Easy Eats – Oven Poached Salmon

Easy Eats - Oven Poached Salmon


3 cups broccoli florets 2 cups cherry or grape tomatoes 1 lb. salmon fillets (cut into 4-4oz. pieces) 1 TB. olive oil 1 TB. soy sauce salt & pepper


Preheat oven to 400 degrees.  Cut 4 long pieces of aluminum foil and lay flat on the counter. Add equal amount of broccoli and cherry tomatoes to each piece of aluminum foil. Add salt/pepper to taste and drizzle with olive oil and soy sauce. Place salmon piece on top of each broccoli cherry parcel. Add salt/pepper to taste. Seal the aluminum foil parcels. Bake for 20-25 minutes or until salmon is cooked through.


Easy Eats – Strawberry-Chocolate Parfait

Easy Eats - Strawberry-Chocolate Parfait Ingredients Strawberries (or raspberries, blueberries) Brownies, crumbled Chocolate Ice Cream Whipped Cream Chocolate Liqueur (optional)


Toss 1/2 cup strawberries (or berries of choice) with 1 TB chocolate liqueur (optional), layer with crumbled brownies and chocolate ice cream into 2 glasses. Top with whipped cream and more berries. Enjoy!


Easy Eats – BBQ Chicken Nachos

Easy Eats - BBQ Chicken Nachos


Half a bag of Tortilla Chips 2 cups grated cheddar 1 1/2 cups shredded rotisserie chicken 1/3 cup BBQ sauce 4 scallions, thinly sliced


Heat oven to 450° F. On a foil-lined rimmed baking sheet, layer the chips, Cheddar, and chicken. Bake until the Cheddar is melted, 3 to 5 minutes. Top with the barbecue sauce and scallions.


Easy Eats – Chicken Pot Pie

Easy Eats - Chicken Pot Pie Ingredients 1 lb boneless, skinless chicken breast halves, cubed 1 TB vegetable oil 1 cup carrots, diced 1/2 cup celery, diced 1/3 cup onion, diced 1 cup frozen peas 1/3 cup butter 1/3 cup flour 1/2 tsp salt 1/4 tsp pepper 1/4 tsp celery seed 1/4 tsp poultry seasoning 1 3/4 cups chicken broth 2/3 cup milk Refrigerated pie crust (2 ct)


In a large pan, saute the chicken in vegetable oil over medium high heat until cooked through and no longer pink. Remove the chicken from the pan. Reduce the heat to medium and add the butter to the pan.  Add the carrots, onions and celery and saute until soft, about five minutes. Add the flour, salt, pepper, celery seed and poultry seasoning to the pan and cook for 2-3 minutes, stirring frequently. Slowly add the chicken broth and milk to the pan, stirring constantly. Add the chicken and the peas. Simmer until mixture thickens. Remove from heat. Preheat oven to 425. Line a pie pan with one of the crusts and add the filling. Cut several slits into the other crust BEFORE topping the pie.  Tuck the top crust under the bottom one around the edges and pinch to seal. Bake in preheated oven for 30-35 minutes. Cool 10 minutes before serving.EasyEats_EmailBlock_01_26_chickenpotpie

Easy Eats – Baked Spaghetti

Easy Eats - Baked Spaghetti


12 oz. spaghetti 4 eggs, beaten 2 TB. butter 2/3 cup Parmesan cheese 2 TB. butter 1 cup cottage cheese 1 (28 oz.) jar spaghetti sauce 1 cup shredded mozzarella


Preheat oven to 350 degrees. Prepare a 9x13-inch baking dish with cooking spray. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes; drain and transfer to a large bowl. Mix eggs, Parmesan cheese, and butter with the spaghetti to coat pasta completely; spread into the prepared baking dish. Spread cottage cheese over the spaghetti to cover completely. Spread spaghetti sauce over the cottage cheese; top with a layer of mozzarella cheese.Bake until hot in the center, about 30 minutes.


Easy Eats – Slow Cooker Steak & Potato Soup

Easy Eats - Slow Cooker Steak & Potato Soup


1-1/4 lb stew meat, cut into bite-sized pieces 1/4 cup chopped onion 1/4 tsp salt 3 cups cubed and peeled Yukon gold potatoes 4 cups beef broth 1 cup steak sauce 1 TB chili powder 1 tsp ground cumin 1/2 tsp cayenne pepper 2 TB minced fresh parsley


Place all ingredients in the slow cooker. Cover and cook on LOW for 8 to 10 hours.


Easy Eats – Bacon Wrapped Shrimp

Easy Eats - Bacon Wrapped Shrimp


16 large shrimp, peeled & deveined 8 slices bacon Barbeque seasoning, to taste


Preheat oven to 450 degrees. Wrap shrimp with 1/2 slice of bacon, securing with a toothpick. Be sure and use the large shrimp--the cooking time for the shrimp and the bacon is similar. If you use medium-sized shrimp, you might want to precook the bacon a little--over cooked shrimp are tough and rubbery--and a real shame. Line a jelly roll pan with extra heavy duty foil, and place baking rack in pan. Place the shrimp on the rack, and sprinkle heavily with the barbecue seasoning, turn and sprinkle second side. Let the shrimp sit for 15 minutes. The bacon will turn from creamy white to a little opaque, and the seasonings will soak in. Cook the bacon for 10 to 15 minutes. The rack keeps the shrimp from sitting in the draining bacon fat. With a little luck, you won’t tear the foil -- you can throw that away and only have to scrub the rack.


Easy Eats – Pork & Sauerkraut

Easy Eats - Pork & Sauerkraut


2 large onions, chopped 6 TB butter 3 cloves garlic, minced 2 lb bag of sauerkraut 3-4 lb pork roast salt and pepper


Preheat oven to 250. Melt butter over medium-high heat in a saute pan. Add onions and saute until golden brown, about 10- 15 minutes. Empty sauerkraut into a colander. Rinse it and squeeze out all the liquid a few times. Set aside. Add garlic to onions, saute for a minute or two. Add sauerkraut to saute pan. Reduce heat to medium. Cook for about 15 minutes, mixing often, until everything is well blended. Add a bit more butter if mixture seems too dry. Generously salt and pepper all sides of a pork roast. Place into a roasting pan. Spoon sauerkraut over roast. Cover with lid and cook for 5-6 hours or until pork is fork tender. If using a lean roast, check pan after an hour. If everything seems to be drying out, add a cup of water. When pork is tender, shred/chunk pork, remove any bones, salt & pepper to taste and mix pork and sauerkraut together. Serve over mashed potatoes, spaetzle, noodles or potato chunks. Enjoy : )


Easy Eats – Breakfast Potatoes

Easy Eats - Breakfast Potatoes


4 TB vegetable oil 6 pieces bacon 3 medium red-skinned potatoes, peeled and chopped into bite-size chunks 1/4 tsp salt 1/4 tsp pepper 1 medium white onion, peeled and chopped 1/2 red bell pepper, seeded and chopped 1/2 green bell pepper, seeded and chopped 1 cup shredded cheddar 3 TB chopped scallions


Preheat the oven to 400F. Heat half of the oil until very hot in a large cast iron skillet (or other ovenproof skillet). Add the bacon and cook for 5-6 minutes, turning once, until crisp. Remove from the pan and place on a chopping board to cool slightly, then chop into small pieces. Add the rest of the oil to the pan. Heat until very hot again, and add the potato chunks. Sprinkle with the salt and pepper and mix together so that the potatoes are covered in the oil. Try to loosen any bits left in the bottom of the pan after cooking the bacon. Place in the oven and cook for 15 - 20 minutes, then turn the potatoes over and cook for a further 5 minutes. Add the onions and peppers to the pan. Toss to combine everything and place back in the oven for 5-10 minutes until the onion and potatoes are tender. Sprinkle on the bacon and cheddar and place back in the oven for 2 more minutes to melt the cheese. Remove from the oven and sprinkle with the chopped scallions before serving.


Easy Eats – One Pan Honey Garlic Chicken & Veggies

Easy Eats - One Pan Honey Garlic Chicken & Veggies


3 TB olive oil, divided 2 TB unsalted butter, melted 2 TB honey 2 TB brown sugar 1 TB Dijon mustard 3 cloves garlic, minced 1/2 tsp dried oregano 1/2 tsp dried basil salt and pepper, to taste 16 oz baby red potatoes, halved 4 boneless, skinless chicken breasts 24 oz broccoli florets* 2 TB chopped fresh parsley  


Preheat oven to 400 degrees. Lightly oil a baking sheet or coat with nonstick spray. In a small bowl, whisk together 2 TB olive oil, butter, honey, brown sugar, Dijon, garlic, oregano and basil; season with salt and pepper, to taste. Set aside. Place potatoes in a single layer onto baking sheet. Drizzle with remaining 1 TB olive oil and season with salt and pepper, to taste. Add chicken in a single layer and brush each chicken breast with honey mixture. Place in oven and roast until the chicken is completely cooked through, reaching an internal temperature of 165 degrees, about 25-30 minutes.* Stir in broccoli during the last 10 minutes of cooking time. Then broil for 2-3 minutes, or until caramelized and slightly charred. Serve immediately, garnished with parsley if desired.