Years ago, I had a student from Birmingham. His mother gave me this recipe and I have made it LOTS of times!
1 can black beans, rinsed
1 can white corn, drained
1 pkg feta
6 green onions, chopped
Dressing:
1/3 cup apple cider vinegar
1/3 cup olive oil
1/3 cup sugar (I don't use this much)
dash of salt, pepper, and garlic powder.
Mix beans, corn, feta, and onions. Mix dressing. Pour over bean mixture and refrigerate. Serve with fritos.
Tuesday, August 20, 2013
Shrimp Quesadillas
This is Pioneer Woman's recipe! They are delish!
Ingredients:
flour tortillas
Can red enchilada sauce
12 large shrimp, peeled and deveined
1 large onion
l red pepper
1 green pepper
2 cups Monterey Jack grated
2 TBS olive oil
salt to taste
Pour red sauce over shrimp. Set aside. Chop veggies into large pieces. Heat skillet over high heat and add olive oil. Cook veggies on high heat until they start to get brown/black. Remove from skillet and set aside.
Return skillet to high heat. Then dump in the shrimp and the sauce. Cook. Stirring occasionally, until shrimp is opaque.
Add a little water if sauce gets dry. Remove from skillet and chop shrimp in bite size pieces.
In a separate skillet, heat butter. Place tortilla in skillet, then layer: cheese, veggies, shrimp. Top with more cheese and a second tortilla. Cook on both sides, adding butter before flipping to the other side. Remove and cut into wedges.
(I have done this numerous times with groups of about 15. I follow it exactly until the very end. I use small tortillas and fold them in half. That way they are easy to turn and stuff doesn't fall out. First I go ahead and spread a tiny amount of butter on the outside of the tortilla. Then I fill the tortilla like she does and "stand them up" on a rimmed cookie sheet. I usually do this a couple of hours before people come over. Then when it is time to eat, I either do them 3 or 4 in a large skillet or zeb does them in a skillet on the grill.)
Ingredients:
flour tortillas
Can red enchilada sauce
12 large shrimp, peeled and deveined
1 large onion
l red pepper
1 green pepper
2 cups Monterey Jack grated
2 TBS olive oil
salt to taste
Pour red sauce over shrimp. Set aside. Chop veggies into large pieces. Heat skillet over high heat and add olive oil. Cook veggies on high heat until they start to get brown/black. Remove from skillet and set aside.
Return skillet to high heat. Then dump in the shrimp and the sauce. Cook. Stirring occasionally, until shrimp is opaque.
Add a little water if sauce gets dry. Remove from skillet and chop shrimp in bite size pieces.
In a separate skillet, heat butter. Place tortilla in skillet, then layer: cheese, veggies, shrimp. Top with more cheese and a second tortilla. Cook on both sides, adding butter before flipping to the other side. Remove and cut into wedges.
(I have done this numerous times with groups of about 15. I follow it exactly until the very end. I use small tortillas and fold them in half. That way they are easy to turn and stuff doesn't fall out. First I go ahead and spread a tiny amount of butter on the outside of the tortilla. Then I fill the tortilla like she does and "stand them up" on a rimmed cookie sheet. I usually do this a couple of hours before people come over. Then when it is time to eat, I either do them 3 or 4 in a large skillet or zeb does them in a skillet on the grill.)
Thursday, August 15, 2013
Mac and Cheese
Now, this isn't exactly healthy, but then is there any healthy mac and cheese! This is, however, my family's favorite recipe! It is from Southern Sideboards and is Rosa'sMacaroni Pie. I mostly follow it--I usually add more noodles just so it makes more. It doubles easily.
Ingredients:
1 1/2 cups uncooked macaroni
4 TBS melted butter
1 lb sharp cheddar cheese, grated
2 eggs
1 cup milk
salt and pepper to taste
Cook macaroni until well done. While still hot, add butter and all but 1/2 cup of cheese. Mix well. Beat the eggs and add to macaroni mixture (I add a little noodles to eggs first). Add milk and seasonings. Return to stove and cook, stirring, over medium heat for 3 minutes. Pour into a greased 1 1/2 qt casserole and sprinkle with remaining cheese. Bake on 350 until cheese is good and melted (20 min).
Saturday, August 10, 2013
Oven Fried Chicken
Ingredients:
2 cups of sour cream
1/4 cup lemon juice
4 tsp Worcestershire
4 tsp celery salt
2 tsp paprika
1 tsp garlic salt
1 tsp salt
1/2 tsp pepper
8 half chicken breast
2 cups Ritz crumbs
1/2 cup butter, melted
The night before combine all ingredients except chicken, butter and cracker crumbs. Roll the chicken in mixture and refrigerate overnight. Before cooking, roll chicken in crumbs and place in a shallow pan. Pour half of the butter over the chicken and bake uncovered in a 350 degree oven for 45 minutes. Baste occasionally . Pour rest of butter over and bake for 15 minutes longer. If chicken begins to brown too quickly, cover loosely with foil.
2 cups of sour cream
1/4 cup lemon juice
4 tsp Worcestershire
4 tsp celery salt
2 tsp paprika
1 tsp garlic salt
1 tsp salt
1/2 tsp pepper
8 half chicken breast
2 cups Ritz crumbs
1/2 cup butter, melted
The night before combine all ingredients except chicken, butter and cracker crumbs. Roll the chicken in mixture and refrigerate overnight. Before cooking, roll chicken in crumbs and place in a shallow pan. Pour half of the butter over the chicken and bake uncovered in a 350 degree oven for 45 minutes. Baste occasionally . Pour rest of butter over and bake for 15 minutes longer. If chicken begins to brown too quickly, cover loosely with foil.
Spinach and Pecan Salad
1 cup of pecans
1/3 cup brown sugar
3 TBS melted butter
1/4 tsp cinnamon
spinach
apple
Dressing:
1/2 cup white wine vinegar
1/2 cup vegetable oil
1/4 cup brown sugar
1/4 tsp salt
1/4 tsp cinnamon
Stir together the first four ingredients and spread nut mixture on a lightly greased baking sheet. Bake at 325 for 15 minutes, stirring often. Cool and break apart. ***
Mix together ingredients for the dressing. Combine spinach and chopped apple. Drizzle with dressing and sprinkle with pecans.
***This is the first week of school so I know I am going to be super busy. To simplify this for this week, I just bought a bag of toasted almonds that are near the lettuce at Kroger.
1/3 cup brown sugar
3 TBS melted butter
1/4 tsp cinnamon
spinach
apple
Dressing:
1/2 cup white wine vinegar
1/2 cup vegetable oil
1/4 cup brown sugar
1/4 tsp salt
1/4 tsp cinnamon
Stir together the first four ingredients and spread nut mixture on a lightly greased baking sheet. Bake at 325 for 15 minutes, stirring often. Cool and break apart. ***
Mix together ingredients for the dressing. Combine spinach and chopped apple. Drizzle with dressing and sprinkle with pecans.
***This is the first week of school so I know I am going to be super busy. To simplify this for this week, I just bought a bag of toasted almonds that are near the lettuce at Kroger.
Back to School Lunch Prep
Freezer Ham and Cheese Sandwiches
This took me about 10 minutes to make and I made 16 sandwiches. You can use any bread--those little rolls, croissants, or the bread above are sandwich rolls that were on sale at Kroger.
Ingredients:
Bread
ham-thinly sliced (I bought one pound but used a little more than 3/4)
cheese-I used the Kraft thin slice--any kind of cheese works
Sauce:
3-4 TBS butter (the original recipe calls for 2 sticks-so use more if you like)
poppy seeds --I just tossed some in-probaby about a tsp
1 tsp Worcestershire sauce
1TBS dry mustard
Make the sandwiches. Then put a little of the sauce on top. I probably ended up using half the sauce.
Freeze them. In the morning before school throw them in the oven, turn the oven on to 350. Let them cook about 20-25 minutes. And that's it! My kids LOVE them!
With the leftover ham and the 4 cheese slices that I had left, I will make a "lunchable" a couple of days this week. Zeb is a hypertension doctor and so a real lunchable is a no go in our house because of the saturated fat and sodium. The kids like the idea of them so often I do a lunchable style school lunch!
*These also are great for breakfast!
Thursday, August 8, 2013
Peanut Butter Cupcakes
I had this recipe at a baby shower and have tweaked it just a tad. It is delicious!
For cupcakes:
1 pkg devil's food cake mix
1 (5.9 oz) pkg instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs, lightly beaten
2 tsp pure vanilla extract
1 TBS instant strong coffee granules
For the frosting:
3 sticks unsalted butter, softened
1 cup of creamy peanut butter
2 TBS vanilla
1.5 lbs sifted powdered sugar
6-8 TBS milk
Preheat oven to 350. Line muffin tins.
In a bowl of a stand mixer (paddle attachment), beat all of the ingredients for the cupcake. Beat on medium until well combined.
Spoon into 24 muffin cups. Bake for 18-20 minutes until a toothpick comes out clean. Remove from pan after they rest about 10 minutes and let them cool on wire rack.
Frosting:
Cram butter and peanut butter on medium until fluffy. Turn mixer to low and add powdered sugar and mix until well blended. Add vanilla and some of the milk. blend on low until moistened. add an additional 1-4 TBS of milk until you get the consistency you like. Beat on high until frosting is smooth and fluffy. Pipe frosting onto cooled cupcakes.
Makes: 24 cupcakes with extra frosting
For cupcakes:
1 pkg devil's food cake mix
1 (5.9 oz) pkg instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs, lightly beaten
2 tsp pure vanilla extract
1 TBS instant strong coffee granules
For the frosting:
3 sticks unsalted butter, softened
1 cup of creamy peanut butter
2 TBS vanilla
1.5 lbs sifted powdered sugar
6-8 TBS milk
Preheat oven to 350. Line muffin tins.
In a bowl of a stand mixer (paddle attachment), beat all of the ingredients for the cupcake. Beat on medium until well combined.
Spoon into 24 muffin cups. Bake for 18-20 minutes until a toothpick comes out clean. Remove from pan after they rest about 10 minutes and let them cool on wire rack.
Frosting:
Cram butter and peanut butter on medium until fluffy. Turn mixer to low and add powdered sugar and mix until well blended. Add vanilla and some of the milk. blend on low until moistened. add an additional 1-4 TBS of milk until you get the consistency you like. Beat on high until frosting is smooth and fluffy. Pipe frosting onto cooled cupcakes.
Makes: 24 cupcakes with extra frosting
Key Lime Cupcakes
3/4 cup softened unsalted butter
3/4 cup sugar
1 TBS key lime zest
3 large eggs
1 1/4 cup all purpose flour
1/2 cup graham cracker crumbs
2 tsp baking powder
1/2 tsp salt
1/4 cup half and half
2 TBS fresh key lime juice
Key Lime filling:
3 oz softened cream cheese
1/4 cup powdered sugar
10 oz jar of lime curd
Key Lime Buttercream:
make your favorite buttercream recipe and add 2 tsp of key lime zest
For Cupcakes:
Preheat oven to 350 and line 12 muffin cups with liners. In a large bowl combine sugar, butter, and lime zest. Beat on high with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition.
In a separate bowl, whisk together flour, cracker crumbs, baker powder, and salt.
In a small bowl, whisk together half and half and lime juice. gradually add flour mixture to butter mixture, alternately with half and half mixture, beginning and ending with the flour mixture. spoon batter into muffin cups until they are 2/3 full. bake for about 16 minutes or until a toothpick can be inserted and come out clean. let cool in pan for 5 minutes. Remove from pan, an cool completely on wire rack.
Using a melon baller, carefully remove a small amount of cake from center of each cupcake. spoon or pipe about 1 tsp of key lime filling into the center of each cupcake. frost the tops with a key lime buttercream. garnish with fresh key lime slices, if desired.
For Filling:
in a bowl, beat cream cheese at medium speed with an electric mixer until creamy. add sugar beating til smooth. add curd, beating til combined. can be in refrigerator up to three days.
Buttercream:
The buttercream recipe that comes with this is for the birds--it took hours to make. Just make a basic one and it will be good!
This recipe comes from a magazine. I cut it out a couple of years ago, but the bottom of the paper doesn't say where it comes from and I don't remember!
Makes 12 cupcakes
3/4 cup sugar
1 TBS key lime zest
3 large eggs
1 1/4 cup all purpose flour
1/2 cup graham cracker crumbs
2 tsp baking powder
1/2 tsp salt
1/4 cup half and half
2 TBS fresh key lime juice
Key Lime filling:
3 oz softened cream cheese
1/4 cup powdered sugar
10 oz jar of lime curd
Key Lime Buttercream:
make your favorite buttercream recipe and add 2 tsp of key lime zest
For Cupcakes:
Preheat oven to 350 and line 12 muffin cups with liners. In a large bowl combine sugar, butter, and lime zest. Beat on high with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition.
In a separate bowl, whisk together flour, cracker crumbs, baker powder, and salt.
In a small bowl, whisk together half and half and lime juice. gradually add flour mixture to butter mixture, alternately with half and half mixture, beginning and ending with the flour mixture. spoon batter into muffin cups until they are 2/3 full. bake for about 16 minutes or until a toothpick can be inserted and come out clean. let cool in pan for 5 minutes. Remove from pan, an cool completely on wire rack.
Using a melon baller, carefully remove a small amount of cake from center of each cupcake. spoon or pipe about 1 tsp of key lime filling into the center of each cupcake. frost the tops with a key lime buttercream. garnish with fresh key lime slices, if desired.
For Filling:
in a bowl, beat cream cheese at medium speed with an electric mixer until creamy. add sugar beating til smooth. add curd, beating til combined. can be in refrigerator up to three days.
Buttercream:
The buttercream recipe that comes with this is for the birds--it took hours to make. Just make a basic one and it will be good!
This recipe comes from a magazine. I cut it out a couple of years ago, but the bottom of the paper doesn't say where it comes from and I don't remember!
Makes 12 cupcakes
Subscribe to:
Comments (Atom)