Dinner ready to go in fifteen minutes or less and chocolate molten cake in a slow cooker? Yes, please!
Chef Jill Siena with Delivery Dinners of Delaware stopped by the Kirby and Holloway Kitchen to show us how simple dinners can be even for a busy family. We’re making Cajun Red Bean Burgers, One-Pan Shrimp Fried Rice, Monday Night Amatriciana, No-Churn cookies and cream ice cream and Slow Cooker Molten Chocolate Fudge.
Check out Jill’s Facebook Group, 5 Minute Fix to watch videos showing you recipes that can come together in five minutes or less! You can also ask Jill any questions you may have about the recipes on the videos.
You also hear Jill mention The Spice and Tea Exchange many times! She teaches cooking classes there and you can attend one! Just contact The Spice and Tea Exchange in Annapolis, Ocean City or Alexandria.
Cajun Red Bean Burgers, Tabasco® Caramelized Onions
Ingredients:
- 1 can low-sodium red kidney beans, drained and rinsed well
- 1 egg, beaten
- 1 cup breadcrumbs
- ¼ cup small diced red onion
- ¼ cup small diced green bell pepper
- 2 T Cajun Seasoning or Blackened Seasoning (Chef is using The Spice and Tea Exchange Cajun Spice Blend)
Instructions:
- In a large bowl, mash red beans with fingers or potato masher until only small bits remain. Stir in egg and add enough breadcrumb to make a tight mixture. Stir in onion, pepper and seasoning.
- Form into 1” thick patties. Chill before grilling, or pan-sear over medium heat until thoroughly heated, about 5 minutes per side. (Makes 4 patties)
- For caramelized onions: In a large fry pan over medium heat, add 2 T canola or vegetable oil and 2 T whole butter. Once butter melts, add 2 thinly sliced sweet onions. Stir to coat with oil. Saute 8-10 minutes until very soft. Add 1 oz. The Spice and Tea Exchange Sweet Onion Sugar (or 3 T granulated sugar), stirring to combine. Cook another 4-5 minutes or until onions are browning. Stir in 2 T Tabasco®. Remove from heat and allow to cool slightly before topping burgers.
One-Pan Shrimp Fried Rice
Ingredients:
- Canola or vegetable oil
- 1 small sweet onion, diced
- 1 medium carrot, peeled and shredded
- 1 small bunch scallions, washed and sliced (including white ends)
- 1 egg, beaten
- 1 cup cooked baby shrimp, peeled and deveined
- 1 t sesame oil
- 1 T minced garlic
- 1 t minced ginger
- 2 cups cooked white rice, chilled
- 3-4 T soy sauce
Instructions:
- In a large nonstick frypan or wok, heat 2-3 T clear oil over medium-high heat. Stir fry onion, carrot and scallion for 1 minute or until warmed through and fragrant. Add egg. Do not stir – allow egg to cook and set, then stir fry to break up into bits. Stir in shrimp when eggs are nearly set, blending and stir-frying until mixture is warmed through, about 2 minutes. Pour onto plate and set aside.
- Wipe out pan. Add sesame oil plus 2 T clear oil. Place pan back over medium-high heat. Add garlic and ginger, stir quickly, then layer rice on top, pressing down to expose to hot surface.
- Allow to cook without stirring 2 minutes, then stir-fry until all rice is warmed through. Stir shrimp and egg mixture back into rice. Add soy sauce, stirring to incorporate.
- Season with black pepper as needed. Serve immediately. (Serves 3-4)
Monday Night Amatriciana
Ingredients:
- 1 T canola or vegetable oil
- 1 cup diced pancetta or unsmoked bacon (or 1 lb. ground meat)
- 1 small sweet onion, diced
- 1 T minced garlic
- Pinch cracked red pepper flakes (Chef is using The Spice and Tea Exchange Cracked Red Pepper Flake)
- 3 cups marinara sauce
- 1 T Italian seasoning (Chef is using The Spice and Tea Exchange Italian Herb Blend)
- 3 cups uncooked pasta
- ½ cup heavy cream (opt.)
- Grated Pecorino Romano cheese
Instructions:
- In a large, high-sided skillet over medium heat, add oil and pancetta. Brown pancetta on all sides until beginning to crisp, about 3 minutes. Drain excess oil. Stir in onion, garlic and pepper flake, sauteeing 1-2 minutes until onion is beginning to soften. Add in marinara plus 2 cups water. Stir in seasoning blend and dry pasta, incorporating well.
- Bring to a boil, reduce to simmer and place a tight cover on the pan. Allow to cook, stirring occasionally, 16-20 minutes or until pasta is tender.
- Remove cover and stir in cream, if using, plus salt and black pepper to taste.
- Top with Pecorino, allow to melt, and serve with salad and crusty bread. (Serves 4-6)
No-Churn Cookies and Cream Ice Cream
Ingredients:
- 1 pt. heavy whipping cream
- 1 t vanilla extract
- 1 14 oz. can sweetened condensed milk
- 1 cup crushed chocolate sandwich cookies
Instructions:
- In a large bowl, stir together sweetened condensed milk and extract. Set aside.
- In a chilled bowl, whip heavy cream to stiff peaks. Carefully fold whipped cream into the condensed milk mixture in three parts. Once blended, gently stir in cookie bits.
- Pour mixture into freezer-safe airtight container. Cover with plastic, pressing directly onto the surface, then top with container’s lid.
- Freeze at least 8 hours, up to 7 days, and keep frozen until ready to serve. (Makes about 4 cups)
Slow-Cooker Molten Chocolate Fudge Cake
Ingredients:
- 1 box chocolate cake mix
- 1 ¼ cups half and half
- 1 stick butter, melted
- 3 eggs, beaten
- 1 box (4-serving size) instant chocolate pudding mix
- 2 cups cold whole milk
- 2 cups chocolate chips or chunks (about 1 12 oz. bag)
Instructions:
- Grease the crock of a 6 qt. slow cooker with pan spray or butter. Set aside.
- In a medium bowl, whisk together cake mix, cream, butter and eggs until well blended. Beat an additional 3 minutes, then add to prepared crock. Ensure even spread over bottom of crock. Set aside.
- In another medium bowl, whisk pudding mix and milk together. Once well mixed, pour into center of cake batter. Do not stir pudding into cake batter. Sprinkle top of batter with chocolate chips.
- Place crock into slow cooker base and turn to low heat. Allow to cook 3 – 3 ½ hours, until cake is set and pudding is bubbly. Serve warm with ice cream. (Serves 6-8)
