Do you need a quick side dish or even a main entree? Here’s a recipe even my vegetarian friends can eat. The sauce is not quite an Alfredo Sauce but has most the elements of one. I love how everything is cooked in one pot, because I like to cook, but I hate to clean up.
- 2 tablespoons butter
- 4 cloves garlic, minced
- 2 cups chicken or vegetable broth
- 1 cup milk
- 8 ounces uncooked fettuccine
- 1/2 cup freshly grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
- Kosher salt and black pepper to taste
- Melt butter in large skillet over medium high heat. Add garlic and cook stirring frequently, until fragrant; about 1-2 minutes.
- Stir in chicken/vegetable broth, milk and fettuccine.
- Bring to a boil; reduce heat and simmer. Stir occasionally until pasta is cooked through, about 18 to 20 minutes.
- Stir in Parmesan cheese. Add more milk if mixture is too thick; or more cheese if too thin.
- Add Kosher salt and fresh cracked blck pepper to taste and garnish with chopped parsley.
- Serve immediately.
One day, I’m going to make my own tamales. But for tonight, I needed to make a side dish to go with the tamales I bought. Originally I was going to make a basic Mexican rice. But I decided to amp it up a little and add some beans and corn. I guess this would then make this more of a Southwestern style rice. This recipe makes a full skillet of rice. So a good 8-10 servings. If you need less, you may want to half the ingredients. Or save the extra and add shredded chicken to it for a chicken and rice dish to eat the next day!
- 2 tablespoons canola oil
- 1/2 large onion, diced
- 2 cups long grain rice
- 3 cloves garlic, minced
- 1 can (14.5 ounce) diced tomatoes with green chilies
- 2 cups low sodium chicken broth
- 1 can (14.5 ounce) black beans, drained and rinsed
- 1 cup frozen corn kernels, defrosted
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon kosher salt
- 1/2 teaspoon tumeric
- fresh cilantro for garnish
Heat canola oil in a large skillet over medium high heat.
Add onions and cook for 3-4 minutes.
Reduce heat to low and add garlic and rice. Stir constantly to make sure the rice does not burn. Cook for 3 minutes.
Add diced tomatoes with green chilies. Stir to combine.
Add black beans and corn.
Add chicken broth.
Then add cumin, chili powder, salt and tumeric.
Stir to combine. Increase heat back to medium high and bring to a boil.
Reduce heat back to low. Cover and simmer for 20-25 minutes or until rice is done.
Garnish with fresh cilantro.
Now this may not be the healthiest recipe, so I am not encouraging you to eat this casserole all by yourself. As with everything in life, serve in moderation. But are you looking for a side dish for an office pot luck or your family dinner? With just a few ingredients and your crock pot you can put out a tasty, cheesy side dish that can feed 10 people easily. And if you want to kick up this recipe even more, try adding some cut up cooked bacon pieces and some green onions or chives to make this a fully loaded cheesy potato casserole. Unfortunately, I didn’t have any bacon handy when I made this, so I stuck to the basics.
- 1 30 ounce bag frozen, shredded hash browns
- 1 cup sour cream
- 1 can condensed cream of chicken soup, 10.75 ounces
- 3 cups shredded sharp cheddar cheese
- salt and pepper to taste
- Spray the sides of your crock pot with cooking spray. (You will thank me later for reminding you.)
- Add sour cream, cream of chicken and cheese to your crock pot and mix well.
- Next add frozen hash browns and combine with sauce mixture. (I loosened the hash browns by squeezing them in the bag because mine were frozen solid.)
- Cook on High for 3 hours; or on Low for 6-8 hours.
- Season with salt and pepper to your taste. Enjoy!