onepot

A satisfying chicken and mushroom one-pot that makes a great family supper or freeze leftovers for another day.

Chicken, kale & mushroom pot pie

olive oil

onion,finely

thyme sprigs,leaves picked

garlic cloves,crushed

chicken

chestnut mushrooms,sliced

chicken stock

crème fraîche

tbsp wholegrain mustard

kale

tsp cornflour,mixed with 1 tbsp cold water

puff

egg yolk,to glaze

Heat ½ tbsp oil over a gentle heat in a flameproof casserole dish. Add the onion and cook for 5 mins until softening. Scatter over the thyme and garlic, and stir for 1 min. Turn up the heat and add the chicken, frying until golden but not fully cooked. Add the mushrooms and the remaining oil. Heat oven to 200C/180 fan/gas 6.

Add the stock, crème fraîche, mustard and kale, and season well. Add the cornflour mixture and stir until thickened a little.

Remove from the heat and cover with the puff pastry lid, pressing into the sides of the casserole dish. Slice a cross in the centre and glaze with the egg. Bake for 30 mins until the pastry is puffed up and golden.

Ein leckeresOne Pot Gemüse-Pasta Rezept ♥ Finde noch mehr einfache und gesunde Rezepte, die Dir super schnell gelingen! ♥

One Pot Gemüse-Pasta

700 ml Wasser

Brokkoli

EL Olivenöl

150 g Erbsen TK

Fussili

g Babyspinat

Pr. JS Gemüsebrühe

Pr. JS Brokkoli Gewürz

700ml Wasser in ein hohes Gefäß geben und die <a href='https://www.justspices.de/gemuesebruehe.html'>Gemüsebrühe</a> hinzufügen. 5 Minuten ziehen lassen. Danach durch ein Sieb geben.

Den Brokkoli in kleine Röschen schneiden und waschen. In einem breiten Topf 2 El Olivenöl erhitzen. Den Brokkoli bei mittlerer Hitze für ca. 4 Minuten braten. Mit der Gemüsebrühe auffüllen und zum Kochen bringen. Die Erbsen und Nudeln hinzufügen, mit dem <a href='https://www.justspices.de/brokkoli-gewuerz.html'>Brokkoli Gewürz</a> würzen und ca. 15 Minuten köcheln lassen.

Den Babyspinat waschen und trocken schleudern. 5 Minuten vor Ende der Kochzeit den Spinat untermischen.

One Pot Mediterranean Chicken and Rice made is with chicken thighs and yellow jasmine rice. It's the perfect weeknight dinner recipe!

One Pot Mediterranean Chicken and Rice

lb. Chicken Thighs, boneless, skinless (~5 chicken thighs)

oregano

parsley

paprika

salt

pepper

lemon, juiced (~1/4 cup)

Tbsp. Olive oil

white rice

chicken broth, low sodium

Tbsp. butter, unsalted

white onion, diced (or yellow onion is ok too!)

garlic,

turmeric

cumin

cinnamon

Preheat oven to 350° F. In a medium sized bowl, mix chicken thighs with oregano, parsley, paprika, lemon juice, salt and pepper.

Heat cast iron skillet over medium heat. Add in olive oil, then place seasoned chicken onto cast iron skillet (or the pan you are using) and cook for  ~3-4 minutes on each side. Chicken won’t cook completely, that’s OK because it will be going into the oven to cook all the way!

Remove the chicken from the cast iron and set side on a plate. Keep the cast iron on medium heat, melt the butter and add in diced onion. Cook for about 2-3 minutes and then stir in garlic.

Then, add in the uncooked rice and stir for 30 seconds. Pour in the chicken broth, turmeric, cumin and cinnamon, stir. Place chicken back in pan on top of the uncooked rice and turn the heat off.

Cover with foil and bake in the preheated oven for 35-40 minutes or until the chicken reaches an internal temperature of 165° F and rice is cooked. Garnish with parsley and other garnishes you prefer and enjoy!

https://content.jwplatform.com/videos/TsH180Dc.mp4

Mediterranean Chicken and Rice is a restaurant style dish that is made with fresh Mediterranean flavors. A nutritious dinner made in an hour that the whole family will enjoy.

Mediterranean Chicken and Rice

Here's what you need: olive oil, butter, medium onion, large carrot, celery, pancetta, lean beef, lean pork, red wine, double concentrated tomato puree, chicken stock, tagliatelle, parmesan cheese

Italian-style Bolognese (Ragù) Recipe by Tasty

butter

onion,

carrot,

celery,

oz pancetta, diced

oz lean beef, minced

⅓ oz lean pork, minced

red wine

tomato puree

tagliatelle, cooked

cheese, grated

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

Heat olive oil and butter in a large pan over medium heat. Add onion, carrot, celery, and pancetta. Cook for around 10 minutes until the onions start to look translucent.

Add the minced meats and brown all over, ensure the meat is fully broken up and no large chunks remain.

Add salt and pepper to taste. Increase the heat, add the wine, and allow to evaporate for around 2-3 minutes.

In a large jug, dilute the tomato puree into the chicken stock and add to the pan, stir well.

Reduce to a low heat, then cover and simmer for 2 hours. Check from time to time to ensure the sauce is not drying out. If this occurs, add a small amount of stock.

Cook desired pasta and toss in the bolognese.

https://vid.tasty.co/output/26840/mp4_640x640/1489774048

Every Canadian kid, past and present, is familiar with Kraft Dinner. It&#39;s what we all call boxed macaroni and cheese! Here&#39;s an homemade version that tastes even better than the original!

Homemade Kraft Dinner

macaroni, (cooked according to package instructions, drained, and set aside)

heavy cream

seasoning salt

white pepper

cheddar cheese, (grated)

In a large skillet, over medium heat, add the butter and heavy cream.  Melt the butter into the cream.

Add the seasoning salt, white pepper, and turmeric.  Whisk into the cream and butter mixture until well incorporated.

Next, add the cheese.  Stir the cheese into the cream until fully melted.

Add the cooked and drained pasta to the cheese and cream sauce.  Toss everything together until the ingredients are well combined and the sauce is evenly distributed.

Remove from heat.  Serve immediately.

Un vrai risotto prêt en un rien de temps et délicieusement fondant.

Risotto parmesan & crevettes

70 g Riz (Arborio)

g Crevette (cuite)

Bouillon de volaille (cube)

càs Parmesan (râpé)

cl Vin blanc

Échalote

Dans une poêle, ajoutez les échalotes avec un filet d'huile d'olive. 

Faites-les revenir 1 minute avant d'ajouter le riz. Ajoutez le vin et laissez cuire jusqu'à absorption.

Faire bouillir 25cl d'eau par personne et y dissoudre le bouillon.

Ajoutez 1 louche de bouillon. Laissez le bouillon s'évaporer puis en rajouter ensuite une nouvelle louche.

Faire de même jusqu'à ce qu'il n'y ai plus de bouillon. Au bout de 18/20 minutes, le riz doit être cuit.

Une fois cuit, ajoutez les crevettes, le parmesan, (optionnel : ajoutez une noisette de beurre), sel, poivre et mélangez le tout.

https://static.jow.fr/recipes/m2aWS23xBeAVmA_high.mp4

Thinly sliced beef, fried until crispy, and coated in a garlic and ginger sauce; 30 Minute Ginger Beef is an inexpensive dinner the whole family will love!

30 Minute Ginger Beef

skirt steak, (sliced thinly (flank steak

cornstarch

vegetable oil, (plus more for frying)

white onion, (finely chopped)

carrots

garlic, (minced)

ginger, (grated)

red chili flakes

soy sauce

vinegar vinegar

sesame oil

black pepper

brown sugar, (lightly packed)

sesame seeds, (toasted)

green onions, (thinly sliced)

Toss the steak with the corn starch in a large bowl and set aside.

Over medium heat, add the vegetable oil and onions to a sauce pan.  Sauté for two minutes until onions are translucent.

Add the carrots to the onions and sauté for 3-4 minutes until tender.

Next, add the garlic, ginger, and chili flakes.  Stir into the carrots and onions.  Cook for 1-2 minutes.

Lastly, add the soy sauce, vinegar, sesame oil, black pepper, brown sugar, and sesame seeds.  Whisk together.

Lower the heat to a simmer and allow the sauce to slightly thicken.

In the meantime, bring about 2-3 cups of vegetable oil to optimum frying temperature in a deep skillet.  Shake the excess corn starch off the beef and fry each piece in batches until crispy.  This process takes about 3-4 minutes.  Drain the fried beef on paper towels.

Toss the fried beef with the sauce mixture.  Garnish with green onions. Serve immediately.

Angela Casley's one-pot chicken biryani

Green chillies, chopped finely

Garlic, crushed

Fresh coriander, chopped

tsp Ground cumin

Chilli powder

½ tsp Garam masala

Salt

Yoghurt

thighs,

g Butter

Onions, sliced

Potatoes, cubed

Basmati rice

Sultanas

½ tsp Turmeric

Chicken stock

Tbsp Butter

Almonds, slivered

In a bowl combine chillies, garlic, coriander, cumin, chilli, garam masala, salt and yoghurt. Add the chicken, combine well and marinate for 20 minutes.

In an ovenproof casserole dish or large frying pan heat the butter. Add the onions and cook for 4 or 5 minutes until lightly browned. Add the potatoes and brown slightly. Stir through the chicken, rice, ¼ cup sultanas, turmeric and chicken stock. Bring to a simmer then cover and place into the oven for 40 minutes or until the liquid has absorbed.

In a small frying pan, melt the tablespoon of butter and fry the remaining sultanas and almonds until golden.

Serve the biryani hot with a scatter of almonds and sprinkle with coriander.

A fuss-free meal with pan-seared salmon and lemony orzo cooked together with spinach and Parmesan for a quick and easy dinner. A winner for busy nights— this all-in-one dish is sure to be loved by everyone at your table!

One Skillet Salmon with Lemon Orzo

salmon fillets

salt (divided)

tsp black pepper (divided)

tsp sweet paprika

garlic powder

unsalted butter

yellow onion (finely chopped)

garlic

dry orzo pasta

thyme

chicken broth

baby spinach

juice from ½ lemon

Parmesan

black pepper (for servng)

chili flakes (for serving)

prepping

Get your prep done before you start cooking: Grate the Parmesan cheese, finely chop the onion and mince the garlic cloves. Pat the salmon fillets dry with a paper towel. Season both sides with garlic powder, sweet paprika and ½ teaspoon salt and pepper.

searing

Heat oil and butter over medium high in a large nonstick pan or skillet. Add salmon fillets and sear, 3-4 minutes per side. Remove from skillet and set aside.Reduce heat to medium, add garlic and onion. Cook until soft and fragrant for about 2 minutes. Stir in thyme and the remaining salt and pepper. Add orzo and toast for 1 minute.

cooking

Pour in broth and bring to a boil. To maintain a simmer, reduce the heat to medium-low. Cook uncovered while stirring occasionally to prevent the orzo from sticking, until almost al dente and most of the liquid is absorbed, about 8 minutes.

simmering

Add spinach, stir and simmer until wilted for about 2 minutes. Stir in lemon juice and Parmesan. Add more broth, if needed. Taste and adjust salt.

finishing

Return salmon to the skillet and simmer for 2-3 minutes, or until the salmon is heated through.

serving

Top with freshly ground black pepper and chili flakes. Enjoy!

Top 9 onepot recipes from across the web

The most viewed onepot recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Chicken, kale & mushroom pot pie

One Pot Gemüse-Pasta

One Pot Mediterranean Chicken and R...

Italian-style Bolognese (Ragù) Reci...

Homemade Kraft Dinner

Risotto parmesan & crevettes

30 Minute Ginger Beef

Angela Casley's one-pot chicken bir...

One Skillet Salmon with Lemon Orzo

Top 9 onepot recipes from across the web

The most viewed onepot recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chicken, kale & mushroom pot pie

One Pot Gemüse-Pasta

One Pot Mediterranean Chicken and R...

Italian-style Bolognese (Ragù) Reci...

Homemade Kraft Dinner

Risotto parmesan & crevettes

30 Minute Ginger Beef

Angela Casley's one-pot chicken bir...

One Skillet Salmon with Lemon Orzo

The most viewed onepot recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine