Old Fashioned Goulash

Who doesn't like a warm bowl of Old Fashioned Goulash? 

I'm really not looking for an answer to that, but really...what's not to like?

This fast and easy one-pot wonder of noodles nestled in a 

thick & meaty tomato sauce with little bits of tender onion is just a 

big bowl of awesomeness. If you had a mind to, adding some red 

or green bell pepper would be a great addition.

 I like mine straight up, but my family enjoys topping 

theirs with a handful of extra sharp cheddar cheese. 

Add a nice chunk of warm crusty bread, and you have a 

delicious meal your family will ask for again and again.

Other pasta dishes you may enjoy:

One Pot 3 Cheese & Chicken Pasta Bake  -   One Pot Stroganoff  -   Chicken, Turkey Sausage & Shrimp Jambalaya

Linked with Weedend Potluck

OLD FASHIONED GOULASH

Serves 8

1 1/2 pounds ground chuck

2 onions, chopped

4 cloves garlic, chopped

3 bay leaves

3 cups beef broth

28 oz crushed tomatoes

15 oz stewed tomatoes

15 oz petite diced tomatoes

1 tbsp Italian seasoning

1 tbsp dried oregano

2 tbsp Worcestershire sauce

1/2 tsp black pepper

Pinch of crushed red pepper flakes (if desired)

Seasoning salt (to taste)

3 cups elbow macaroni

Grated cheddar cheese for serving (if desired)

In a dutch oven or large skillet, brown beef with a pinch of salt and pepper until brown. Spoon off grease, if necessary. Add onion and cook 3-4 minutes, or until onion starts to soften. Stir in garlic and bay leaves, cook a couple minutes more.

Add broth, cans of tomatoes, Italian seasoning, oregano, Worcestershire, pepper and crushed red pepper flakes, if using. Stir to combine. Taste for seasoning and add seasoning salt if needed. Bring to boil, cover and reduce heat to medium low. Simmer 20-25 minutes.

Add macaroni, stir well and replace lid. Simmer 7-9 minutes or until pasta is al dente.

Remove bay leaves and serve with grated cheese. 

Chicken Artichoke & Broccoli Orzo Skillet

I never get tired of recipes like this Chicken Artichoke & Broccoli Skillet.

Fast to throw together with easy clean up.

It is delicious!

I was going to call it Cheesy Chicken Artichoke & Broccoli, but 

I didn't want to give the wrong impression.

It has just enough cheese to pull it all together and add another level of flavor, 

but not enough to add a lot of extra fat and calories.

It was pretty perfect.

Linked with Weekend Potluck & Foodie Friday.

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Chicken Artichoke & Broccoli Orzo Skillet

2 tbsp olive oil
1 large onion, chopped
Pinch of red pepper flakes
3 cloves garlic, chopped
Salt and Pepper
1 cup Orzo, uncooked
2 cups chicken broth
1 1/2 cups cherry tomatoes, halved
7.5 oz marinated artichoke hearts, drained & rough chop
2 cups broccoli florets
2 oz cream cheese, reduced fat if desired
3 tbsp feta, crumbled
1 cup chicken, cooked and chopped or shredded
Parmesan Cheese, fresh grated

Heat olive oil over med. heat in a large skillet; saute onion and pepper flakes until softened, 4-5 minutes. Add garlic with pinch of salt and pepper, continue to cook 2-3 minutes. Stir in orzo and cook, stirring often another 2-3 minutes.

Add broth, tomatoes, artichoke hearts and broccoli. Bring to a simmer; cover and cook 4-5 minutes. Stir in cream cheese, feta and chicken until cheese is melted and combined. Bring back to a simmer, cover, turn off heat and allow to sit 15 minutes or until orzo is al dente. Serve with fresh grated parmesan cheese.

Chicken, Turkey Sausage & Shrimp Jambalaya

I got up close and personal with this Jambalaya the other evening.

It was a totally satisfying event and took minimal effort. One pot and done! 

I think everyone should give it a try.

Linked with Weekend Potluck.

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Chicken, Turkey Sausage & Shrimp Jambalaya

2 chicken breast, boneless and skinless, cut into bite size pieces
Spice mix
7 oz smoked turkey sausage, cut into bite size pieces
2 stalks celery, chopped
1 green or red pepper, chopped
1 large onion, chopped
2 bay leaves
1 tsp oregano
1 tsp thyme
1/2 tsp onion powder
4 cloves garlic, chopped
1 1/2 cups chicken broth
1 10 oz can of tomatoes & green chilies, (Ro-tel)
Several splashes of favorite hot sauce, I like Frank's
1 1/4 cup long grain rice
1/2 lb large shrimp, peeled and deveined
Handful of fresh parsley, chopped

Spice Mix:
1/2 tsp cumin
1/2 tsp garlic powder
1/2 tsp smoked paprika
Seasoning salt and Pepper

Stir together spice mix; sprinkle over chicken pieces and stir to coat.

Heat 1 tbsp olive oil over medium heat in a large heavy bottom pot with fitted lid. Add chicken pieces and brown. Your just trying to get a little color on it, no need to cook through. You may need to do this in 2 batches. Remove chicken with a slotted spoon and set aside.

Add sausage to same pot, with more oil if needed, and brown. Remove to the same bowl as the chicken.

With more oil if necessary, add celery, pepper and onion to the pot. Cook until softened; add bay leaves, oregano, thyme, onion powder and garlic. Stir to combine and continue cooking 2-3 minutes.

Stir in chicken broth, tomatoes and chilies, and Frank's (if using). Bring to a boil. Add rice, cover, reduce heat and simmer 15 minutes. Add chicken and sausage (with any juices); return cover and continue to simmer for 15-20 minutes or until rice is tender. Turn off the heat; add the shrimp and parsley, stirring to combine. Replace cover and let sit 10 minutes to allow shrimp to cook.

Serve with more hot sauce and fresh parsley, if desired.