Monday, August 22, 2016

Healthy Beef Enchilada Pie

 

 
I remember a few years ago my hubby was at a training class and it was just the kids and me for dinner for about a week.  I didn't want to keep doing the same old, same old for dinner while he was away.  I wanted to try new recipes that would be easy and that the kids would enjoy.  So I found this recipe from Betty Crocker, made some tweaks and made it for dinner one night and they liked it.  But then it got forgotten in the big binder of recipes until a couple of weeks ago.  So I whipped that up for dinner.  Hubby must of liked it because there were no left overs.
 
I think my children enjoy our cooking and have a couple of favorite recipes each.  Now that our daughter has moved off campus this year I asked her what she plans on making for dinner and did she want some recipes.  Her reply was I will just look at your blog!  I am sure she will look for this one.
 

Healthy Beef Enchilada Pie

 

Ingredients

1 lb. lean  ground beef 
1 medium onion, chopped (1/2 cup) 
1 can (10 oz)  red enchilada sauce 
1/2 cup frozen corn, thawed, drained 
1 can (4.5 oz)  chopped green chiles, drained 
1 teaspoon ground cumin 
1 teaspoon chili powder 
5 flour tortillas for burritos (from 11 oz package) 
1 cup shredded reduced-fat Mexican cheese blend (4 oz) 
 sour cream and cilantro, if desired 



Directions



Heat oven to 350°F. In 12-inch nonstick skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Reserve 1/4 cup enchilada sauce; set aside. Add remaining enchilada sauce, corn and chiles to beef mixture. Stir in cumin and chili powder. Reduce heat to medium-low; simmer uncovered 5 minutes.

Spray 9-inch round (2-quart) glass baking dish with cooking spray. Place 1 tortilla in casserole; top with about 3/4 cup of the beef mixture and 3 tablespoons of the cheese. Repeat layers 3 times. Top with remaining tortilla, the reserved enchilada sauce and the remaining cheese.

Bake, uncovered, 30 to 40 minutes or until hot and cheese is melted. Cool 5 minutes. Serve with sour cream and cilantro sprigs.

Adapted from Betty Crocker

Friday, August 19, 2016

Chick Pea Summer Salad

 
What is more easier then just throwing together a quick summer salad that does not involve cooking ingredients like pasta or potatoes.  This is a super easy salad that we found a few years ago in Cooking Light.  The best part about this is that all of herbs are fresh from my little herb garden. 
 
 Our garden along the side of our house is back in business this year.  Last year we had some landscaping updated and some work done on the French drains and gas line so we could not  have a garden. I still maintained my herb garden because some of them are perennial, however, it took a beating.  It was out of the way of the work we were doing, but nonetheless we lost some plants.  This year the little vegetable garden is in  with tomatoes, peppers, jalape├▒os and radishes and the herbs are multiplying!  The thyme and the oregano have a mind of their own and sometimes overtake the other herbs in the garden.  For the rosemary, I put that in a clay pot outside my kitchen door.  I love the smell of thyme and rosemary and fresh herbs do make a difference when cooking.
 
 

Chickpea Salad with Proven├žal Herbs and Olives

 
 
1/4 cup red wine vinegar
1 tablespoon extra virgin olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
4 garlic cloves, minced
2 (15 1/2-ounce) cans chickpeas (garbanzo beans), drained
3/4 cup diced red onion
1/4 cup pitted Kalamata olives
1 tablespoon chopped fresh flat-leaf parsley
1 teaspoon chopped fresh oregano
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme  
 
Combine the first 5 ingredients in a small bowl. Combine chickpeas and remaining ingredients in a large bowl. Pour vinegar mixture over salad, tossing gently.

Monday, August 8, 2016

Asian Chicken Thighs


This recipe was a Pinterest find that kept getting re-pinned.  So I had to try it and I am happy to say it was delicious!  The photo and the food pictured is my rendition of this original posting by the blogger Dam Delicious is mine and we really didn't do anything to the recipe other that cut the amount of chicken in half.  

Once I knew our daughter would be joining us for dinner, I made sure I had a chicken breast to grill for her.  She is not a fan of dark meat so we started up the grill for her and she stole a bit of the sauce from this recipe to season her dinner.  Love the sauce!  

So for a flavorful and easy dinner, give this recipe a try. 


Asian Chicken Thighs


INGREDIENTS:


2 tablespoons unsalted butter
8 bone-in, skin-on chicken thighs
1/4 cup peanuts, chopped
2 tablespoons chopped fresh cilantro leaves

FOR THE SAUCE


1/2 cup sweet chili sauce
2 tablespoons reduced sodium soy sauce
2 cloves garlic, minced
1 tablespoon fish sauce
1 tablespoon freshly grated ginger
Juice of 1 lime
1 teaspoon Sriracha, or more, to taste


DIRECTIONS:


Preheat oven to 400 degrees F.  To make the sauce, whisk together chili sauce, soy sauce, garlic, fish sauce, ginger, lime juice and Sriracha in a small bowl; set aside.

Melt butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side. Stir in chili sauce mixture.

Place into oven and roast until completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes. Then broil for 2-3 minutes, or until caramelized and slightly charred.
Serve immediately, garnished with peanuts and cilantro, if desired.

Recipe from blog: DAMN DELICIOUS 


Tuesday, July 19, 2016

Buffalo Chicken Casserole



 
This has long been a staple in our house.  Who can not resist hash brown potatoes, chicken, cheese and buffalo wing sauce. A quick and easy casserole we found in one of the check out pamphlets that you see at the grocery store.  We tweaked the recipe a bit to our taste and often top with scallions for a bit of color.  I am sure that once our daughter heads back to school, this will be a casserole she will make many times over.
 
I recently asked her if she wanted to take down some of my recipes and she told me she didn't need to.  She would just go to my blog and pull up her favorites.  I have also found another fan in  my niece.  If I post something on Pinterest it quickly get's added to Aunt Joanne's Yummy Recipes board.  It is nice to know that someone is using these recipe creations!
 
So give this one a try.  I have to admit - it is one of hubby's go to recipes!
 

Buffalo Chicken Casserole


1 1/4 lb boneless skinless chicken breasts, cut into 1-inch strips
1/3 cup buffalo wing sauce
6 cups frozen (thawed) southern-style hash brown potatoes
1 cup ranch or blue cheese dressing
1/2 cup shredded Cheddar cheese (2 oz)
1 can (10 oz) condensed cream of celery soup
1/2 cup corn flake crumbs
2 tablespoons butter or margarine, melted
1/4 cup chopped green onions (3 to 4 medium)





Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.

 In medium bowl, stir together chicken strips and wing sauce.  In large bowl, stir together potatoes, dressing, cheese and soup. Spoon into baking dish. Place chicken strips in single layer over potato mixture.  In small bowl, stir together crumbs and butter. Sprinkle in baking dish. 

 Cover with foil. Bake 30 minutes; uncover and bake 20 to 25 minutes longer or until potatoes are tender and juice of chicken is no longer pink when centers of thickest pieces are cut. Sprinkle with green onions.









Sunday, July 10, 2016

Summer Orzo Salad


Looking through my big binder of recipes I stumbled upon one we found a couple of years ago.  It is a nice change in  the continually parade of summer salads.  Definitely not a potato or a traditional macaroni salad.  I am not really a fan of mayonnaise based salads, so this s a great change. The dried cherries and pine nuts are a great surprise.  This makes a very large quantity and is also great eaten alone as a small meal.  A cool and refreshing change!

Summer Orzo Salad


Ingredients


1 pound orzo pasta
3 tablespoons extra-virgin olive oil, plus 1/4 cup
2 cups fresh arugula (about 3 ounces)
3/4 cup crumbled feta cheese
1/2 cup dried cherries
12 fresh basil leaves, torn
1/4 cup toasted pine nuts
3 tablespoons lemon juice
1 1/2 teaspoon salt
1 teaspoon freshly ground black pepper

Directions


Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and put the pasta on a large cookie sheet. Drizzle the pasta with 3 tablespoons olive oil, toss, spread out, and set aside to cool.

Once the orzo is cool, transfer to a large serving bowl. Add the remaining ingredients and toss gently to combine. Serve.


Saturday, July 9, 2016

Roasted Mustard Potatoes


These have easily become a family favorite this summer in our house.  A few ingredients, and some oven time and you have a flavorful side dish.  

Roasted Mustard Potatoes

INGREDIENTS

1/3 cup olive oil
1/3 cup Dijon mustard
1/3 cup whole-grain mustard
Grated zest and juice of 2 lemons
4 garlic cloves, minced (use jar minced garlic for a bit more flavor)
6 Yukon Gold potatoes, peeled and quartered (about 6 cups)- red potatoes are fine too. 
Kosher salt
1/2 fresh lemon, cut into wedges
Minced fresh flat-leaf parsley, for garnish

DIRECTIONS

Preheat oven to 400 degrees F. In a large bowl, whisk together the olive oil, mustards, lemon zest, lemon juice, and garlic. Add the potatoes and toss to coat with the mixture.

Spread the potatoes on a rimmed baking sheet and sprinkle generously with salt. Bake for 30 minutes. Toss the potatoes, return to the oven, and bake for 15 minutes, or until the potatoes are a deep golden brown and fork-tender.

Transfer the potatoes to a serving platter, squeeze the fresh lemon juice over them, and sprinkle with parsley. Serve hot.



Friday, July 1, 2016

Taco Tater Casserole


There is nothing more flavorful and fun that tater tots! Now add them to a taco casserole and you reach a new comfort food high.  I will admit that this is a recipe that hubby made.  He has been preparing a lot of meals lately and I can't tell you how much I appreciate it.  He finds a recipe and adds his own special tweaks.    Give this one a try.


Taco Tater Casserole



1 lb ground beef
1 small onion, diced finely
1 clove garlic, minced
1 (4 oz) can Old El Paso diced green chiles
1 (1 oz) package Old El Paso taco seasoning mix
1 (15 oz) can black beans, rinsed and drained
1 (12 oz) package frozen corn
3 cups shredded Mexican blend cheese
1 (28 oz) package frozen tater tots
1 (10 oz) can Old El Paso red enchilada sauce

Toppings: olives, cilantro, sour cream, tomatoes

Instructions
Preheat oven to 375 degrees and spray a 9x13 baking dish with cooking spray. For extra crispy tater tots, bake tater tots for about 10 minutes while preparing the beef mixture - otherwise prepare as follows.

In a large skillet, brown the beef and the onion. Add the garlic towards the end of the browning process and cook for 1 minute. Drain.

Add the green chiles, taco seasoning mix, black beans, corn, and 2 cups of the cheese. Stir together to combine. If your skillet isn’t big enough you may need to stir it together in a bowl.

Pour mixture into the prepared 9x13 pan. Arrange tater tots on top of the mixture in a single layer.
Pour the enchilada sauce on top of the casserole as evenly as you can.

Bake uncovered for 30-40 minutes or until tater tots are nice and crispy. Sprinkle the remaining 1 cup of cheese on top and place back in the oven for 2-3 minutes or until cheese has melted.
Top with olives, cilantro, sour cream, tomatoes when serving if desired.

Notes
For extra crispy tater tots, bake tater tots for about 10 minutes while preparing the beef mixture.

This recipe is inspired from the blog - The-girl-who-ate-everything