Cooking Lessons for Dad

Cooking Lessons for Beginners

Crockpot Italian Pasta Sauce

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Yield: 12 servings

Crockpot Italian Pasta Sauce

Ingredients

  • 3 - 14.5 ounce cans tomatoes, diced with their juice
  • 3 cups water
  • 3 - 6 ounce cans tomato paste
  • 1 tablespoon olive oil
  • 2 tablespoons honey
  • 1 tablespoon Kosher salt
  • 2 tablespoons onion powder
  • 2 tablespoons garlic, minced
  • 1 tablespoon basil, dried
  • 2 teaspoons marjoram, dried
  • 1 tablespoon oregano, dried

Instructions

  1. Mix the following in the crockpot (slow cooker): tomatoes, water, tomato paste, olive oil, honey, and salt.
  2. Cook on high for 2 to 2 1/2 hours.
  3. After cooking, add onion powder, garlic, basil, marjoram, oregano and stir.
  4. Cook sauce an additional 30 to 60 minutes on high and it will be ready to serve.
  5. Serve this sauce over pasta or use it in other recipes.

Notes

If you use fresh herbs, use 3 times more.

This sauce is great in lasagna and other Italian recipes.

I use this pasta sauce on pizzas whenever I have it on hand. It tastes amazing!

See a cooking demonstration of Crockpot Italian Pasta Sauce on the Cooking Lessons for Dad YouTube channel.

© Karen Breyer

 

Quesadilla

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Yield: Varies

Quesadilla

Ingredients

  • Tortillas, whole wheat, flour, or corn
  • 1/4 - 1/3 cup Colby - Jack cheese, shredded
  • Non-stick cooking spray

[b]2 - 3 tablespoons of additional ingredients such as:[/b]

  • Green onions, sliced
  • Black beans, canned, rinsed and drained
  • Whole corn, canned and drained or frozen and thawed
  • Black olives, sliced or diced
  • Mushrooms, sliced and sautéed
  • Cooked meats like chicken or beef, chopped
  • Green chilies, canned, diced
  • Bell pepper, diced and sautéed
  • Onion, chopped, raw or sautéed

[b]Possible toppings:[/b]

  • Salsa
  • Sour cream
  • Guacamole
  • Cilantro
  • Tomatoes, diced

Instructions

  1. Prepare ingredients and set aside.
  2. Spray skillet with cooking spray.
  3. Heat skillet on medium-high heat.
  4. Place tortilla in the skillet.
  5. Quickly sprinkle cheese over tortilla almost to the edges.
  6. Sprinkle 2 - 3 tablespoons of additional ingredients over 1/2 of the tortilla.
  7. When the cheese starts to melt, fold the cheese side of the tortilla over the other half of the tortilla.
  8. Turn the tortilla over and cook about 1 minute on each side or until golden brown.
  9. When the quesadilla is finished, transfer it to a cutting board and cut it into wedges and serve.
  10. Serve the quesadilla with salsa, sour cream, guacamole and/or other choice toppings if desired.

Notes

If you use a corn tortilla that is small, use less ingredients so you don’t overstuff it.

You could use other types of cheese like pepper jack, cheddar, or Monterey Jack.

You can probably think of other additional ingredients to put in and on your quesadilla. You can be creative and experiment!

See a cooking demonstration of this Quesadilla recipe on the Cooking Lessons for Dad YouTube channel.

© Karen Breyer

 

Dad’s Favorite Chicken Stew

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Learn to cook Dad’s Favorite Chicken Stew! In this cooking video Karen Breyer and her dad will show you step-by-step how to cook this delicious, healthy chicken stew. This recipe is so easy! It is a hearty, healthy chicken and vegetable meal perfect for lunch or dinner. If you like chicken stew I think you will love this chicken stew recipe! Find out why this is my Dad’s Favorite Chicken Stew recipe! Watch this video and try this chicken stew recipe today!


Yield: 6 - 8 servings

Dad's Favorite Chicken Stew

Ingredients

  • 5 teaspoons dry chicken broth seasoning
  • 5 cups water
  • 1- 2 pounds chicken, boneless and skinless (cut in bite-sized pieces)
  • 1 - 2 cups carrots, peeled and cut in 1 inch pieces
  • 1 cup celery, diced
  • 1 cup green pepper, diced
  • 2 - 3 cups red potatoes, diced
  • 1 medium onion, diced
  • 1 teaspoon garlic powder
  • 1 teaspoon thyme, dried
  • 1 teaspoon salt, Kosher
  • 1/2 - 1 teaspoon black pepper, freshly ground

Instructions

  1. Wash green pepper, celery, and potatoes. Peel carrots.
  2. Dice carrots, celery, green pepper, potatoes, and onion and place in the crockpot (slow cooker).
  3. Add water and chicken broth seasoning; then stir.
  4. Cut chicken into bite-sized pieces and add to crockpot.
  5. Stir and cover with lid. Turn crockpot on high. Cook for 3 to 4 hours.
  6. Check to make sure chicken and vegetables are done.
  7. Add more seasoning if desired. Serve.

Notes

In place of the 5 teaspoons of dry chicken broth seasoning and water you could use 5 cups of prepared liquid chicken broth.

I use a vegetarian dried chicken broth seasoning. I suggest looking for a brand that has lots of herbs and spices and no MSG or other artificial ingredients.

You can use 1 tablespoon fresh thyme in place of 1 teaspoon dried.

You can also cook this chicken stew on low for 6 to 8 hours.

You may want to serve this stew with a salad and bread or crackers. It is great for lunch or dinner. It can be a main dish or side dish.

See a cooking demonstration of Dad's Favorite Chicken Stew on the Cooking Lessons for Dad YouTube channel.

© Karen Breyer

 

Looking For a New Way to Cook Carrots? Try this Super-Easy and Impressive Carrot Side Dish!

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Everyone likes carrots, but sometimes we get tired of eating them the same old way. This Moroccan Carrot recipe is an easy, healthy, delicious, side-dish that everyone will love.  To prepare this recipe you will just need to do a little sautéing and steaming. This recipe will be ready in no time. These carrots are a flavorful accompaniment to any meal. I think they would be an especially great side dish for chicken.  This is a great way to add some healthy vegetables to your meals. Try this Moroccan Carrot dish today!

Below is the recipe and if you would like some additional cooking instructions click on the Moroccan Carrot Cooking Lesson taught by Karen Breyer. Leave a comment below about how you liked this recipe and what you served it with. Happy Cooking!

Moroccan Carrot Recipe

Moroccan Carrot Cooking Lesson Video

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