Our gorgeous cover mom, the lifestyle guru and host of PBS’ “Katie Brown Workshop,” Katie Brown is known for her deliciously simple recipes that big hits with kids and parents alike. Katie generously gave us four of her favorite family recipes, all of which are easy to make and follow her refreshing philosophy “Keep It Simple.” For more on the busy and inspiring mother of two, check out our cover interview here, or see below for her inspired dinner recipes. Dig in!
Sloppy Joe Casserole
Ingredients
2 Onions chopped
2 Garlic cloves, minced
6 Grated carrots
4 Tablespoons oil
2 pounds lean ground beef
2 cups ketchup
4 tablespoons molasses
1 tablespoon Chili Powder
1 tablespoon Worcestershire sauce
2 tablespoons butter, melted salt and
pepper to taste
4 cups cheddar cheese, grated
1 package Pre-made dinner roll dough
Sesame seeds
Get Cookin’
1.
Preheat oven to 375F. In a large skillet, heat oil and sauté onions, garlic and
carrots until soft.
2.
Add ground beef and cook until browned. Stir in ketchup, molasses, chili
powder, Worcestershire sauce. Season with salt and pepper.
3.
Gently simmer for 15 minutes. Transfer to a 3 quart casserole dish and sprinkle
with cheese.
4.
Place dinner rolls on top of cheese to cover casserole. Brush rolls with some
melted butter and sprinkle with sesame seeds. Bake uncovered until rolls are
golden brown, about 25 minutes.
Turkey Enchiladas (Serves 6)
Ingredients
1 24-ounce container diced tomatoes
1 cup chicken stock
4 garlic cloves
1 1/2 cup cilantro
1 chipotle pepper in adobe sauce, seeds
removed
1 lime, juiced
6 tortillas
4 cups cheddar cheese
4 cups shredded turkey
1 onion, diced
Get Cookin’
1.
Preheat the oven to 350 degrees.
2.
In medium saucepan, simmer the tomatoes, chicken stock, and garlic cloves until
slightly thickened, about 20 minutes.
3.
Transfer the tomato mixture to a blender and puree, then add 1 cup of cilantro,
chipotle, and lime juice. Transfer 1 cup of enchilada sauce to a large bowl and
set the rest aside.
4.
Between damp papers towels, microwave the tortillas for about 30 seconds, until
warmed.
5.
Dip each tortilla in the bowl with the enchilada sauce. Divide the turkey and
onions among the tortillas and fill one tortilla with turkey and onions, 1/4 cup
cheddar cheese, and a tablespoon of the reserved enchilada sauce.
Then
roll up and place in a baking dish large enough to hold all 6 enchiladas in a
single layer. Repeat with each of the remaining tortillas.
6.
Top the enchiladas with the remaining sauce and then the remaining cheese. Bake
20 minutes, or until cheese is bubbly and enchiladas are heated through.
7.
Garnish with the remaining 1/2 cup of cilantro and serve.
Chicken & Biscuits
Chicken
Ingredients
1 whole roasted chicken
4 cups chicken broth
1 cup chopped carrots (about 2-3 carrots)
1 cup chopped onion (about 2 onions)
1 cup chopped celery (about 2-3 stalks)
1/2 cup butter
1/2 cup all-purpose flour
1 1/2 cups frozen peas
Salt and pepper to taste
Get Cookin’
1.
Remove meat from entire chicken.
2.
Place chicken broth in saucepan over medium-high heat.
Roughly
chop carrots, onion, and celery and add to chicken broth. Bring to a boil and
continue to cook until vegetables are tender.
3.
In a saucepan, completely melt butter over medium-low heat. Stir in the flour
with a whisk until the butter flour mixture starts to have a nutty smell, approximately
3-5 minutes.
4.
Slowly add roux to chicken broth and vegetable mixture. Stir constantly, until
broth thickens. (If you notice lumps you can strain the sauce into another
pot.) Stir in peas and simmer 5 minutes, then mix in chicken. Transfer mixture
to serving dish. Keep warm.
Biscuits
Ingredients
2 cups flour
1 tablespoon baking powder
1 1/ teaspoon salt
1 cup dry powdered milk
1/2 cup shortening
2 cups plain yogurt
Get Cookin’
1.
Preheat oven to 450F.
2.
Mix flour, baking powder, salt, and dry milk powder into bowl. Cut shortening
into mixture. Add yogurt and mix quickly (being careful to not over mix).
3.
Pour out dough on lightly floured surface and cut into biscuits. Place close
together on greased baking sheet.
4.
Bake at 450F for 12-15 minutes.
Zebra Mac ‘N Cheese
Ingredients (Serves 10)
1-pound elbow pasta, cooked in equal parts
chicken stock and water
For the sauce:
2 tablespoons butter
2 tablespoons flour
1 cup chicken broth
1 cup milk
1/2 cup cream cheese
4 cups grated sharp yellow cheddar cheese
Salt and pepper
For the topping:
1 cup grated sharp yellow cheddar cheese
1 cup grated sharp white cheddar cheese
Get Cookin’
1.
In a large saucepan, melt the butter. Once melted, add the flour and cook for
about 2 minutes (this is called a roux). Slowly whisk in the milk and chicken broth.
When the milk begins to steam, whisk in the cream cheese until smooth.
2.
Turn off the heat and add the cheddar, stirring until melted and smooth.
Pour
the sauce over the pasta and stir until thoroughly mixed. Add salt and pepper
to taste.
3.
Put the macaroni into small, individual fry pans or ramekins. Top each ramekin
with the yellow and white grated cheeses, alternating each to create a striped
‘zebra’ pattern. Place the ramekins under a broiler or in a warm oven until the
cheese is just melted. (Don’t let it sit too long, or the cheese will run
together).
