Super simple and quick dinner. You can kick up the heat on these versatile tacos or tone it down. I like to make the chicken filling ahead. Then, dinner is done is less than 20 minutes.
This recipe comes from "The Cookie Rookie" who says this is the #1 recipe on their site. I can see why! I think this will go into our rotation of favorite quick and easy meals.
Ingredients
1 Tablespoon olive oil
1/2 cup diced onion
1/2 pound shredded cooked chicken (Rotisserie chicken works well)
1 ounce taco seasoning mix - mild or spicy, your choice
1 can (14.5 ounce) diced tomatoes, drained
1 can (4.5 ounce) diced green chilies, drained
8 ounces (1/2 can) refried beans
10 Stand and Stuff Taco shells
2 cups Mexican blend shredded cheese
Instructions
Preheat oven to 400 degrees.
Spray a 9x13 inch pan with nonstick cooking spray.
Place diced tomatoes and green chilies in colander and allow to drain thoroughly, This step is very important so the tacos are not soggy.
Heat olive oil in skillet. Add onion and cook until translucent (about 4 minutes).
Add chicken, taco seasoning, tomatoes and green chilies. Stir to combine. Bring to boil and them reduce heat and simmer for 8-10 minutes.
Place taco shells in prepared baking pan, standing up. Bake for 5 minutes to crisp them up.
Remove from oven. Spoon 1 Tablespoon of beans in the bottom of each taco. Top with the chicken mixture, filling almost to the top. Generously sprinkle cheese over each taco.
Bake for 7 - 10 minutes or until cheese is melted and edges of shells are lightly browned.
Remove from oven and top with your favorite taco topping such as jalapenos, cilantro, sour cream, salsa, chopped tomatoes, lettuce or chopped avocados,
Showing posts with label Family Friendly. Show all posts
Showing posts with label Family Friendly. Show all posts
Thursday, April 26, 2018
Thursday, April 12, 2018
Slow Cooker Sausage, White Bean and Spinach Soup
With less than 10 minutes of prep time in the morning, you can throw all the ingredients into your slow cooker and return at the end of the day for a delicious soup.
Ingredients
1 Tablespoon olive oil
1 (13.2 ounce) package smoked turkey sausage, sliced thin (or for a spicier version of this soup, use smoke andouille sausage)
3 large cloves garlic, minced
1 onion, diced into very small pieces
3 carrots, peeled and sliced (and halved, if large)
3 stalks of celery, sliced
2 (15 ounce) cans Great Northern white beans, drained and rinsed
1/2 teaspoon oregano
2 bay leaves
4 cups chicken broth
Salt and pepper to taste
3 cups fresh baby spinach
Instructions
Heat olive oil in small skillet. Add sliced sausage and saute, stirring occasionally, until browned.
Place sausage, garlic, onion, carrots, celery, oregano and bay leaves into slow cooker. Add chicken broth and 2 cups water. Season with salt and pepper to taste.
Cook on low heat for 7 - 8 hours (or high for 3 - 4 hours).
Just before serving, stir in spinach.
This recipe comes from Damn Delicious.
Ingredients
1 Tablespoon olive oil
1 (13.2 ounce) package smoked turkey sausage, sliced thin (or for a spicier version of this soup, use smoke andouille sausage)
3 large cloves garlic, minced
1 onion, diced into very small pieces
3 carrots, peeled and sliced (and halved, if large)
3 stalks of celery, sliced
2 (15 ounce) cans Great Northern white beans, drained and rinsed
1/2 teaspoon oregano
2 bay leaves
4 cups chicken broth
Salt and pepper to taste
3 cups fresh baby spinach
Instructions
Heat olive oil in small skillet. Add sliced sausage and saute, stirring occasionally, until browned.
Place sausage, garlic, onion, carrots, celery, oregano and bay leaves into slow cooker. Add chicken broth and 2 cups water. Season with salt and pepper to taste.
Cook on low heat for 7 - 8 hours (or high for 3 - 4 hours).
Just before serving, stir in spinach.
This recipe comes from Damn Delicious.
Saturday, April 7, 2018
Sloppy Janes
Sloppy Janes are a turkey version of the traditional ground beef sloppy joes. I think they taste even better.
Ingredients
1 Tablespoon olive oil
1 cup minced onion
1 teaspoon chili powder
1 pound ground turkey
1 cup tomato sauce
1/2 cup ketchup
1 Tablespoon Worcestershire sauce
1 teaspoon brown sugar
1 teaspoon cider vinegar
1/4 teaspoon salt
1/4 teaspoon black pepper
Hamburger buns
Directions:
Heat the oil in a 12-inch skillet. When hot, add the onion and saute until softened. Add ground turkey and continue to cook until turkey is cooked. Add chili powder and continue cooking for about one minute more.
In separate bowl, combine, tomato sauce, ketchup, Worcestershire sauce, brown sugar, vinegar, salt and pepper. Add to ground turkey mixture. Simmer until sauce is slightly thickened, about 10 - 15 minutes. Divide mixture among hamburger buns and serve.
Ingredients
1 Tablespoon olive oil
1 cup minced onion
1 teaspoon chili powder
1 pound ground turkey
1 cup tomato sauce
1/2 cup ketchup
1 Tablespoon Worcestershire sauce
1 teaspoon brown sugar
1 teaspoon cider vinegar
1/4 teaspoon salt
1/4 teaspoon black pepper
Hamburger buns
Directions:
Heat the oil in a 12-inch skillet. When hot, add the onion and saute until softened. Add ground turkey and continue to cook until turkey is cooked. Add chili powder and continue cooking for about one minute more.
In separate bowl, combine, tomato sauce, ketchup, Worcestershire sauce, brown sugar, vinegar, salt and pepper. Add to ground turkey mixture. Simmer until sauce is slightly thickened, about 10 - 15 minutes. Divide mixture among hamburger buns and serve.
Monday, February 5, 2018
Banana Pancakes
A yummy breakfast!
Ingredients
1/2 cup whole wheat flour
1/2 cup all-purpose flour
1 Tablespoon sugar
1 1/2 teaspoon baking powder
1/4 teaspoon salt
2 medium bananas
1 egg
1 cup milk
1 teaspoon vanilla
Maple syrup
Shortening or canola oil
Instructions
Heat oven to 200 degrees. Place a baking sheet in oven.
In large bowl, combine flours, baking powder and salt. Stir to mix well.
Slice one of the bananas and set aside.
Mash other bananas in small bowl.
Put egg in small bowl and beat with fork. Add mashed banana, milk and vanilla
to egg. Beat with fork until well combined.
Add egg mixture to flour mixture. Stir just until combined. The batter will be a little lumpy and not smooth.
Grease a large skillet with shortening or oil. Put on burner on medium-high heat. Allow pan to heat.
Ladle about 1/3 cup of batter onto skillet. Cook two minutes or until surface is bubbly.Turn and transfer until golden brown.
Transfer pancakes to baking sheet in oven to keep warm. Repeat until all the batter is used.
To serve, top each pancakes with several slices of bananas and pour maple syrup on top.
Ingredients
1/2 cup whole wheat flour
1/2 cup all-purpose flour
1 Tablespoon sugar
1 1/2 teaspoon baking powder
1/4 teaspoon salt
2 medium bananas
1 egg
1 cup milk
1 teaspoon vanilla
Maple syrup
Shortening or canola oil
Instructions
Heat oven to 200 degrees. Place a baking sheet in oven.
In large bowl, combine flours, baking powder and salt. Stir to mix well.
Slice one of the bananas and set aside.
Mash other bananas in small bowl.
Put egg in small bowl and beat with fork. Add mashed banana, milk and vanilla
to egg. Beat with fork until well combined.
Add egg mixture to flour mixture. Stir just until combined. The batter will be a little lumpy and not smooth.
Grease a large skillet with shortening or oil. Put on burner on medium-high heat. Allow pan to heat.
Ladle about 1/3 cup of batter onto skillet. Cook two minutes or until surface is bubbly.Turn and transfer until golden brown.
Transfer pancakes to baking sheet in oven to keep warm. Repeat until all the batter is used.
To serve, top each pancakes with several slices of bananas and pour maple syrup on top.
Tuesday, January 30, 2018
Mediterranean Turkey Burgers
Ground turkey is a lean cut of meat that often results in a dry burger. But, this rendition of a turkey burger is moist and full of flavor.
INGREDIENTS
1.5 pounds ground turkey
1/2 cup chopped frozen spinach, cooked and thawed
1/3 cup crumbled feta cheese
1/3 cup sun-dried tomatoes in oil
1 clove garlic, minced
1 tsp. salt
1 tsp. black pepper
1 tsp. oregano
1 tsp. sweet paprika
1 Tablespoon canola oil
INSTRUCTIONS
Thaw the spinach by placing in microwave safe bowl and cooking in microwave for 40 seconds.
Allow to cool slightly. Drain and squeeze all the excess moisture out of the cooked spinach. Then, separate the spinach into small pieces.
Remove the sun-dried tomatoes from the oil, allowing some oil to remain on the pieces. This will add flavor and moisture to the burgers. Chop the sun-dried tomato into small pieces.
In a bowl, combine turkey, spinach, feta, garlic,tomatoes, salt, pepper, oregano and paprika. Combine thoroughly with your hands and form into 5-7 patties. Make a small indention with your thumb into the top of each patty to allow them to keep their shape during cooking.
Heat oil in a large skillet on medium-high heat. When the oil begins to shimmer, add the patties.
Do not crowd the pan. Cook burgers for about 4 minutes, then turn and cook until done (about 3 - 4 additional minutes). Avoid over cooking.
Serve on bun with lettuce and sliced tomatoes.
This recipe was adapted from www.thesharedplate.com
INGREDIENTS
1.5 pounds ground turkey
1/2 cup chopped frozen spinach, cooked and thawed
1/3 cup crumbled feta cheese
1/3 cup sun-dried tomatoes in oil
1 clove garlic, minced
1 tsp. salt
1 tsp. black pepper
1 tsp. oregano
1 tsp. sweet paprika
1 Tablespoon canola oil
INSTRUCTIONS
Thaw the spinach by placing in microwave safe bowl and cooking in microwave for 40 seconds.
Allow to cool slightly. Drain and squeeze all the excess moisture out of the cooked spinach. Then, separate the spinach into small pieces.
Remove the sun-dried tomatoes from the oil, allowing some oil to remain on the pieces. This will add flavor and moisture to the burgers. Chop the sun-dried tomato into small pieces.
In a bowl, combine turkey, spinach, feta, garlic,tomatoes, salt, pepper, oregano and paprika. Combine thoroughly with your hands and form into 5-7 patties. Make a small indention with your thumb into the top of each patty to allow them to keep their shape during cooking.
Heat oil in a large skillet on medium-high heat. When the oil begins to shimmer, add the patties.
Do not crowd the pan. Cook burgers for about 4 minutes, then turn and cook until done (about 3 - 4 additional minutes). Avoid over cooking.
Serve on bun with lettuce and sliced tomatoes.
This recipe was adapted from www.thesharedplate.com
Thursday, January 25, 2018
White Chicken Chili
There is not much better than chili on a cold winter day. This version of white chicken chili is creamy and delicious!
Ingredients
2 Tablespoons butter
1/4 cup chopped onion
2 Tablespoons flour
3 1/2 cups chicken broth
1 cup half and half
1 rotisserie chicken, skin removed, meat pulled off bones and chopped into bite size pieces
2 (15 ounce) cans cannellini beans, rinsed and drained
1 can (11 ounce) can white corn, drained
2 (4 ounce) cans diced green chilies, undrained
1/2 teaspoon garlic powder
2 teaspoons cumin
1 1/2 teaspoons chili powder
3/4 teaspoon salt
1/2 teaspoon pepper
2 cups shredded Monterrey jack cheese
If you want to kick up the heat in this chili, you can replace the Monterrey jack cheese with pepper jack. And if you want to kick it up even more, you can replace half of the diced green chilies with diced jalapenos.
Instructions
Melt butter in Dutch oven. Add onions and saute until translucent. Add flour and cook for 2 minutes.
Gradually whisk in the chicken broth and half and half. Bring to a boil, stirring, and then cook for two minutes or until thickened.
Add remaining ingredients and cook for an additional 10 - 15 minutes, stirring occasionally.
Ingredients
2 Tablespoons butter
1/4 cup chopped onion
2 Tablespoons flour
3 1/2 cups chicken broth
1 cup half and half
1 rotisserie chicken, skin removed, meat pulled off bones and chopped into bite size pieces
2 (15 ounce) cans cannellini beans, rinsed and drained
1 can (11 ounce) can white corn, drained
2 (4 ounce) cans diced green chilies, undrained
1/2 teaspoon garlic powder
2 teaspoons cumin
1 1/2 teaspoons chili powder
3/4 teaspoon salt
1/2 teaspoon pepper
2 cups shredded Monterrey jack cheese
If you want to kick up the heat in this chili, you can replace the Monterrey jack cheese with pepper jack. And if you want to kick it up even more, you can replace half of the diced green chilies with diced jalapenos.
Instructions
Melt butter in Dutch oven. Add onions and saute until translucent. Add flour and cook for 2 minutes.
Gradually whisk in the chicken broth and half and half. Bring to a boil, stirring, and then cook for two minutes or until thickened.
Add remaining ingredients and cook for an additional 10 - 15 minutes, stirring occasionally.
Monday, September 25, 2017
Turkey Chili
The days are getting shorter and cooler now. It must be time for chili. I like this version made with ground turkey instead of beef. It has all the flavor of a traditional beef chili.
Ingredients
2 Tablespoons olive oil
1 green pepper, seeded and chopped into small pieces
1 red pepper, seeded and chopped into small pieces
1 medium yellow onion, chopped
1 Tablespoon chopped garlic
2 pounds ground lean turkey
Salt and pepper
2 (14.5) ounce cans fire-roasted diced tomatoes
2 (8 ounce) cans tomato sauce
1 cup chicken broth
2 Tablespoons chili powder
1 1/2 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon ground coriander
2 cans (14.5 ounce) kidney beans, drained and rinsed
1 cup frozen corn
Optional toppings: Cheddar cheese, sour cream, pickled jalapenos, fritos chips.
Instructions
Heat 1 Tablespoon olive oil in large pot. Add peppers and onions and saute until lightly browned and softened. Then, add garlic and saute an additional minute. Remove mixture from pan, Heat remaining 1 Tablespoon olive oil in pot. Add turkey, season with salt and pepper and cook, stirring occasionally and breaking up turkey as it cooks. Drain off any fat, then add tomatoes, tomato sauce, chicken broth, chili powder, cumin, coriander and paprika. Bring to boil, then reduce heat to a simmer, cover and cook, stirring occasionally. for 30 minutes. Stir in kidney beans and corn. Add more chicken broth to thin if desired. Heat through. Serve warm with toppings.
Ingredients
2 Tablespoons olive oil
1 green pepper, seeded and chopped into small pieces
1 red pepper, seeded and chopped into small pieces
1 medium yellow onion, chopped
1 Tablespoon chopped garlic
2 pounds ground lean turkey
Salt and pepper
2 (14.5) ounce cans fire-roasted diced tomatoes
2 (8 ounce) cans tomato sauce
1 cup chicken broth
2 Tablespoons chili powder
1 1/2 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon ground coriander
2 cans (14.5 ounce) kidney beans, drained and rinsed
1 cup frozen corn
Optional toppings: Cheddar cheese, sour cream, pickled jalapenos, fritos chips.
Instructions
Heat 1 Tablespoon olive oil in large pot. Add peppers and onions and saute until lightly browned and softened. Then, add garlic and saute an additional minute. Remove mixture from pan, Heat remaining 1 Tablespoon olive oil in pot. Add turkey, season with salt and pepper and cook, stirring occasionally and breaking up turkey as it cooks. Drain off any fat, then add tomatoes, tomato sauce, chicken broth, chili powder, cumin, coriander and paprika. Bring to boil, then reduce heat to a simmer, cover and cook, stirring occasionally. for 30 minutes. Stir in kidney beans and corn. Add more chicken broth to thin if desired. Heat through. Serve warm with toppings.
Wednesday, June 7, 2017
Copycat P.F. Chang's Chicken Lettuce Wraps
This recipe, adapted from Eat, Drink, Love, comes together in 20 minutes and tastes amazing!
Ingredients
1 Tablespoon olive oil
1 pound ground chicken
2 large cloves garlic, minced
1 onion, diced
1/4 cup hoisin sauce
2 Tablespoons soy sauce
1 Tablespoon rice wine vinegar
1 Tablespoon freshly grated ginger
1 Tablespoon Sriracha sauce
1/8 teaspoon crushed red pepper
1 (8-ounce) can whole water chestnuts, drained and diced
3 green onions, thinly sliced
Salt and pepper to taste
1 head butter lettuce
Instructions
Heat olive oil in saucepan over medium heat. Add ground chicken and cook until browned, crumbling it as it cooks.
Drain excess fat. Stir in garlic, onion, hoisin sauce, soy sauce, vinegar, ginger and Sriracha. Continue cooking until onions have softened and become translucent, about 5 minutes.
Stir in water chestnuts and green onion and cook 1 - 2 minutes more. Season with salt and pepper to taste.
To serve, spoon several Tablespoons of chicken mixture in the center of a lettuce leaf, taco-style.
Ingredients
1 Tablespoon olive oil
1 pound ground chicken
2 large cloves garlic, minced
1 onion, diced
1/4 cup hoisin sauce
2 Tablespoons soy sauce
1 Tablespoon rice wine vinegar
1 Tablespoon freshly grated ginger
1 Tablespoon Sriracha sauce
1/8 teaspoon crushed red pepper
1 (8-ounce) can whole water chestnuts, drained and diced
3 green onions, thinly sliced
Salt and pepper to taste
1 head butter lettuce
Instructions
Heat olive oil in saucepan over medium heat. Add ground chicken and cook until browned, crumbling it as it cooks.
Drain excess fat. Stir in garlic, onion, hoisin sauce, soy sauce, vinegar, ginger and Sriracha. Continue cooking until onions have softened and become translucent, about 5 minutes.
Stir in water chestnuts and green onion and cook 1 - 2 minutes more. Season with salt and pepper to taste.
To serve, spoon several Tablespoons of chicken mixture in the center of a lettuce leaf, taco-style.
Saturday, April 8, 2017
Ravisagna
Half ravioli and half lasagna, this dish comes together in minutes and then bakes for an hour.
I let my grandkids assemble this and then watch their pride in having made dinner for mom and dad.
Ingredients
1 jar 26-28 ounces marinara sauce of your choice
1 bag 26 - 27 ounces frozen ravioli of your choice
2 cups shredded mozzarella cheese
2 Tablespoons shredded Parmesan cheese
Instructions
Preheat oven to 350 degrees.
Spray a 9x13 inch pan with cooking spray.
Spread 2/3 cup of the marinara sauce evenly on the bottom of the pan.
Place 1/2 of the ravioli over the sauce (no need to cook or thaw)
Top with 1/2 of the remaining sauce and 1 cup of cheese.
Place remaining ravioli on top. Top with remaining sauce and cheese.
Sprinkle Parmesan cheese on top.
Cover with foil.
Bake at 350 for 40 minutes. Uncover and bake 20 minutes more. Allow to stand
10 minutes before serving.
I let my grandkids assemble this and then watch their pride in having made dinner for mom and dad.
Ingredients
1 jar 26-28 ounces marinara sauce of your choice
1 bag 26 - 27 ounces frozen ravioli of your choice
2 cups shredded mozzarella cheese
2 Tablespoons shredded Parmesan cheese
Instructions
Preheat oven to 350 degrees.
Spray a 9x13 inch pan with cooking spray.
Spread 2/3 cup of the marinara sauce evenly on the bottom of the pan.
Place 1/2 of the ravioli over the sauce (no need to cook or thaw)
Top with 1/2 of the remaining sauce and 1 cup of cheese.
Place remaining ravioli on top. Top with remaining sauce and cheese.
Sprinkle Parmesan cheese on top.
Cover with foil.
Bake at 350 for 40 minutes. Uncover and bake 20 minutes more. Allow to stand
10 minutes before serving.
Baked Broccoli and Cauliflower Tots
These kid-friendly veggie tots are a healthier option than frozen tator-tots!
Ingredients
1 (12 ounce) bag frozen broccoli and cauliflower blend
1 egg
1/4 cup finely diced onion
1/3 cup shredded cheddar cheese
1/3 cup panko bread crumbs
1/3 cup Italian-style bread crumbs
1 Tablespoon chopped parsley
1/2 teaspoon salt
1/2 teaspoon pepper
Instructions
Preheat oven to 400 degrees. Coat a baking sheet with cooking spray.
Steam vegetables according to package instructions. Cool slightly and finely chop in a food processor.
In a bowl, combine vegetables with remaining ingredients.
Using your hands, roll approximately one Tablespoon of the mixture into a ball. Then, form into a "tot" shape. Place on prepared pan. Bake 18-25 minutes, turning halfway through, until golden brown and crispy.
Optionally, serve with a dipping sauce such as Ranch dressing.
Ingredients
1 (12 ounce) bag frozen broccoli and cauliflower blend
1 egg
1/4 cup finely diced onion
1/3 cup shredded cheddar cheese
1/3 cup panko bread crumbs
1/3 cup Italian-style bread crumbs
1 Tablespoon chopped parsley
1/2 teaspoon salt
1/2 teaspoon pepper
Instructions
Preheat oven to 400 degrees. Coat a baking sheet with cooking spray.
Steam vegetables according to package instructions. Cool slightly and finely chop in a food processor.
In a bowl, combine vegetables with remaining ingredients.
Using your hands, roll approximately one Tablespoon of the mixture into a ball. Then, form into a "tot" shape. Place on prepared pan. Bake 18-25 minutes, turning halfway through, until golden brown and crispy.
Optionally, serve with a dipping sauce such as Ranch dressing.
Sunday, December 18, 2016
Sheet Pan Teriyaki Salmon and Vegetables
In less than 20 minutes, this delicious dinner is on the table. Salmon, broccoli and mini rainbow sweet peppers are seasoned with Asian flavors in this recipe from Skinny Taste. This recipe serves two, but can easily be doubled for more people or larger serving sizes.
Ingredients
For the Vegetables:
2 cups bite-size fresh broccoli florets
10 mini sweet rainbow peppers, seeded and halved, stems removed
1 Tablespoons sesame oil
1/4 teaspoon salt
Freshly ground pepper
For the Salmon
2 (4 ounce) salmon filets.
1 teaspoons sesame oil
1 garlic clove, grated
1/2 teaspoon grated fresh ginger
2 Tablespoons soy sauce
1 teaspoon rice vinegar
1 teaspoon brown sugar
For the garnish
1/4 teaspoon toasted sesame seeds
1 large scallion, chopped
Instructions
Preheat oven to 400 degrees. Cover a large rimmed sheet pan with parchment paper. Lightly spray with olive oil and set aside.
Combine sesame oil, garlic, ginger, soy sauce, rice vinegar and brown sugar in small bowl. Mix to combine well. Pour into a large ziplock bag and add salmon. Marinate for 10 minutes.
In medium bowl, toss broccoli and peppers with 1 Tablespoon sesame oil, 1/4 teaspoon salt and pepper. Spread evenly on prepared baking sheet pan and roast for 10 minutes.
Remove pan from oven, toss veggies and move them over to make room on the pan for the salmon.
Place salmon filets on the sheet pan. Reserve marinade. Roast for an additional 7 - 10 minutes or until salmon is just cooked through.
While salmon is cooking, pour remaining marinade into a small saucepan and simmer, stirring, until the sauce has thickened slightly, about 2 minutes.
Brush sauce over cooked salmon and sprinkle with toasted sesame seeds and chopped scallion. Serve with veggies on the side.
Ingredients
For the Vegetables:
2 cups bite-size fresh broccoli florets
10 mini sweet rainbow peppers, seeded and halved, stems removed
1 Tablespoons sesame oil
1/4 teaspoon salt
Freshly ground pepper
For the Salmon
2 (4 ounce) salmon filets.
1 teaspoons sesame oil
1 garlic clove, grated
1/2 teaspoon grated fresh ginger
2 Tablespoons soy sauce
1 teaspoon rice vinegar
1 teaspoon brown sugar
For the garnish
1/4 teaspoon toasted sesame seeds
1 large scallion, chopped
Instructions
Preheat oven to 400 degrees. Cover a large rimmed sheet pan with parchment paper. Lightly spray with olive oil and set aside.
Combine sesame oil, garlic, ginger, soy sauce, rice vinegar and brown sugar in small bowl. Mix to combine well. Pour into a large ziplock bag and add salmon. Marinate for 10 minutes.
In medium bowl, toss broccoli and peppers with 1 Tablespoon sesame oil, 1/4 teaspoon salt and pepper. Spread evenly on prepared baking sheet pan and roast for 10 minutes.
Remove pan from oven, toss veggies and move them over to make room on the pan for the salmon.
Place salmon filets on the sheet pan. Reserve marinade. Roast for an additional 7 - 10 minutes or until salmon is just cooked through.
While salmon is cooking, pour remaining marinade into a small saucepan and simmer, stirring, until the sauce has thickened slightly, about 2 minutes.
Brush sauce over cooked salmon and sprinkle with toasted sesame seeds and chopped scallion. Serve with veggies on the side.
Tuesday, September 13, 2016
Panera Copy-Cat Broccoli Cheese Soup
The temperature is cool day and there is a feeling of fall in the air - and there is soup on the stove!
Love this recipe adapted from "Damn Delicious". It is quick to prepare and so yummy.
Kids love it!
Ingredients
1/4 cup unsalted butter
3 cloves garlic, minced
1 medium onion, diced
2 stalks celery, diced
1/4 cup flour
2 cups vegetable broth
2 cups milk
1/2 cup heavy cream
2 cups fresh broccoli florets, cut into small pieces
1 carrot, peeled and cut into thin slices
2 cups shredded sharp cheddar cheese
Salt and pepper to taste
Instructions
Melt butter in large stock pot or Dutch oven. Add garlic, onion and celery. Cook, stirring occasionally, until softened, about 4 - 5 minutes.
Whisk in flour and stir about one minute. Gradually, add vegetable broth, milk and cream.
Cook, stirring constantly, about 1 - 2 minutes until well combined. Stir in broccoli and carrots.
Bring to boil. Then, reduce heat and simmer until broccoli and carrots are tender - about 8 - 10 minutes.
Remove from heat and pulse with an immersion blender to only partially blend the ingredients.
Return to heat. Stir in cheese, a handful at a time, until smooth. Season with salt and pepper.
Love this recipe adapted from "Damn Delicious". It is quick to prepare and so yummy.
Kids love it!
Ingredients
1/4 cup unsalted butter
3 cloves garlic, minced
1 medium onion, diced
2 stalks celery, diced
1/4 cup flour
2 cups vegetable broth
2 cups milk
1/2 cup heavy cream
2 cups fresh broccoli florets, cut into small pieces
1 carrot, peeled and cut into thin slices
2 cups shredded sharp cheddar cheese
Salt and pepper to taste
Instructions
Melt butter in large stock pot or Dutch oven. Add garlic, onion and celery. Cook, stirring occasionally, until softened, about 4 - 5 minutes.
Whisk in flour and stir about one minute. Gradually, add vegetable broth, milk and cream.
Cook, stirring constantly, about 1 - 2 minutes until well combined. Stir in broccoli and carrots.
Bring to boil. Then, reduce heat and simmer until broccoli and carrots are tender - about 8 - 10 minutes.
Remove from heat and pulse with an immersion blender to only partially blend the ingredients.
Return to heat. Stir in cheese, a handful at a time, until smooth. Season with salt and pepper.
Thursday, July 14, 2016
Broiled Tilapia Parmesan
Talk about quick and easy! This recipe takes a total of 15 minutes to make, start to finish.
Ingredients
2 pounds tilapia fillets (I prefer to use frozen packaged tilapia. The fillets are thinner and work well in this recipe)
1/2 cup Parmesan cheese
1/4 cup softened butter
3 Tablespoons mayonnaise
2 Tablespoons fresh lemon juice
1/2 teaspoon dried basil
1/4 teaspoon black pepper
1/8 teaspoon onion powder
1/8 teaspoon celery salt
Optional: Bread crumbs and dried parsley
Instructions
In a small bowl, combine Parmesan cheesem, butter, mayonnaise, lemon juice, basil, pepper onion powder and celery salt. Mix well and set aside.
Preheat the broiler. Line a sheet pan with aluminum foil. Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 3 - 4 minutes. Flip the fillets over and broil for an additional 3 - 4 minutes. Remove the fillets from the oven and cover them with the Parmesan mixture. If desired sprinkle bread crumbs and dried parsley on top. Broil two more minutes or until the topping is browned and the fish flakes easily with a fork. Be careful not to overcook the fish.
Recipe Source: allrecipes.com
Ingredients
2 pounds tilapia fillets (I prefer to use frozen packaged tilapia. The fillets are thinner and work well in this recipe)
1/2 cup Parmesan cheese
1/4 cup softened butter
3 Tablespoons mayonnaise
2 Tablespoons fresh lemon juice
1/2 teaspoon dried basil
1/4 teaspoon black pepper
1/8 teaspoon onion powder
1/8 teaspoon celery salt
Optional: Bread crumbs and dried parsley
Instructions
In a small bowl, combine Parmesan cheesem, butter, mayonnaise, lemon juice, basil, pepper onion powder and celery salt. Mix well and set aside.
Preheat the broiler. Line a sheet pan with aluminum foil. Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 3 - 4 minutes. Flip the fillets over and broil for an additional 3 - 4 minutes. Remove the fillets from the oven and cover them with the Parmesan mixture. If desired sprinkle bread crumbs and dried parsley on top. Broil two more minutes or until the topping is browned and the fish flakes easily with a fork. Be careful not to overcook the fish.
Recipe Source: allrecipes.com
Tuesday, April 5, 2016
Grilled Corn and Black Bean Salad
Great for a summer barbeque!
Ingredients
3 ears of corn on the cob, in the husk
1/2 cup fresh lime juice
1/3 cup chopped red onions
3 Tablespoons white vinegar
1/3 cup chopped fresh cilantro (I omit this because I am not a fan of cilantro)
2 teaspoons sugar
2 teaspoons cumin
2 teaspoons chili powder
15 ounce can black beans, drained and rinsed
1 medium lime, quartered
Instructions
Prepare outside grill. Place corn in husk on grill. Grill for 20 minutes, turning every 5 minutes or until corn is lightly browned. Cool. Then, remove husk and cut kernels from cob. Place corn in bowl.
Add lime juice, onion, cilantro, vinegar, sugar, cumin, chili powder and beans.
Stir gently. Cover and refrigerate for one hour before serving.
Serve with lime wedges.
Ingredients
3 ears of corn on the cob, in the husk
1/2 cup fresh lime juice
1/3 cup chopped red onions
3 Tablespoons white vinegar
1/3 cup chopped fresh cilantro (I omit this because I am not a fan of cilantro)
2 teaspoons sugar
2 teaspoons cumin
2 teaspoons chili powder
15 ounce can black beans, drained and rinsed
1 medium lime, quartered
Instructions
Prepare outside grill. Place corn in husk on grill. Grill for 20 minutes, turning every 5 minutes or until corn is lightly browned. Cool. Then, remove husk and cut kernels from cob. Place corn in bowl.
Add lime juice, onion, cilantro, vinegar, sugar, cumin, chili powder and beans.
Stir gently. Cover and refrigerate for one hour before serving.
Serve with lime wedges.
Thursday, March 31, 2016
Super Cheesey Macaroni and Cheese
My grandkids love macaroni and cheese and homemade is the best!
This recipe makes a big batch! Perfect side dish for a crowd.
Ingredients
12 ounces box of elbow macaroni
1/4 cup butter
1/4 cup flour
1 1/2 cups milk
1 cup 1/2 and 1/2
1/2 teaspoon dry mustard
1 teaspoon onion powder
Salt and Pepper to taste
1/2 can condensed cream of cheddar soup
4 cups grated sharp cheddar cheese, divided
1/2 cup grated Parmesan cheese
Instructions
Preheat oven to 400 degrees.
Cook macaroni according to package instructions. Drain and rinse.
Melt butter over medium heat in large saucepan. Whisk in flour and cook for 2 minutes while stirring.
Slowly whisk in milk, 1/2 and 1/2, mustard powder and onion powder. Cook over medium heat while stirring until thickened.
Remove from heat and stir in Parmesan cheese and 3 cups of cheddar cheese. Add soup.
Combine cheese mixture with elbow macaroni. Pour into a greased 9x13 inch pan. Top with remaining one cup of cheddar cheese.
Bake 15 minutes or until bubbly. Do not overcook. Cool 10 - 15 minutes before serving.
This recipe was adapted from "Spend with Pennies" website.
This recipe makes a big batch! Perfect side dish for a crowd.
Ingredients
12 ounces box of elbow macaroni
1/4 cup butter
1/4 cup flour
1 1/2 cups milk
1 cup 1/2 and 1/2
1/2 teaspoon dry mustard
1 teaspoon onion powder
Salt and Pepper to taste
1/2 can condensed cream of cheddar soup
4 cups grated sharp cheddar cheese, divided
1/2 cup grated Parmesan cheese
Instructions
Preheat oven to 400 degrees.
Cook macaroni according to package instructions. Drain and rinse.
Melt butter over medium heat in large saucepan. Whisk in flour and cook for 2 minutes while stirring.
Slowly whisk in milk, 1/2 and 1/2, mustard powder and onion powder. Cook over medium heat while stirring until thickened.
Remove from heat and stir in Parmesan cheese and 3 cups of cheddar cheese. Add soup.
Combine cheese mixture with elbow macaroni. Pour into a greased 9x13 inch pan. Top with remaining one cup of cheddar cheese.
Bake 15 minutes or until bubbly. Do not overcook. Cool 10 - 15 minutes before serving.
This recipe was adapted from "Spend with Pennies" website.
Monday, February 1, 2016
Taco Casserole
All the flavors of beef tacos in a single dish.
Ingredients
1 Tablespoon oil
1/2 cup chopped onion
2 minced garlic cloves
1 pound ground beef
1 28-ounce can diced tomatoes
1 package taco seasoning mix
1 4-ounce can diced green chilies
1/4 cup sliced black olives
2 (7 or 8 ounce) packages cheese flavored tortilla chips, lightly crushed
1/2 pound shredded mozzarella cheese
2 cups sour cream
1/2 cup shredded cheddar cheese
Instructions
Preheat oven to 350 degrees.
Heat oil in large skillet. Add onion and garlic and saute until translucent. Add meat and cook until browned, stirring frequently. Blend in tomatoes, taco seasoning, chilies and olives and simmer about 10 minutes.
Grease 9x13 inch pan. Layer half of the chips over the bottom on the pan. Add all of the meat mixture on top; then top with mozzarella cheese. Then top with sour cream. Top with remaining chips.
Bake until heat through, about 30 minutes. Sprinkle with cheddar cheese and continue baking until cheese melts, about 5 minutes.
Ingredients
1 Tablespoon oil
1/2 cup chopped onion
2 minced garlic cloves
1 pound ground beef
1 28-ounce can diced tomatoes
1 package taco seasoning mix
1 4-ounce can diced green chilies
1/4 cup sliced black olives
2 (7 or 8 ounce) packages cheese flavored tortilla chips, lightly crushed
1/2 pound shredded mozzarella cheese
2 cups sour cream
1/2 cup shredded cheddar cheese
Instructions
Preheat oven to 350 degrees.
Heat oil in large skillet. Add onion and garlic and saute until translucent. Add meat and cook until browned, stirring frequently. Blend in tomatoes, taco seasoning, chilies and olives and simmer about 10 minutes.
Grease 9x13 inch pan. Layer half of the chips over the bottom on the pan. Add all of the meat mixture on top; then top with mozzarella cheese. Then top with sour cream. Top with remaining chips.
Bake until heat through, about 30 minutes. Sprinkle with cheddar cheese and continue baking until cheese melts, about 5 minutes.
Sunday, January 10, 2016
Slow Cooked Vegetable Beef Soup
This is a go-to recipe for a cold winter day. It cooks all day in the crock pot and fills the house with comforting aromas. Simple and good!
Ingredients
1 pound beef stew meat, cut into small pieces
1 (14.5 ounce) can diced tomatoes, not drained
2 carrots, sliced
2 stalks of celery with tops, sliced
2 small-medium onions (or 1 large onion), diced
2 potatoes, diced
3 cups water
1 teaspoon salt
4 peppercorns
3 beef bouillon cubes
1 package (10 ounce) frozen mixed vegetables
Instructions
Combine all ingredients in crock pot except frozen vegetables. Cover and cook on low for 12 hours (or high for 7-10 hours). Add frozen vegetables during last two hours of cooking.
Ingredients
1 pound beef stew meat, cut into small pieces
1 (14.5 ounce) can diced tomatoes, not drained
2 carrots, sliced
2 stalks of celery with tops, sliced
2 small-medium onions (or 1 large onion), diced
2 potatoes, diced
3 cups water
1 teaspoon salt
4 peppercorns
3 beef bouillon cubes
1 package (10 ounce) frozen mixed vegetables
Instructions
Combine all ingredients in crock pot except frozen vegetables. Cover and cook on low for 12 hours (or high for 7-10 hours). Add frozen vegetables during last two hours of cooking.
Monday, November 9, 2015
Neopolitan Casserole
I have no idea why this is called Neopolitan Casserole. It is basically a hamburger-macaroni dish that I made many time when I was a working mom. Kids loved it and it can be done in half an hour.
Ingredients
1 pound ground beef
1/2 cup chopped onion
3 cups tomato juice
1 teaspoon salt
1 teaspoon oregano
1 cup uncooked elbow macaroni
Grated Parmesan cheese
Instructions
Brown ground beef and onions in large skillet. Remove any excess grease.
Add remaining ingredients. Cover tightly and simmer for 20 - 25 minutes. Stir occasionally to keep macaroni from sticking to pan.
Sprinkle with Parmesan cheese.
Ingredients
1 pound ground beef
1/2 cup chopped onion
3 cups tomato juice
1 teaspoon salt
1 teaspoon oregano
1 cup uncooked elbow macaroni
Grated Parmesan cheese
Instructions
Brown ground beef and onions in large skillet. Remove any excess grease.
Add remaining ingredients. Cover tightly and simmer for 20 - 25 minutes. Stir occasionally to keep macaroni from sticking to pan.
Sprinkle with Parmesan cheese.
Sunday, November 8, 2015
Garden-Style Turkey Meatloaf
Ingredients
1 1/2 pounds ground turkey
1 (10 ounce) package frozen chopped spinach, thawed and drained thoroughly
1 cup uncooked Quaker oats
1/2 cup finely chopped onion
1/2 cup shredded carrots
1 egg
1/3 cup skim milk
1 1/2 teaspoons Italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
Instructions
Heat oven to 350 degrees.
Combine all ingredients in large bowl; mix lightly but thoroughly.
In 13x9 inch pan, shape meatloaf mixture into a 9x5 inch loaf in the center of the pan.
Bake 45 - 50 minutes. Let stand 5 minutes before slicing.
1 1/2 pounds ground turkey
1 (10 ounce) package frozen chopped spinach, thawed and drained thoroughly
1 cup uncooked Quaker oats
1/2 cup finely chopped onion
1/2 cup shredded carrots
1 egg
1/3 cup skim milk
1 1/2 teaspoons Italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
Instructions
Heat oven to 350 degrees.
Combine all ingredients in large bowl; mix lightly but thoroughly.
In 13x9 inch pan, shape meatloaf mixture into a 9x5 inch loaf in the center of the pan.
Bake 45 - 50 minutes. Let stand 5 minutes before slicing.
Tuesday, October 27, 2015
Sesame Meatball Kabobs
Ingredients
1 fresh pineapple, peeled, cored and cut into wedges or canned pineapple wedges
32 frozen cooked meatballs (beef or turkey, each about 1 1/2 inches in diameter) - thawed
1/4 cup Hoisin sauce
2 Tablespoons toasted sesame seeds
1 Tablespoon rice vinegar
6 inch bamboo skewers
Instructions
On 16 6-inch skewers, alternatively place pineapple and meatballs, leaving 1/4-inch space between pieces
In small bowl, combine hoisin sauce, sesame seeds and vinegar. Set aside.
Place kabobs on grill (or you can broil them in the oven). Grill until browned and heated through - about 8 minutes. Turn half way through. Brush hoisin mixture on meat and pineapple during last 4 minutes of cooking.
1 fresh pineapple, peeled, cored and cut into wedges or canned pineapple wedges
32 frozen cooked meatballs (beef or turkey, each about 1 1/2 inches in diameter) - thawed
1/4 cup Hoisin sauce
2 Tablespoons toasted sesame seeds
1 Tablespoon rice vinegar
6 inch bamboo skewers
Instructions
On 16 6-inch skewers, alternatively place pineapple and meatballs, leaving 1/4-inch space between pieces
In small bowl, combine hoisin sauce, sesame seeds and vinegar. Set aside.
Place kabobs on grill (or you can broil them in the oven). Grill until browned and heated through - about 8 minutes. Turn half way through. Brush hoisin mixture on meat and pineapple during last 4 minutes of cooking.
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