Saturday, January 31, 2009

Breakfst Quesadillas

I am a HUGE fan of breakfast. I think it's because of the bacon, mmmm.... On occasion Steve is a little bit of a grouch in the morning. On the weekends I like to make a nice breakfast in hopes of elevating his mood :) This one was easy and super tasty. My kids even ate their leftovers for lunch, that's NEVER happened!

2 slices of bacon per person
4-5 eggs scrambled
2 cups of cheese
burrito size tortillas
any veggie you like in the morning

1. cook the bacon until crispy, let drain on a paper towel. When cool crumble.
2. If adding vegetables (we know Steve took a pass) cook them in the bacon drippings
3. Scramble eggs
4. Assemble the quesadillas. Butter one side of a tortilla put it on a hot flat griddle or large skillet.
5. Spoon filling only on half of the tortilla, sprinkle cheese on top. Let it cook for 2-3 mins or until the back is golden brown.
6. Flip the empty side over onto fillings and press gently. Serve.

Thursday, January 29, 2009

The Best Lunch

This week Steve had one day that he was on his own for lunch. I had made hamburgers and they were just not destined to be leftovers. He told me he would stop at the store and get a roll with some meat and cheese from the deli. I called him around lunch time and he gave me the lowdown on his current culinary adventure. He had purchased a hot dog from the vending machine. Now, I'm all for trying new things but really? He said it was pretty good. Maybe I'll just have to add this to my list of things to try in 2009.

Wednesday, January 28, 2009

Super Easy Granola

I got this recipe from a friend. I was skeptical at first because of the word "easy". But sure enough I was amazed at just how easy, and tasty it was. It definitely beats chips and cookies for a snack. Thanks Pam!

1/2 C margarine, melted
1/2 C Brown sugar
1/2 tsp. vanilla, or almond extract
2C Rolled oats
1C Coconut (store leftovers in the freezer, it keeps forever)
1/2 Slivered almonds (optional)

1. Combine butter and brown sugar, mix well
2. Add vanilla and remaining ingredients, stir till well combined.
3. Pack in the bottom of a 9x13 baking dish
4. Bake at 350 for 15-20 mins
5. When done take out of the pan as soon as it's cool enough to handle. You can cut into bars or crumble. But trust me, take it out of the pan it will stick like no body's business!

*Make your own trail mix and add nuts and dried fruit. I tried to put Craisins in Steve's but he said no.

Monday, January 26, 2009

Chicken Taco Soup

Steve is not a big fan of soup, but he said he liked this one. I think it's because of it's chili-like qualities.

2 Chicken breasts cubed
1 onion
1 package taco seasoning
2 cans black beans
1/2 package frozen corn
2 small cans of tomato sauce
1-2 cups water
Cheese and sour cream for topping

1. Brown chicken in a little bit of oil until no longer pink, add taco seasoning and let simmer for a couple minutes while you prepare the soup. You may have to add a little water to help make a sauce form the seasoning.
2. In soup pot: Cook onions in a little oil until transparent.
3. Add beans, tomato sauce and chicken to the pot.
4. Add water to the desired thickness. You can make it super runny or more chili-like.
5. Add the corn in the last 10 minutes so it doesn't get mushy.
6. Serve topped with cheese and sour cream.

*You can also make this in a crock pot. Just brown the chicken and then throw everything in the crock pot and let it go for 3-4 hours on high.

*Leftovers make a really god dip for tortilla chips, especially if you are like us and pick out the chicken chunks before it's all gone:)

Friday, January 23, 2009

Spinach Fritters

I slacked for like a day and already I'm behind, ugh! One night we had a fritatta, not my favorite, but still good. With it we had spinach fritters, so good. I told you about Steve and his vegetables so this should come as no surprise that I had to fry spinach before he would even consider trying it.

Spinach Fritters
1 lb frozen spinach thawed and squeezed dry
2 eggs
2 tbs flour
1/4 of one onion chopped fine or grated
1/2 tsp cumin
salt & pepper to taste

1. Heat 2 Tbs oil in large non-stick skillet
2. Place big spoonfuls of spinach mixture into pan.
3. Cook 3-4 mins each side
4. Remove to a paper towel to drain and sprinkle with salt if desired

*If anyone has any suggestions on a dipping sauce I would love to hear about it. I felt that would have just been the icing on the cake.

Wednesday, January 21, 2009

Vegetable Rolls

Steve is not a huge fan of vegetable so I have to camouflage them in cheese and hide them from view. This recipe is now one of my favorites, I for one could have eaten all of it all by myself.

4 zucchini, or squash, or eggplant (I used 2 zucchini and 2 shredded carrots)
1 container small curd cottage cheese
1 jar roasted red peppers
1 can diced tomatoes or 2 fresh
8 lasagna noodles

Heat a big skillet with a Tbs oil over medium heat and start the pasta water. Quarter zucchini lengthwise and then chop. Add zucchini and carrots to skillet cook till tender. Drain cottage cheese and chop 1/3 c roasted red pepper, and 1/2 c tomatoes, add to cottage cheese. When zucchini is done put in a bowl and allow to cool while noodles cook. When noodles are done drain and set on a work surface. Mix vegetables and cottage cheese mixture. Spoon equal amounts on the end of each noodle and roll up. Set on a serving platter. For sauce take the remainder of the tomatoes and a good amount of the red peppers and puree in a food processor. I heated mine before I spooned it over the top.
*For an easier, faster meal you can toss the cheese/veggie mixture with pasta shells.

Tuesday, January 20, 2009

Wow Bread

This recipe actually isn't for bread the title refers to the crusty cheesy bread on top. The first time I made this Steve took a big bite of the bread and he said "wow!" This never happens. I was so impressed with myself. So this dish is now known as Wow Bread instead of Pasta In the Round.

1 onion chopped
1 big can of diced tomatoes
1 cup heavy cream
1/2 pound frozen peas
1 lb. Rigatoni
Parmesan cheese
2 cups to 1 lb of Mozzarella cheese
day old french bread

Grease a 10 in. spring form pan. Line with thin slices of bread, reserving enough to cover the top. Start a big pot of water to boil for Rigatoni. Melt about 1 Tbs butter in a saute pan, cook onion until it starts to urn transparent. Add tomatoes and heavy cream. Bring to a boil and let simmer for about 10 mins. Cook Rigatoni to a pretty hearty al dente (with bite). Add the peas to the sauce. Drain pasta. Toss pasta and sauce together, add Mozzarella. Pour mixture in pan and top with bread (be sure you put the pan on a cookie sheet). Dot the top generously with butter and sprinkle with Parmesan cheese. Bake at 375 for about 20 mins. or until the wow bread on top is golden brown.

Friday, January 16, 2009

Brayden's Creation

For the maiden blog I decided to give you the best recipe that will ever be posted. It was created by my 5 year-old, Brayden. He had finished his lunch of a hot dog and ketchup. I gave him some apples and crackers. This is the creation:

Apples- sliced thin
Ritz crackers
Ketchup (preferably left over from dipping a hot dog)

Spread ketchup on two crackers, place an apple slice on one and put the other cracker with ketchup on top, DELISH!