"About That Much": Easy, No-Measure Recipes

There are times when I thoroughly enjoy cooking dinner from an involved, complicated, picky recipe. But much more often, I just want to dump a few things together and be done. Fortunately, over time I've developed an arsenal of recipes that don't require careful measuring or exact amounts. So here are a few of my favorite recipes. I've included measurements with each, in case you need more specifics for the first time you make these dishes, but chances are you'll be just fine winging it even the very first time. Happy cooking!!


APPETIZERS AND SIDES

Balsamic Bruschetta

The short version: Toss together some diced tomatoes, shredded basil leaves, grated Parmesan, minced garlic, a generous splash of balsamic vinegar and a splash of olive oil. Season to taste with salt and pepper. Slice up some French bread and toast in the oven at 425 degrees for 3-4 minutes and top with tomato mixture.

The "real" recipe amounts: 8 Roma tomatoes, 1/3 cup basil, 1/4 cup Parmesan, 2 cloves (or 2 teaspoons) garlic, 1 tablespoon vinegar, 1 teaspoon olive oil, 1 loaf French bread.

Triple Treat Salad

The short version: Cut up a bunch of broccoli (florets only) and toss with a package of pre-cooked bacon, crisped and crumbled, and a bag of shredded cheddar. Whisk together a few spoonfuls of mayonnaise and equal amounts of red wine vinegar and sugar (adjust amounts to taste) and pour over the salad, mixing well. Let marinade in the fridge for a few hours to overnight for best flavor.

The "real" recipe amounts: two medium-sized heads of broccoli, 10 slices of bacon, 2 cups of cheese, 1/2 cup mayo, 4 tablespoons each red wine vinegar and sugar.

Roasted Rosemary Sweet Potatoes

The short version: Mix together equal parts melted butter and olive oil and add some dried rosemary. Splash a little in the bottom of a baking dish. Slice a few sweet potatoes very thinly and arrange vertically in the baking dish. Pour the remaining oil over. Season generously with salt and pepper. Cover with foil and roast at 400 degrees for an hour, then increase temperature to 450, remove foil, and roast for an additional 10-15 minutes, until browned and crisp (watch carefully to avoid burning).

The "real" amounts: 3-4 sweet potatoes, 3 tablespoons each butter and olive oil, 1/4 teaspoon rosemary.


MAIN DISHES

Orange Chicken
The short version: Throw some chicken breasts in the crockpot for 3 hours on high. Drain liquid, cut into bite-size chunks, and return to crockpot. Mix together equal amounts of sweet orange marmalade and Sweet Baby Ray's BBQ sauce, plus a generous splash of soy sauce, and pour over chicken. Leave on high for 30 more minutes. Serve over rice.

The "real" recipe amounts: 4 chicken breasts, 3/4 cup each marmalade and BBQ sauce, 2 tablespoons soy sauce.

Shepherd's Pie

The short version: Brown some ground beef; season with salt and pepper and drain fat. Place in deep baking dish. Cover with a generous layer of frozen corn and then a thick layer of mashed potatoes. Top with shredded cheddar cheese. Cover with foil and bake at 375 for 30 minutes, removing foil for last 5 minutes to brown.

The "real" amounts: 1 lb. ground beef, 2 cups corn, 6 servings mashed potatoes, 1-1/2 cups cheese.

Chicken Taco Salad

The short version: Heat equal amounts of butter and vegetable oil in a large skillet over medium-high heat. Season some chicken breasts with your seasoning of choice (taco mix powder and Montreal Chicken Seasoning both work well) and cook on both sides until done on the inside (about 4 minutes per side). Cool for 10 minutes then cut into bite-sized chunks. Dump some frozen corn into the same pan, tossing it in the seasoned oil and scraping up the browned bits. Cook until thawed and warmed. Layer together shredded lettuce, chicken, chopped tomatoes, shredded cheese, corn, chopped cilantro, and top with some crushed tortilla chips. Feel free to add chunks of avocado, black beans, green onions, or any other veggies you like. Serve with ranch dressing with some salsa mixed in (whatever spiciness you prefer), and a little cilantro as well, if you like.

The "real" amounts: 2 whole chicken breasts, 2 tablespoons seasoning, 3 tablespoons each vegetable oil and butter, 1 head Romaine lettuce, 2 tomatoes, 2 cups shredded cheese, 1-1/2 cups corn, 1/2 cup cilantro, 3/4 cup ranch dressing, 1/4 cup salsa (even the real recipe doesn't list a measurement for the tortilla chips).

Citrus-Dill Salmon

The short version: Soften some butter and mix it with some lemon zest, minced fresh dill, and black pepper. Place on plastic wrap and form into a log, sealing the wrap snugly. Place in fridge until 30 minutes before serving salmon. Divide some salmon into individual servings and brush with olive oil then sprinkle with salt (on both sides). Rub a little olive oil on your grill grates with a paper towel and preheat to medium-high. Reduce heat to medium and grill the salmon skin-side down for 6 minutes, then flip and cook for an additional 6 minutes. Serve topped with a pat of the herb butter and a squeeze of lemon juice.

The "real" amounts: 1/2 cup butter, zest of 1 lemon, 2-3 tablespoons fresh dill, 1/4 teaspoon black pepper, 1-1/2 lbs. salmon (divided into 4 pieces).


DESSERTS

Sweet Apple Dip

The short version: Mix together 2 parts vanilla yogurt, 2 parts creamy peanut butter, and 1 part honey and blend well. Use for dipping slices of tart and sweet crispy apples.

The "real" amounts: 1/4 cup yogurt, 1/4 cup peanut butter, 2 tablespoons honey.

Pumpkin Muffins

The short version: Mix together a box of yellow or spice cake mix and a can of pumpkin puree. Spoon into a muffin tin lined with paper liners. Bake at 350 for 20-25 minutes.

The "real" amounts: 1 box cake mix, 1 can pumpkin. (Duh.)

Grasshopper Pie

The short version: Soften up some mint chocolate chip ice cream and spread in a pre-made chocolate pie crust. Chill in freezer for at least 1 hour. Serve with chocolate sauce and/or whipped cream, if desired.

The "real" amounts: 1 crust, most of a half-gallon of ice cream, a few squirts of Hershey's chocolate syrup and a dollop of whipped cream.

Crockery Cookery

It was a long time coming this year, but winter is finally upon us. And with winter comes comfort food: Casseroles and stew and anything else that can be made in a crockpot. I love eating winter food, and I love cooking winter food. So I thought I’d share a few of my family’s favorite delicious, warm-you-to-your-toes, crockpot recipes that my family and I have been enjoying over the past week or so. And the best part is that the recipes all have very minimal prep time, so you can throw them together quickly and then forget about them until your kitchen starts to smell like heaven. Enjoy!

Fiesta Chicken

This recipe is great because it can be served over rice or with a side of cornbread, wrapped in a tortilla to make enchiladas or burritos, used to top a green salad garnished with tortilla chips, or made into tacos. You can even use it as a pizza topping! (I haven’t tried that one yet.) The recipe can also be halved if you want a single meal for four people with no leftovers. You can also alter the ingredients and amounts depending on what you have on hand and what your family likes.

2 to 2-1/2 lbs chicken breasts
2 (14 oz) cans diced tomatoes, undrained
2 cups of frozen corn (or 2 10-oz cans)
1 (15 oz) can black beans, drained and rinsed
1 pkg taco seasoning mix

Combine all ingredients in the slow cooker. Cover and cook on high for 4-5 hours or on low for 8 hours. Shred chicken with a fork and stir to combine. Serve over rice, topped with cheese.

Orange Chicken

I love this recipe because it only has a few ingredients, and the only real “work” involved is cutting the chicken into bite-size pieces. And because my super-picky 6-year-old LOVES it (as does my not-so-picky husband). Another benefit for me is that it only takes 3 hours, so I can decide after lunch that I want to make it for dinner and still have time to pick up chicken at the grocery store before I have to get it started. It’s a little on the sweet side, but serving it over rice cuts the sweetness nicely.

4 boneless, skinless chicken breasts
¾ cup Smuckers Sweet Orange Marmalade
¾ cup Sweet Baby Ray’s Original BBQ sauce.
2 Tbsp soy sauce

Spray crockpot liner with cooking spray and cook chicken on high for 2-1/2 hours. Drain juices, cut chicken into cubes, and return to crock. Mix together remaining ingredients and pour over chicken, stirring to coat. Cook on high for an additional 30 minutes. Serve over rice.

Beef Stew

My husband is not a fan of beef stew, as he finds the meat stringy, but I think it’s very tender when cooked in the crock pot. Substitute whatever vegetables you prefer or have on hand. This stew is a meal by itself, but it’s especially good served with crusty French bread or hearty rolls to sop up the broth at the bottom.

2 lbs beef stew meat, cut into 1-1/2” cubes
½ cup flour
2 Tbsp oil
1 bay leaf
1 Tbsp Worcestershire sauce
1 onion, chopped (or ½ c. frozen chopped onion)
1 cup beef broth or bouillon
¼ tsp black pepper
2 tsp salt
1 tsp sugar
1 cup frozen sliced or baby carrots or 6 fresh carrots, peeled and sliced or quartered
1 cup frozen peas OR lima beans
4 potatoes, peeled and cut into eighths
1 small jar pearl onions, drained
4 cups water

Coat meat with flour, set excess flour aside. Heat oil in large skillet and brown meat on all sides. Put all ingredients (except excess flour) in covered crockpot on low for 8-10 hours. Turn up to high; dissolve excess flour (~1/4 cup) in a bit of hot water and add to thicken. Cook for 10-15 additional minutes.

Roast Whole Chicken 

Whenever my grocery store has whole chickens on sale, I grab one and roast it in the crock pot. It's a lovely dinner with just a vegetable and starch on the side, and the leftovers can be served on toast with gravy, shredded for tacos/burritos/enchiladas/quesadillas, diced for chicken salad, served over salad, or made into soup with the broth you make from the carcass (see recipe below)!

1 fresh whole chicken, 3-5 pounds
1 Tbsp coarse kosher salt
1 Tbsp freshly ground black pepper
1 Tbsp poultry seasoning (or other seasoning of your choice; Italian is also good)

Rinse chicken and remove giblets from cavity. Pat dry and place in crockpot, breast side up. Rub chicken inside and out with salt, pepper, and other seasonings. Cook on high for 4-6 hours. Save carcass to make homemade chicken stock, below.

Homemade Chicken Stock

This wonderful (and wonderfully easy) overnight recipe makes chicken stock that lasts for a long time in the fridge or the freezer, and is delicious as a base for chicken soup; in mashed potatoes, rice, and risotto; and for any other recipe that calls for chicken stock. I make it with whatever vegetables I happen to have on hand, and whatever herbs I’m in the mood to use, so it never comes out the same way twice, but it’s always delicious.

Chicken carcass from above
Carrots (peeled)
Celery
Onion
Poultry seasoning
Minced garlic
Salt and pepper

Remove meat from carcass, break as many small bones as possible, and return carcass to crock. Cut the vegetables into large chunks and add, along with some poultry seasoning, minced garlic, and salt and pepper (I prefer low sodium, so I rarely add salt). Add water to within an inch or so of the top of the crock. You can cook on low for 12 hours or on high for 8, but I usually leave it on high for a couple of hours and then leave it on low overnight. In the morning, strain into containers, allow to cool, skim fat if desired, and refrigerate.

Slow Braised Beef Tips

Much like the beef stew recipe above, these beef tips come out remarkably tender and flavorful. Do not substitute regular mushroom soup for the golden – the tanginess of the golden is what gives the sauce its rich, tangy flavor. This recipe can also be made in the oven – in fact, I converted it from a regular oven recipe. If you prefer using a standard oven rather than a crockpot, use a dutch oven and set the oven at 300 degrees (cooking time will be the same). In either case, DO NOT remove the lid until the cooking time is up!  

2 lbs stew meat, cubes
1 Tbsp cornstarch
1 can cream of golden mushroom soup
½ cup beef stock
½ cup sherry or other red wine
4 cubes beef bouillon, crumbled
1 tsp onion powder
1 tsp paprika (or try smoked paprika – it gives a nice, rich flavor)
1/8 tsp salt (I omit this; the bouillon and canned soup makes it plenty salty)
1/8 tsp black pepper
1 pint cremini mushrooms, sliced
1 large shallot, chopped
2 gloves garlic, smashed and chopped

2 springs fresh thyme, leaves removed and chopped (or a tsp or so of dried thyme)

Add cubed meat to crockpot (or dutch oven). In a large bowl, mix together cornstarch, soup, beef stock, wine, bouillon, onion powder, paprika, salt, and pepper and pour over the meat. Add mushrooms, shallot, garlic and thyme and stir to coat. Cover and cook on high (or bake at 300 degrees) for 2 1/2 - 3 hours. Do not open the lid until done.

Serve over rice, mashed potatoes or egg noodles.

Pork Chops

Our Costco has the best thick-cut, boneless pork chops. We buy them in packs of 8 or 10 and throw them in the freezer. Sometimes we butterfly them, since cooking time for most recipes is calculated for ½- to ¾” thick chops. Cooking them in the crockpot is a great way to avoid having to defrost them. The first time I made this recipe, I started the frozen, non-butterflied chops on high for half an hour, then turned the crock down to low, and they were done in 3 hours! I recommend using a meat thermometer and turning the crock to warm once the internal temperature reaches 160 degrees. Once you know how long your usual chops take in your particular crock pot, you can go by time instead of temperature.

4-6 boneless pork chops
1/4 cup brown sugar (can also substitute honey, to taste)
1 teaspoon ground ginger
1/2 cup soy sauce
1/4 cup ketchup
2 cloves garlic, crushed (or 2 tsp minced garlic)
salt and pepper to taste (I omit completely)

Place pork chops in slow cooker. Combine remaining ingredients and pour over pork chops. Cook on low setting for 3-1/2 to 4 hours. Thicken the sauce with cornstarch if desired and serve over rice.

Mexican Lasagna

I know, it sounds kind of bizarre, doesn’t it? I had my doubts the first time I made it. But it was a huge hit with my family, especially with my husband. And just like regular lasagna, the leftovers were even better than when it was fresh out of the pan. This is another very generous recipe, so if you don’t want lots of leftovers, cut it in half. Adjust the spiciness by using mild, medium, or hot salsa. The original recipe called for 8 oz. of cream cheese but I found that much too rich, so I cut the amount in half. It also called for a can of Mexicorn, for which I substituted frozen corn. And since I’m the only one in my family who likes black olives, I left them out and added them on top of my portion just before serving.

2 16 oz. jars of salsa, your preferred spiciness
2 envelopes (8 Tbsp) taco seasoning, divided
4 oz. cream cheese, softened
1 cup sour cream
1 14 oz. can refried beans
uncooked lasagna noodles
2 lbs. ground beef
1 cup water
1-1/2 cups frozen corn (or 1 14oz. can Mexicorn or regular corn)
2 small cans sliced black olives, drained
3 green onions, sliced
2 cups shredded mozzarella
2 cups shredded cheddar

Mix together 1 Tsbp taco seasoning with cream cheese, sour cream, and refried beans and set aside. Brown ground beef in a skillet; drain. Add remaining taco seasoning and water, bring to boil and simmer for 5 minutes. Set aside. Mix shredded cheeses together in a bowl and set aside. Spoon a little salsa into the crockpot to avoid sticking.

Layer the lasagna as follows: Cover the bottom of the crock with (uncooked) lasagna noodles, breaking to fit as needed. Spread 1/3 of the bean mixture over the noodles and top with 1/3 of beef, 1/3 of corn, and ¼ of olives. Sprinkle with 1 cup of shredded cheese and top with ¼ of salsa. Repeat twice more, ending with a layer of noodles. Pour remaining salsa on top of noodles. Reserve remaining shredded cheese, olives, and green onions.

Cover crock and cook on high for 3-1/2 to 4 hours. Ten minutes before serving, top with remaining cheese, olives, and green onions.