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Tag: One-Pan

Stir Fried Quinoa, Brown Rice and Chicken Breast | Made by Meaghan Moineau

Posted on by Meaghan Moineau

Stir Fried Quinoa, Brown Rice, and Chicken Breast

Intro

There’s something about the smell of sizzling chicken and vegetables that transports me back to my childhood kitchen. I remember standing on tiptoe to peek over the counter as my mom expertly tossed ingredients into her trusty pan, her laughter mingling with the sound of the spatula scraping the bottom of the pan. This Stir Fried Quinoa, Brown Rice, and Chicken Breast recipe is a tribute to those cherished memories, bringing together wholesome ingredients and vibrant flavors for a dish that’s both nourishing and delicious.

Why You’ll Love It

This recipe is a winner for so many reasons. First, it’s a one-pan wonder, meaning less cleanup and more time to relax. It’s also incredibly versatile; whether you’re an experienced cook or a kitchen newbie, you’ll find this dish straightforward and rewarding to make. The combination of quinoa and brown rice offers a hearty, nutritious base, while the chicken breast provides a lean source of protein. The dish is further elevated by the aromatic suya spice and a medley of fresh vegetables, creating a symphony of flavors and textures.

Ingredients

  • Suya spice
  • Quinoa and brown rice mix
  • Butter
  • Carrots
  • Whole cherry tomatoes
  • Chicken breast
  • Garlic
  • Seasoning cubes
  • Green bell pepper
  • Roma tomato
  • Scotch bonnet pepper
  • Spring onion
  • Vegetable oil
  • Water

Instructions

  1. In a bowl, season the chicken breast with the seasoning cubes and suya spice and allow to marinate for 2 hours, or if you are really hungry, you can use it immediately.
  2. In a pot of boiling water (1 cup), pour in your quinoa mix and the teaspoon of oil and allow to boil till soft, which should take about 5-7 minutes. Pour into a bowl and set aside.
  3. In a pan, heat up the melted butter and pan fry on medium heat the chicken breast, constantly flipping it over so it browns on both sides. Reduce the heat, cover the pan, and allow the chicken to cook properly. If the pan becomes too dry, add 2 tablespoons of water.
  4. Stir in the chopped vegetables into the pan of frying chicken and finally add the quinoa/brown rice mix. Serve hot!

Tips

For the best results, use fresh, high-quality ingredients. Make sure to marinate the chicken for at least two hours if time allows, to let the flavors seep in thoroughly. If you prefer a bit of a crunch, lightly sauté the vegetables instead of cooking them through completely. This will add texture and keep the veggies vibrant.

Variations & Substitutions

If you want to switch things up, try using shrimp or tofu instead of chicken for a different protein option. For a vegetarian version, simply omit the chicken and double up on the vegetables. You can also play around with the spice levels by adjusting the amount of suya spice or adding extra scotch bonnet pepper if you’re a fan of heat.

Storage

This dish keeps well in the refrigerator for up to 3 days. Store in an airtight container and reheat in a pan over medium heat, stirring occasionally to ensure even heating. Add a splash of water if needed to prevent it from drying out.

FAQ

Can I use only quinoa or only brown rice instead of a mix?

Absolutely! You can use only quinoa or only brown rice if you prefer. Just ensure to adjust the cooking time accordingly, as brown rice typically takes longer to cook than quinoa.

Is there a way to make this dish spicier?

Yes, if you love spicy food, consider adding more scotch bonnet pepper or a dash of cayenne pepper. You can also increase the suya spice for an added kick.

Nutrition

This dish is rich in protein from the chicken and packed with fiber and essential amino acids from the quinoa and brown rice. The vegetables add vitamins and minerals, making it a well-rounded meal that supports a balanced diet.

Conclusion

Stir Fried Quinoa, Brown Rice, and Chicken Breast is more than just a meal; it’s an experience that brings together the warmth of home cooking and the excitement of bold flavors. Whether you’re cooking for family or friends, or just treating yourself, this dish is sure to become a favorite. Enjoy every bite, and don’t forget to share the love!

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Shrimp & Orzo | Made by Meaghan Moineau

Posted on by Meaghan Moineau

Shrimp & Orzo: A Mediterranean Delight

Intro

There’s something magical about the way food can transport us to different places and times. I remember the first time I tasted a dish similar to Shrimp & Orzo. It was during a family vacation to a small coastal village in Greece. The sun was setting, casting a golden hue over the ocean, and our table was filled with an array of delightful dishes prepared by the local chef. Among them was a humble orzo dish, its aroma mingling with the salty sea breeze. That evening, with laughter echoing around us and the sun dipping below the horizon, I fell in love with the simplicity and freshness of Mediterranean cuisine.

Why You’ll Love It

Shrimp & Orzo is a perfect blend of flavors and textures that will transport you to the Mediterranean coast. This dish is not only delicious but also visually stunning, with vibrant colors from the tomatoes, parsley, and shrimp. It’s a one-pan wonder that makes for easy cleanup, and it’s packed with protein, making it a satisfying meal that’s perfect for any night of the week. The combination of orzo, fresh vegetables, and succulent shrimp creates a dish that’s both comforting and elegant, ideal for family dinners or casual entertaining.

Ingredients

  • 1 can (14 oz) diced canned tomatoes
  • 1/2 cup dry white wine
  • 1 fennel bulb, thinly sliced
  • 4 oz feta cheese, crumbled
  • 1/4 cup fresh parsley, chopped
  • 4 cloves of garlic, minced
  • Lemon wedges, for serving
  • 3 cups low sodium chicken broth
  • 2 tbsp olive oil
  • 1 medium onion, diced
  • 1 tsp dried oregano
  • 1 cup orzo pasta
  • 1/4 tsp crushed red pepper flakes
  • Salt & pepper, to taste
  • 1 lb fresh shrimp, peeled and deveined
  • 1/2 cup water

Instructions

  1. Preheat your oven to 400 degrees F. Season the shrimp with salt and pepper, then refrigerate until ready to use.
  2. Grease a 13×9-inch baking dish and set aside.
  3. In a large Dutch oven, heat the olive oil over medium-high heat until shimmering.
  4. Add the onion, fennel bulb, and 1/2 teaspoon salt. Cook, stirring frequently, until the vegetables are softened and starting to brown around the edges, about 10 minutes.
  5. Add the minced garlic and crushed red pepper flakes, cooking until the garlic is very fragrant, about 30 seconds.
  6. Add the orzo to the vegetables, stirring to coat it with oil. Continue cooking, stirring fairly constantly, for about 4 minutes, until the orzo has a toasty aroma.
  7. Add the white wine, cooking and stirring constantly until the liquid evaporates, about 1 minute.
  8. Add the chicken broth, water, and 1/4 teaspoon salt. Bring to a boil, then reduce the heat and simmer until the orzo is almost completely tender, about 12 minutes, stirring fairly constantly.
  9. Remove from heat and stir in the shrimp, tomatoes, oregano, and 1 tablespoon of parsley.
  10. Transfer the mixture to the prepared baking dish and sprinkle with the crumbled feta cheese.
  11. Bake for about 20 minutes, until the shrimp is cooked through and the feta is lightly browned.
  12. Before serving, sprinkle with the remaining parsley and fennel fronds. Serve warm with lemon wedges on the side.

Tips

  • Ensure the shrimp are peeled and deveined to save prep time.
  • If you prefer a milder flavor, reduce the amount of crushed red pepper flakes.
  • Use fresh ingredients for the best flavor, especially the parsley and fennel.

Variations & Substitutions

Feel free to experiment with this recipe! You can substitute the shrimp with chicken or tofu for a different protein option. If you’re not a fan of fennel, try using bell peppers or zucchini instead. For a more robust flavor, consider adding sun-dried tomatoes or olives. If you prefer a creamy texture, stir in a tablespoon of heavy cream before baking.

Storage

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the desired amount in a microwave-safe dish and heat until warmed through. You can also reheat in the oven at 350 degrees F for about 10 minutes.

FAQ

Can I make this dish ahead of time?

Yes, you can prepare the dish up to the point of baking. Cover and refrigerate for up to a day. When ready to serve, bake in a preheated oven as directed, adding a few extra minutes if necessary to ensure it’s heated through.

What can I serve with Shrimp & Orzo?

This dish pairs well with a simple green salad or roasted vegetables. A crusty loaf of bread would also complement the meal nicely, perfect for soaking up any extra sauce.

Is there a substitute for feta cheese?

If you’re not a fan of feta, you can substitute with goat cheese or even a mild cheese like mozzarella for a different flavor profile.

Nutrition

This dish is a balanced meal offering protein from the shrimp, carbohydrates from the orzo, and a variety of vitamins and minerals from the vegetables. If you’re watching sodium intake, ensure you use low sodium broth and adjust the added salt to your taste.

Conclusion

Shrimp & Orzo is a delightful meal that brings the essence of Mediterranean cooking to your home. It’s a dish that’s easy to prepare, yet impressive enough to serve at a dinner party. Whether you’re reminiscing about past travels or simply seeking a comforting and flavorful meal, this recipe is sure to become a favorite. Enjoy the taste of the Mediterranean in every bite and share this delicious dish with your loved ones.

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Green Beans with Pearl Onions and Salmon | Made by Meaghan Moineau

Posted on by Meaghan Moineau

Green Beans with Pearl Onions and Salmon

Intro

As the cool breeze of autumn sets in, I often find myself reminiscing about family dinners at my grandmother’s house. Her kitchen, always filled with the comforting aroma of delicious home-cooked meals, was a sanctuary of love and laughter. One dish that stood out was her Green Beans with Pearl Onions and Salmon—a delightful medley that brought together the freshness of vegetables and the rich flavor of perfectly cooked salmon. Today, I’m sharing this cherished recipe with you, hoping it brings the same warmth and joy to your table as it does to mine.

Why You’ll Love It

This dish is a perfect blend of simplicity and elegance, making it ideal for both weeknight dinners and special occasions. You’ll love the way the tender green beans and sweet pearl onions complement the flaky, savory salmon. The addition of brown sugar adds a subtle sweetness that balances the dish beautifully. Moreover, it’s a healthy, one-pan meal that’s quick to prepare, leaving you with more time to enjoy with your loved ones.

Ingredients

  • 1 lb frozen green beans
  • 1 cup frozen pearl onions
  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter, plus 1 teaspoon
  • 1/4 cup chicken stock
  • 1 tablespoon brown sugar
  • Salt and pepper, to taste
  • 2 skinless salmon steaks

Instructions

  1. In a large pot, add some water, the frozen green beans, and frozen pearl onions. Cover and cook over medium heat until they are tender. Drain and set aside.
  2. In a large skillet over medium-high heat, melt 1 tablespoon of butter and the olive oil. Add the green beans and pearl onions and sauté for 1 minute.
  3. Add the chicken stock and cook for another minute until the stock is evaporated.
  4. Add 1 tablespoon of butter and the brown sugar; lower the heat to low and mix gently until slightly caramelized. Remove from the heat and keep warm.
  5. Return the skillet back to medium-high heat and melt the remaining teaspoon of butter in the center. Add the salmon, season with salt and pepper generously. Cook for 3-5 minutes until a golden crust is formed.
  6. Turn the salmon and cook for another 3 minutes.
  7. Place the green beans with pearl onions on the plate and top with the salmon. Serve immediately.

Tips

  • For perfectly cooked salmon, ensure your skillet is hot before adding the fish. This helps achieve a nice, crispy crust.
  • Do not overcrowd the pan when cooking salmon to ensure even cooking.
  • Adjust the seasoning according to your taste. A touch of lemon juice can also brighten the flavors.

Variations & Substitutions

Variations:

  • Add some crushed garlic to the green beans and onions for an extra layer of flavor.
  • Include some chopped fresh herbs like dill or parsley as a garnish for a fresh touch.

Substitutions:

  • If you prefer a different protein, chicken breast or shrimp would work well with this dish.
  • Feel free to use fresh green beans and onions if available, adjusting the cooking time accordingly.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat until warmed through. Avoid using the microwave as it can make the salmon rubbery.

FAQ

Can I use fresh green beans and onions instead of frozen?

Absolutely! Fresh green beans and onions can be used in place of frozen ones. Just be sure to adjust the cooking time, as fresh vegetables may take a bit longer to tenderize.

What should I do if I don’t have chicken stock?

If chicken stock is not available, you can substitute it with vegetable stock or even a bit of water with added salt for flavor. The goal is to deglaze the pan and add moisture to the dish.

How can I tell when the salmon is done?

Salmon is done when it flakes easily with a fork and the flesh is opaque. Be careful not to overcook it, as this can lead to dry, tough fish. The internal temperature should reach 145°F (63°C).

Nutrition

This dish is not only delicious but also nutritious. Salmon is a great source of omega-3 fatty acids and high-quality protein. The green beans and pearl onions provide fiber and essential vitamins, making it a balanced meal.

Conclusion

Green Beans with Pearl Onions and Salmon is a dish that beautifully combines flavors and textures, making it a standout meal in any household. It’s a recipe that brings a touch of nostalgia and comfort, perfect for sharing with family and friends. I hope this recipe finds a special place in your kitchen, just as it has in mine. Enjoy the warmth and joy of a cozy meal, and don’t forget to share your experience in the comments below!

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Ginger Chicken Stir-Fry | Made by Meaghan Moineau

Posted on by Meaghan Moineau

Ginger Chicken Stir-Fry

Intro

There’s something truly magical about the way certain dishes can transport us back to cherished moments in our past. For me, Ginger Chicken Stir-Fry is one of those dishes. I remember the first time I tasted this delightful meal at my grandmother’s house. It was a rainy Saturday afternoon, and the aroma of ginger and teriyaki wafting through her cozy kitchen was simply irresistible. We gathered around her small wooden table, savoring each bite as the rain pattered softly against the window. This stir-fry became a family favorite, a dish we requested time and again, connecting us through shared laughter and stories.

Why You’ll Love It

Ginger Chicken Stir-Fry is a perfect blend of savory and slightly sweet flavors, making it both comforting and exciting. It’s a quick, one-pan meal that’s simple enough for a weeknight dinner but impressive enough to serve to guests. The vibrant colors of the vegetables, combined with the tender chicken and aromatic ginger, make this dish as pleasing to the eyes as it is to the palate. Plus, it’s versatile—you can easily adapt it to include your favorite vegetables or adjust the spiciness to suit your taste.

Ingredients

  • 2 chicken breasts, cut into bite-sized pieces
  • 1/4 cup teriyaki sauce
  • 1/4 cup water
  • 2 tablespoons vegetable oil
  • 1 onion, sliced
  • 1 teaspoon ground ginger
  • 1 package (16 ounces) frozen broccoli/cauliflower/carrots
  • 1/4 cup chicken broth
  • 2 tablespoons cornstarch
  • 3 tablespoons water
  • 2 cups cooked brown rice

Instructions

  1. In a shallow baking dish, combine the teriyaki sauce and 1/4 cup water. Add the chicken pieces, ensuring they are well coated. Cover and refrigerate for two hours to marinate.
  2. Drain the marinade from the chicken pieces.
  3. In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the chicken and onion, stir-frying until the chicken is slightly browned.
  4. Stir in the frozen vegetables, ground ginger, and chicken broth. Cover and simmer for 4 to 5 minutes, or until the vegetables are tender-crisp.
  5. In a small bowl, combine the cornstarch and 3 tablespoons of water until smooth. Gradually add this mixture to the skillet, stirring constantly, until the sauce is thickened.
  6. Serve the stir-fry over hot cooked brown rice.

Tips

For the best results, ensure the chicken is cut into uniform pieces to promote even cooking. If you prefer a stronger ginger flavor, consider adding fresh ginger slices along with the ground ginger. To save time, you can marinate the chicken the night before, allowing it to soak up even more flavors.

Variations & Substitutions

Feel free to switch up the vegetables based on what you have on hand or your personal preferences. Snow peas, bell peppers, or snap peas would make excellent additions. If you’re looking for a gluten-free option, be sure to use a gluten-free teriyaki sauce. For a vegetarian version, substitute the chicken with firm tofu or tempeh, and use vegetable broth instead of chicken broth.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm the stir-fry in a skillet over medium heat until heated through. You may need to add a splash of water or broth to loosen the sauce as it reheats.

FAQ

Can I use fresh vegetables instead of frozen?

Yes, fresh vegetables can be used. Simply cut them into bite-sized pieces and adjust the cooking time slightly, as fresh vegetables may cook faster than frozen ones.

How can I make this dish spicier?

To add some heat, consider incorporating a pinch of red pepper flakes or a splash of sriracha sauce to the marinade. You can also add fresh sliced chili peppers during the stir-frying process.

Nutrition

This Ginger Chicken Stir-Fry is not only delicious but also nutritious. It’s a great source of protein from the chicken and a variety of vitamins and minerals from the vegetables. The use of brown rice adds fiber, making it a well-rounded meal that will keep you satisfied.

Conclusion

Ginger Chicken Stir-Fry is more than just a meal; it’s a journey back to those warm family gatherings and cherished memories. It’s a dish that brings people together, with its vibrant flavors and comforting nature. Whether you’re making it for a family dinner or a special occasion, this recipe is sure to become a favorite in your household, just as it did in mine. Enjoy every bite, and may it bring as much joy to your table as it has to mine.

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Shrimp & Orzo | Made by Meaghan Moineau

Posted on by Meaghan Moineau

Shrimp & Orzo: A Delightful Mediterranean Dish

Intro

There’s something magical about the aroma of simmering herbs and the salty sea breeze that instantly transports me back to my childhood summers spent on the Mediterranean coast. My grandmother used to prepare a similar dish, filling the kitchen with warmth and love. Today, I’m excited to share my version of this nostalgic recipe, Shrimp & Orzo, a flavorful blend of tender shrimp, aromatic vegetables, and creamy feta cheese, perfect for a cozy family dinner or a special occasion.

Why You’ll Love It

This Shrimp & Orzo recipe is a delightful combination of flavors and textures. The savory taste of shrimp blends beautifully with the earthy fennel and the tangy notes of feta cheese, creating a symphony of flavors in every bite. It’s a one-pan meal, making it easy to prepare and perfect for busy weeknights. Plus, it’s a wholesome dish that can be enjoyed by everyone, with plenty of room for customization.

Ingredients

  • 1 can diced tomatoes
  • 1/2 cup dry white wine
  • 1 fennel bulb, diced
  • 4 ounces feta cheese, crumbled
  • 1/4 cup fresh parsley, chopped
  • 4 cloves of garlic, minced
  • Lemon wedges, for serving
  • 2 cups low sodium chicken broth
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 1 teaspoon dried oregano
  • 1 cup orzo pasta
  • 1/2 teaspoon crushed red pepper flakes
  • Salt & pepper, to taste
  • 1 pound shrimp, peeled and deveined
  • 1 cup water

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Season the shrimp with salt and pepper, and refrigerate until ready to use.
  3. Grease a 13×9-inch baking dish and set aside.
  4. In a large Dutch oven, heat the olive oil over medium-high heat until shimmering.
  5. Add the diced onion, fennel bulb, and 1/2 teaspoon of salt. Cook, stirring frequently, until the vegetables are softened and start to brown around the edges, about 10 minutes.
  6. Add the minced garlic and crushed red pepper flakes. Cook and stir until the garlic becomes very fragrant, about 30 seconds.
  7. Add the orzo to the vegetables, stirring to coat the orzo with oil. Continue cooking and stirring for about 4 minutes, until the orzo has a toasty aroma.
  8. Add the white wine, cooking and stirring constantly until the liquid evaporates, about 1 minute.
  9. Pour in the chicken broth, water, and 1/4 teaspoon salt. Bring the mixture to a boil, then reduce the heat and simmer until the orzo is almost tender, about 12 minutes. Stir fairly constantly to prevent sticking, adjusting the heat as necessary to maintain a lively simmer.
  10. Remove the pot from heat and stir in the seasoned shrimp, diced tomatoes, oregano, and 1 tablespoon of parsley.
  11. Transfer the mixture to the prepared baking dish and sprinkle with crumbled feta cheese.
  12. Bake for about 20 minutes, until the shrimp is cooked through and the feta is lightly browned.
  13. Before serving, sprinkle with the remaining parsley and reserved fennel fronds. Serve with lemon wedges on the side.

Tips

To ensure the shrimp is perfectly cooked, keep an eye on them in the oven. They should be pink and opaque, which usually takes about 20 minutes. Also, feel free to adjust the level of crushed red pepper flakes to suit your spice preference.

Variations & Substitutions

If you don’t have fennel on hand, you can substitute it with celery for a milder flavor. For a dairy-free version, simply omit the feta cheese or replace it with a dairy-free alternative. If you prefer a vegetarian dish, swap the shrimp for chickpeas or artichoke hearts, and use vegetable broth instead of chicken broth.

Storage

Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, place the desired portion in a baking dish and warm in the oven at 350°F (175°C) for about 10-15 minutes, or until heated through. You can also reheat in the microwave, though the texture may vary slightly.

FAQ

Can I use frozen shrimp for this recipe?

Yes, you can use frozen shrimp. Just make sure to thaw them completely and pat them dry before seasoning and adding them to the dish.

What type of white wine should I use?

A dry white wine such as Sauvignon Blanc or Pinot Grigio works best for this recipe, adding a subtle depth of flavor without overpowering the dish.

Is it possible to make this dish gluten-free?

Absolutely! Simply substitute the orzo with a gluten-free pasta option of your choice, and ensure that all other ingredients are certified gluten-free.

Nutrition

This Shrimp & Orzo dish is packed with protein from the shrimp, healthy fats from the olive oil, and essential vitamins and minerals from the vegetables and herbs. It’s a balanced meal that can fit into a healthy diet. For a more detailed nutritional breakdown, consider using a nutrition calculator based on the specific brands and quantities you use.

Conclusion

Whether you’re reminiscing about sun-soaked Mediterranean vacations or simply looking for a comforting yet elegant meal, this Shrimp & Orzo recipe is sure to satisfy. It’s a dish that brings together the essence of the sea and the earth, with a hint of nostalgia in every bite. I hope it becomes a cherished part of your meal repertoire, just as it has in mine. Enjoy!

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Mixed Paella | Made by Meaghan Moineau

Posted on by Meaghan Moineau

Mixed Paella: A Hearty Feast for the Soul

Intro

Paella is more than just a dish; it’s a vibrant celebration of flavors and textures that brings people together. This Mixed Paella recipe has been a cherished staple in my family for generations, often making an appearance during our Sunday gatherings. I vividly recall the tantalizing aroma that filled my grandmother’s kitchen as she skillfully prepared the dish, her laughter mingling with the sizzle of chorizo in the pan. It’s a dish that carries with it the warmth and love of home, a culinary tradition I am thrilled to share with you today.

Why You’ll Love It

This Mixed Paella is a delightful medley of seafood, meat, and aromatic spices, making it a complete meal that is sure to satisfy. The harmonious blend of flavors from the saffron-infused rice, savory chorizo, and tender fish and shrimp creates a symphony on your palate. It’s a dish that’s both comforting and impressive, perfect for both casual family meals and special occasions. Plus, it’s a one-pan wonder that simplifies cleanup, allowing you more time to enjoy with your loved ones.

Ingredients

  • 1 bay leaf
  • 4 cups chicken broth
  • 1 chorizo sausage
  • 2 teaspoons extra virgin olive oil
  • 1 white fish fillet
  • 2 cloves garlic, minced
  • 1 lemon, cut into wedges
  • 1 teaspoon lemon zest
  • 1 pound mussels, cleaned
  • 1 Spanish onion, diced
  • 1/4 cup fresh parsley, chopped
  • 1/2 cup peas
  • 1 red bell pepper, diced
  • 1/2 teaspoon crushed red pepper flakes
  • 2 cups dry rice
  • 1/4 teaspoon saffron threads
  • 1/2 pound shrimp, peeled and deveined
  • 1 teaspoon thyme

Instructions

  1. In a very large non-stick skillet or paella pan preheated over medium-high heat, add 2 teaspoons of your oil (you will need more oil if you’re not using non-stick), garlic, red pepper flakes, and rice. Sauté for about 3 minutes.
  2. Add saffron, thyme, bay leaf, and chicken broth, then bring to a boil. Cover and reduce heat to a simmer. Leave covered, do not stir.
  3. In another non-stick skillet, heat to medium-high. Add chorizo and crumble as you sauté. When the sausage is cooked through, add red pepper and onion. Salt and pepper to taste if needed. Sauté until the onion is tender, then remove from heat and set aside.
  4. When the rice is nearly done (about 15 minutes), add fish and shrimp and press into rice. Add mussels, peas, and sprinkle with lemon zest. Cover and continue to simmer until the rice is done and the mussels have opened. Discard any mussels that do not open.
  5. Top with the chorizo mixture and parsley. Serve with lemon wedges and a crusty bread.

Tips

To ensure the perfect paella, resist the urge to stir the rice once the broth is added. This allows the rice to develop a crispy bottom layer known as “socarrat,” which is highly prized in traditional paella. Also, make sure to clean the mussels thoroughly and discard any that are cracked or do not close when tapped.

Variations & Substitutions

Feel free to customize your paella by swapping out ingredients based on your preferences or availability. You can use different types of seafood like clams or scallops, or substitute the chorizo with another type of sausage for a unique twist. For a vegetarian version, omit the meat and seafood entirely and add more vegetables like artichokes and green beans.

Storage

Leftover paella can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place it in a skillet over medium heat and add a splash of water or broth to retain moisture. Avoid using a microwave, as it may cause the seafood to become rubbery.

FAQ

Can I use brown rice instead of white rice?

Yes, you can use brown rice, but keep in mind that it has a longer cooking time compared to white rice. You’ll need to adjust the cooking time and possibly add more broth to ensure the rice is fully cooked.

Is it necessary to use saffron?

Saffron is a key ingredient in traditional paella, providing a unique flavor and vibrant color. However, if saffron is unavailable, you can substitute with turmeric, although the flavor will be different.

Can I freeze paella?

While it is possible to freeze paella, it’s not recommended as the texture of the seafood and rice may change upon thawing. It’s best enjoyed fresh or stored in the refrigerator for short-term use.

Nutrition

Mixed Paella is a balanced dish that combines proteins, carbohydrates, and healthy fats. With seafood providing omega-3 fatty acids and the addition of vegetables, it’s a nutritious option for a hearty meal. Adjust the portion size based on dietary needs and personal preferences.

Conclusion

This Mixed Paella recipe is a testament to the richness of Spanish cuisine, offering a delightful blend of flavors in every bite. Whether you’re sharing it with family or friends, it’s sure to be a crowd-pleaser. I hope this recipe becomes a treasured addition to your own culinary traditions, just as it has been in mine. Enjoy the process of cooking and savor the joyful moments it brings!

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Skillet Chili Mac | Made by Meaghan Moineau

Posted on by Meaghan Moineau

Skillet Chili Mac

Intro

There’s something wonderfully nostalgic about a hearty skillet meal. I still remember the first time my grandmother made her famous chili mac for a family gathering. The aroma of spices filled the house, and the sound of sizzling beef could be heard from the kitchen. We all gathered around the table, eager to dig into the warm, comforting dish that had become a family favorite over the years. Today, I’m sharing a modern twist on that cherished recipe: Skillet Chili Mac. This one-pan wonder is perfect for busy weeknights or when you crave something satisfying and delicious.

Why You’ll Love It

This Skillet Chili Mac has everything you could want in a comforting meal. It’s incredibly easy to prepare, making it ideal for those hectic evenings when time is scarce. The savory combination of spices, tender macaroni, and gooey cheese creates a symphony of flavors in every bite. Plus, it’s a one-pan dish, which means minimal cleanup—more time to relax and enjoy your meal with family or friends.

Ingredients

  • 2 tablespoons canola oil
  • 1 pound lean ground beef
  • 1 onion, diced
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • Salt & pepper, to taste
  • 3 garlic cloves, minced
  • 1 tablespoon brown sugar
  • 1 can (15 ounces) tomato sauce
  • 1 1/2 cups water
  • 1 1/2 cups whole grain macaroni
  • 2 cups shredded cheddar cheese

Instructions

  1. Heat the canola oil in a large (12-inch) nonstick skillet over medium-high heat.
  2. Add the ground beef, onion, chili powder, cumin, cayenne, and 1/2 teaspoon salt. Cook, breaking up the meat into small pieces, until it loses all the pink color, about 5 minutes.
  3. Add the minced garlic and cook until fragrant, about 30 seconds.
  4. Stir in the brown sugar, tomato sauce, water, and macaroni. Bring the mixture to a boil.
  5. Cover and cook, stirring often and adjusting the heat to maintain a lively simmer, until the macaroni is tender, about 10 minutes.
  6. Season with additional salt and pepper if needed.
  7. Off the heat, stir in half of the shredded cheese. Sprinkle the remaining cheese on top.
  8. Let the dish rest for a few minutes to allow the cheese to melt before serving.

Tips

For the best results, use freshly shredded cheddar cheese; it melts more smoothly than pre-shredded varieties. If you prefer a spicier dish, feel free to increase the amount of cayenne pepper or add a dash of hot sauce. Remember to stir the macaroni occasionally while cooking to prevent it from sticking to the skillet.

Variations & Substitutions

Feel free to customize this recipe to suit your taste preferences. You can substitute ground turkey or chicken for the beef if you prefer a lighter option. For a vegetarian version, try using canned beans like kidney or black beans in place of the meat. You could also add in some chopped bell peppers or corn for extra color and flavor.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the chili mac on the stovetop over low heat, adding a splash of water if needed to loosen the sauce. You can also reheat it in the microwave, stirring occasionally to ensure even heating.

FAQ

Can I make this dish ahead of time?

Yes, you can prepare Skillet Chili Mac ahead of time. Simply cook the dish as directed, then allow it to cool completely before storing it in the refrigerator. When ready to serve, reheat it on the stovetop or in the microwave until warmed through.

What can I serve with Skillet Chili Mac?

This dish is quite filling on its own, but you can pair it with a simple side salad or some steamed vegetables for a complete meal. A slice of crusty bread or cornbread also makes a great accompaniment for soaking up any extra sauce.

Nutrition

This recipe is a well-balanced meal, offering a good amount of protein from the ground beef and cheese, complex carbohydrates from the whole grain macaroni, and vitamins from the onion and tomato sauce. For those watching their sodium intake, consider using a low-sodium tomato sauce and adjusting the added salt to your preference.

Conclusion

Skillet Chili Mac is a delightful and comforting dish that’s sure to become a staple in your meal rotation. Its rich flavors and easy preparation make it a winner for any occasion. Whether you’re reminiscing about cherished family gatherings or creating new memories around the dinner table, this recipe is sure to bring warmth and satisfaction to all who enjoy it. So grab your skillet and get ready to whip up a delicious meal that everyone will love!

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