Cinnamon Tortillas

Snack Time!

Tortillas, butter, cinnamon sugar.

Microwave or use toaster oven to heat tortilla and top with butter and cin-sugar!

Nacho Salad

Tortilla Chips

Ground Beef or Cubed Chicken (left over rottisery chicken works great...or any other left over chicken)

Cheese

Beans (black, pinto or refried)

Lettuce

Tomato

Jalapenos

Ranch

Green Sauce

Sour Cream

Salsa

(any other toppings you choose!)

Set oven to broil. Prep meat: brown beef and drain grease, add taco seasoning to taste or dice up left over chicken. (you can cook up chicken fresh of course but that takes more work).

On cookie sheet spread out one layer of chips. Top with choice of beans and meat. Add any other toppings you want heated (jalapenos for us!) Add cheese and layer it on! Put in oven until cheese is melted and chips will start to get golden and extra crispy.  Top with lettuce, tomatos, ranch, sour cream.... we eat this right off the pan with extra chips within reach :)

This is a go-to meal with us....quick, easy, cheap and delicious!

Kielbasa with Red Beans and Rice

 Cut Kielbasa into 1/4" disks then cut in half. Brown in 2 Tbsp evoo and 2 Tbsp butter. Add 2 boxes red beans and rice and cook as directed on the box. *remember you already added the evoo/butter so adjust accordingly - you may need to add just a little bit more if you feel like the meat drank it up*

We like using the full 14 oz of meat and 2 boxes of RB&R so we get left overs...if cooking for just one meal use half the meat and one box!

Bacon Asparagus Pasta

1 lb Asparagus cut into 2" pieces
1 lb Bacon
1 lb Penne Pasta
2 "baskets/cartons" grape tomatos (20 oz?)
salt/pepper
Parm Cheese
Hot Pepper Flakes
evoo


Fry Bacon in large pan and set aside. Strain bacon grease, set aside. Cook asparagus and tomatos until tender (tomatos will probably burst) in 1-2 tbsp EVOO with 1-2 tsp bacon grease (save on dishes, use the bacon frying pan).  While asparagus and tomatos are cooking cook pasta - save 1-2 cups pasta water.  Add drained pasta to pan with veggies, season with s/p.  Use pasta water as needed to keep noodles moist and not sticky. Great to add right before storing left overs.  Garnish (if desired) with parm and/or hot pepper flakes.  VERY YUMMY even without garnishing :)

Ham & Pea Alfredo (cheap, quick, easy, yummy)

1 pound wide egg noodles
4 cups diced ham
16 oz frozen peas
1 can cr, mushroom soup
1 jar classic alfredo sauce
garlic powder
salt/pepper
1/4 tsp nutmeg
1-2 cups reserved pasta water
evoo

Fry ham in oil, add thawed peas. Mix in soup & alfredo. Add drained noodles - season to taste.  Use the reserved pasta water to thin thin the sauce if needed then add to left overs so they don't get too thick and clumpy once refrigerated.

*we used some of the frozen left over ham from Christmas so it was really flavorful! Great way to use it up before restocking the freezer with Easter ham :)

Empenada's A La Graul

  Thin crust, meat stuffed, gravy covered. Yup, sooo good!

These are FANTASTIC in the freezer and make easy lunches for Mike. 

Filling Ingredients:
1 lb ground beef
1 cup(ish) cheese- I prefer cheddar for this
1/2 onion
Dash of salt&pepper
Optional:
1/2 bunch green onions
shredded carrots
french cut green beans

Dice onions and brown with beef. I like to add the green onions at this point too. I don't always add extra veggies, but I do like to serve the green beans on the side so I get them out now and drain the grease into the can. Add cheese at the end and take off heat. Let cool while you work on the crust.

Crust Ingredients:
3 cups flour
3/4 cup shortening
1/2 tsp salt
1 cup cold water

Add flour & shortening in bowl. Cut together with a fork until it looks like lumpy flour (small lumps), add salt. Then add water, and mix with fork. The trick to getting the crust thin and flaky is not to over-mix it. Once its all mixed together, divide in two (this will cut down how much you work the dough). Roll out on lightly floured surface, sprinkling flour on top of dough before rolling, and cut into circles. I usually use a small bowl, but since they were all in the dishwasher yesterday, I just used a big cup. Whatever size you want works. I divide the meat in half at this point to make sure its evenly distributed. Fill, pinch closed, and set on ungreased pan.

Bake at 375-400 for about 20 minutes.

Gravy: I use one can cream of chicken, 1 can cream of mushroom, and milk (to get thinner consistency). Season as desired, I like italian seasoning. Heat and add on top when serving.

Fruity Spinach Salad

4-6 cups Spinach (or dark green leafy mix)
1/3 cup raspberries
Kraft Raspberry Vinegarette Lite (to your taste)
2 Tablespoons pumpkin seeds
2 Tablespoons feta cheese

All of the amounts listed are completely to your taste. This is a very yummy and healthy salad!

Balsalmic Chicken

5-6 chicken boneless, skinless chicken breasts cut into wide strips
2 Tablespoons olive oil
1 onion

1/2 cup Balsalmic vinegar
1 teaspoon basil
1 teaspoon oregano
1 teaspoon rosemary
2 diced tomatoes
1/2 cup grated cheese

Sear chicken in oil. As white in the chicken disappears, add the onion and saute it as well. Add the vinegar and spices. Simmer for 15 minutes. Add tomatoes and allow them to heat through. Sprinkle with grated cheese. This is delicious with wild rice!

Baked Butternut Squash

This is a great alternative to french fries.

1 Tablespoon Olive Oil
1/2 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
1 Butternut Squash (Peeled and cut into small cubes)
1/4 cup Parmesan Cheese

Mix oil and spices in bowl. Stir in squash. Mix in Parmesan cheese. Spread out on greased cookie sheet. Bake at 400 degrees for 50-55 minutes

Baked Spaghetti a-la Philly (Paula Deen)

What You Need (Paula's Recipe)

1/2 lb. angel hair pasta, uncooked

1/2 lb. ground beef

1/2 lb. Italian sausage

1 jar (24 oz.) spaghetti sauce

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed

1 cup KRAFT Shredded Cheddar Cheese

1 cup KRAFT Shredded Monterey Jack Cheese

Make It

HEAT oven to 350ºF.

COOK the pasta according to the package directions; drain.

IN a large skillet, brown beef and sausage; drain, if needed. Return meat to skillet. Stir in spaghetti sauce and cream cheese. Cook over low heat until cheese has blended into sauce and it is heated through.

COVER the bottom of a 13x9-inch baking dish with a little sauce. Add a layer of 1/2 pasta and 1/2 remaining sauce, then a little less than 1/2 of each cheese; repeat the layers, ending with the sauce.

BAKE in the oven for 25-30 minutes. Top the casserole with the remaining cheese, return it to the oven and continue to cook until the cheese is melted and bubbly, about 5 more minutes.

CUT into squares before serving.    

 

What I actually did....

 

 

1 lb spaghetti

8 oz thin spaghetti

1 lb ground beef

8 oz fresh mushrooms

48 oz spaghetti sauce

8 oz low fat cream cheese room temp

2 cups grated cheddar

3 cups mont jack cheese

2 tomatos sliced into about 1/4" disks then cut in half

 

Preheat oven 350.

 

Brown burger, toss in diced mushrooms (i like the pieces a little bigger since they shrink up so much while cooking), add salt and pepper to season.   Add cream cheese and sauce and season, let cheese melt and simmer to bring out the flavor of the sauce. 

Cook the pasta in salted water al dente, drain and toss with evoo. 

 

I think the pan I used was 11x 15?  I put a cookie sheet under it just in case the sauce boiled over.

I layered the pasta and sauce and followed the original recipe for baking...kinda!  When I took the baked pasta out of the oven to add the last layer of cheese I put the fresh tomato slices over the top and then lightly salted and peppered them then topped with cheese.  Once the cheese was melted I turned the broiler on for just a minute to brown the cheese. 

 

 

***Ideas for next time***

 

 - Only uaw 1 lb pasta or add more sauce.  It turned out fine but I wouldn't mind it a little saucier (especially for the left overs).  More mushrooms! maybe some peppers and onions. Maybe a touch more meat - maybe even sausage like Paula does...

 

or. . .

 

- - Instead of topping with tomatos (that was mostly just for style points :), it did add some nice texture and flavor though!)  I might leave the cream cheese out of the sauce and turn it into spaghetti with un-stuffed mushrooms...

 

sauce, pasta, cheese, sauce, pasta, cheese, sauce, bake.  while baking brown 1/2 lb italian ground sausage, once its almost done toss in mushroom chunks (decent sized) and let the shrooms soften up. drain if needed. add 4 -8 oz cream cheese and melt into the meat and mushrooms then when the pasta comes out for the last layer of cheese top it with the mushroom sausage cheese mixture and cook until the top just starts to brown and gets golden :)  mmmmm?  I'll have to try it to know

Piroges

There are two variations of piroges I'm really loving these days. Sausage or Egg. They are pretty fast, but require all of your attention once you start!
But first things first.

Piroges (I buy them at walmart, one bag feeds the four of us for two meals)
2 Onions (more or less is up to you)
4 Peppers (I usually buy mostly green because they are cheaper and taste the same to me)
 Vegetable oil

I start the onions first, doing round slices and putting them in a pan with a few tablespoons of oil. Then I add the peppers, cut in strips.
Add a little water and put the lid on. Toss occasionally.

Then boil the piroges. When they float pull them out and put them in a pan with hot oil. Sear until golden brown.

Here is the variation. If I'm doing sausage I add one lb of sausage (cheap sausage tastes just fab) and throw it in with the veggies. If we really want a treat I'll sear the piroges in the sausage fat. You may die doing this but it will taste amazing.

The second variation is fried eggs. I fry them  in the piroge pan, cook the whites all the way, but runny yellow centers. Its delicious to dip your piroge in. And cheaper protein. YUM!

Steak Salmon- A Recent Concoction We Love

Costco Salmon A La Steak Style

This is super quick, and one of my favorite ways to eat this salmon. Its like $15 at Costco, and there are...a lot in the bag. For small (2-4) groups this is great.

I set out the salmon during the day and let it thaw in the fridge, it only takes a few hours.




Line a pan with tin foil (leaving enough on the side to serve as a lid), and rub a stick of butter over the bottom so its thinly coated. Lay your salmon in the pan, and lightly spread butter on top & sprinkle with steak seasoning (I promise its sooo good!). Fold the foil over so its covered (it doesn't have to be sealed).

Cook on medium heat for about 15 min. After it is cooked through, I turn up the heat for about a minute or so to get a nice thin crust on the bottom.

Goes great with pilaf, or the $1 herb & butter rice bags at Walmart :)

Onion Strings/Rings

1 large onion

1 med onion

2 cups Buttermilk (reg milk w/ 2 tbsp white vinegar)

2 Cups Flour

Salt and Pepper

Cayenne

Oil for Frying

Slice up your onion nice and thin for onion strings, or a little thicker for rings.  In a shallow dish soak onions in buttermilk at least an hour. (This is supposed to take some of the bitterness out of the onion and helps the flour mix stick better)

Heat your oil to 375.  Put your flour in a bowl with 1 tbsp salt, pepper and 1/4-1/2  tsp cayenne and mix.  Once your onions are nice and soaked you can take a handful and drop them into the four and toss until coated, shake or tap off any excess flour and fry till golden.  

I put my oven on the lowest heat setting with a cookie sheet set up with a baking rack and layer of paper towels so as I cook the rings in batches the finished ones stay warm and crispy in the oven and have a place to let extra grease drip off.  Yummy but plan on about an hour of fry time. Serve hot with fry sauce.

This is one large and one medium onion, it made more than I thought it would. Plenty for 4 adults with some left to munch on after dinner.

***I cut my onions pretty thin this batch (probably 1/8" thick), next time I would keep them thicker (maybe 1/4" ish) for more onion taste and less crunch.  These ones were more crunch less onion.

I would also put more salt in my flour mix, and more of the pepper and cayenne, these were pretty mild and I didn't salt them after they were cooked.

I sliced up a tomato for dinner and it was pretty green (not what I needed for the main dish) so I tossed it in the buttermilk and flour after the onions were done and added Fried Green Tomatos to the menu.  I salted these when they came out of the fryer. Let cool slightly but eat while still hot and crispy.  These don't hold well because the tomato is juicy.

Pepper Steaks (Easy Burgers)

1 1/2 lbs Hamburger

1 large Green Pepper

8 oz Fresh Mushrooms

1 Medium Onion

2 Medium Tomatos

Cheese

salt/pepper

Hamburger Buns/Bread

Season your raw burger with salt and pepper in large sauce pan, add onions and peppers and cook until meat is almost browned then add mushrooms.  Drain excess water and grease from the pan.  Add any other meat seasonings you'd like then stir in your tomatos and cheese to bind meat and veggies together. Serve hot on your Buns!

Side Ideas: Green Beans, Chips, Salad, Fries, Onion Rings...

*Tastes better than it looks and is quick and easy. I would probably use a full pound of mushrooms next time since they shrink up so much when they cook.

**I made onion rings and fry sauce as my side dish, I ended up putting some of both on my peppersteak as well. Yummy!

Strawberry Cream Cheese Pinwheels

1 cup Strawberries (diced really small)

4 oz softened Cream Cheese

1/4 cup Sugar

1 can Crescent Rolls (pack of 8)

Powdered Sugar to Garnish

Mix berries, sugar and cream cheese. Unroll crescents on clean flat surface. Split dough so you have two sets of 4 triangles layed out making a square.  Pinch seams together so dough becomes one piece.

Spread with berry mixture leaving about 1/2-1 inch of one side with out the filling.  Roll dough towards the end with no filling and use that extra dough to seal the roll.  Put on the cookie sheet and place in the freezer until dough hardens enough to cut into pinwheels without smashing the roll.

Bake in oven at 375 until golden brown, 10-16 minutes.  Let cool completely then you can garnish with powdered sugar.

***I was not a fan of these...I like the idea but it wasn't my best dessert. Steve's parents liked them and he said they were okay.  I felt like they were a little bitter...probably should've followed a REAL recipe...maybe use Strawberry jam/jelly instead of fresh berries...I looked at a few different recipes then simplified - FAIL.

I cooked my pinwheels on parchment paper on a baking rack on a cookie sheet - I think this made them a little more mushy and less crisp.  I'd say the parchment paper is still a good idea but let them cook on the baking rack so they can breathe a little more.

Here is a REAL recipe...


Ingredients:

1 package of Pillsbury Crescent Rolls
1/4 cup of homemade strawberry jam
4 oz cream cheese, room temperature
1/4 cup granulated sugar
1/2 tsp lemon juice
1/2 tsp vanilla extract
1 egg + 1 tsp of water for egg wash

Directions:

Preheat the oven to 375° and line a baking sheet with parchment paper.

In a mixer fitted with a paddle attachment, mix cream cheese, sugar, lemon juice and vanilla. Cream until there are no lumps. 

Unroll each crescent roll. On the fattest part of the triangle place 1 tsp on cream cheese mixture and one tsp of jam. Roll into a croissant shape.

Whisk together egg and water for egg wash and brush over each croissant.

Bake for 8-10 minutes until croissants are golden brown and inside is no longer doughy. Dust with powdered sugar if desired.

Buffalo Chicken Mac

Photo has nothing to do with the recipe :)

2 Tbsp EVOO

2 lbs Boneless Chicken Breasts (cut into small pieces)

1 Lg Carrot Chopped (fairly small, like a dice cut in half)

3 Ribs Celery Chopped (small pieces again)

1 Tbsp Garlic Powder

1 Tbsp Smoked Paprika (reg paprika works, you can also throw in a dash of liquid "smoke")

1-3 Bay Leafs

2 Cups Chicken Stock or Broth

1/8-1/4 cup Hot Sauce (depending on hot much heat you want..you can always put the hot sauce on the table when serving)

1 can (15oz) crushed Tomato's or Sauce

1 lb Elbow Mac (or pasta of preference)

1 Cup Pepper-Jack Cheese Grated (use Monterey Jack for a milder heat)

Salt & Pepper

Cook chicken in evoo.  Add celery, carrot, bay leaf(s), paprika, salt and pepper, cook until softened.

Add chicken stock then tomatos and hot sauce - bring to a boil then simmer 15-20 minutes (you can simmer  longer to thicken and increase the heat).

While sauce is simmering cook and drain the Elbow Mac. Remove bay leaf(s) then add noodles to sauce, stir in cheese until melted. 

Serve while hot.

*for extra cheese and style points you can top the finished pasta with more cheese and throw under the broiler for a few minutes until you get a nice golden cheese crust...mmmm!)

**we usually do more carrot and less celery.

***Bob does not like Mac N Cheese but he enjoys this meal, so even the Mac'N Cheese haters will like this :)

****Jovie started eating this around 9 or ten months, go figure! she likes her spicy mac!

Scones

***Picture shows 1/2 batch of scones!***

4 cups Buttermilk (reg milk w/splash of lemon juice works)

2 Tbsp Yeast

1 cup Warm Water

1/4 cup Sugar

2 Eggs Beaten

2 Tbsp Oil

1 1/2 tsp Salt

3 tsp Baking Powder

1/2 tsp Baking Soda

8 Cups Flour

Oil for Frying

Mix milk, yeast, sugar and water - let stand until frothy (ten minutes or so...don't try to skip this step!)
Beat eggs, add oil. Mix into frothy yeast mixture.  Mix in dry ingredients adding flour slowly.
Once dough starts to pull away from sides of bowl and form a ball its ready. 

Start oil heating while you let it raise in warm area. Dough should still be a little sticky. Rub a little oil into hands so you can handle the dough.  Shape dough into "pancakes" and fry till lightly golden.  I put a cookie sheet with a baking drip rack in the oven on the lowest heat to keep the fried scones hot and let any excess grease drip off (if I feel like the oven gets too hot I turn it off and it will still hold the heat).

Top with chili, lettuce, tomato's, cheese, salsa, ranch dressing, sour cream, jalapenos. . . 

Other topping ideas: Honey, cinnamon sugar, powdered sugar (warm your scone spread with butter and put in a zip lock bag with powdered sugar and shake to cover whole scone...mmmmm!), pb&j, butter and salt....

Beth's No-Bake Cookies

2 cups sugar

1/2 cup cocoa

2/3 evaporated milk (whole, 1 or 2% work)

1/4-1/2 cup peanut butter

1/2 cup butter

1 tsp vanilla

1/4 tsp salt

3 cups oats

1/2 cups nuts

Mix everything but oats and bring to a low boil stirring constantly. Add oats in and boil on low about 3 min.

** I used half quick oats and half regular to vary the texture and I probably ended up adding an extra cup because it seemed really thin. I used crunchy PB and didn't add the nuts.  This was my second time EVER making these and they turned out yummy :) **


(I had the thought after I made these that if you omitted the PB and nuts, and used raspberries and crunched pretzels it might be yummy...or maybe orange extract...hmmm? hmmm?)