recipe » Pots and Pans Kitchen

Hamburger Cheese Bake

Beef, Cheese, Grains, Macaroni, Meat, Pasta

Jun 242012

Hamburger Cheese Bake

	Preheat oven to 350°F.
MACARONI
2 cups (8 ounces) dried elbow macaroni 2 teaspoons olive oil	Cook macaroni in an XTREMA® 2.5-Quart Sauce Pot according to package directions; drain.
CASSEROLE PREP
2 teaspoons olive oil	Rinse the XTREMA® 2.5-Quart Sauce Pot and lightly coat with 2 teaspoon olive oil.
MEAT MIXTURE
12 ounces lean ground beef ½ cup chopped onion, one medium	In an XTREMA® 10-Inch – 100% Ceramic Open Skillet cook the ground beef and onion until meat is browned and onion is tender.
1 can (15 ounces) tomato sauce ¼ teaspoon salt ¼ teaspoon garlic powder ¼ teaspoon ground black pepper	Stir in the tomato sauce, salt, garlic powder and black pepper.
	Remove from heat.
CHEESE MIXTURE
1 cup cottage cheese 4 ounces cream cheese, cubed and softened ¼ cup sour cream 1/3 cup sliced green onions (about 3) ¼ cup chopped green sweet pepper	In a medium bowl stir together the cottage cheese, cream cheese, sour cream, green onions, and sweet pepper until mixed.
PUTTING IT ALL TOGETHER
	In the prepared XTREMA® 2.5-Quart Sauce Pot spread half of the macaroni.
	Top with half of the meat mixture.
	Then all of the cheese mixture, spreading evenly.
	Top with the remaining macaroni and remaining meat mixture.
2 tablespoons grated parmesan cheese	Sprinkle evening with Parmesan cheese.
	Bake, uncovered, 30 minutes or until heated through.
	If desired, top with fresh Italian flat leaf parsley.
Makes	8 servings
Variations	You can upgrade the elbow macaroni with bowtie, bell or corkscrew shaped pastas if you choose to kick this dish up a notch.

Green Beans with Hamburger

Beef, Green Beans, Ground Turkey, Rice

Jun 132012

Quick to prepare and Easy on the budget!

Green Beans with Hamburger

Print recipe

Serves	4
Cook time	35 minutes
Allergy	Soy
Dietary	Gluten Free
Meal type	Main Dish
Misc	Freezable
Occasion	Casual Party
From book	Betty Crocker Cookbook, 17th printing, 1971

Ingredients

1lb ground beef or turkey
1 medium onion (thinly sliced)
1 clove garlic (minced)
1 1/2 cup water
3 tablespoons soy sauce
1 tablespoon dark molasses
9oz green beans (frozen, cut, broken apart)
3 tablespoons corn starch
1/4 cup cold water
3-4 cups rice (hot, cooked)

Optional

French Fried Onion Rings

Note

XTREMA® 10-Inch - 100% Ceramic Open Skillet with Silicone Pot Holder

Directions

Step 1		Cook and stir ground beef or ground turkey and onion in an XTREMA® 10-Inch - 100% Ceramic Open Skillet with Silicone Pot Holder until meat is brown and onion is tender.
Step 2		Stir in garlic, 1 1/2 cups water, the soy sauce and molasses; heat to boiling.
Step 3		Add green beans and heat to boiling. Reduce heat, simmer uncovered 15 minutes.
Step 4		Blend cornstarch and 1/4 cup cold water; stir gradually into meat mixture.
Step 5		Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
Step 6		Serve over rice; garnish with onion rings. If desired, pass additional soy sauce.

Texas Hash

Beef, Ground Turkey, Rice, Sweet Peppers, Tomatoes

Jun 112012

Texas Hash is a quick and easy recipe that the whole family will love. Using our XTREMA® 3 Piece 10-Inch – 100 % Ceramic Skillet W/ Cover & Handle Pot Holder make prep and cleanup even easier because our ceramic skillet goes from stove top to oven to table. No extra casserole necessary.

Texas Hash

Print recipe

Serves	4-6
Cook time	1 hour
Meal type	Main Dish
Occasion	Casual Party
From book	Betty Crocker Cookbook, 17th printing, 1971

This is a quick and easy recipe! An onion-lovers delight in an unusual casserole.

Ingredients

1lb ground beef or turkey
3 large onions, chopped (about 3 1/2 inches in diameter)
1 large green pepper, chopped
1 can tomatoes (one pound)
1/2 cup uncooked rice (regular)
1-2 teaspoon chili powder
2 teaspoons salt
1/8 teaspoon pepper

Note

Using our XTREMA® 3 Piece 10-Inch - 100 % Ceramic Skillet W/ Cover & Handle Pot Holder makes cooking, serving and cleanup easy! One pan does it all!

Directions

Step 1		Heat oven to 350 deg. F.
Step 2		In a XTREMA® 3 Piece 10-Inch - 100 % Ceramic Skillet W/ Cover & Handle Pot Holder, cook and stir the ground beef or turkey until light brown. Drain off fat.
Step 3		Add onions and green pepper. Cook and stir until onion is tender.
Step 4		Stir in tomatoes, rice, chili powder, salt and pepper. Heat through.
Step 5		Cover and place the XTREMA® 3 Piece 10-Inch - 100 % Ceramic Skillet in the oven and bake on hour.
Step 6		Remove from oven, place on a trivet and serve.

Grainless Granola

Grains

Apr 032012

Grainless Granola	Servings: 4

Ingredients
¼ c Whole Flaxseeds	¼ c Raw Dehydrated Coconut Flakes, Unsweetened
½ c Raw Sunflower Seeds	½ can chilled Coconut Milk
½ c Raw Organic Almonds or Walnuts	1/3 t Cinnamon

Instructions
In a dry blender or food processor, pour flaxseeds, almonds, and coconut flakes through opening in top cover.
Replace removable cap and continue processing until ingredients are reduced to a chunky, grain-like consistency, about 1 minutes.
Stop motor, scrape down to loosen mixture in bottom of blender or work bowl, if necessary.
Add cinnamon and process a few more bursts until blended.
Scoop out ½ cup mixture per serving.
Pour roughly equal amounts of coconut milk or other milk per serving over cereal and enjoy.
Tip: This granola can be enjoyed cold or add coconut milk, let stand a few minutes, and warm slightly on stovetop for a hot cereal. Flax seeds will thicken mixture as it sits.
Recipe adapted from “Maximized Living Nutrition Plans” by Dr. B.J. Hardick, Kimberly Roberto and Dr. Ben Lerner.

Grain-Free Pancakes

Eggs

Apr 022012

Grains-Free Pancakes	Servings: 6 pancakes

Ingredients
3 eggs	1/8 t Sea Salt
3 T Butter or Coconut Oil, Melted (plus extra butter or coconut oil for cooking the pancakes)	2/4 Drops Pure Vanilla
3 T Coconut Milk or Whole Milk	3 T coconut Flour
½ t Stevia or Xylitol	½ t Baking Powder

Instructions
Using a wire whisk, mix together eggs, melted butter, milk, stevia, sea salt and vanilla.
Continuing to whisk, add the baking powder and coconut flour until thoroughly mixed.
Heat 1 tablespoon of butter (or coconut oil) in an XTREMA® 10″ – 100% Ceramic Open Skillet over medium heat.
Spoon 2-3 tablespoons of batter onto the XTREMA® 10″ – 100% Ceramic Open Skillet making pancakes about 3-4 inches in diameter.
Sprinkle with blueberries if desired.
Flip when pancakes start to form bubbles around the edges.
Optional: Blueberries, Strawberry Sauce.
Recipe adapted from “Maximized Living Nutrition Plans” by Dr. B.J. Hardick, Kimberly Roberto and Dr. Ben Lerner.

Eggs Florentine

Eggs

Apr 012012

Eggs Florentine	Servings: 3-4

Ingredients
2 T Butter	1 Lemon
½ Small Onion, Minced	1 c Spinach
1 clove Minced Garlic	6-8 Eggs

Instructions
In an XTREMA® 10″ – 100% Ceramic Open Skillet sauté onions and garlic in butter over medium heat.
Once onions have started to soften, add spinach and allow it to wilt.
Squeeze lemon over spinach.
Scramble eggs and pour over mixture.
Cook until eggs are done.
Recipe adapted from “Maximized Living Nutrition Plans” by Dr. B.J. Hardick, Kimberly Roberto and Dr. Ben Lerner.

Coconut Breaded Chicken

Chicken

Mar 252012

Coconut Breaded Chicken	Servings: 4

Ingredients
4 boneless, skinless chicken breast, cut into 1-inch thick strips	2 eggs
½ c coconut flakes	Cooking fat
½ c coconut flour	Sea salt and freshly ground black pepper to taste
Instructions
Combine the coconut flakes with the coconut flour in a bowl and season to taste with salt and pepper.
Whisk the eggs in another bowl.
Coat the chicken strips in the egg mixture and then in the coconut mixture before frying them in an XTREMA® 10″ – 100% Ceramic Open Skillet with some cooking fat until golden brown on the exterior and well cooked inside.
Recipe adapted from the “Quick and Simple Paleo Meals” by Sébastien Noël.

Stuffed Bell Peppers with Tomato Sauce

Beef, Sweet Peppers

Mar 062012

Stuffed Bell Peppers with Tomato Sauce	Servings: 4

Ingredients
Stuffed Bell Peppers	Tomato Sauce
6 bell peppers, tops removed and seeded	1 c canned tomato sauce
1 lb ground beef	¼ c water
½ c onion, chopped	1 T balsamic vinegar
1 T garlic, minced	1 t homemade or Dijon mustard
1 egg	¼ t dried oregano
½ c almond flour	¼ t dried basil
½ t dried oregano	¼ t garlic powder
¼ t dried basil	Sea salt and freshly ground black pepper to taste
Sea salt and freshly ground black pepper to taste

Instructions
Preheat oven to 350° F.
Place the bell peppers in an XTREMA® 5.5-Quart Sauce Pot of salted boiling water for 4 minutes. Drain.
In a bowl, combine the ground beef, onion, garlic, egg, almond flour, oregano, basil and season to taste with sea salt and freshly ground black pepper.
Fill the peppers with the ground meat mixture.
Prepare the sauce by mixing together in a bowl the tomato sauce, vinegar, mustard, oregano, basil and garlic powder. Season to taste with salt and pepper.
Spread a layer of tomato sauce in an XTREMA® 1.25-Quart Sauce Pot, then place the stuffed peppers on top and cover them with the remaining sauce.
Place in the oven and cook at 350°F. for 50-60 minutes.

Recipe adapted from the “Quick and Simple Paleo Meals” by Sébastien Noël.

Stewed Chicken and Vegetables

Chicken

Mar 052012

Stewed Chicken and Vegetables	Servings: 4

Ingredients
1 – 3# chicken	10 pearl onions
½ bottle red wine	9 oz white mushrooms
1 bay leaf	1 t olive oil
2 springs fresh thyme	2 c chicken stock
4 oz turkey bacon, diced	1 t tomato paste
4 T butter	2 T fresh parsley, finely chopped

Instructions
Cut chicken into eight pieces: 2 drumsticks, 2 thighs, 2 wings, 2 breasts.
Allow chicken to marinate in wine, with the pay leaf and thyme for at least half an hour.
In an XTREMA® 10″ – 100% Ceramic Open Skillet over medium heat, fry the turkey bacon until golden brown. Remove from the pan and set aside for later use.
In the same skillet over medium heat, melt 3 T the butter and sauté the mushrooms. Cook for about 5 minutes, or until golden brown. Remove from the pan and set aside for later use.
In the same skillet, melt ½ T of the butter. Sauté the pearl onions until golden brown. Remove from the pan and set aside for later use.
Drain he chicken and set the remaining marinade aside. Melt the remaining ½ T of the butter in the same skillet and add the chicken. Sauté briefly to allow all side of the chicken to golden brown.
Transfer the chicken to a MAXAM Precise Heat™ 16-Inch Rectangular Surgical Stainless Steel Electric Skillet and add the remaining marinade and stock along with the onions, mushrooms, turkey bacon and tomato paste.
Cook over medium heat for about 45 minutes.

Recipe adapted from the “Quick and Simple Paleo Meals” by Sébastien Noël.

Escarole Soup with Beans

Cannelloni Beans, Escarole

Feb 132012

Escarole Soup with Beans	Servings: 4

Ingredients
2 T olive oil	4 c organic chicken broth
2 garlic cloves, chopped	1 (15 oz) can cannelloni beans, drained and rinsed
1 lb escarole, chopped	Freshly ground black pepper
1 pinch Sea Salt	1 (1 oz) piece Parmesan

Instructions
Heat 2 tablespoons of olive oil in a XTREMA® 5.5-Quart Sauce Pot over medium heat.
Add garlic and sauté about 15 seconds.
Add the escarole and sauté until wilted, about 2 minutes.
Add a pinch of salt.
Add the chicken broth, beans and Parmesan cheese.
Cover and simmer until the beans are heated through, about 5 minutes.
Season with salt and pepper, to taste.

Parmesan Crisps (Optional)
Grate more Parmesan cheese and place in piles on a parchment lined baking sheet.
Bake at 350° F. until browned and holds it shape.
Serve with soup.
NOTE: the Parmesan crisps will melt when put I hot soup so you may want to serve them on the side.

Recipe adapted from MaximizedLiving.com

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