Friday, May 1, 2015

Easy Artichoke Salad

We are obsessed with super-duper easy salad and have been making it weekly as a side dish for the past couple months.  Super quick, super easy.  Enjoy!

Easy Artichoke Salad

2 (14 oz) Cans of Artichokes Hearts Quartered 
1 (14 oz) Can Black Olives
1/2 Large Red Onion Sliced
1 Tablespoon Red Wine Vinegar
1 Tablespoon Olive Oil
1/4 Cup Parmesan Cheese

Drain the artichokes and olives, place in a large bowl.  I sliced my olives - but that is optional and up to you.  Slice the red onion thinly and add to the bowl.  Next, add the oil and vinegar.  Mix to combine.  Top with Parmesan cheese before serving.  Yum.

Friday, April 24, 2015

Italian Chicken with Roasted Tomatoes, Artichokes and Red Onion

Here is a super simple, easy meal that is delicious.  Great for busy weeknights . . .looks all fancy schmancy, but it's really not.  Easy. Easy. Easy.  And Yummy.

Italian Chicken with Roasted Tomatoes, Artichokes and Red Onion
Serves 4

1 LB of Chicken Breasts or Chicken Tenderloins
2 Pints of Grape Tomatoes
1 Large Red Onion, cut into wedges
1 14 oz Can of Artichokes Hearts Quartered (not marinated and drained)
1/3 Cup Kraft Viva Italian Dressing (Lively & Rustic)
1 Tablespoon Italian Seasoning Blend
1 Tablespoon Garlic Powder

Step 1:  Spray a large sheet pan with pan spray.  Set aside.  Preheat the oven to 350 degrees Fahrenheit.

Step 2:  Place the chicken pieces in a single layer on the sheet pan.   Add the tomatoes and red onion.  Sprinkle all with the Italian seasoning and garlic powder.  Drizzle all with Kraft dressing.

Step 3:  Place the sheet pan in the oven and let roast for 15 minutes.  

Step 4:  After 15 minutes of baking, remove from the oven and stir the ingredients and flip the chicken.  Add the artichokes.  Return to the oven and bake for another 15 minutes, until chicken is cooked through (juices run clear).

Friday, April 17, 2015

Saucy Bell Pepper Burgers

Have you ever made a recipe and once you ate it, you thought - "mmmmmmmm, can't wait to make that one again?"  That was this recipe.  It is a new twist on hamburger that is seasoned and then cooked and smothered with a sweet bell pepper sauce.  No need for a bun with this burger - you'll be eating it with a fork .  Serve with a salad or roasted potatoes on the side and BAM!  Dinner is served :)

Saucy Bell Pepper Burgers
Serves 4

For the Sauce:
1 and 1/2 Cups Sweet Bell Peppers, Diced (I used a combo of yellow, orange and red - 1 pepper of each color)
1 and 1/3 Cup Water
1 (10 and 1/2-ounce) Can of Beef Consomme
1 Bay Leaf
1 Tablespoon Whole Wheat Flour 
1/3 Cup Water
1 and 1/2 Teaspoons White Vinegar
1 and 1/2 Teaspoons Basil

For the Burgers:
1 lb Lean Ground Beef
1 Teaspoon Chopped Garlic
1/2 Teaspoon Oregano
1 Tablespoon Minced Onion

Step 1:  In a skillet, add the bell peppers and 1 and 1/3 cups water, beef consomme and bay leaf.  Bring to a simmer and continue to simmer, uncovered for 15-20 minutes, stirring occasionally.

Step 2:  While the peppers are simmering, prepare your burgers.  In a bowl, mix together all the ingredients for the burgers.  Divide into 4 portions and shape into hamburgers.  Cook the hamburgers however you usually do.  I grilled mine.

Step 3:  In a small bowl, combine the flour and remaining 1/3 cup water.  Whisk until smooth.  Remove the bay leaf from the bell pepper sauce and then pour the flour mixture into the pepper mixture and stir to combine.  Add the basil and vinegar, stir to combine and simmer for 1 or 2 minutes - until combined and the sauce has thickened.

Step 4:  To serve, spoon the bell pepper sauce over the hamburgers.  Enjoy!

Friday, April 10, 2015

Oatmeal, Apple and Raisin Muffins

These muffins are moist, slightly sweet and ring in right around 130 calories each.  Gotta love that!  I found the originally recipe here but of course, had to put my own twist on it.  My hubby and I have eaten these all week for breakfast - very delicious.  Finally a muffin that isn't a cupcake!

Oatmeal, Apple & Raisin Muffins
Yield:  18 muffins

2 Cups Buttermilk
1 Cup Oatmeal
2 Eggs
1/2 Cup Brown Sugar
1 Medium Apple, Shredded - do not peel
1 Cup Whole Wheat Flour
2/3 Cup Regular White Flour
1 Teaspoon Baking Soda
1 Teaspoon Baking Powder
3/4 Teaspoon Salt
2/3 Cup Raisins
1/2 Cup Chopped Nuts (I used almonds)

Step 1:  Preheat the oven to 375 degree Fahrenheit.  Prepare muffin pan(s) by either greasing them really well or lining them with cupcake papers.  Set aside.

Step 2:  In a large bowl, mix together the buttermilk, oatmeal, eggs, brown sugar and shredded apple.  Once combined, add in the remaining ingredients.  Stir until just blended.

Step 3:  Disperse the muffin batter among the prepared pans.  I always use an ice cream scoop to measure out (1 scoop per muffin).  Place in oven and bake 25-30 minutes.  

After completely cooled, store the muffins in an airtight container in the refrigerator.  For a nice treat, when serving - split in half, lightly butter and sprinkle with cinnamon sugar.

Friday, April 3, 2015

Turkey Broccoli and Cauliflower Hotdish

I walked into the kitchen the other day and there was a frozen turkey residing in my sink.  I looked at my hubby who promptly replied, "I plan to put it on the smoker tomorrow".  Awesome.  Sounds delish . . .. and then it ended up unexpectedly raining.  So, that left me with the task of roasting a turkey - and we at it for the next 3 days.  What's your favorite thing to do with leftover turkey?  Sandwiches?  Soup?  Hotdish?  Pasta?  Chow Mein?  Well, all of those are good suggestions - and here is what we went with on day 3 of leftovers.  I hope you enjoy.

Turkey Broccoli and Cauliflower Hotdish

16 oz (1 lb) of Broccoli - Cauliflower Frozen Vegetable Blend, defrosted
3 Cups Turkey (shredded or cut into small pieces)
2 Tablespoons Butter
1 Small Onion, Diced
8 oz Fresh Sliced Mushrooms 
3 Tablespoons Whole Wheat Flour
1 and 1/2 Cups Low-Sodium Chicken Broth (or Turkey broth if you have it)
2 Tablespoons Dry Sherry
3 Tablespoons Half and Half
1/2 Cup Parmesan Cheese
Salt and Pepper
1/4 Cup of Sliced Almonds or Breadcrumbs

Step 1:  Preheat oven to 375 degrees Fahrenheit.  Grease a 9 x 13 baking dish.

Step 2:  Pour the vegetables into baking dish, spread out into and even layer.  Distribute the turkey on top of the broccoli and cauliflower.  Set aside.

Step 3:  In a medium skillet, melt the butter over medium heat.  Add the onions and mushrooms and saute until the onions just begin to brown.  Stir in the flour until the onions and mushrooms are well coated.  Pour in the broth and stir to combine.  Bring to a boil and cook for 1 minute.  Next, add the sherry, 1/2 and 1/2, and the cheese.  Stir to combine.  Season to taste with salt and pepper.  

Step 4:  Pour the mushroom mixture over the top of the turkey and vegetables.   Sprinkle with either the sliced almonds or breadcrumbs (your choice).  Place in oven uncovered and bake for 30 minutes or until heated thoroughly.

Friday, March 27, 2015

Oatmeal Muffin for One (or Two)

I know, I know . .you are likely thinking "another oatmeal recipe?".  Well, what can I say . . . I (heart) oatmeal.  And this recipe is perfect for when you are craving a little something sweet.  You can add chocolate chips or raisins to it - even nuts would be yummy too.  It's really up to you!  It is best eaten right out of the microwave though . .. so give yourself a 5 minute break and make this yummy muffin  . deserve it!  And it's oatmeal . . .so it's healthy, right?

Oatmeal Muffin for One (or Two)

1/2 cup oats
1 Egg
1 Tablespoon Brown Sugar
1 Tablespoon Flour
1/4 Teaspoon Vanilla Extract
1/3 Teaspoon Baking Powder
2 Tablespoons Chocolate Chips or Raisins
1/4 Teaspoon Cinnamon

Step 1:  Lightly spray an over-sized coffee mug or a cereal bowl with pan spray.  Please be sure that it is microwave safe ;)

Step 2:  Add all ingredients to the mug or bowl and stir to combine.

Step 3:  Microwave for approximately 1 minute - 1 minute 30 seconds.  Check it at 1 minute, if it is firm, it is done.  If it still seems a little too soft, microwave a bit longer.

Step 4:  Let rest for a 1 minute before diving in!  Enjoy :)

Friday, March 20, 2015

Super Easy Coconut French Toast Bake

THAT is how good this french toast bake is.  
SERIOUSLY.  Hands down, this is the best french toast bake I have ever had.  Not.Even.Exaggerating.  It's made with King's Hawaiian rolls which offer a little sweetness to the french toast, without making it too sugary.  As well, it doesn't taste like coconut, even though it uses coconut milk as a main ingredient.  Once baked, you can top it with almost any fresh fruit.  We have served it with bananas - which is divine.  I've also eaten it  topped with strawberries (as pictured) - equally divine.  Just go with whatever you like!
Easy peasy - this would be a great Easter brunch addition.
Please Note:  this recipe can also be found here.
And some mad props to my hubby who not only found the recipe, but made it too!

Super Easy Coconut French Toast Bake

1 package KING'S HAWAIIAN Original Hawaiian Sweet Dinner Rolls
1 Can Regular Coconut Milk
1 Cup Milk
7 Eggs
2 Teaspoons Vanilla

Optional Extras for Topping:
Turbinado Sugar
Sliced Bananas
Sliced Strawberries
Flaked Coconut
Maple Syrup or Coconut Syrup

Step 1
1.Preheat the oven to 350 degrees. Tear the bread into bite-sized pieces. Arrange evenly in a greased 9x13 baking dish.

Step 2
2.Whisk the coconut milk, milk, eggs, and vanilla in a large bowl. Pour the milk mixture over the bread, covering all pieces. Bake for 40-45 minutes, keeping an eye on the top and covering with foil if it starts to burn. When finished, the french toast bake will be puffy and firm (shouldn't jiggle when you shake it back and forth).

Step 3
3.Optional: After everything is fully baked, top with turbinado sugar and banana slices and return to the oven uncovered for a few minutes until golden brown. Remove and let stand for 15 minutes. Top with strawberry slices for a big color pop!