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Posted in #Recipes

Hamburger Hash Brown Casserole

Posted on by Reluctant Retiree

Ground beef is a dinnertime staple. It’s not just versatile, but also an affordable option for family meals. Try this hamburger hash brown casserole if you’re looking to branch out. It’s a fun way to make deconstructed hamburgers. It’s an easy mashup recipe if you’re obsessed with cheeseburgers like me. I lean on it when I don’t have time to shape and grill patties or assemble burgers.

Make this hash brown hamburger casserole by using shredded hash brown potatoes as the base. Top them with a mix of ground beef and heaps of cheese. Add a bag of frozen mixed vegetables, brown gravy sauce, and fried onions. It’s the perfect dish for make-ahead meals on busy weeknights. And, like many of our favorite casserole recipes, it starts with a bag of frozen potatoes. That means less chopping and fewer dishes, which we can all appreciate!

Ingredients for Hamburger Hash Brown Casserole

  • Shredded hash browns: Use a bag of frozen shredded hash browns for quick meal prep. You don’t even have to thaw them since they’ll thaw in Step 1.
  • Ground beef: You can buy fresh ground beef, but this is also a great way to use up that pound of ground beef you’ve had sitting in your freezer. Make sure to thaw it before starting the recipe.
  • Canola oil: Saute the hash browns in canola oil to get them crispy. You can use olive oil or a high-heat oil like grapeseed oil instead.
  • Seasonings: Use freshly ground black pepper and garlic salt for simple flavoring.
  • Water: Water is used here to quickly hydrate the brown gravy mix.
  • Brown gravy mix: The brown gravy mix makes for a tasty and fast sauce in this casserole. If you prefer homemade gravy, try our foolproof gravy recipe and substitute that for the water and gravy mix.
  • Frozen mixed vegetables: Keep a bag of frozen mixed vegetables in your freezer for whenever you want to pack in the veggies without all the fuss of chopping and cooking them.
  • French-fried onions: I can never resist recipes that use french-fried onions. They bake into the top of this casserole with the cheese to make the most irresistible topping.
  • Cheddar cheese: Use sharp cheddar cheese for a little kick, and make sure to grate your own cheese for the best melt.

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Posted in #Recipes

57 Vegetarian Dinners Ready in 30 Minutes or Less

Posted on by Reluctant Retiree

When my older sister declared herself a vegetarian, I could see the stress on my mom’s face. She had a big family and little time. She couldn’t make two dinners or a dish half the family would turn their noses up at. Luckily, she discovered that easy and vegetarian dinners could go hand in hand. This collection is perfect for the newly vegetarian or seasoned plant-based eater. It is packed with dinner ideas. These dinners are ready in 30 minutes or less, and everyone will enjoy them.

Here you will find easy vegetarian family meals. These range from pasta to burritos. There are veggie burger recipes and even a few options that taste like your favorite takeout dish. You can’t forget about beans when planning quick meatless dinners. We offer plenty of delicious recipes with beans to fit into your meal plan. To prevent sliding into a flavor rut, there are options here with Tex-Mex, Thai, Moroccan, Indian, and Italian flavors. These choices keep things interesting.

Some of the recipes center around fresh vegetables for days when your crisper drawer is overflowing. However, there are also pantry-friendly meals for when you didn’t make it to the store and ingredients are more limited. No matter your dinner cravings, these 30-minute vegetarian recipes ensure satisfaction. You will have a delicious meal on the table in a flash.

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Posted in #Recipes

29 Baked Chicken Recipes for Dinner

Posted on by Reluctant Retiree

Chicken is versatile and has a blank-canvas taste. It can be cooked in so many different ways. Sometimes I just can’t decide which way to choose. It’s then that I pause and turn to one of my back-pocket baked chicken recipes for dinner. Tossing seasoned, marinated or crumb-coated chicken in a hot oven is simple. Letting it cook until juicy and tender is one of the easiest and most reliable methods. This approach makes five-star chicken recipes for dinner.

If your notion of oven-baked chicken dishes conjures up bland, pale, tough chicken, don’t worry. The recipes in this collection will take you in the complete opposite direction. There are sheet-pan dinners loaded with spices and veggies. You will find crispy chicken pieces coated with everything from potato chips to crushed cereal and cheese. These recipes skip messy frying. Try elegant stuffed chicken breasts or whole roast chicken for guests, and create a ranch-flavored bake on a busy weeknight.

We included both roasted and baked chicken ideas here. Technically, roast chicken recipes call for higher oven temperatures. This can shorten cooking times. It can also turn a whole chicken into a bronzed dinner centerpiece. But regardless of the temperature, all the recipes in this collection follow the same spirit. They use a hot oven to cook chicken with little attention. This allows you to tend to the rest of dinner and wrap up the day.

Posted in #Recipes

Lemon-Garlic Shrimp Pasta

Posted on by Reluctant Retiree

The fresh citrus in lemon-garlic shrimp pasta makes this quick, simple meal bright and light. It balances the briny taste of the shrimp and mellows the bite of the garlic, all in just a few minutes on the stovetop. Since cooking the shellfish is so straightforward, this is one of our favorite easy shrimp recipes.

For the deepest flavor, you’ll use lemon in three forms: fresh zest, pure juice and dried peel in lemon-pepper seasoning. This shrimp linguine recipe stands out from heavily sauced pasta dishes and takes so little effort to make, it deserves a regular slot in your weeknight dinner rotation.

Ingredients for Lemon-Garlic Shrimp Pasta

overhead shot; wooden background; Garlic-Lemon Shrimp Linguine ingredients;
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  • Linguine: This thin, slightly flat, straight pasta is a good choice for a light sauce. The noodles likely originated in an Italian coastal region, so you’ll often find them served with seafood. If you don’t have linguine, try other pasta shapes, such as long strands like capellini (aka angel hair) or fettuccine.
  • Olive oil and butter: Cooking shrimp in both olive oil and butter balances the fat and flavor of the dish. Our Test Kitchen’s picks for best olive oil brands and best butter will serve you well in this recipe.
  • Shrimp: The shellfish cooks so quickly in this shrimp linguine recipe that you’ll want to throw raw large or jumbo shrimp in the pan. Unless you can get your hands on live crustaceans, buy frozen shell-on shrimp and clean the shrimp yourself for the best texture. Among all the types of shrimp available, you’ll most likely find bags of white or pink shrimp in your grocery store’s frozen food aisle. Shrimp pasta recipes are easiest to eat if you remove the entire shell, including from the tail.
  • Garlic: This dish is all about the garlic. If you’re concerned that the flavor will be too sharp, mince the garlic first and put it in the lemon juice. The lemon’s acidity mellows the garlic’s alliinase, the enzyme that gives it a harsh taste. Learn how to peel garlic without getting sticky, stinky fingers.
  • Lemon: Lemon is key in this recipe, so it’s worth splurging on a whole fresh lemon rather than reaching for bottled juice. The juice spreads into a bright base layer, and the zest gives little concentrated bursts of citrus notes. One lemon should give you enough zest for this recipe, plus extra juice to squeeze over the dish at the end.
  • Seasoning: Lemon pepper is typically created by mashing granulated lemon zest with cracked black peppercorns to blend their flavors. Lemon-pepper seasoning mixes in other ingredients, such as salt, onion, garlic and perhaps even herbs and ground spices. It often has a bold taste.

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Posted in Book Reviews

Taste of Home What Can I Cook in my Instant Pot, Air Fryer, Waffle Iron?

Posted on by Reluctant Retiree

Get Geared Up, Great Cooking Starts Here

Make the most of your kitchen tools today. With Taste of Home What Can I Cook in My Instant Pot, Air Fryer, Waffle Iron…? on hand, the ideal dinner is always at your fingertips.

It’s time to cook what you want—how you want! It’s easy with the recipes inside the brand-new title Taste of Home What Can I Cook in My Instant Pot, Air Fryer, Waffle Iron…? Looking for a savory dinner that comes together in the Instant Pot? Turn to the Instant Pot section, and you’ll find dozens of recipes to choose from. Need side dishes from the air fryer? We’ve got you covered with 25 air-fried specialties. You’ll also find a mouthwatering selection of slow-cooked classics. Discover fun things to bake in muffin tins. Try dishes seasoned to perfection in cast-iron skillets. Enjoy meal-in-one favorites made easy on sheet pans. You’ll even find recipes that take advantage of your sous-vide cooker, spiralizer and other kitchen appliances.

Posted in #Recipes

Broccoli Rice Casserole

Posted on by Reluctant Retiree

Few dishes compare to a hearty broccoli rice casserole. It comes to mind when thinking of comforting classics that stand the test of time. It borrows familiar flavors from broccoli cheddar soup. It merges them with a rice bake in the form of a quick and easy casserole.

This dish brings together tender broccoli florets. It includes fluffy rice and a rich cheese sauce. Together, they make the epitome of satisfying comfort food. You’re hosting a family gathering, having a potluck with friends, or simply craving a wholesome meal at home. In all these cases, this recipe is sure to delight. It is perfect for a family gathering or a potluck with friends. If you’re simply craving a wholesome meal at home, this recipe will delight you. It will please every palate at the table. Plus, it’s pretty to serve and it makes a tasty side dish for almost any kind of meat.

Ingredients for Broccoli Rice Casserole

  • Butter: A few pats of butter are needed to saute the vegetables and give this broccoli and rice casserole a delicious base.
  • Onion: You’ll also need one small onion. Yellow or white onions will work just fine, but red may be too overwhelming in the flavor department.
  • Celery: Celery salutes well with onions and broccoli and lends its mild herbal notes to this dish.
  • Broccoli: The star ingredient! We used a bag of frozen chopped broccoli for ease, but you can certainly go the fresh route for more homemade flavor.
  • Cheese dip: The secret sauce. A jar of cheese dip (like nacho-style queso) is the trick to an extra creamy casserole.
  • Cream of mushroom soup: Condensed, undiluted cream of mushroom soup adds earthy bits of mushroom and an even more velvety texture to this casserole.
  • Evaporated milk: To keep the casserole from being too thick.
  • Cooked rice: Use whatever rice you’re trying to use up here. White, brown, jasmine—even chickpea-based rice, if you’re trying to watch your carbs but want to get more protein and fiber at the same time.

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Posted in Book Reviews

Taste of Home Meal Planning

Posted on by Reluctant Retiree

The 500+ Recipes, Secrets & Tips that Busy Meal Planners Rely on Most

Save time and money with smart meal preps that carry you through the week. Recipes, monthly meal plans, and shopping list pointers help busy families plan smart.

A bit of planning goes a long way. Family cooks rely on this when serving up the homemade favorites folks crave. That’s why they’re turning to this ultimate resource for make-ahead convenience—Taste of Home Meal Planning. Featuring 475 smart, sensible, speedy and sensational recipes, this must-have cookbook is every home cooks dream come true! The all-new book also offers a monthly meal plan. It includes the secrets to cooking once and eating all week. You’ll find Test Kitchen approved frozen meals that reheat in a jiffy and on-the-go breakfast ideas. There’s more to explore! Whether you’re a meal-planning pro, you’ll make the most of your time—and your grocery bill. If you want to beat the kitchen clock on busy nights, explore the incredible recipes and meal plans. These include kitchen hacks and timesaving ideas found in Taste of Home Meal Planning.

Posted in #Recipes

Slow-Cooker Corn Chowder

Posted on by Reluctant Retiree

Discover the ultimate comfort food with our irresistible slow cooker corn chowder recipe. This hearty and creamy dish blends sweet corn with the rich flavors of bacon, potatoes and aromatic herbs. Perfect for chilly evenings or any time you’re craving a bowl of warmth and flavor. Our recipe promises a simple yet deeply satisfying soup.

The best part is, your slow cooker does all the work. Combine the ingredients for the corn chowder the night before. Refrigerate them overnight. In the morning, pour the mixture into your crockpot. Turn it on to cook. When you come home from work, a hot, tasty meal awaits.

Ingredients for Slow-Cooker Corn Chowder

  • Milk: Milk is the main binder for this chowder. Its combination with the creamy soup creates a velvety base for the rest of the ingredients. You’ll need 2-1/2 cups of 2% milk but you can use 1% or reduced fat if that’s all you have.
  • Creamed corn: We’re not gatekeeping our secret to the creamiest corn chowder—it’s a can of cream-style corn.
  • Cream of mushroom soup: Condensed cream of mushroom soup also imparts lots of earthy, savory flavor and amps up the creamy factor in this slow-cooker chowder.
  • Frozen corn: Two types of corn add to the chunky nature of this chowder. We also used a bag of frozen kernels but canned or fresh would work too.
  • Hash brown potatoes: Traditional chowders usually involve onions and potatoes but we went one step further in the comfort food department with a cup of frozen shredded hash brown potatoes. It is a total game-changer in this soup.
  • Fully cooked ham: Ham and corn are a flavor-enhancing combination and sneak some protein into this chowder, too.
  • Onion: Sauteed onion bits add some sweetness to the soup and the chunky texture.
  • Parsley: A peppery herbaceous finish in the form of dried  (or fresh) parsley flakes is the right move.
  • Butter: For an extra silky, buttery chowder, you’ll need 2 tablespoons of butter.
  • Bacon: Although optional, crispy crumbled bacon is the ultimate topper for chowder.

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Posted in Book Reviews

Taste of Home Make It Freeze It

Posted on by Reluctant Retiree

295 Make-Ahead Meals that Save Time & Money

Today’s family cooks know that by stashing delicious, home-cooked meals in the freezer, dinner preparation (and cleanup) is a snap. That’s why the 295 recipes inside Taste of Home Make It, Freeze It Cookbook make it easier than ever to find the perfect dinner solution.

            Within this brand new book, you will quickly discover mouthwatering recipes with freezing and reheating instructions. These instructions are key to mealtime success for today’s home cooks. In addition, three At-a-Glance Icons offer proven value-added benefits. These benefits increase purchasing decisions. The book’s 200+ full-color photos also help, along with step-by-step cooking instructions and standout tips and hints.

            You will also enjoy a bonus chapter. It highlights recipes that yield enough to serve a dish one night. You can store a second one in the freezer when time is tight. The book also includes a clip out listing of classic freezer fare (pizzas, mac-and-cheese, chicken casseroles, waffles, etc.) readers can use as a reference to easily find such recipes in the book, stock their freezer and just as quickly locate the reheating instructions.

            Appetizer and dessert recipes that offer make-ahead convenience. These recipes help busy cooks save time when preparing for summer get-togethers. They are ideal for neighborhood block parties, church picnics, and other warm-weather events. All of the recipes in this must-have collection are ideal when time is tight. Whether you are hosting a backyard barbecue or a holiday open house, they work perfectly. The focus is on setting delicious foods on the table. People effortlessly enjoy great meals. Make It, Freeze It Cookbook is one book today’s home cooks simply can’t be without!

CHAPTERS:
Introduction, Freezing Basics, Breakfast & Brunch, Entertaining Made Easy, Fresh-Baked Breads, Sides & More, Heartwarming Soups, Beef Main Dishes, Poultry Favorites, Pork Specialties, Other Entrees, Sweet Treats

BONUS: Cook Once, Eat Twice

Recipes Included: Cheesy Chicken Casserole,  Southwestern Lasagna, Hearty Meat Pie, Honey-Maple Pork Chops, Cordon Bleu Quiche, Sausage-Lover’s Pizza, Individual Provolone Melts, Lunch-Time Enchiladas, Summer Corn Casserole, Freezer Buttermilk Biscuits, Bacon-Egg Croissants, Sunny Brunch Quiche, Mocha Walnut Dessert, Rocky Road Bites, Frosty Strawberry Torte, and Frozen Chocolate Swirl Cake

Posted in #Recipes

Italian Penicillin Soup (Pastina Soup)

Posted on by Reluctant Retiree

Italian penicillin soup, also known as pastina soup, is an Italian twist on classic chicken noodle soup. After softening vegetables in simmering chicken broth, they’re pureed to give the soup its thick texture. Then, tiny pasta called pastina adds heartiness to the soup along with a bit of whimsy. After all, there’s no better pick-me-up when you’re feeling under the weather than finding tiny star-shaped noodles in your soup.

Plenty of Italian seasonings, a hearty amount of garlic, a Parmesan rind, and fresh lemon juice are used. They all ensure each bite is packed with cozy, comforting flavor.

Italian Penicillin Soup Ingredients

  • Olive oil: Olive oil is used to saute the veggies. You could use a tablespoon of unsalted butter in its place if you prefer.
  • Mirepoix: Mirepoix is a classic aromatic mixture of chopped onions, carrots and celery. Because you’ll be pureeing the veggies, don’t worry about dicing them perfectly. Just chop them to a similar size so they cook evenly.
  • Garlic: A heap of minced garlic (2 tablespoons or six cloves) is used to flavor the soup. When garlic is minced, a compound called allicin is produced, which is responsible for garlic’s pungent smell. This compound is known for its antifungal and antimicrobial properties. Nonna may have been on to something!
  • Seasonings and herbs: The soup is seasoned with salt, pepper, thyme, oregano, parsley flakes and a bay leaf.
  • Chicken broth: Chicken broth serves as the base for this soup; use a low-sodium brand of chicken broth to control the overall salt level. You can always use homemade chicken broth too.
  • Parmesan rind: Don’t throw away your Parmesan rinds! A soup recipe like this one is perfect for tossing in a leftover rind. Don’t fret if you don’t have one on hand: Instead, stir in a tablespoon or two of finely grated Parmesan into the soup before serving it, or garnish each bowl of soup with grated Parmesan cheese.
  • Pastina: The term pastina refers to the small size of the pasta, rather than a certain shape. Common shapes include tiny beads, called acini di pepe, and tiny stars, called stelline. If you have trouble finding pastina, you could substitute orzo or another small pasta shape, such as tiny shells or elbows.
  • Shredded chicken: This is a great recipe to use up leftover cooked chicken. No leftovers? Pick up a grocery store rotisserie chicken to make prep a breeze.
  • Lemon juice: Fresh lemon juice is added just before serving to brighten the flavor of the soup. (And add a dose of vitamin C!)
  • Fresh parsley: Garnish each bowl of soup with chopped parsley for a pop of color and fresh herbal flavor.

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