Dinners

Recipe—Rustic One Pot Veggie Pasta

Are you noticing a trend with all my new recipes? I think quick and easy has become my thing. As you may recall reading on my post, “The Diva is Back,” my blog fell to the wayside for a couple of years because life was just too crazy. Juggling work, youth sports, and well… just life, I have been all about quick, yet quality, meals. Don’t get me wrong, I still love spending time in the kitchen cooking for hours but 5 days a week I find myself short on time and energy at the end of the day.

This recipe is great for so many reasons. It only takes about 20 minutes from start to finish and you end up with a veggie packed delicious dinner. This isn’t one of those “one pot” recipes where you cook something in a pot, transfer it to a plate, cook something else, transfer it back to the pot, you catch my drift. You literally throw almost all the ingredients into one pot and cook it all together. So to recap, you eat a delicious dinner and then have almost no dishes to wash. Win win! Now you can spend that extra time cozied up on the couch with a glass of wine (or beer) and unwinding from your crazy day.

INGREDIENTS
1 lb spaghetti noodles
2 c white mushrooms, sliced
2 zucchini, thinly sliced and halved
2/3 c frozen peas
2 tbsp garlic, minced
2 sprigs fresh thyme
salt & pepper
1/2 c grated parmesan
1/2 c heavy cream

STEPS

  • In a large pot combine noodles, mushrooms, zucchini, peas, garlic, thyme, and 4 1/2 cups of water.
  • Season the water with salt and pepper.
  • Set the stove to high heat and bring the water to a boil.
  • Once boiling reduce the heat to medium high and simmer uncovered until the pasta is cooked through, about 9–11 minutes, making sure to stir every couple of minutes.
  • Once the pasta is cooked, remove the sprigs of thyme.
  • Stir in the parmesan and heavy creamy until well combined and the cheese melted.
  • Serve immediately topped with some extra parmesan.

 

Recipe adapted from Damn Delicious. 

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Dinners, Soups

Recipe—Crock-Pot Green Chicken Chili

A while back I had plans with my aunt to come over for dinner on a Friday night. She wanted to make a special request for dinner and had asked me to make a chicken chili. Since I had to work that day I figured something in the crock-pot would be ideal. Less time slaving in the kitchen, meant more time for drinking wine and schmoozing. Besides chopping up the veggies this recipe really requires almost no prep. I found a few different recipes and merged them all together to make this one delicious one. You might look at the ingredients and go “Oh boy, that is gonna be spicy!” I promise you it is not. If you deseed and devein the jalapeños you get a real nice mild and tangy flavor. The big chunks of chicken, all those green veggies, white beans, and spices make for one delicious belly warming meal. I highly recommend serving this with some cheese quesadilla wedges or cornbread to round out dinner. It was a total hit in my household. So if you are doing your meal prep for next week be sure to add this recipe to your menu.

Note: When I made this recipe, I chopped up the tomatillos, chiles, jalapeños, onion, and garlic and put them all in a one gallon Ziploc bag the night before to save time the next morning. It literally took me about two minutes to throw it all in the crock-pot.

INGREDIENTS
2 (15 oz) cans cannellini beans, drained
3 boneless skinless chicken breasts
4 c tomatillos, chopped
4 anaheim chiles, seeded and chopped
3 jalapeños, seeded, deveined, and chopped
1 medium yellow onion, chopped
2 tbsp garlic, minced
1 tbsp cumin
2 tsp oregano
1 tsp coriander
4 c chicken broth
1/3 c masa harina
1 tsp kosher salt
1/4 tsp coarsely ground black pepper
lime

GARNISHES
shredded cheese
sour cream
green onions, chopped
lime wedges

STEPS

  • In a large crock-pot combine the beans, chicken breasts, tomatillos, anaheim chiles, jalapeños, onion, garlic, cumin, oregano, coriander and broth to the slow cooker. (Do not stir)
  • Cover and cook on low for 8 hours or high for 4 hours.
    Remove the chicken breasts, shred, and put back in the pot.
  • Add in the masa harina, salt, pepper, and the juice of one lime and stir.
  • Continue cooking for another 30 minutes.
  • Serve in a bowl and top with garnishes of your choice.
Sweet Treats

Recipe—Mini Key Lime Pies

I have never eaten nor have I ever made key lime pie. However, I always think it looks beautiful and absolutely delicious! You may recall in one of my last posts that I mentioned for Easter I went with a tea party theme and did small bites. I wanted something very festive so I decided to finally wing it and do something totally different. I ended up with the cutest and most delectable little key lime pies. They were amazing! They were perfectly tart and had just the right amount of creaminess. And they were just so cute! If you follow my lead and get the premade crusts and whip cream this recipe takes no longer than 3 minutes to make and 15 minutes to bake. Who doesn’t have time for that? With summer warming up this really is the perfect refreshing dessert to enjoy on a warm day.

Note: I opted to make mini pies but you can just as easily make one big pie with this recipe. Adjust the baking time to 23–25 minutes.

INGREDIENTS
12 mini graham cracker pie crusts (I found Keebler ones in the baking aisle)
4 egg yolks
3/4 c key lime juice
zest from one lime
14 oz can sweetened condensed milk
1/2 c sour cream
whipped cream
1 lime sliced and then cut into quarters (optional)

STEPS

  • Preheat oven to 350º.
  • In a medium bowl combine the egg yolks, lime juice, zest, condensed milk, and sour cream and whisk until well smooth.
  • Place the pie crusts on a large baking sheet and top off each with the filling.
  • Bake pies for 18–20 minutes and allow to cool before moving to the refrigerator.
  • Chill the pies in the refrigerator for at least 3 hours before serving.
  • When ready to serve top each pie with a dollop of whip cream and a little slice of lime.
  • Enjoy! (And good luck eating just one!)
Brunch

Recipe—Breakfast Pizza

I love breakfast and I love pizza. (Everyone does, right?) Put them together and you get the best of both worlds. Breakfast truly is one of my favorite meals but I just don’t take the time to enjoy it nearly enough. So when I can find recipes that are quick and awesome (like breakfast pizza) they are an instant fave. Come on, a savory breakfast pizza built upon a fluffy and buttery crescent crust topped with sausage, eggs, and melted cheese. I could seriously start every morning with this recipe.

INGREDIENTS
1 lb loose meat breakfast sausage
1 tube crescent roll dough (like Pillsbury)
1 c cheddar, shredded
6 eggs
1/4 c milk
1 tsp rosemary
salt and pepper

STEPS

  • Preheat oven to 400º.
  • Cook the sausage in a skillet over medium-high heat making sure to break up any large chunks until it is cooked thoroughly.
  • Transfer the sausage to a plate covered in paper towels to soak up the oil.
  • Unroll the crescent dough and lay it out in the bottom of a 9” x 13” baking dish and press the seams together to make one large sheet of dough.
  • Sprinkle the sausage evenly over the crescent dough.
  • Distribute the cheese over the sausage.
  • In a medium bowl whisk together the eggs, milk, rosemary, salt, and pepper.
  • Pour the egg mixture over the top making sure the pizza is evenly covered.
  • Bake the pizza for 15–20 minutes or until the crust is golden and eggs are set.
  • Remove form oven and allow to cool for 5 minutes before slicing and serving.

Recipe adapted from Bran Apetit.

Dinners

Recipe—Low Cal Cincinnati Chili

 

It’s the dreaded time of year where I make an effort to eat healthier with the hopes I can fit into the same shorts I was wearing last year. Don’t get me wrong, I love spring and summer, it is just such a disappointment when you go to put on your super cute shorts and they just don’t quite fit like they did the last summer. Blah.

This year I am determined to get better at cooking healthier meals that I, as well as my family, want to eat. I find that I frequently get into salad ruts. I am trying to get it out of my head that you can eat more than salads and still eat healthy and satisfying meals. So one thing I have been doing is substituting lean ground turkey and chicken for beef in more recipes. I made this Cincinnati chili with ground turkey and it turned out amazing. My husband and son didn’t even know it wasn’t beef. Point for mom!

The meat is cooked in so many spices that no one would know it wasn’t beef unless you told them. I love that this recipe is super flavorful and also satisfying and that it makes the whole kitchen smell amazing! Plus the leftovers for the next two days made awesome lunches at less than 450 calories a pop. #winning

Note: I am not from Cincinnati, nor have I ever had authentic Cincinnati chili. I know there are individuals who are very particular about their Cincinnati chili and how it is prepared. I am not claiming this as “authentic” Cincinnati chili, I am just claiming this to be a damn good recipe.

INGREDIENTS

2 tsp olive oil
1 lb ground turkey
1 tbsp garlic, minced
1 onion, chopped (divided)
15 oz can diced tomatoes
15 oz can kidney beans, rinsed and drained
1 1/2 tbsp Worcestershire sauce
1 tbsp red wine vinegar
1 tbsp chili powder
1/2 tbsp unsweetened cocoa powder
1 tsp cinnamon
1/8 tsp nutmeg
1 tsp cumin
1/4 tsp black pepper
1/4 tsp cayenne pepper
1/2 c water
spaghetti noodles
cheddar cheese, shredded

STEPS

  • In a large pot heat olive oil over medium-high heat.
  • Place the ground turkey in the pot and cook for about 8–10 minutes making sure to break up the chunks with a spatula.
  • Add in most of the chopped onion and cook for 3–4 minutes. (Note: Save a couple tablespoons of the onion for garnish.)
  • Once the onion has had a chance to cook add in the tomatoes, beans, Worcestershire sauce, red wine vinegar, chili powder, unsweetened cocoa powder, cinnamon, nutmeg, cumin, black pepper, cayenne pepper, and water.
  • Bring the liquid to a boil and then reduce heat to a simmer.
  • Partially cover the pot and simmer for 45 minutes making sure to stir occasionally.
  • Add water as needed to keep the mixture “saucy.”
  • Serve the sauce over cooked noodles and garnish with shredded cheddar and some chopped onions.
Uncategorized

Brunch Ideas for Mother’s Day

Mothers Day Brunch Ideas

Mother’s Day is just around the corner! While going out to brunch is great, I personally think an elegant brunch with my family at home is the best way to spend the day. This time of year we have such fabulous weather in California so sprucing up a table on the patio with some nice linens and flowers can be just as nice as going out to eat. If you are planning on cooking brunch for Mother’s Day for your mom, or perhaps even your wife (hint, hint spouses) here are some of my favorite recipes that any mom would be sure to enjoy. Happy Mother’s day to all the moms out there!

Mothers Day Brunch Ideas

  1. Asparagus Gruyére Tart
  2. Moist Banana Nut Bread
  3. Breakfast Portobellos
  4. Individual Blueberry Cheesecakes in Mason Jars
  5. Hot Ham & Swiss Sammies
  6. Breakfast Potatoes
  7. Blueberry Cream Cheese Danishes
  8. Peaches & Cream Cheesecake Bars
  9. Sausage Gravy
  10. Almond Poppy Seed Bread
  11. Broccoli & Cheddar Egg Bake
  12. Spiced Carrot Bread
  13. Blueberry French Toast Casserole
  14. Strawberry Pie
  15. Raspberry Turnovers
  16. Leek Quiche

Looking for more brunch ideas or perhaps you are thinking of cooking a nice dinner instead? Check out my recipe box. There are lots of great ideas listed by category there!

Dinners

Recipe—Easiest Beef Enchiladas Ever

Over the summer the wonderful people at Del Real sent me a massive party box of all sorts of wonderful goodies to try out. One of the items was a package of seasoned shredded beef (carne deshebrada). As soon as I saw it I thought to myself, “wow, having cooked and seasoned meat all ready to go would make enchiladas a total breeze!”

I decided to try and simplify the usually overly complex enchilada process. The name of this recipe describes it to a “t.” I am a huge fan of enchiladas. I make them fairly regularly but when I do the kitchen ends up in total disarray because of all the work that goes into them. This recipe uses only 5 ingredients but makes enough food to feed a small army.

Note: This recipe makes about 12 enchiladas. Since there are only 2 1/2 people in our household I cooked 4 that night and then put the rest into two 8” x 8” foil containers and froze them. That is 3 nights worth of dinner for about $5 a meal. Who can beat that? Cheap and easy. That is my style.

INGREDIENTS
32 oz package Del Read Shredded Beef
12 soft taco sized flour tortillas
2 (28 oz) can Las Palmas Enchilada Sauce (red or green)
4 c jack cheese, shredded
1 c black olives, sliced

STEPS

  • Heat the meat per package instructions.
  • Preheat oven to 425º.
  • After the meat is done cooking transfer it to a large bowl and toss with 1 1/2 cups of the enchilada sauce.
  • Spray your baking dish(es) with a non stick spray or lightly grease.
  • Pour enough enchilada sauce in the bottom of your baking dish(es) to cover the bottom.
  • On a large cutting board, lay a tortilla out flat and add a scoop full of meat and sprinkle with cheese and a few of the sliced olives.
  • Roll up the enchilada and place seam side down in your “sauced up” bake dish and repeat until you are out of ingredients.
  • Pour the remaining sauce over the tops of the enchiladas.
  • Sprinkle with remaining cheese and olives.
  • Cover with foil and bake for 20 minutes.
  • Remove foil and finish off in the oven for another 10–15 minutes or until the cheese is nice and melted and just starting to brown.
  • Allow the enchiladas to cool for 5 minutes before serving.
  • Top with sour cream or guacamole if desired.

A huge thank you to Del Real for giving me the opportunity to try out several of your products. I love them all! You guys rock!