have of grape or even cherry tomatoes. However, if you have a larger one in the crisper, merely seed it and slice it in strips and use it just as the recipe directs for the grape tomatoes.

If you like other vegetable combos than what’s stated in the recipe, then use what you like. This is one of those beautiful meals that you can tailor to your family’s individual tastes. As a matter of fact, it becomes an entirely different meal when you make substitutions. This certainly isn’t boring!

Ground Beef

Recently ground beef has been on sale in my area quite often. I have lots I vacuum sealed with my Foodsaver in the freezer. Mostly it’s the generic 80/20–what used to be called “ground chuck”–which is perfect for burgers. If you have this on hand, it’s fine but after you brown it, you will definitely have to drain it. So if you’re getting ground beef especially for meals such as this, if you can catch a sale on 90 or 93% grab it because you won’t have to drain. Just don’t use it for burgers LOL!!!

The Recipe

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Beefy Rice And Veggies

A complete meal in one skillet. Quick and easy when you’re pressed for time.

Prep Time10

Cook Time30

Total Time40

Course: Main, Main Course

Cuisine: American

Keyword: beef recipe, skillet dinner

Servings: 4

Calories: 216kcal

Author: Judith Hannemann

Ingredients

1 lb lean ground beef
2 cups hot water
1 tbs butter
1/4 tsp pepper
3/4 cup baby carrots cut in half lengthwise
1 pkg cheddar broccoli flavored rice and pasta mix like Knorr or Uncle Ben’s
2 tbs grated Parmesan cheese OR Romano cheese
1 1/2 cups broccoli florets
1/2 cup grape tomatoes

Instructions

Cook beef in large skillet, stirring occasionally, until browned; drain.
Stir in water, carrots, butter, pepper, grated cheese and contents of rice package; heat to boiling. Reduce heat. Cover and cook about 15 minutes or until carrots are tender.
Stir in broccoli and tomatoes; cook, uncovered, for 5 to 6 minutes or until heated through.

Nutrition

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Tortellini Al Forno

Judith Hannemann — Thu, 27 Aug 2015 23:00:00 +0000

Tortellini Al Forno

This tortellini and cheese sauce dinner is on the table in less than 30 minutes. The sauce makes it special!

Here’s a great “hurry-up” dinner that’s also special enough to serve to guests.

Fancy hurry-up meal

Thanks to the convenience of refrigerated tortellini, this goes together in no time and tastes thoroughly gourmet too.

Serve as an appetizer or main meal

I was surprised at all the varieties available in my store–and under the house brand too!

Rich cheesy sauce

The Italian sausage variety was used here, but you have lots of varieties to choose from and the sauce is so versatile, that you could use practically any flavor.

The asiago sauce is very intensely cheesy. If you want a little less kick, use half the amount of cheese.

Uses store-bought refrigerated tortellini!

As for the mushrooms, if you don’t do them, leave them out–it’s totally delicious without them. But if you do add the mushrooms, try to use a flavorful variety such as baby bellas or criminis. If you only have the regular white, they are fine too! Canned can be used in a pinch, but I don’t really recommend them. The flavor you get from caramelizing the fresh cannot be duplicated with canned.

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Tortellini Al Forno

This tortellini and cheese sauce dinner is on the table in less than 30 minutes. The sauce makes it special!

Prep Time5

Cook Time20

Total Time25

Course: Everyday Meals, pasta, skillet dinners

Cuisine: Italian

Keyword: skillet dinner, tortellini

Servings: 2

Calories: 1288kcal

Author: Judith Hannemann

Ingredients

1 pkg fresh tortellini Italian sausage variety
1/2 cup mushrooms sliced
1 tbsp olive oil

SAUCE

1/2 cup cream
1/2 cup milk
1/2 cup shredded asiago cheese
1/2 tsp salt
1/4 tsp pepper

Instructions

Cook tortellini per package directions. Drain and rinse; set aside.
Heat a large skillet over medium-high heat. Add oil; heat.
Add mushrooms and saute until they begin to brown.
Reduce heat to medium-low. Add the milk, cream, salt and pepper. Stir to combine.
Add the cheese and stir until it is melted. Add the tortellini back to the pan and heat through.
Serve immediately.

Nutrition

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Sausage and Pepper “Pie”

Judith Hannemann — Sat, 25 Jul 2015 23:00:00 +0000

Sausage and Pepper “Pie”

This savory “pie” is very much like a calzone. Filled with oodles of cheese, green pepper, onion and Italian sausage, your family will ask for seconds!

This pie-like dinner was the proverbial silver lining to a black cloud.

Originally what I wanted to make here was Italian sausage and Provolone cheese wrapped in a crescent roll, but that just was not happening today.

When I opened the cans (and I have a slight phobia about that–but happily found out I’m FAR from alone there), instead of getting 2 nice “rolls” of dough coming out of the package, it was tacky and sticky and immediately fell into the triangles or parts of the triangle. The seam where you could unroll was non-existent too; and both cans were like this.

A rustic looking pie

I wasn’t going to waste them and was glad I remembered seeing something similar on one of my food sites where someone used biscuit dough and filled it with Velveeta and bacon. I do remember that person saying you could use crescents instead of biscuits.

Green bell peppers were on sale last week so I had them and even though they weren’t part of the original plan, with this “pie” I just felt I had to give it more flavor and what goes great with sausage but peppers and onions?

It’s pretty easy to pat out the bottom layer of the crescents and seal all the seams too. The top is a little more challenging because you’re not working on a flat surface, but don’t worry–having a few holes or thin parts there actually make the pie look better! It looks rustic and de-constructed!

Packed with cheese

The flavor was unbelievably good and I’m always glad when I can pull a near disaster from the jaws of death–and find you have a “keeper.”

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Sausage and Pepper "Pie"

This savory “pie” is very much like a calzone. Filled with oodles of cheese, green pepper, onion and Italian sausage, your family will ask for seconds!

Prep Time15

Cook Time25

Total Time40

Course: Comfort Foods, Everyday Meals, Pork

Cuisine: American

Keyword: italian sausage

Servings: 6

Calories: 514kcal

Author: Judith Hannemann

Ingredients

2 12 oz pkgs large-size crescent rolls (8 rolls in a pkg)
8 oz mozzarella shredded or sliced
6 slices aged Provolone
1 lb cooked Italian sausage*
1 cup thinly sliced green bell pepper
1 medium onion thinly sliced
1 tbsp olive oil
2 tbsp parmesan cheese

Instructions

*Hot, sweet or specially flavored is fine. If you’re using links, cut into 1/4-inch slices. If using bulk sausage, brown and drain.
Preheat oven to 375 degrees F. Line a large (15 x 10-inch) baking sheet with parchment.
Heat olive oil in a large skillet. Saute the bell pepper and onions about 5 minutes, or until the onion turns translucent.
Pat one package (do NOT separate into individual rolls) of the crescent roll dough into a rectangle on prepared baking sheet, sealing seams.
Layer the cheeses on top of the roll dough. Spread the sausage evenly over the cheese. Spread peppers and onions over the sausage.
Open remaining rolls–again do NOT separate. Lay them across the top of the “pie” sealing seams and ends as best you can–it’s OK if it looks a bit “rustic.”
Sprinkle parmesan cheese on the top “crust.”
Bake at 375 degrees F for 20-25 minutes or until roll dough is golden brown.

Nutrition

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Lemon Butter Chicken

Judith Hannemann — Tue, 14 Apr 2015 23:00:00 +0000

Lemon Butter Chicken

Here’s a gourmet chicken meal that’s ready in less than 30 minutes. Fancy enough for guests, easy enough for a family week-night dinner!

I love chicken! That’s something that doesn’t come as much of a surprise to my regular readers. Not only is it inexpensive, it can be made a multitude of ways.

Gourmet Simple

Another thing I love is easy. And this recipe fills that bill with flying colors. It’s ready in 30 minutes or less and it’s just fancy enough to serve to guests (who’ll think you really fussed).

The flavors are wonderfully simple. This recipe reminds me very much of chicken piccata, but it’s less sour and cheaper to make.

Ingredients you probably have on hand–nothing special

You can find the original recipe at BHG.com–that’s where I saw it originally. It’s great made just how they instruct, but I thought butterflying, but cutting all the way through, was a better way to prepare the breast because the pieces are less gigantic.

I also believe a spot of wine improves EVERYTHING, so I added that. However, you can leave it out and just add additional lemon juice. I used more butter too–tastes far better and I made sure the butter browned. Terrific flavor.

The sauteed lemons here are not just a garnish–eat them along with the chicken. They are marvelous! However, make sure you slice them really thin. I used a mandolin so they’d be even and very thin.

Bright, buttery and citrusy

A simple rice pilaf–yes, even from the pouch–is a perfect accompaniment to this meal.

This is a real keeper!

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Lemon Butter Chicken

Here’s a gourmet chicken meal that’s ready in less than 30 minutes. Fancy enough for guests, easy enough for a family week-night dinner!

Prep Time10

Cook Time30

Total Time40

Course: Chicken, Everyday Meals

Cuisine: American

Keyword: chicken recipe

Servings: 6

Calories: 253kcal

Author: Judith Hannemann

Ingredients

3 large boneless skinless chicken breasts
1/2 cup flour
1/2 tsp salt
1/2 cup unsalted butter
2 tsp lemon pepper seasoning
2 lemons sliced thinly
2 tbsp lemon juice
1 tbsp dry white wine*

Instructions

*Add an additional tablespoon of lemon juice if you prefer not to use wine.
Start by butterflying the chicken breasts, but cut all the way through to get 2 pieces. Here’s a video on how to butterfly:
VIDEO
Pound each piece of chicken between 2 sheets of plastic wrap with a meat mallet until chicken is about 1/4-inch thick.
Mix the 1/2 cup flour and the 1/2 tsp salt to make the seasoned flour. Place on a plate for easy dredging.
Dredge chicken in seasoned flour, sprinkle with lemon pepper seasoning and set aside.
Mix the lemon juice and wine together; set aside.
Heat a large skillet over medium-high heat. Add the butter–it’s OK if it begins to brown, that is part of the flavor.
Working in batches, brown 2-3 pieces of chicken for 3 minutes each side or until nicely brown and chicken juices run clear. Remove from pan and keep warm in a 200 degree F oven. Repeat until all chicken is browned.
In the same pan, brown the lemon slices on both sides.
Add the chicken back to the pan with the lemon slices. Drizzle lemon juice mixture over chicken and let sauce reduce slightly (about 3 minutes).
Serve with the browned lemon slices–they taste wonderful!

Nutrition

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Kale & Tortellini Alfredo

Judith Hannemann — Wed, 18 Mar 2015 00:00:00 +0000

Kale & Tortellini Alfredo

Tortellini and kale in a bacon-flavored cheese sauce is a perfect quickie dinner.

Here’s a tasty and easy meal for empty nesters!

Although there’s a few steps in this dish, they are not difficult and the whole shebang is ready in less than 30 minutes.

Perfect dinner for 2

I used kale because I bought a big bag weeks ago, blanched the lot of it and froze it. If you don’t have frozen kale (which is already processed) on hand and want to use fresh kale, it’s necessary to blanche it first. Don’t eliminate this step!! It’s necessary to eliminate some of the waxiness of the vegetable and it also takes away a lot of the bitterness.

It’s perfectly OK to use fresh baby spinach in this. In fact, it’s what the original recipe on cooking.com calls for. I just happened to have kale and thought it would be a better choice for my taste–even though I love spinach too.

A feast for the eyes too!

My recipe also differs from the original in that I use more cheese, less bacon, eliminated spices that I thought were weird with this and also used frozen tortellini.

The recipe serves 2 but it can be easily doubled to serve 4.

Kale & Tortellini Alfredo
1 bag (16 oz) frozen 3-cheese tortellini
2 cups chopped blanched kale*
4 slices bacon
3 tbs flour
2 cups milk
1/2 cup Parmesan or Romano Cheese
1 tsp salt
1/2 tsp pepper

*Fresh baby spinach may be substituted. If using fresh kale, it is important to blanche it first by submerging in boiling salted water for 3 minutes, then submerging in ice water, draining and patting dry. Frozen kale has already been blanched and may also be substituted if you wish to use kale and not spinach.

Cook tortellini per package directions; drain and set aside.

Roughly chop bacon.

Heat a large skillet over medium heat. Add the bacon and cook, stirring occasionally, until it is crisp and brown. Remove bacon from pan with slotted spoon and set aside.

Whisk the flour into the bacon drippings, stirring to eliminate any lumps.

Whisk the milk into the flour/drippings mixture gradually to prevent lumps. Add the salt and pepper. Cook, stirring constantly, until sauce begins to thicken–about 2-3 minutes.

Stir in the cheese. Add the kale in small portions and cook until kale (or spinach) is wilted.

Stir in the cooked tortellini until it’s coated evenly with sauce; heat through.

Top with reserved bacon.

Serves 2

Kale & Tortellini Alfredo

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Roast Pork with Chinese Vegetables

Judith Hannemann — Sun, 14 Dec 2014 00:00:00 +0000

Roast Pork with Chinese Vegetables

This Asian roast pork and vegetable dish can be whipped up in mere minutes.

Yes, you can get take-out quality food at home! And here’s another recipe.

OK, it whips up in mere minutes providing you have the roast pork already made. That delightful recipe comes from my friends at The Woks of Life. It’s a two-step process which includes marinating and roasting, but it’s well worth the effort. Link to the recipe is in the ingredient list.

What I did was buy a 4 lb pork shoulder and made it all so I’d have it on hand. You can use it in SO many things, like substituting it for ground beef in my Ground Beef Lo Mein recipe or in my Take-Out Beef Fried Rice recipe.

Take-out quality

Try your own veggie combination in this. The real deal has bok choy, but I’m a big believer in using what you have on hand, so just go with that. Broccoli would be excellent here too. And really, that’s what Chinese stir fries are all about–using your leftovers, cooking in very little time yet full of
flavor.

If you can’t get dark soy sauce–but I recommend that you do–you can use either regular soy sauce or regular soy sauce mixed with about 1/2 tsp of molasses. I was able to purchase this on Amazon.

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Don’t forget to serve this over some steaming jasmine rice to make it complete.

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Roast Pork with Chinese Vegetables

This Asian roast pork and vegetable skillet dinner can be whipped up in mere minutes.

Prep Time10

Cook Time10

Total Time20

Course: Pork, skillet dinners

Cuisine: Chinese

Keyword: chinese vegetables, roast pork, skillet dinner

Servings: 2 -4

Calories: 196kcal

Author: Judith Hannemann

Ingredients

4 oz Chinese roast pork - Cha Siu, thinly sliced
2 cups sliced bok choy
2 green onions sliced
1 small can sliced water chestnuts drained (optional)
1 clove garlic minced
1 tbsp oil for frying

SAUCE

1 tbsp dark soy sauce*
1 tbsp light or regular soy sauce
1 tbsp Chinese wine or dry sherry
1/8 tsp ground ginger
1/8 tsp white pepper
1/2 tsp dark sesame oil
1 tsp sugar
1 tsp cornstarch
1 tbsp water

Instructions

*Another tablespoon of regular soy sauce or Maggi seasoning may be substituted
Prepare Chinese roast pork per site directions. It will make more than you need for this dish, but it's always good to have this on hand.
In a small bowl, mix all sauce ingredients.
Heat a wok or large deep skillet over high heat. Add oil. When oil shimmers, add bok choy, water chestnuts and garlic. Stir fry for 1 minute.
Add the sliced pork and stir fry for an additional minute.
Add the sauce and stir fry until sauce bubbles. Remove immediately to platter and garnish with the sliced green onions.
Serve immediately with jasmine rice.

Notes

Chinese roast pork

Nutrition

Roast Pork with Chinese Vegetables

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Quick Chicken & Peppers Stir Fry

Judith Hannemann — Tue, 21 Oct 2014 23:00:00 +0000

Quick Chicken & Peppers Stir Fry

Delicious chicken stir fry that’s on the table in 15 minutes! Quickest dinner ever!

If you want a hurry-up dinner that really involves no fuss and is ready in 15 minutes, this is the dinner for you!

I had lots of bell peppers because my store had all four colors on sale for the same price, so I used an assortment of colors. You don’t have to. You can use green only (but you’ll need 2 medium-sized peppers if you only use one color) or do a mix and match. Whatever you decide, you will need the equivalent amount of 2 peppers–as stated above.

Lightening-quick supper

Want to use what you have in the veggie crisper or freezer? Go right ahead! As I said, I used peppers because I had an abundance of them, but this would be just as good with broccoli, carrots, bok choy, celery–you get the picture. The list is endless.

The sauce is just my basic “white” stir fry sauce. Feel free to embellish that too. Sometimes I add a little bit of fresh ginger if I have it or a pinch of the ground, but you don’t have to. As I say, this one’s pretty basic.

I served this over jasmine rice because I simply love the flavor. But if all you have is regular long/short grain or even Minute Rice–that works too! Point here is use what you have to make a delish dinner that’s lightening quick!

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Quick Chicken & Peppers Stir Fry

Delicious chicken stir fry that’s on the table in 15 minutes! Quickest dinner ever!

Prep Time10

Cook Time15

Total Time25

Course: Chicken, Everyday Meals

Cuisine: American

Keyword: chicken, stir fry recipe

Servings: 2

Calories: 399kcal

Author: Judith Hannemann

Ingredients

1 skinless chicken breast, sliced
1/2 of one red bell pepper cut in 1/4-inch strips
1/2 of one green bell pepper cut in 1/4-inch strips
1/2 of one yellow bell pepper cut in 1/4-inch strips
1/2 of one orange bell pepper cut in 1/4-inch strips
1 clove garlic crushed
1 small onion sliced
3 tbsp oil

SAUCE

2 chicken stock cubes crushed
1 cup water
2 tbsp soy sauce
1 tbsp sugar
1/4 tsp dark sesame oil
2 tbsp dry sherry or dry white wine

THICKENING FOR SAUCE

2 tbsp cornstarch
2-3 tbsp water

Instructions

Heat oil over high heat in a large wok or skillet. Add chicken and garlic and stir fry until chicken is lightly browned on all sides.
Add onion and peppers, and stir fry until peppers are crisp-tender and have turned bright colored--I usually use the green pepper as a guide--when it turns bright green, that's generally when they are crisp-tender.
Add the sauce and heat to boiling.
Mix the cornstarch and water and add to the wok, stirring while adding. Bring to boil and boil for 1 minute.
Serve over rice (I use jasmine rice)
Serves 2

Nutrition

Quick Chicken & Peppers Stir Fry

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Vidalia Onion Pasta (BONUS)

Judith Hannemann — Mon, 19 May 2014 23:30:00 +0000

Vidalia Onion Pasta

Here’s a quick vegetarian pasta dinner for when you want something fast for supper. Uses delicious and sweet vidalia onions.

Had company by surprise today so I totally forgot to take something out of the freezer.

I’d just bought a 5 pound bag of vidalia onions…why I don’t know LOL…but I figured I could get rid of at least one if I made a pasta concoction where I sauteed them.

Had a couple of orphan mushrooms and always have garlic so I ran with that.

Onions & mushrooms sauteeing

Have you ever made something up on the spur of the moment that hit the spot??? Well, this did. I didn’t reckon that I’d ever post this, so that’s why the pics aren’t fab-u or anything. I just grabbed my iPad and took a shot under my kitchen fluorescents, which is the WORST photographic lighting known to mankind, but trust me, pic may not be great, but this pasta sure was.

Vidalia Onion Pasta

8 oz uncooked spaghetti
2 tbs olive oil
1 tbs butter
2 cloves garlic, minced
1 medium vidalia onion, sliced
1/4 cup sliced fresh mushrooms
2 tbs grated parmesan cheese
1 tbs chopped fresh parsley

Cook pasta according to package directions or use a rice cooker. Here are instructions on cooking pasta in a rice cooker.

Heat a medium skillet over medium heat. Add oil and butter. When butter is melted and bubbly, add the garlic, onion and fresh mushrooms. Saute until onion and mushrooms are tender.

Add cooked pasta to the skillet and toss to coat with the oil/butter mixture and the onion mixture.

Sprinkle with parmesan cheese and parsley.

Serves 2

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