EASY ON THE MEAT

Flour Tortillas

2010-06-13T21:43:00.006-05:00

I LOVE, LOVE, LOVE tortillas. I'm a flour girl (yeah, they're worse for you, whatever - they're GOOD!), & I like 'em thick. I cannot stand Mission tortillas. Heaven help the Mexican restaurant that dares to bring me Mission brand (yes, I hate them enough that I can tell!). I can taste the preservatives in them. blech.

So, now I just whip up my own tortillas when I'm in the mood. It really doesn't take long at all, I promise.

You need:
1.5 cups all-purpose flour

1 tsp baking powder

1 tsp salt

3 tbsp shortening (or lard, if you keep it handy)

3/4 cup of HOT water

Dump everything but the water in a bowl.

Mix it up (just use you hands, you can always wash them), until the shortening is well incorporated. You'll have a coarse meal.
Add the HOT water. If you can't handle the heat, use a fork to mix it in, until it cools, then dig your hands in.
Once you've got the water fully mixed in, split the dough into 8 equally sized balls. (If you like thinner tortillas you can probably get 12-15 tortillas out of this dough.)
Call me a cheater... or a tortilla junkie, but I use a tortilla press. They're actually really cheap if you become a tortilla junkie like me. Since I'll assume most of you don't have a tortilla press, you can either use 2 plates & set the dough on the first & use the second to smoosh it (similar to a tortilla press), or you can roll the tortillas out with a rolling pin. If I want big tortillas, I still use a rolling pin. By the way, who cares if they aren't perfectly round (trust me, when I roll them mine aren't), it just adds to the home-cooked-ness.

(If you use a press, putting Saran Wrap on the press can help with the sticking, but it's not something you "have" to do. I do it about the half the time.)

From dough ball to tortilla, just like that. Best $15 I ever spent. ;)

I actually press all the balls, let each rest, then press them a second time. After the second press, I let them rest again, until they feel slightly dry to the touch.

Then, I throw them on a flat skillet that I pre-heated over medium-high heat.

(Sometimes I mix shortening & butter (half & half, the shortening helps keep the butter from burning), sometimes I just cook 'em straight on the pan. Depends on whether or not I want a butter flavor.) If your heat is right, it takes about 30 second - 1 minute per side to cook the tortillas (depending on how thick you make them).

Once you've cooked them all, dig in! Yum!

When you make your own tortillas, the sky is the limit on flavors. You can add some garlic powder to the mix, or some chili powder/taco seasoning, or go the other way & add cinnamon sugar.

How to Roast a Chicken

2010-06-06T15:46:00.005-05:00

I know plenty of people are scared of whole birds. I don't, however, know why. They are simple & easy to roast. Let me show you the most simple roasting plan I can...

Take 1 whole bird, chopped celery, chopped carrots, 1/2 a chopped onion, 1 tbs salt, 1 tbsp pepper, 1 tbsp onion salt, 1.5 tbsp fresh garlic, & 1/2 cup of butter (I used non-dairy butter, you could use margarine, but butter is always better).

I like to put the chicken on a plate, in the sink, for ease of clean up. This can get messy.

Clean out the cavity of the bird. If you're buying from a grocery store, there's usually just a little bag to pull out, they've done the work for you. Most non-store bought birds (ie local farm birds or organic birds from your grocery/specialty store) you'll have to feel around & remove the giblets & kidneys.

*If you bought a yellow-ish bird (most grocery store birds are yellow-ish, with a really thick skin), I recommend soaking it in a salt water bath for about 10 minutes, then scrubbing it inside & out with salt & thoroughly rinsing it.

Once you have a clean bird, run your hand under the skin on the breast & thighs. Try not to rip the skin (as I did on this one), but try to loosen as much of it as possible. Then, rub the garlic, salt, pepper, onion powder & half of the butter under the skin, everywhere you can reach (todl you this would get messy!). Next, rub all the remaining seasonings & butter all over the cavity & outside of the bird (top, bottom, & sides!). Then, completely stuff the cavity with the carrots, celery, & onion.

Some people truss (tie) the bird, some people don't. If the cavity is stuffed full & you have something to tie it off with, go ahead & truss it. I didn't have any twine, so I used cheesecloth to improvise. It worked really well, so there's an idea if you need one. (Just make sure you using something heat & food safe to truss the bird with if you're improvising, please.)

Put the bird on a rack, breast side up, in a roasting pan & stick it in a pre-heated oven.

Bake at 350* until done. A 3 lb bird takes about 1 hour 15 minutes to cook completely. ((NOTE: your roasting time is going to depend on the weight of the bird - cook to an internal temp of 165, the heat will produce carry-over cooking that will get you past 170 before it's all said & done)).

Every 20 minutes, take a baster or a brush (or, a spoon if it's all you got!), and pour the juices back over the bird.

Here's my super secret trick, it helps add the moisture & keeps from over-browning the skin: after the 2nd basting, I flip the bird upside down for 15 minutes & then flip it back over & baste again.

Now, look at this GOLDEN bird.

To finish it off, take this pan of juices...

add flour, a little chicken stock, & some milk. I couldn't tell you the measurements, I truly just guess. Just add enough flour that it's as thick as you like it & enough milk that it's as creamy as you like.

You'll have this when you're done:

How's this for a perfect lazy-day lunch (or dinner)? Mashed 'taters, corn, green beans, carrots, roast chicken & pan gravy. Dig in! -But give the bird at least 15 min to rest before you carve it, please.

So we meet again...

2010-05-11T15:30:00.004-05:00

I realized today (about 10 minutes ago actually), that when I attempted this blog, I made our meals much more interesting than they are these days. Granted, I didn't have a high-maintenance almost-3 year old, and I didn't realize how much work that'd be, but that's just beside the point here... I WANT to keep up with this blog, but, well, I'm not good at keeping up with things. Ideas are great in my head, but they rarely come to fruition. (Raise your hand if you're with me on that one. Okay, you can put your hand down now, nobody can see you anyway.)

SO much has changed since I last posted in August, but I'll save those boring details for another day. I just wanted to get the ball rolling. This is a totally random, do I really want to attempt this again, kind of post. So, I'll tell you what we're having for dinner...

Spinach. Easiest veggie ever. Throw it in a pan, add a little butter, garlic, salt & pepper, then a splash of stock or water. (Yes, those are exact measurements.) Put a lid on it & cook it on med high heat for just a few minutes (toss it around while the lid is on, just like the tv chefs do. If you can't do that, then go ahead & open it to stir. Fun ruiner.). Then, eat. Easy, easy, easy.

Carrots. I like to add the carrots to a pan, then add enough stock (water will work) to cover them. I let them cook at a low simmer (read: NOT BOILING), until the are tender. Keep an eye on them, you might have to add more stock. Once they are tender, I either go sweet with a dollop of coconut oil (butter works just fine) , a pinch of salt, a pinch of brown sugar & a little maple syrup; or savory with a dollop of butter, a pinch of salt, a pinch of pepper, some garlic, and any fresh herbs I might have handy. If I don't have any fresh herbs, I skip it. NBD as I tell my son (No Big Deal).

Oh sweet, glorious Mother's Day. This one is new for me. I can make bread with little to no effort. Best. present. ever. Kinda makes all those hours of labor worthwhile... Okay, the kid himself makes those worthwhile. I guess. That's what I'm suppose to say anyway.
I got a little spoiled this year, with a fancy Panasonic bread maker, complete with a delay timer, a yeast release, and lots of different functions/options.
...anyway, in here is our (hopefully) yummy bread for the night - spicy cheddar. I got the recipe from the instruction manual. Good job using my degree, huh?

The meat - spicy cheddar bbq chicken. I'll throw a little Stubbs (best sauce around!) Spicy on it while it bakes, then I'll finish it off with some chopped tomatoes (I'd add onion if I had it) & cheddar cheese on top, melted all ooey gooey... yummmmm.

Granola. Great on yogurt or ice cream. We'll see who feels like what tonight...

Recipe: hmmmm this is my best guess 'cause I just throw stuff in there.

2 c oatmeal (not the instant stuff you goon!)

2 tbs butter

2 tbsp honey (+ more later if you want)

3 tbsp brown sugar

1 tsp vanilla

1.5 tsp cinnamon

.5 tsp salt

Mix everything but the oatmeal together in a pan over med heat.

Once it's all melted, pour it over the oatmeal (which you should probably put in a bowl), & mix it up really well.

Bake at 300* for 30 min. <--Stir every 10 min so you don't end up with burnt pieces.

Once I take it out, I like to add about 1 tbsp more honey, mix it together, and pat it down tight. Then it will make small clumps when you pour it into a storage container later, after it cools. You don't have to do that extra honey step though, especially if you don't like really sweet granola.

*You can add any kind of nuts to the mix, but don't add them until the last 10-15 min or they might burn. You can also add coconut (I add it in the beginning, with the oatmeal). Or, you can add any kind of dried fruit you like, but I'd add them after you take it out of the oven. You don't really need to cook your raisins, you know?

The mess that is my kitchen. This is real stuff folks. See the hair clip, kiddo's school papers, dishes... That's my life. You can click on it & make it bigger, if you're really that into other people's messes.

Keeping it really real... here's my pantry. It used to be organized & pretty. Then I became a crazy busy, working mom. Now I'm just lucky there's anything in there. ;)

(Sure, you can click on it & see a bigger version, if you really want to. Weirdo.)

On top we've got the teas (I spy 7 boxes, we need to get to drinking!), the cereals (organic "Cheerios" & Kashi Autumn Wheat), Late July crackers (they're seriously the best!), & some Newman's Own popcorn 'cause the guys in this house love popcorn

Next we've got kiddo snacks - Annie's Cheddar Bunnies, Veggie Booty, raisins, organic suckers, graham crackers, I spy some of daddy's tortilla chips, some sandwich bread, honey, maple syrup, and I probably don't even want to know what else.

Then comes "mommy's" shelf. Baking soda, baking powder, meringue powder, dry milk, powdered sugar, brown sugar, all kinds of flours, choc chips, walnuts, and other misc baking things.

Then we've got oils (coconut, vegetable, olive, sesame), cooking spray, pizza quick sauce, refried beans ('cause mommy always forgets to cook the beans to make her own, so she gave up), tomato sauce, chicken broth, and other what-nots.

At the bottom we keep dog food, dog treats, potatoes, and an ice cream maker.

That's it folks. We'll meet again another day. Hopefully soon... but I make no promises.

If you're reading this, post a comment & let me know if I should attempt a come-back, or if you think I suck & I just need to go away. I'm all about honesty, so bring it!

Blueberry Chocolate Chip Cookies

2009-08-29T22:18:00.007-05:00

Ingredients:
1 c blueberries

1 tsp sugar

---

1/2 c butter (I used soy butter, it works just fine)

1/2 c shortening

1 c brown sugar

1/2 c granulated sugar

2 eggs

1 tsp vanilla

1/4 tsp cinnamon

1 tsp baking soda

1/2 tsp salt

2 c flour

1 c choc chips

Preheat oven to 350*.

Sprinkle 1 tsp sugar over blueberries & bake for 15 minutes.

Mix the butter, shortening, sugars until smooth.

In a separate bowl, beat the eggs & vanilla, then add to the butter/sugar mixture.

Mix the dry ingredients well, then add (slowly) to the butter/sugar mixture.

Stir in the chocolate chips.

Gently fold in the baked blueberries until well combined.

Drop spoonfuls onto a baking sheet, then bake at 350* for about 10-12 minutes.

Optionally, drizzle chocolate over the top to help with the look.

They're purple.

People seem to find purple cookies strange.

I find people strange.

In any event, the chocolate drizzled over them seems to make people not mind the color - they just see CHOCOLATE! ;)

Ginger Meatloaf Muffins

2009-04-02T16:50:00.005-05:00

1/4 tsp ginger
1/4 c sugar
1/2 c ketchup
1.5 # beef

3/4 c bread crumbs
3/4 c milk
2 eggs
1 1/2 tsp salt
1/2 tsp pepper
1/2 onion, chopped

Mix the ginger, sugar, and ketchup together in a small bowl.

Mix the beef (I actually used 1# beef & 1/2# of TVP (textured vegetable protein)), bread crumbs, milk, eggs, salt, pepper, & onion in a larger bowl. -Use your hands, you just can't mix a meatloaf well unless you get your hands dirty!

Fill all 12 muffin holes (is there a technical name for those?) half full of the meat mixture.
Evenly distribute the sauce on top of each loaf (use however much sauce you like).

Top each loaf with more meat.

(I used 2 muffin pans & just split the meat all up, topped half of the loafs, then plopped the other halves on top.)

Bake at 350* 30 min.

*You could just make 1 big loaf if you prefer.

A Little Different Tuna Casserole

2009-03-31T16:00:00.004-05:00

Ingredients:
2 cans of tuna (whatever kind you buy, in water, in oil, whatever)
1 green bell pepper
1 tsp garlic powder
1/2 tsp black pepper
1 can cream of mushroom soup
2 cups cooked rice (I cooked my rice with 1 onion. You can add the onion separately, or omit it.)
1 cup monterrey jack cheese (or whatever flavor cheese you have/prefer)

Dump all the ingredients in a bowl & mix well.
Spray a casserole dish with cooking spray, then dump the mixture into the dish & smooth it out.
Top with cheese.
Bake at 350* for 30 minutes.

Easy Sandwich Bread

2009-03-24T19:37:00.004-05:00

I promise it's easy. It's also quick, which is how I cam up with the recipe. I needed some bread & I had 2 hours to have it complete. If I'm being honest, I was pretty shocked that this bread turned out. There's so much chemistry involved in baking that I'm always hesitant to mess with my own recipes, but if you never try you never create new stuff, right? So, here we go...

Ingredients:
1 cup minus 2 tbsp warm water
1 package of yeast
1 tsp salt
2 tbsp molasses
1 tbsp oil (corn or vegetable)
Approx 3 cups of flour (white, wheat, a combo, whatever you like should work)

Put the yeast in the warm water & set aside to bloom while you get the rest of the ingredients together.
In a bowl (a mixer is nice, but not a must) combine the salt, molasses, oil, 2 cups of flour, and the yeast/water.
While mixing, slowly add as much of the last cup of flour as needed. (Add flour until the dough pulls away from the sides of the bowl.) It's really sticky because of the molasses, so it won't act quit like "normal" bread dough.
Form into a ball & leave it alone for 10 minutes.
On a floured counter top, knead for about 5 minutes.
Put the dough in a greased loaf pan & push it out to the shape of the pan.
Let the dough rise until doubled, 30-45 minutes.
Bake at 350* for 30 minutes.
Turn the bread out & let cool on a cooling rack.

Cheesy Corn Dog Muffins

2009-03-22T21:36:00.003-05:00

Ingredients:
1 pkg corn muffin mix

1/2 c. milk

1 egg

1 c. cheese (any flavor)

2 hot dog wienies (or you could use chunks of ham, chicken, or even cooked ground meat)

In a bowl, combine the muffin mix, milk & egg.

Cut the hot dog wienies in 1/4th (length-wise) & then into small chunks.

Add the wienies & cheese to the muffin mixture.

Spoon the mixture into a mini muffin pan. (You could use normal size, but I can't tell you how long you need to cook it, just keep an eye on it.)

Bake at 350* for about 12 minutes.

That's it - you're done. EASY!

If you're making these just for adults, you can add 1 tbsp dry mustard to the mix for a little kick. I wouldn't do it if kids will be eating it though - they can be picky. ;)

Very Berry Pancakes

2009-03-21T08:44:00.006-05:00

INGREDIENTS:
1 1/4 cups all-purpose flour
1/2 tsp salt
1 tbs baking powder
1 1/4 tsp sugar

1/2 tsp cinnamon (if you want it)
1 egg
1 cup milk
1/2 tbsp butter, melted
1 cup berries (I used 3/4 c strawberries & 1/4 c blackberries)

Sift flour, salt, baking powder, & sugar into a bowl.

In a separate bowl, beat the egg, milk, & butter.

Mix the liquid stuff into the dry stuff.

Gently fold the berries into the mixture & set it aside for at least 30 minutes. (The batter will get fluffy, to be real technical.)
Oil the griddle or pan you're gonna use & heat it over med heat. Pour 3-4 oz of the batter onto the griddle/pan.

Flip when the edges get "solid". You don't ever want to flip pancakes more than once or they'll get tough.

Granola!

2009-03-10T15:49:00.007-05:00

When it finally occurred to me that granola is "just" oatmeal (yes, I was slow about realizing that) it dawned on me just how much money I was wasting buying it. Even if I did buy it from the bulk bins. So, I have been on a quest to not only create the perfect granola recipe, but also the perfect granola bar recipe. The quest for the perfect granola bar is still going, but I may share some of the creations so far. Luke has enjoyed most of them at least. The granola recipe I am giving you is open to variety - the sky is the limit. It's sooo yummy like I do it, but I'm giving you a few suggestions if you want to change it up.

Now for today's recipe - Granola!
You can double or triple this recipe if you want, but this is a "basic" amount, if you make it weekly-ish.

Ingredients:

2 cups oats (NOT the instant or quick oatmeal stuff, the good old OATS that make oatmeal (and cookies, and muffins, and breads, and bars...)

2 tbsp butter (or oil if you prefer - weirdo!)

1 tsp cinnamon (not everyone like cinnamon as much as I do, you could cut it in half or even omit it)
1/2 tsp vanilla (or any other liquid flavor - maple, coconut, almond...)

3 tbsp (packed AND heaping) brown sugar

2 tbs honey (or agave nectar - and peanut butter or tahini should work too!)

----

Preheat the over to 300*.

Put the oats in a bowl (big enough to mix the other stuff into).

In a skillet (you should hear my son say that word - HILARIOUS!) on the stove, mix the butter, cinnamon, vanilla, brown sugar, and honey while heating over med-low heat.

Keep stirring & heating until the mixture is pretty liquidy (I don't think that's a word, huh?) & the sugar is starting to dissolve. Don't cook it too long or it might start to crystallize.

Pour the liquid into the oats & stir until they are well coated. It might seem like there isn't enough liquid - just keep stirring!

Spread the oat mixture on a cookie sheet/pan. I prefer to line it with parchment paper for ease of removal & clean up. :)

Cook for 30-40 minutes total. Be sure to stir the mixture up at least once (every 10 minutes is ideal, but I live in the real world...).

Oh - did I mention - make this right before you have company. Not because you're gonna share, but because it will make your house smell really good!

Once it cools, the granola will be crunchy & yummy & ready to eat! ...OR... you can add nuts, dried fruit, or whatever else you like to it, then eat it. (Dried cranberries + walnuts are my favorite addition.)

I'm baaaaack!

2009-03-08T09:44:00.002-05:00

I've been cooking like crazy lately. I'm working hard at cutting out processed foods so I'm busy perfecting everything from granola bars to cookies to crackers. I'm obsessed with growing a healthy family and that means making a lot of kid (and husband) approved foods that aren't full of high fructose corn syrup, chemicals, and words I can't pronounce. I probably won't include as many pictures as I used to, and my layout may not be as consistent, but I will share all I can when I can. Stay tuned... first up will be MUFFINS! Yum!
Now, I'm off to go eat some of those muffins. ;)

Strawberry Blueberry Muffins

2009-03-08T09:28:00.006-05:00

This recipe will make 8 "normal" sized muffins.
Muffin Ingredients:
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 tsp salt
2 tsp baking powder

1 tsp cinnamon
1/3 cup vegetable (or canola) oil
1 egg
1/3 cup milk (I use whole, but you can use whatever you have in the fridge)
1 cup fresh blueberries

1 cup fresh strawberries (or 2+ cups of whatever fruit you like)

----
Preheat oven to 400 degrees.

Use muffin cups or spray the muffin pan really well. This is a really sticky batter.

Mix the flour, sugar, salt and baking powder.

Mix the oil, egg and milk together.

Mix the wet stuff with dry stuff.

Fold in berries. Be careful! Too much manipulation will hurt the batter and it will break the berries. Fold nicely!

Throw out anything you ever learned about only filling the muffin cups 1/2 to 3/4 full. Fill them to the top. All the way. It will be okay. I promise.

--------------------

Topping (optional, if you want to cut calories skip it!):

1/4 cup sugar (white or brown will work, use whatever you like most)

2 tbsp all-purpose flour

2 tbsp butter

1/2 tsp ground cinnamon (more or less to taste)
----

Mix ingredients together.

*The butter needs to be room temp.* (wanna know a secret? I NEVER put that much planning into my baking, so I stuck the butter in the microwave at a low temp (3) and nuked it for about 15 seconds.)

Mix with fork, I just do a mush/chop combo until it's all combined & lumpy.

Sprinkle it on top of the muffins.

Don't add too much or you'll weigh the muffins down, but don't add too little or you'll miss out on the yummy goodness! ;) This recipe should make just enough for the 8 normal sized muffins you have. If you're making bigger or smaller muffins, I'm not sure how the recipe works out so just be careful.
Bake for about 20 minutes. At least check it at 20 minutes, add a little more time as needed but don't burn it. Your house is gonna smell soooo good, you don't want to miss out on eating these!

I Give Up

2008-12-18T21:48:00.003-06:00

Obviously my brilliant idea hasn't worked out like I hoped. Seriously though, working 35 hours a week (and spending 1.5 hours/day playing in traffic), wrangling a toddler, cleaning the house (sorta), giving the hubby some attention (occasionally), and keeping up with 2 dogs... Among a million other things I've got going on... I just can't seem to manage finding time to take pics of the food I'm cooking AND get them posted, along with instructions, here.
I think what I'm saying is... I quit. :( I may be back, and I'm gonna leave this blog up a little longer just in case anyone actually wants some of the recipes, but I think this is the end.
Goodnight & farewell.

Hobo Packs on the Grill

2008-10-19T11:32:00.009-05:00

12 Simple Ingredients:

3 small/medium Squash (zucchini if you prefer) (diced)

A heaping handful (or 2) of cherry or grape tomatoes (cut in half)
A handful of grapes (cut in half)
3 ears of corn (cut in 4 pieces)
1 onion (large dice)
1 bell pepper (large dice)
1 meatless patty and/or 1 boneless chicken breast

Olive Oil (a dash)

Seasoned Salt
Italian Seasoning and/or Chili Powder
(Salt & Pepper to taste)
(This will easily feed 2 adults, a picky toddler, and still provide left-overs for lunch the next day!)

Prepping the Goodies:
(You will probably just want to stick with one version, unless you're an over-achiever like me. ha!)
Combine squash, tomatoes, grapes, corn, onion, & bell pepper in a bowl.
Add about 2 tbsp olive oil.

Add 1 tbsp of seasoned salt.
Add 1 tbsp of either Italian seasoning, or chili powder.

Add salt & pepper to your liking.
Combine well.

Meanwhile, place the chicken (if you're using chicken) in a Ziploc bag & pound it with a meat mallet, rolling pin, spoon, your hand... Whatever you got! (The Ziploc will keep the juice & bits o' meat from flying all over your kitchen. Feel free not to use it, I just prefer a salmonella-free home. lol) I prefer *really* thin meat. It cooks faster & seems to absorb flavor better. And, when I say that I prefer really thin meat, I of course mean that I prefer to serve it really thin, I'm not eating the stuff. ;)

Making the Packs:
Cut 2 longish pieces of aluminum foil. (Or, if you're doing 2 meals, like I did, cut 4 pieces.)
Lay 1 piece of the foil out on the counter.
Pile the veggie mixture on the foil, spreading it out a bit.
Place the meat on top of the veggies.

Take the 2nd piece of foil & lay it on top of the mixture.
Fold the edges on all 4 sides up really well. Make sure there is no place for steam to escape!
Now, On To the Cooking!:
Place the packs on the grill, over medium-high heat.
Cook for about 40 minutes - no peeking or you lose your steam!
(You can cook it in the oven if a grill isn't available. My guess would be 35 min at 350*.)

How to Eat:
You can serve it straight out of the pack. (Great for outdoor parties or camping!)
Or, you can be a bit fancier & serve it on a plate, like I did. ('Cause I'm REAL fancy.)
Serve it with some bread that you butter & grill... Yumm-o!

Luke's response? Heck, I made this like a month ago, I don't remember. (Yes, I know, I've been busy. Toddler people - toddler. -and if you've never had one, then no, that word doesn't mean anything to you.) I want to say he actually skipped the BBQ sauce this night though - that says A LOT. I remember the chicken was soooo moist, it was just falling apart. Steam really is a great thing. I really think fish is the best meat for hobo packs, but there's not a lot of fish eating in my house.

Meat-lover Variation:

Um, what? You got meat this time. Duh. ;) Really though, if you like fish, this is the perfect kind of recipe for it!

2 more dinners...

2008-10-19T11:31:00.001-05:00

Coming soon. I promise. I know, it's been waaaay too long. I suck. Get over it. ;)

Mexican Lasagna

2008-08-24T20:16:00.005-05:00

One of the staples in our house. This is sooooo easy & very yummy!

6 Simple Ingredients:
Rice (any kind you like. You can even use 90 Second Rice or another pre-flavored kind, just skip the canned tomatoes then!) Make 4 servings' worth.
Mexican Stewed Tomatoes
Corn Tortillas (white or yellow will work the same) Don't know how many, just keep the bag handy!
Enchilada Sauce (I prefer Old El Paso Medium or Mild) 1 can
Refried Beans (you can make your own if you have the time) 1 can
Shredded Cheese (cheddar, Mexican mix, or whatever floats your boat) 2 cups (more if you like)

Prepping the Goodies:
Start the rice cooking (according to the directions on the package). *Use the liquid from the tomatoes as part of the water you use to cook the rice!*
Meanwhile, throw the tomatoes in either a blender or food processor & chop 'em up.

Once the rice is finished cooking completely (after it has set), add the tomatoes.
Now, start layering the lasagna:
Spray the bottom of the dish you're using.
Spread tortillas to completely cover the bottom.

Then spread all of the beans on.
Cover in 1/3 of the enchilada sauce.
Sprinkle 1/3 of the cheese.

Cover all that with another layer of tortillas.
Then all the rice.
Then 1/3 of the enchilada sauce.
Then 1/3 of the cheese.

For the last layer...
Spread more tortillas out.
Then pour on the remaining enchilada sauce.
Then cover with the last of the cheese.
Now, on to the Cooking!:
Cook in a 350 degree oven for 30 minutes. That's it. Easy, huh?
How to Eat:
Really, you need sour cream. Guacamole & some pico would be a great addition too. But, if you're like me, you're throwing this together 'cause it's what you have left when you're realllly needing to make a run to the grocery store but keep putting it off. ;) I promise, it's yummy without the extras, but it's beyond yummy with them. We did at least add a beer for him & a Parrot Bay something-or-other for me. 'Cause what's good Mexican food without alcohol?
Luke always love this. Even when I switch the recipe up & don't think it's as good as usual, he loves it. It's cheese & beans & spicy rice - what's not to love?
Meat-lover Variation:
Brown some ground beef (or turkey, or chicken) & add some taco seasoning. Then mix the beans in with the meat & use that as the first layer.

Easy Spicy Grilled Dinner

2008-08-05T20:52:00.005-05:00

I'm baaaaaack. At least for now. ;) Here's a quick, easy, flavorful dinner idea for you.

13 Simple Ingredients:
Olive Oil (as needed)
Lime Juice
Garlic Salt
Cayenne Pepper (optional - not recommended for kiddos)
Chili Pepper
Paprika
4 tbsp Butter

Chicken breasts (or other parts) - 1 portion per diner
2 Ears of Corn on the Cob (halved & cooked in boiling water for about 8 min)
2 Squash (cut in equally thick pieces, long ways)
1 Zucchini (cut in equally thick pieces, long ways)

1/4 Large Red Onion (cut in equally thick pieces)
Flat Bread (1/2 piece per person)

Prepping the Goodies:
Marinate the chicken over night in a mix of chicken broth & lime juice. If you're like me & decide to make this at the last minute, splash 2 tbsp of lime juice on the chicken & defrost it in the microwave. :)
Then beat the crap out of it. Okay, let's just say - flatten it out pretty well, being careful not to tear it into a million pieces.
Now, sprinkle both sides of the chicken with garlic salt (LOTS of it!), cayenne (Go easy on it, I've seen bad things happen with ppl & too much cayenne - think hospital trip. Seriously.), chili powder, and paprika.
Brush the veggies all with enough olive oil to keep 'em from sticking.

For the butter:
(You will need to make more if you're serving more than 4 people.)
Soften (NOT melt), 4 tbsp of butter.
Add 1/2 tsp lemon juice,
1/2 tsp garlic salt,
1/4 tsp chili powder
1/4 paprika
(Throw in a pinch of cayenne for heat if you want to.)
Mix all of that up really well.

Now, on to the Cooking!
Now, put it ALL on the grill. It will all stay there on medium heat for about 20 min. Be sure to turn it after about 10 min.

(Once everything is cooked, throw the flat bread on the grill for a few minutes to warm it up.)

How to eat:
Cut the squash, zucchini, & onion into bite sized chunks.
Throw them in a serving bowl.
Add 1/2 of the butter mixture.
Stir.

Take remaining butter & spread on corn & 1 side of each piece of flatbread.
I added a dollop of sour cream for the chicken 'cause... well, why not?

Luke's response: it's pretty good. When asked if I could make it again ('cause it's SO easy) he said yes. That's a good sign from a man that wants BBQ sauce on all chicken. haha!
My thoughts? The veggies are wonderful! I didn't add cayenne to the butter 'cause I really hoped the kiddo would eat some. He didn't & I would've liked more spicy flavor on the corn personally. (The veggie mix was fine 'cause the onions added a kick.)

Meat-lover Variation:
You have got to be kidding me. That's more than enough meat for anyone! ;) But, some crumbled bacon would add a good dimension to the veggie mix.

Veggie Lasagna

2008-06-26T18:45:00.006-05:00

My intentions were good... But man it's hard to find time to update this blog in between working & having a toddler to chase around! Anyway... I'm finally back on to share a veggie lasagna recipe with you. It's easier than you think!

15 Simple Ingredients:
1 egg (not pictured, lol) beaten
1 small tub of Ricotta
1 salad dressing seasoning packet (I used Good Seasons Garlic & Herb)

1 tbsp olive oil
1 white onion - chopped fairly fine

1 green bell pepper - chopped fairly fine

1 orange bell pepper - chopped fairly fine

2 zucchini - cut in half, then sliced
2 squash - cut in half, then sliced
1.5 tbsp minced garlic

1 tsp dry oregano
1 tsp dry basil
1 jar of tomato sauce (I chose Prego)

1 package of lasagna noodles (or make your own if you have the time)
8 oz mozzarella

Prepping the Goodies:
1st - mix the ricotta, egg, & salad dressing mix together & set aside.

Next, add the olive oil to a pan over medium heat.
Once it is warmed up, add the onion & bell peppers.

Cook until the onions start to get clear (but not totally clear yet!).
Then add the squash & zucchini.
Add the oregano, basil, & garlic at this point also.

Once the squash & zucchini start to get "done" (kinda squishy like), add the jar of tomato sauce.

Let the veggie/sauce simmer about 10 minutes on low.

Spray your dish w/cooking spray (or rub w/oil).
Pour 1/3 of the veggie/sauce in the pan.
Top with 1/3 of the noodles.
Add 1/3 of the ricotta & about 1/4 of the mozzarella.
Pour 1/3 of the veggie/sauce next.
Top with 1/3 of the noodles again.

Add 1/3 of the ricotta & about 1/4 of the mozzarella.

Next, add another layer of noodles.
Then the remaining ricotta.
Next, the last of the veggie/sauce.
And top off with all the remaining mozzarella.

Now, on to the Cooking!:
Cover with foil & bake at 375 for 20 minutes.
Take the foil off & bake an additional 20 minutes, until the cheese is nice & bubbly.

How to eat:
Just dig in! :)

The response? "It's okay." I think most ppl feel lasagna "has" to have meat in it, so Luke wasn't head-over-heels about it. I think it was pretty dang yummy! If I had artichokes to add to it, I would've - that would've been sooooo good.

Meat-lover Variation:
Brown some ground beef or sausage, then add the bell peppers & onions & follow along from there. You probably want to skip the squash & zucchini though, that would just be weird. ;)

Yummy Burrito Casserole

2008-06-17T21:12:00.004-05:00

I was searching for a recipe that was "different" and came across something close to this. It was different for sure, and wonderfully yummy!

8 Simple Ingredients:
1 cup Bisquick
1/4 cup water
1 can refried beans
1# ground beef or ground beef alternative - browned
1 cup salsa
1/2 cup cheddar - shredded
Tomatoes (as desired) - chopped
Onions (as desired) - chopped
((Jalapenos if desired also))

Prepping the Goodies:
Mix the Bisquick, water, & refried beans together thoroughly.

Then, spread the mixture evenly in the bottom of a casserole dish or pie pan that has been coated w/oil or cooking spray.

Next, evenly spread the ground beef (or alternative) on top.

Add the salsa on top of that.

And, finally, the cheese on the very top!

Now, on to the Cooking!:
Bake for 30 minutes @ 375 degrees.

How to Eat:
Top with the tomato & onion (& jalapenos if you want 'em).
Open mouth, insert yumminess! ;)

Luke's response: this is GOOD! When I asked if it were better than our stand-by Mexican casserole (I'll add that one soon), he said YES! My opinion? OMGosh it's amazing! If you added some guacamole and sour cream I'd be in heaven. So, so, so simple, yet so, so, so yummy!

Meat-lover Variation:
Hey, I did a ground beef version for you guys. You couldn't need MORE meat, could you? It would be pretty good w/chicken if you prefer though.

Beanie Burgers

2008-06-01T22:04:00.005-05:00

Or, I suppose you could make them beanie weenies. haha Yummy alternative to ground beef burgers... Here we go!

9 Simple Ingredients:
2 tbsp Basil (I like the paste stuff!)
1 tbsp garlic (I like the pre-minced stuff so my hands don't get stinky.)
1 can of kidney beans - rinsed & drained
1 cup of bread crumbs
1/2 cup of walnuts - chopped pretty finely
1 cup black olives - chopped
1/4 yellow or white onion - chopped
1 tbsp olive oil

4 hamburger buns
(And, of course, any fixins' you want!)

Prepping the Goodies:
In a food processor, add the basil, garlic, kidney beans, 1/2 of the bread crumbs, walnuts, olives, & onion & combine until all ingredients are chopped & blended & they begin to stick together really well.

Then form 4 equal patties, that should be about 1/2" thick. Rub olive oil over both sides & coat both sides with remaining bread crumbs.

Now, on to the Cooking!:
Cover grill with foil. Make sure you poke holes in the foil to allow the heat to escape (spraying the foil would be helpful too - just do it before turning the flame on please!).
Cook the patties over medium heat.
Grills are all a bit different, so I'll say you need to cook it about 5-8 minutes per side.
You'll have to just watch it, and make sure it's firming up, but not burning.
I prefer to cook with the cover closed. I'm no grilling expert though.

Here's what you'll have when the patties are done:

How to it eat:
Like any other burger. :) I made a basil/garlic mayo by mixing 2 tbsp mayo with 1 tsp basil paste, 1/2 tsp garlic, and 1/4 tsp dry mustard. We had grilled broccoli & mac-n-cheese with our burgers. Yummm!Luke's response was: pretty good. I'm sure he would've preferred something more spicy on there, and I should've thought to add cheese to his (I'm not a cheeseburger eater).

Meat-lover variation:
Throw some bacon on there if you must.

No Yeast Pizza

2008-05-15T20:43:00.006-05:00

You know those days where you are just really wanting pizza? (Come on, we all have those days!) Well, I was having one. I wasn't in the mood to waste money on pizza delivery, but I had no yeast. What's a girl to do? Make some dough w/out the yeast of course. This pizza had a second benefit to our family that I didn't think of 'til it was time to eat... A baby lacking in the teeth department can eat this pizza 'cause it crumbles up in their mouth. Yay!

8 Simple Ingredients (for crust):
2c flour
2 tsp baking powder
1 tsp salt
1 tsp Italian seasoning
1 tsp garlic salt
2/3 c milk
1/4 c olive oil
2 tbsp olive oil
Prepping the Goodies:
Sooooooo easy!
Throw all the ingredients into a food processor until combined. (Or, you can stir it all up w/some old fashioned elbow grease if you don't have a food processor.)
Knead a little until the dough is well combined. Don't over do the mixing r kneading or your doguh is gonna be realy tough!
Form (or roll ) into 1 large pizza or 2 small pizzas. (I used a dinner plate as my guide, see below.)

Now, on to the cooking!:
Spray the pan with cooking spray.
I chose to sprinkle some cornmeal on the pan also, but it's not necessary.
Rub a very small amount of olive oil on the top of the dough.
Bake at 450 for 15 minutes.
Making the crust a PIZZA:
Add the toppings of your choice.
(I did one ricotta, spinach, and tomato & the other tomato sauce & cheese.)
Bake an additional 10-15 minutes, until the toppings look "done" to your satisfaction.

How to eat it:
Well, duh, it's pizza. Eat it as is, or add ranch or Tabasco or whatever it is that you add to pizza.

Not as good (IMHO) as the yeasty dough, but if you're craving some pizza & don't have yeast, or don't have the time for to make "real" dough, this fills in wonderfully!

Meat-lover variation:
Use meaty toppings. :)

Meaty Cornbread and Mexican Coleslaw

2008-05-15T20:31:00.006-05:00

I've been busy. Sorry. Back on track now with some Mexican flair. We LOVE Mexican in our house!

9 Simple Ingredients:
Meaty Cornbread:
1 tbsp olive oil (omit if you use beef instead of turkey)
1 lb ground beef
1 yellow onion (chopped)
2 ears of corn (kernels cut off)
1/4 c. taco seasoning (or 1 packet)
1 pkg of cornbread mix
1 c. milk
1 egg
1 c. cheddar cheese (forgot it for the pic)

Prepping the Goodies:
Really nothing, just chop the onion & cut the corn off the cob.

Now, on to the cooking!:
Heat 1 tbsp olive oil over medium-high heat. (If you use beef, skip the olive oil 'cause the beef has enough fat to get the job done!)
Add ground beef, onions, and corn.

Heat until all meat is browned.

Add taco seasoning & let simmer a few minutes.

(Spray casserole dish with cooking spray.)
In a bowl, mix the cornbread mix, milk, egg, and meat mixture together.
Pour into casserole dish and cook at 350 for 15 minutes.

Sprinkle cheddar cheese on top & bake an additional 10-15 minutes (less for a larger, more shallow dish, more for a smaller, deep dish).

10 Simple Ingredients:
Mexican Coleslaw:
1/2 head of cabbage (chopped in typical coleslaw form - lol)
Cilantro - to taste preference (chopped)

1 jalapeno - (de-seeded & chopped finely)

1/2 red onion (chopped)

Juice of 1 lemon

1/3 c. vinegar

3 tbsp olive oil

1 tsp garlic salt

1 tsp chili powder

1/2 tsp dry mustard

Prepping the Goodies:
Chop, juice, and measure!

Now, on to the cooking!:
Mix all ingredients in a big bowl. Flavor is best if allowed to sit at least a couple of hours.

How to eat it:
Dish it up. Add avocado, salsa, sour cream, or whatever else you like with your Mexican food.
I turned the coleslaw into a taco salad (with fake meat), it was YUMMY!

Luke's response: It's okay, it needs something. Well, I skimped on the cheese (used 1/2 cup) trying to make it low-fat. He added extra cheese & was happy. I adjusted the recipe to accommodate. 1 cup should be plenty, but the more the merrier, right?
My thoughts - the coleslaw was sooooo good!

Meat-lover variation:
You can use ground beef, ground chicken, or even cubed chicken. You can also follow my lead & make the coleslaw a bed for a yummy taco salad.
Enjoy!

Cheesey BBQ Chicken & Veggie Stuffed Sourdough

2008-04-29T16:31:00.008-05:00

I knew I wanted to do something w/BBQ for the chicken 'cause Luke ALWAYS wants BBQ sauce on his chicken, as for the veggie stuffed sourdough... I figured it was just crazy enough to be good... and it is!

11 Simple Ingredients
Chicken Breast (I used 1 HUGE breast & cut it in half)
app. 1/4 c. BBQ Sauce (I used Stubbs: Smokey Mesquite)
1/4 Red (Purple) Onion, chopped finely
1 Roasted Jalapeno, chopped finely
2 Ears of Corn, boiled about 10 minutes
Sourdough Bread, I cut a portion off, you could stuff an entire loaf though.
2 Tomatoes (Roma for me again), chopped finely
2 Yellow Squash, roughly cubed
1 c. Spinach, chopped finely
3/4 c. Cheddar Cheese, shredded
Avocado, sliced or chopped (use as desired)
(S&P & butter to taste)

Prepping the Goodies:
(As pictured below.)

Heat oven to 350.
Optional: Marinate chicken overnight in veg (or chicken) broth that has a splash of BBQ sauce added.
Beat chicken VERY thin.
Place chicken in baking dish & cover w/ BBQ sauce, then top w/a desired amount of onion & roasted jalapeno (see directions below).
Wrap corn in foil to bake in oven w/everything else. (If you like, you can add butter, S, & P before putting in the oven.)
Hollow bread.
Put tomatoes (reserve about 2 tbsp for chicken), remaining onions, roasted jalapeno (if desired), squash, & spinach in casserole dish & sprinkle w/S&P & splash with water (app. 1 tbsp.).

*Jalapeno prep:
To roast the jalapeno, either hold over open flame (on a gas stove or on a grill) for about 5 min, or broil in your oven (as close as possible to the broiler) for about 8 minutes. It should be black all over, and tender to the squeeze.Next, place the jalapeno in a bowl & cover with plastic wrap. Let it sweat about 5 minutes.Then, gently scrub all of the skin off with a towel & rinse briefly.Chop the jalapeno into fairly small pieces.

Now, on to the cooking!:
Put veggies & corn in the oven. (They will cook a TOTAL of 25 min.)
5 minutes later, put chicken in the oven. (It will cook a TOTAL of 20 min.)
15 minutes after adding chicken to the oven:
Add 1/2 c. cheddar cheese to the veggies & stir well.
Sprinkle remaining tomatoes on the chicken, then sprinkle 1/4 c. cheddar cheese on top.
Bake an additional 5 minutes (this now = 25 min for the veggies & corn & 20 min for the chicken).
Stuff hollowed bread w/finished veggies, wrap in foil & warm in the oven (2 minutes for single serving, app. 8 minutes if you did an entire loaf).

How to eat it:
For the chicken, it's ready to go! Add butter to the corn if you like & grab a piece of buttered sourdough if you don't want to try the stuffed kind, and dig in! :)
For the stuffed sourdough, grab a knife, add the fresh avocado & enjoy.

I can't believe it... Luke's response was "it's good". It MUST be good to get something beyond "it's okay". Yay me! :) I *loved* the stuffed sourdough. OMGosh, it was just perfect I think.

Meat-lover variation:
hmmmm, I think cubed turkey or chicken might work if you just have to have that meat in the stuffed sourdough.

Zucchini Tacos

2008-04-27T22:02:00.008-05:00

I found a yummy-sounding recipe in a magazine recently & decided to cook it, a-la-Helen. So, here we go... My recipe would make 3 BIG burritos, or 4-6 small ones. (These would go great with a salad or some rice & beans.)

11 Simple Ingredients:
3 medium tomatoes (I prefer Roma)
"some" fresh cilantro (probably about 1 tbsp chopped)
1 jalapeno
1/4 tsp garlic salt
1 corn cob
1/3 c. cream (heavy or half & half will work)
2 zucchini
1 tbsp oil
Queso Fresco (however much you like)

Avocado (again, however much you like)
tortillas (I chose flour, corn would be yummy too)

Prepping the goodies:
(As pictured below:)
Crumble the cheese.
Roughly dice the tomatoes.
Cube the zucchini.
Roast, sweat, scrub, then dice the jalapeno (see below).*
Chop the cilantro.
Chop the avocado.
Cut the corn off of the cob.
Measure the garlic salt.
Measure the cream.

*Jalapeno prep:
To roast the jalapeno, either hold over open flame (on a gas stove or on a grill) for about 5 min, or broil in your oven (as close as possible to the broiler) for about 8 minutes. It should be black all over, and tender to the squeeze.
Next, place the jalapeno in a bowl & cover with plastic wrap. Let it sweat about 5 minutes.
Then, gently scrub all of the skin off with a towel & rinse briefly.
Chop the jalapeno into fairly small pieces.

Now, on to the cooking!:
Heat the oil in a pan over medium-high heat (ie: setting #7).
Add the tomatoes & cover. Cook them, covered, for about 5 minutes, stirring several times (or they might stick & burn!).
Next, add the cilantro, jalapeno, garlic salt, corn, cream, & zucchini. Turn the heat down ever-so-slightly (ie: setting #6). Heat, uncovered, about 8 minutes. If you notice the sauce drying up, add a splash of water as necessary.

How to eat it:
Warm the tortilla(s) of your choosing.
Add an appropriate amount of fixins'.
Top with an appropriate amount of cheese (as far as I'm concerned - there's never "too much").
Add your avocado, and anything else you might like (hot sauce, tabasco, sour cream if you must).
Roll or fold, and EAT! Yummy! Luke had already eaten, but tried a bite. His vote "it's okay". (That's pretty much always his vote though, unless it's bad.) My vote - I say an 8 out of 10. Pretty yummy, but missing something... Maybe black beans?

Meat-lover variation:
Honestly, there's not much room in this recipe for meat. However, if you "have" to have it you could add some pre-cooked shredded chicken in when you add all the other goodies. (I wouldn't add any other meat, it just wouldn't taste right.) I'd also recommend cutting the zucchini in half & not adding "tons" of meat, less is more here, for sure.