I don't remember where I saw this, but yumm-o~!
2 large crisp apples (such as Braeburn, Gala or Fuji)
2 tablespoons raisins or sweetened dried cranberries
2 tablespoons packed brown sugar
4 teaspoons butter or margarine, softened
4 Nature Valley® crunchy granola bars (2 pouches from 8.9-oz box) (any flavor), crushed
Milk, cream or fruit-flavored yogurt, if desired
Cut apples in half lengthwise. Using spoon, remove and discard cores, making at least a 1-inch indentation in each apple half. In microwavable pie plate, arrange apple halves, cut sides up. If needed, cut thin slice off bottoms to keep halves from tipping.
Fill each apple half evenly with raisins and brown sugar; dot with butter. Cover with microwavable plastic wrap, folding back one edge 1/4 inch to vent steam.
Microwave on High 5 to 6 minutes or until apples are tender. Top each with granola. Serve with milk.
Saturday, February 14, 2009
Mexican Burger Sloperific!
For some reason I noticed a mass amount of burger in my freezer this weekend, so I was trying different things
1 lb burger
1 packet taco seasoning
1 can corn (drained)
1 can black beans (rinsed and drained)
seasonings of your choosing
frozen shredded potatoes (about 1 serving or more if you're feeding a larger group)
loaf of cornbread (any kind you like)
Start your loaf of cornbread. Brown the burger. Drain. In the same skillet add some butter or margarine and cook the frozen potatoes. I just added them to give the meat some texture, so I didn't use a lot. Add the meat back into the pan along with the packet of taco seasoning and some water (by some I mean about 3/4 cup. I just put some water in the empty seasoning packet and dump it into the pan, but you can measure it however you like). Add the corn and black beans. You may need to add more water... you just have to keep an eye on it. Cover and let it heat through while the cornbread finishes. We ate it with a piece of cornbread in a bowl and the meat mixture on top of it.
1 lb burger
1 packet taco seasoning
1 can corn (drained)
1 can black beans (rinsed and drained)
seasonings of your choosing
frozen shredded potatoes (about 1 serving or more if you're feeding a larger group)
loaf of cornbread (any kind you like)
Start your loaf of cornbread. Brown the burger. Drain. In the same skillet add some butter or margarine and cook the frozen potatoes. I just added them to give the meat some texture, so I didn't use a lot. Add the meat back into the pan along with the packet of taco seasoning and some water (by some I mean about 3/4 cup. I just put some water in the empty seasoning packet and dump it into the pan, but you can measure it however you like). Add the corn and black beans. You may need to add more water... you just have to keep an eye on it. Cover and let it heat through while the cornbread finishes. We ate it with a piece of cornbread in a bowl and the meat mixture on top of it.
Chicken quesadillas
3-4 cooked, chopped chicken breast (an easy adaption is frozen fajita seasoned chicken)
1 can corn
chopped jalapeno (to taste, I use about 1/4 cup)
1/2 red onion, diced
2 Roma tomatoes, diced
1 can black beans, rinsed
2 roasted red bell pepper pieces, diced
salt
black pepper
ground cumin
freshly chopped cilantro (to taste)
mexican blend cheese, shredded
10 flour tortillas
Preheat oven to 350. In large pan pour a bit of olive oil, add onions, jalapenos, and black beans. Cook until onion is translucent. Add chicken, tomatoes, red peppers, and corn. Cook for about 5 minutes. Add seasonings and cilantro and mix. Remove from heat, set aside. Let it rest for just a few minutes. Lay out 5 tortillas on large cookie sheet. Add chicken mixture evenly over each tortilla, top with cheese. Add second tortilla to cover. Bake for about 10 minutes, until the cheese is melted and the quesadillas are heated through. Serve with sour cream or salsa, or both!
1 can corn
chopped jalapeno (to taste, I use about 1/4 cup)
1/2 red onion, diced
2 Roma tomatoes, diced
1 can black beans, rinsed
2 roasted red bell pepper pieces, diced
salt
black pepper
ground cumin
freshly chopped cilantro (to taste)
mexican blend cheese, shredded
10 flour tortillas
Preheat oven to 350. In large pan pour a bit of olive oil, add onions, jalapenos, and black beans. Cook until onion is translucent. Add chicken, tomatoes, red peppers, and corn. Cook for about 5 minutes. Add seasonings and cilantro and mix. Remove from heat, set aside. Let it rest for just a few minutes. Lay out 5 tortillas on large cookie sheet. Add chicken mixture evenly over each tortilla, top with cheese. Add second tortilla to cover. Bake for about 10 minutes, until the cheese is melted and the quesadillas are heated through. Serve with sour cream or salsa, or both!
Jalapeno Cornbread
1 cup yellow corn meal
1 can whole kernel corn
1/2 tsp. baking soda
3/4 tsp. salt
1 chopped jalapeno pepper
2 eggs (beaten)
1 cup buttermilk
chopped pimento (to taste)
1/2 melted margarine or butter
1 cup cheddar cheese
1 medium onion (chopped)
Preheat oven to 350. Mix all ingredients (except cheese). Pour into well greased 9x9 pan. Bake for 45 minutes. Last 10 minutes add cheese to top and continue baking until bubbly.
1 can whole kernel corn
1/2 tsp. baking soda
3/4 tsp. salt
1 chopped jalapeno pepper
2 eggs (beaten)
1 cup buttermilk
chopped pimento (to taste)
1/2 melted margarine or butter
1 cup cheddar cheese
1 medium onion (chopped)
Preheat oven to 350. Mix all ingredients (except cheese). Pour into well greased 9x9 pan. Bake for 45 minutes. Last 10 minutes add cheese to top and continue baking until bubbly.
Chicken pot pie
About 3 chicken breasts cooked and cubed (boneless-skinless)
1/2 bag frozen veggies
1/2 cup shredded frozen hash browns
1/3 cup butter
1/2 onion (chopped)
1/3 cup flour
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. poultry seasoning
1 3/4 cup chicken broth
2/3 cup milk
2 refrigerated pie crusts (room temperature)
Preheat oven to 425. In saucepan, combine chicken and veggies, add water to cover and boil for 15 minutes. Remove from heat and drain, set aside. Over medium heat cook onion and hash browns in butter until soft. Stir in flour and seasonings. Slowly stir in chicken broth and milk. Simmer on medium heat, stirring constantly until thick. Remove from heat, set aside.
Line bottom of 9 inch pie pan with one crust, pressing into the bottom and sides. Place chicken and veggies into the bottom crust. Pour liquid mixture over the top. Cover with top crust and seal edges (this can be done any way your comfortable with). Cut 3-4 steam vents in top crust and bake 30-35 minutes. Check after 20 minutes to make sure your crust edges aren't burning. If they are, you can place a strip of foil around the edges to stop it from becoming too brown.
1/2 bag frozen veggies
1/2 cup shredded frozen hash browns
1/3 cup butter
1/2 onion (chopped)
1/3 cup flour
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. poultry seasoning
1 3/4 cup chicken broth
2/3 cup milk
2 refrigerated pie crusts (room temperature)
Preheat oven to 425. In saucepan, combine chicken and veggies, add water to cover and boil for 15 minutes. Remove from heat and drain, set aside. Over medium heat cook onion and hash browns in butter until soft. Stir in flour and seasonings. Slowly stir in chicken broth and milk. Simmer on medium heat, stirring constantly until thick. Remove from heat, set aside.
Line bottom of 9 inch pie pan with one crust, pressing into the bottom and sides. Place chicken and veggies into the bottom crust. Pour liquid mixture over the top. Cover with top crust and seal edges (this can be done any way your comfortable with). Cut 3-4 steam vents in top crust and bake 30-35 minutes. Check after 20 minutes to make sure your crust edges aren't burning. If they are, you can place a strip of foil around the edges to stop it from becoming too brown.
Sunday, February 1, 2009
Easy Peezy Steak sammies
OK - so, I have mentioned that I am a super, short on time, busy mom. So, while somethings are not always the best quality, it is easy and doesn't taste half bad!
One of the things my son has come to love is cheese and steak sammies. I tried to think of an easy way to do this so I wouldn't have to spend too long in the kitchen, but it would still taste good. I use a type of frozen sliced steak, some fresh onions, and peppers.
Add some EVOO into a hot skillet (you just need a little). Then throw in your onions and let them caramelize and cook down some. Second, add you peppers, which can be cut any way you like, I julienne mine. I put those in second because I like the texture and crunch so I don't want them to cook down to mush!
Turn on your broiler to get it nice and hot!
Scoot the veggies over a bit out of the way and add two of the frozen steaks to the empty section of the pan... let them cook for about two minutes, then flip them over... You can begin to chop them up about this time. Once done (or almost done), push those two over into the veggie pile on the other side of the skillet and add two more frozen steaks and do the same thing.
Now, it's time to hit them with some seasoning! I add some good ole "W" sauce (worcestershire), fresh ground pepper, cayenne pepper, granulated garlic, onion powder, and a teenie bit of seasoned salt. Mix all the steaks and peppers together and let the flavors blend.
While that's happening, I get a hoagie roll and open her up, then add all the steak and veggies into it, lay two slices of provolone over the meat... tucking it in a bit on the sides to hold it all together.
I lay the sammie on a sheet of foil and throw it under the broiler until the cheese is melty and the bread is toasty!
Voila! There's my easy take on a steak sammie.
One of the things my son has come to love is cheese and steak sammies. I tried to think of an easy way to do this so I wouldn't have to spend too long in the kitchen, but it would still taste good. I use a type of frozen sliced steak, some fresh onions, and peppers.
Add some EVOO into a hot skillet (you just need a little). Then throw in your onions and let them caramelize and cook down some. Second, add you peppers, which can be cut any way you like, I julienne mine. I put those in second because I like the texture and crunch so I don't want them to cook down to mush!
Turn on your broiler to get it nice and hot!
Scoot the veggies over a bit out of the way and add two of the frozen steaks to the empty section of the pan... let them cook for about two minutes, then flip them over... You can begin to chop them up about this time. Once done (or almost done), push those two over into the veggie pile on the other side of the skillet and add two more frozen steaks and do the same thing.
Now, it's time to hit them with some seasoning! I add some good ole "W" sauce (worcestershire), fresh ground pepper, cayenne pepper, granulated garlic, onion powder, and a teenie bit of seasoned salt. Mix all the steaks and peppers together and let the flavors blend.
While that's happening, I get a hoagie roll and open her up, then add all the steak and veggies into it, lay two slices of provolone over the meat... tucking it in a bit on the sides to hold it all together.
I lay the sammie on a sheet of foil and throw it under the broiler until the cheese is melty and the bread is toasty!
Voila! There's my easy take on a steak sammie.
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