Recipes Divorced and cooking for one, and cooking for your kids

Baked Ziti Easy-to-make dinner for the family

 

Ingredients

  • 1 pound dry ziti pasta
  • 1 onion, chopped
  • 1 pound lean ground beef
  • 2 (26 ounce) jars spaghetti sauce
  • 6 ounces provolone cheese, sliced
  • 1 1/2 cups sour cream
  • 6 ounces mozzarella cheese, shredded

 

2 tablespoons grated Parmesan cheese

Directions

  1. Do NOT follow the instructions on the seasoning packet. It’s not that good (in my opinion).
  2. Pour 1 cup of rice into your rice cooker and fill with water to the appropriate mark (following the instructions for your rice cooker). Mix the seasoning packet into the rice and water. Close the lid and let it cook.
  3. Turn on you skillet to a medium-low heat (cast iron) or medium heat (non-cast iron). Drop a little oil or butter into the pan and let it heat up.
  4. While the pan is heating, turn to your cutting board and let’s do some chopping. Start with your garlic and mince it, then chop your onion, roughly chop your cilantro, if your cashews are already broken in pieces–great, if not, chop them; lastly cut your chicken into bite size pieces.
  5. Your pan is plenty hot and your rice should only have about 12 minutes left to cook, it’s time to start cooking. Add the garlic to the pan and stir. As it starts to brown, add the onion.
  6. Once the garlic and onion have started to brown and smell really nice, add in the cilantro, cashews, and the chicken.
  7. If you need a little more oil or butter, add it now (but you may be okay). Add the curry powder to the skillet and stir occasionally as it cooks.
  8. When the chicken has cooked for 7 or so minutes and is mostly done (no longer pink in the center) reduce your heat to low and simmer until the rice is done.
  9. When the rice is finished, scoop into a bowl and combine with the chicken mixture from the skillet, finally top with a little bit of yogurt; and enjoy.

Source:  bachelorcooking.us

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Easy Indian Chicken & Rice Prep Time: 7 min. Cook Time: 20 min.

This easy Indian chicken and rice dish (which is similar to Chicken Biryani) tends to be one of the more mild Indian dishes. For those that are cautious about curry or nervous about new spices, this is a great dish to to ease you into the full flavored meals of the East.

At it’s most basic, this is a chicken and rice dish, but it offers a pleasant change from most American chicken-and-rice meals. This recipe isn’t exactly true to what you’d eat if you were in New Delhi, but it’s easy to make and still incorporates some of the delicious flavors of it’s origin.

Typically, a dish like this has some fruit in it like raisins or something. I didn’t have plain yogurt (which you should use in a recipe like this), but I did have peach yogurt; and so I used that and was delighted to find that the fruit yogurt replaced the raisins (which I skipped). So, if all you have is fruit yogurt–use that. But if you don’t have any yogurt, it might be good to just by plain yogurt.

Rice is really important to this dish, so it’s important to get the right kind. Think of rice like bread. Not all breads are the same–and neither are rice. There’s short grain, long grain, jasmine, basmati, and a dozen or so other types of rice. Get the right kind. You wouldn’t serve a rueben sandwich on pumpkin bread, would you? It’s gotta be on rye. Same with this, you can’t make Indian dishes with short-grain rice. Get the basmati–you’ll appreciate it.

This recipe has some flexibility in it, if you want more meat, do it; if you like lots of rice, cut back. If you don’t like a lot of spices, only use a little curry. At the end of the day, you should be able to make the kind of food that you will enjoy; and this recipe is meant to be a guideline to help you get there. Experiment a little and see what turns out.

Ingredients

  • 1 cup of Basmati Rice
  • Indian Essentials Chicken Biryani Seasoning Packet
  • 2 cloves Garlic
  • 1/2 cup White Onion
  • 2 tablespoons Cilantro
  • 2 tablespoons Cashews (pieces)
  • 1-1.5 lbs of Chicken Thighs
  • 1-2 tablespoons Curry Powder
  • 2-3 tablespoons Yogurt
  • Salt
  • 1 tablespoon Butter or Oil

Directions

  1. Do NOT follow the instructions on the seasoning packet. It’s not that good (in my opinion).
  2. Pour 1 cup of rice into your rice cooker and fill with water to the appropriate mark (following the instructions for your rice cooker). Mix the seasoning packet into the rice and water. Close the lid and let it cook.
  3. Turn on you skillet to a medium-low heat (cast iron) or medium heat (non-cast iron). Drop a little oil or butter into the pan and let it heat up.
  4. While the pan is heating, turn to your cutting board and let’s do some chopping. Start with your garlic and mince it, then chop your onion, roughly chop your cilantro, if your cashews are already broken in pieces–great, if not, chop them; lastly cut your chicken into bite size pieces.
  5. Your pan is plenty hot and your rice should only have about 12 minutes left to cook, it’s time to start cooking. Add the garlic to the pan and stir. As it starts to brown, add the onion.
  6. Once the garlic and onion have started to brown and smell really nice, add in the cilantro, cashews, and the chicken.
  7. If you need a little more oil or butter, add it now (but you may be okay). Add the curry powder to the skillet and stir occasionally as it cooks.
  8. When the chicken has cooked for 7 or so minutes and is mostly done (no longer pink in the center) reduce your heat to low and simmer until the rice is done.
  9. When the rice is finished, scoop into a bowl and combine with the chicken mixture from the skillet, finally top with a little bit of yogurt; and enjoy.

Source:  bachelorcooking.us

Salmon Sliders Prep Time: 5 min. Cook Time: 12 min.

  • This dish is really more of an appetizer, but I’ve made a full meal out of it because it’s so good.
  • I recommend Tony’s Creole seasoning, but you can use just about any seasoning salt.
  • Salmon (like most fish) is done cooking when it flakes easily with a fork.

Ingredients

  • Salmon (1 fillet)
  • Tomato (1)
  • Basil Pesto Sauce (a few spoons full)
  • Bread (sourdough) (2 or 3 slices)
  • Butter
  • Seasonings (Creole or Cajun)

Directions

  1. Get a pan nice and hot on the stove–I’m thinking medium heat, and drop a bit of butter in the pan.
  2. Butter your slices of bread and put them on a cookie sheet in the oven on broil. Keep an eye on these because they’ll go from cold to charcoal real quick.
  3. Season the fish generously with some of your seasoning salt and place it in the pan to cook (flip it and check the other side after a minute or so)
  4. Pull the bread out and cut it into triangle slices. Slather on some pesto.
  5. Slice your tomato into really thin slices and put it on top of the pesto bread.
  6. When the Salmon is done, pull it out of the pan and cut it into bite sized pieces and put it atop the assembled sliders.
  7. Enjoy!

Source:  bachelorcooking.us

Beef Burger with Egg Prep Time: 15 min. Cook Time: 17 min.

Have you ever stacked a burger so high you couldn’t fit it in your mouth? Yeah, me too. Those are the best burgers. Every once in awhile you have the perfect selection of ingredients to create a memorable burger, the recipe that follows is one of those memorable burgers. If you don’t have everything in the ingredients, try to substitute, but don’t deviate far because this all beef burger is on point. And the runny egg on top? That’s the ice cream equivalent of a cherry. It adds color, texture, and taste. The trifecta.

Next time the weather is nice in your part of the world, light the grill up and treat yourself to your new favorite burger.

Ingredients

  • Fancy Brioche Buns (3)
  • 1 lb (Grass Fed) Ground Beef
  • Cheddar Cheese (3 slices)
  • Arugula greens (it’s like a lettuce)
  • Prosciutto (substitute bacon)
  • Eggs (3)
  • Pickles
  • Tomato (sliced into rings)
  • Favorite Spread*
  • Steak Seasoning (1 tablespoon)

Directions

  1. Light up the grill (or if the weather is bad, heat up your skillet).
  2. Mix steak seasonings (or salt & pepper) into your ground beef and form 3 patties from 1lb of meat; thus making 1/3 lb burgers. Set aside.
  3. Heat up a pan on the stove with a little oil/butter in it. Fry up your egg on medium-ish heat until the white is solid and the yolk is still runny. Watch this closely, it doesn’t take a lot to overcook the egg and you’ll lose that delicious runny yolk.
  4. Now that the egg is ready, and your grill is hot, cook your burger patty. I recommend medium-rare to medium (pink on the inside).
  5. While the burger cooks, slice your tomato and toast your buns.
  6. When the patties are almost finished add the cheese so it melts during the last minutes of cooking. Also, grill your prosciutto for a few minutes to give it some crisp.
  7. Assemble from bottom up like so: Bottom Bun, Arugula, Burger Patty, Cheese, Prosciutto, Egg, Pickle, Tomato, Top Bun.

 

Source:  bachelorcooking.us

Roasted Cauliflower Tacos Prep Time: 10 min. Cook Time: 20 min. Serves: 4-6.

Ingredients

 

Taco

  • 1 package Tortillas (corn of flour)
  • 1 head of Cauliflower (cut into flowerets)
  • 1 Jalapeño (sliced into thin rings)
  • 3 tbsp Olive Oil
  • Carne Asada Seasoning
  • Salt & Pepper

 

Toppings

  • Salsa
  • Lime
  • Onion
  • Cilantro
  • Hot Sauce
  • Red Cabbage

 

Directions

  1. Wash the cauliflower and pat dry with a paper towel.
  2. Cut the cauliflower into flowerets (small pieces of cauliflower “tree-tops”)
  3. Slice the jalapeño into thin rings.
  4. Place the jalapeño and cauliflower on a baking sheet and drizzle with olive oil.
  5. Sprinkle with seasoning (including salt) to taste.
  6. Bake at 425º for 17-20 minutes (or until soft and tender)
  7. Warm up your tortillas on a cast iron skillet on the stove top.
  8. Fill the tacos with your cauliflower and top with whatever you have/want.

I raided my fridge to find what I had that could possibly go on top of a taco, the toppings I used aren’t the only things that are available. You could also use beans, avocado, tomato, pickled onion, etc. There are so many great taco toppings–so just use whatever you have.

 

Source:  bachelorcooking.us

Oven Baked French Toast with Apples and Cinnamon Syrup

Ingredients

French Toast

  • 4 eggs
  • 1 cup (250 mL) milk
  • 3 tbsp (45 mL) sugar
  • 1 tsp (5 mL) vanilla extract
  • 1/2 tsp (2 mL) cinnamon
  • 8 thick slices egg bread or French bread
  • 3 tbsp (45 mL) butter, melted

Apples and Cinnamon Syrup

  • 2 tbsp (30 mL) butter
  • 1/2 cup (125 mL) brown sugar
  • 1/3 cup (80 mL) water
  • 1/2 tsp (2 mL) cinnamon
  • 3 apples, peeled, cored and sliced

Directions

French Toast

  1. Preheat oven to 375°F (190 °C)
  2. In a large, flat dish, whisk eggs with milk, sugar, vanilla and cinnamon. Dip bread into egg mixture. Turn to coat bread well. Allow bread to soak up egg mixture. This may take 5 minutes.
  3. To cook, use one or two (depending on the size of the bread) baking sheets. Either line with aluminum foil and brush generously with melted butter or spray well with non-stick cooking spray. Arrange bread in a single layer on prepared pan(s).
  4. Bake in a preheated oven for 12 minutes. Turn bread over. Bake 10 to 15 minutes longer until browned and puffed.

Apples and cinnamon syrup

  1. Peel, core and slice apples.
  2. Add butter and brown sugar to deep skillet. Cook about 3 minutes until melted. Add water, cinnamon and apples. Cook just until tender, about 8 to 10 minutes.
  3. Serve French toast with apples and cinnamon syrup on top.

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