Location via proxy:   [ UP ]  
[Report a bug]   [Manage cookies]                
Everand Logo

Welcome to Everand!

  • Discover millions of ebooks, audiobooks, and so much more with a free trial

    From $11.99/month after trial. Cancel anytime.

    Welcome Home 30-Minute Cookbook: Quick & Easy Everyday Meals
    Welcome Home 30-Minute Cookbook: Quick & Easy Everyday Meals
    Welcome Home 30-Minute Cookbook: Quick & Easy Everyday Meals
    Ebook279 pages1 hour

    Welcome Home 30-Minute Cookbook: Quick & Easy Everyday Meals

    By Hope Comerford and Bonnie Matthews

    ()

    Read preview

    About this ebook

    127 recipes for stovetop, oven, Instant Pot, and slow cooker, from the editor of the New York Times bestselling Fix-It and Forget-It series!

    You want to put a delicious home-cooked meal on the table but you don't have a lot of time. Welcome Home 30-Minute Cookbook has your back! Each of the 127 recipes take 30 minutes or less from prep to food on the table. Whether you prefer to use your stovetop, oven, Instant Pot, or slow cooker, there are plenty of options in this book for you. 

    Find dishes such as:
    • Berry-Topped Wheat Pancakes
    • Easy Chicken Fajitas
    • Broccoli Rabe and Sausage Soup
    • Barbecue Chicken Pizza
    • BLT Pasta Salad
    • Easy Enchilada Chicken
    • Creamy Broccoli Soup
    • Maple-Glazed Salmon
    • Chicken Alfredo
    • And more!
    You can trust these recipes because they are collected from some of America’s best home cooks, tested in real-life settings, and carefully selected from thousands of recipes. This is the perfect cookbook for busy home chefs!
    LanguageEnglish
    PublisherGood Books
    Release dateJul 4, 2023
    ISBN9781680998801
    Welcome Home 30-Minute Cookbook: Quick & Easy Everyday Meals
    Author

    Hope Comerford

    Hope Comerford is the blogger behind A Busy Mom’s Slow Cooker Adventures and is the author of The Gluten-Free Slow Cooker and editor or author of several Fix-It and Forget-It books including Fix-It and Forget-It Lazy and Slow Cookbook, Fix-It and Forget-It Cooking for Two, and Welcome Home Cookbook. She is passionate about slow-cooking and writing easy, delicious recipes. She lives in Clinton Township, Michigan.

    Read more from Hope Comerford

    Related to Welcome Home 30-Minute Cookbook

    Related ebooks

    Quick & Easy Cooking For You

    View More
    View More

    Related podcast episodes

    Related articles

    • UNLIMITED

      Spice Trail

      May 5, 2019

      Spice Trail
      6 min read

    • UNLIMITED

      Family-Favorite Meal

      Jan 25, 2022

      Family-Favorite Meal
      1 min read

    • UNLIMITED

      Stick to It

      Jul 30, 2024

      Stick to It
      3 min read

    • UNLIMITED

      Don’t-Miss Doughnuts

      Dec 6, 2022

      Don’t-Miss Doughnuts
      7 min read

    • UNLIMITED

      How I Saved a Small Fortune and Taught My Kids to Be Independent

      Jan 8, 2019

      Did you raise your kids to be prudent spenders and good savers? After a slow start, I turned it around and can see the changes in my kids. It's not too late for you to do the same for your kids. It's much easier these days to spend money on materia

      5 min read

    • UNLIMITED

      Sweet Southern Salad

      Jan 25, 2022

      Sweet Southern Salad
      2 min read

    • UNLIMITED

      Pure Summer Joy

      May 31, 2022

      Pure Summer Joy
      1 min read

    • UNLIMITED

      Classic Pies

      Sep 14, 2021

      Classic Pies
      14 min read

    • UNLIMITED

      Not Your Mama’s Meat Loaf

      Nov 23, 2021

      Not Your Mama’s Meat Loaf
      2 min read

    • UNLIMITED

      Cool Beans

      Feb 25, 2022

      Cool Beans
      3 min read

    • UNLIMITED

      Granny’s Pink Rice

      Jan 24, 2023

      Granny’s Pink Rice
      2 min read

    • UNLIMITED

      Crazy for Coconut

      Dec 6, 2022

      Crazy for Coconut
      6 min read

    • UNLIMITED

      Crowd-Pleasing Cakes

      Dec 7, 2021

      Crowd-Pleasing Cakes
      9 min read

    • UNLIMITED

      Casseroles

      Mar 11, 2024

      Casseroles
      9 min read

    • UNLIMITED

      How To Be A Better Cook

      Jun 25, 2021

      How To Be A Better Cook
      4 min read

    • UNLIMITED

      Kentucky Butter Cake

      Jul 27, 2021

      Kentucky Butter Cake
      2 min read

    • UNLIMITED

      Meat & Potatoes Meals

      Dec 6, 2022

      Meat & Potatoes Meals
      4 min read

    • UNLIMITED

      Baking With Apples And Pears

      Aug 17, 2021

      Baking With Apples And Pears
      5 min read

    • UNLIMITED

      Festive Desserts

      Oct 15, 2019

      Festive Desserts
      14 min read

    • UNLIMITED

      Rock-Your-World Ribs

      Mar 29, 2022

      Rock-Your-World Ribs
      4 min read

    • UNLIMITED

      Carrot Cake

      Jan 25, 2022

      Carrot Cake
      6 min read

    • UNLIMITED

      Aloha Kitchen COOKBOOK RECIPES

      Apr 2, 2019

      Aloha Kitchen COOKBOOK RECIPES
      9 min read

    • UNLIMITED

      Pralines

      Oct 6, 2020

      Pralines
      5 min read

    • UNLIMITED

      Bake It special

      Jul 25, 2024

      Bake It special
      8 min read

    Related categories

    Reviews for Welcome Home 30-Minute Cookbook

    0 ratings

    0 ratings0 reviews

    What did you think?

    Tap to rate

    Review must be at least 10 words

      Book preview

      Welcome Home 30-Minute Cookbook - Hope Comerford

      Breakfast

      Greek Eggs

      STOVETOP

      Rosanne Hankins, Stevensville, MD

      Makes 4 servings

      Prep. Time: 5 minutes Cooking Time: 12–15 minutes

      2 cloves garlic, sliced

      ¼ cup sliced white onion

      1 Tbsp. oil

      1 lb. fresh chopped spinach

      8 eggs, beaten

      1 Tbsp. fresh chopped oregano

      4 oz. feta cheese

      1.In large skillet, sauté garlic and onion in oil for 3–4 minutes.

      2.Stir in spinach and let wilt.

      3.Pour eggs and oregano into hot skillet.

      4.Cook, turning 2–3 times, until eggs are lightly cooked, about 5 minutes.

      5.Turn off heat; crumble cheese over top of spinach-egg mixture. Cover and let set for 2 minutes, or until cheese melts into eggs.

      Variations:

      1. For added color and flavor, stir half a sweet red bell pepper, chopped, into Step 1.

      2. For additional flavor, add ¼ tsp. black or white pepper and ⅛ tsp. salt in Step 3.

      Delicious Shirred Eggs

      INSTANT POT

      Hope Comerford, Clinton Township, MI

      Makes 6 servings

      Prep. Time: 5 minutes Cooking Time: 2–3 minutes

      2 Tbsp. fresh minced onion

      1 clove garlic, minced

      6 Tbsp. skim milk, divided

      6 jumbo eggs

      6 Tbsp. fresh Parmesan cheese, grated, divided

      Fresh cracked pepper

      1 cup water

      1.Spray 6 ramekins with nonstick cooking spray.

      2.Evenly divide the minced onion and garlic between the 6 ramekins.

      3.Pour 1 Tbsp. of milk into each ramekin.

      4.Break an egg into each ramekin.

      5.Top each egg with 1 Tbsp. freshly grated cheese.

      6.Season with fresh cracked pepper.

      7.Pour the water into the bottom of the Instant Pot. Place the trivet on top.

      8.Arrange 3 ramekins on top of the trivet, then carefully stack the remaining 3 ramekins on top, staggering their positions so each ramekin on top is sitting between 2 on the bottom layer.

      9.Secure the lid and set the vent to sealing.

      10.Set the Instant Pot to low pressure and manually set the cook time to 2 minutes for runny yolks or 3 minutes for hard yolks.

      11.When the cook time is over, manually release the pressure and remove the lid. Serve immediately.

      Elegant Scrambled Eggs

      STOVETOP

      John D. Allen, Rye, CO

      Makes 6–8 servings

      Prep. Time: 15 minutes Cooking Time: 10 minutes

      12 eggs

      ½ tsp. salt

      ⅛ tsp. pepper

      2 Tbsp. butter

      2 Tbsp. whipping cream

      1.Combine the first three ingredients in a large bowl. Beat until well mixed.

      2.Melt butter in a skillet, making sure the bottom is covered. Add eggs. Set the heat at medium.

      3.Stir constantly until eggs firm up but are not dry. Remove from heat.

      4.Stir in the cream. Serve immediately.

      Old-Timey French Toast

      STOVETOP

      Jennifer Kellogg, Whately, MA

      Makes 4–6 servings

      Prep. Time: 5 minutes Cooking Time: 5–8 minutes

      1 cup milk

      2 whole eggs

      ¼ cup sugar

      1 tsp. grated nutmeg, divided

      16-oz. loaf of sliced bread, white or wheat

      1.In a large mixing bowl, whisk together the milk, eggs, sugar, and half of the nutmeg.

      2.Spray bottom of skillet with cooking spray.

      3.Dip individual slices of bread into milk mixture and place in hot skillet. Cook until golden brown.

      4.Sprinkle each slice with remaining nutmeg. Flip over to brown the other side.

      5.Serve immediately.

      Oven French Toast

      OVEN

      Rhoda Nissley, Parkesburg, PA

      Makes 6–8 servings

      Prep. Time: 10 minutes Cooking Time: 15 minutes

      1 cup orange juice

      6 beaten eggs

      ¼ tsp. ground cardamom, optional

      1 stick (½ cup) butter

      12 slices sturdy white bread

      ½–1 cup maple syrup, warmed

      1.Preheat oven to 450°F.

      2.In a shallow bowl, combine orange juice and eggs. Blend well.

      3.Add cardamom if you wish.

      4.Divide butter between two 10 × 15-inch jelly roll pans.

      5.Place pans in oven to melt butter. Remove from oven when butter is melted.

      6.One by one, dip bread slices in egg mixture to coat both sides. Place 6 slices on each pan.

      7.Bake at 450°F for 5 minutes. Turn each slice over and bake 5 more minutes.

      8.Drizzle with syrup before serving.

      Strawberry Pancakes

      STOVETOP

      Becky Frey, Lebanon, PA

      Makes 15 medium-sized pancakes, or 4–5 servings

      Prep. Time: 10–15 minutes Cooking Time: 10 minutes

      2 eggs

      1 cup buttermilk

      1 cup crushed strawberries*

      ¼ cup oil

      1 tsp. almond extract

      2 cups whole wheat (or white) flour

      2 Tbsp. brown sugar

      2 tsp. baking powder

      1 tsp. baking soda

      1.In large mixing bowl beat eggs until fluffy.

      2.Stir buttermilk, strawberries, oil, and almond extract into eggs.

      3.In a separate bowl, combine flour, brown sugar, baking powder, and baking soda. Add to wet ingredients. Beat together with whisk just until smooth.

      4.Heat skillet or griddle until a few drops of water sizzle when sprinkled on top. Fry pancakes until bubbly on top. Flip and continue cooking until browned. Strawberries can scorch, so keep checking to make sure they’re not burning. Turn the heat lower if necessary.

      Serving suggestion:

      Top finished pancakes with vanilla yogurt and fruit sauce and serve for breakfast, brunch, a light lunch, or supper, or as a dessert.

      * You can use fresh or frozen berries. If frozen, thaw them and drain them well before mixing into batter.

      Berry-Topped Wheat Pancakes

      STOVETOP

      Anne Nolt, Thompsontown, PA

      Makes 6 servings

      Prep. Time: 10 minutes Cooking Time: 15–20 minutes

      1 cup whole wheat pastry flour

      ½ cup wheat germ

      1 Tbsp. sugar

      2 tsp. baking powder

      ¼ tsp. baking soda

      ¾ cup orange juice

      ¾ cup plain yogurt

      2 Tbsp. canola oil

      1 large egg, or 2 egg whites

      2 cups blueberries

      Blueberry Sauce:

      ¼ cup sugar

      2 Tbsp. cornstarch

      1 cup water

      4 cups blueberries

      1.In medium bowl, combine dry ingredients. Mix well.

      2.In small bowl, combine orange juice, yogurt, oil, and egg. Blend well.

      3.Add liquid ingredients to dry ingredients.

      4.Add 2 cups blueberries.

      5.Stir everything together gently, just until dry ingredients are moistened.

      6.Pour batter by ¼ cupfuls onto hot, lightly greased griddle or into large skillet.

      7.Turn when bubbles form on top.

      8.Cook until second side is golden brown. Continue this process until all the batter is cooked.

      9.Meanwhile, make the blueberry sauce. In a medium saucepan combine sugar and cornstarch. Gradually stir in water. Add the blueberries.

      10.Bring to a boil over medium heat, and let boil for 2 minutes, stirring constantly.

      11.Remove from the heat. Serve with pancakes.

      Apple Cinnamon Pan Biscuits

      OVEN

      Gretchen Maust, Keezletown, VA

      Makes 20 servings

      Prep. Time: 10 minutes Cooking Time: 15–20 minutes

      3½ cups self-rising flour

      ½ tsp. cinnamon

      ⅔ cup shortening

      1 large apple

      1¼ cups milk

      1.In a mixing bowl, stir the flour and cinnamon to combine. Cut in the shortening with a pastry cutter until thoroughly mixed.

      2.Grate the apple and stir it gently into mixture.

      3.Add the milk and mix lightly. Too much stirring will cause the biscuits to be tough.

      4.Pat the dough into a greased jelly-roll pan. Bake at 400°F just until lightly browned.

      5.Add Topping (recipe below) if you wish. Cut into squares

      Enjoying the preview?
      Page 1 of 1