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One Pot Wonders

Chef Aimee Fuenfhausen Makes Weeknight Dinners a Breeze with These Simple, Elegant Recipes

Chef Aimee Fuenfhausen has been cooking for families in North Texas for the past 14 years.

“Born in New Orleans and raised in Texas, I have always been passionate about great food. My previous career of nearly 20 years as a registered nurse also made me passionate about taking care of people,” she says.

“My service cooks wholesome meals for busy individuals and families. I have a commercial kitchen in Lewisville, where we cook the meals, then deliver to our client homes,” she says.

A classically-trained, professional chef, Aimee knows how to create healthy dishes without sacrificing taste. She also draws upon her medical knowledge to help customers establish healthy and delicious diets.

This month, Aimee offers readers some nutritious one-pot meals to kick start a healthy spring. For more information on Chef Aimee Personal Chef Service, visit ChefAimee.com.

Chipotle Butternut Squash Bisque

Ingredients

6 thick-cut slices of bacon, diced

1 onion, diced

1 large carrot, sliced

1 celery rib, sliced

4 large garlic cloves, chopped

1 large butternut squash, peeled and diced

1 Tbsp jarred chipotle peppers and adobo

1/4 tsp nutmeg

½ tsp cumin

Salt and pepper to taste

2 quarts chicken stock

1 cup cream

1 bunch cilantro

Sour cream for garnish

Instructions

In a large Dutch oven over medium heat, cook the bacon until brown; then remove and save.

Cook the onion, celery, carrot and garlic in the rendered bacon fat, for 2-3 minutes.

Add squash, chipotle pepper, seasonings, stock and cream. Bring to a boil; then reduce to a simmer.

Stir occasionally and cook until the squash is tender.

Puree soup with a emersion blender until smooth.

Ladle into a bowl and top with chopped cilantro, bacon and sour cream.

Beef and Broccoli Stir Fry

Ingredients

2-3 cups pre-cooked rice

2-3 Tbsp avocado oil

1 pound thin-sliced sirloin steak

½ onion, sliced

½ red bell pepper, sliced

1 celery rib, sliced

Florets from one large broccoli crown

1 pint shitake mushrooms, sliced and stems removed

Sauce (Wisk all together):

3 Tbsp oyster sauce

½ cup soy sauce

¼ cup rice wine vinegar

2-3 splashes dark sesame oil

¼ cup dry sherry

½ cup beef stock

3-4 cloves garlic, minced

2 tsp fresh ginger, grated

1-2 tsp sambal

2 Tbsp corn starch

Instructions

Heat oil in a wok.  Add beef to wok and stir fry until browned. Remove and set aside

Add onion, celery, bell pepper and mushrooms; wok for 2-3 minutes.

Add the broccoli, beef and sauce to the wok and bring to a boil. Cook for 2-3 minutes. Serve over rice.

White Chili with Chicken 

Ingredients

1 pound boneless skinless chicken thighs, diced

2 Tbsp olive oil

1 large onion, diced

5-6 garlic cloves, chopped

1 jalapeño, seeded and chopped

1 can pinto beans, drained and rinsed

1 quart chicken bone broth

3 Tbsp cumin

2 Tbsp dried oregano

1 bunch cilantro, chopped

Salt and pepper to taste

Favorite shredded cheese for garnish

Instructions

Heat oil in a Dutch oven until shimmery. Add chicken, salt and pepper.

Cook until brown, about 3-4 minutes.

Add onions, garlic and jalapeño. Stir and cook for another 3-4 minutes.

Add stock, beans, seasonings and more salt and pepper.

Bring to a boil; then reduce heat to a simmer.

Stir occasionally, until most of the liquid is reduced.

Add cilantro to the pot and ladle into a bowl. Top with cheese.

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