Monday, October 20, 2014

Cookie Dough/S'mores Crispy Rice Bars



I'd like to say that every time I make a batch of cookie, all the dough gets baked...

I can't. 
Ahem...

Somehow when the recipe says I should get 3-4 dozen cookies from the recipe only about 2 dozen actually get baked into cookies. 

So...my family eats cookie dough? Oh yeah, you bet. Even I indulge. 

I mean you have to taste it and make sure you didn't forget the salt, right?!

So, when my youngest offspring asked me to make crispy rice bars, I was thinking how could I change them up? 

Frost them with a cookie dough-like frosting and add in chocolate and marshmallows of course. 


They're ooey-gooey and hit all the right points for crispy rice, cookie dough and s'mores!

Win, win!

After you make these, hide the pan, cause they'll be gone in 2 minutes! Seriously.


Okay, are you done drooling?

Make these, NOW!

Wednesday, October 15, 2014

Easy Ratatouille Chicken

It's been wonderful, seeing how our garden has produced lots of vegetables and herbs.

I get so creative trying to incorporate all of these babies. 

Then all of a sudden it's the first frost and my husband went out and picked EVERYTHING...

So I made a classic, and one of our favorites...


This dish comes together really fast and it's all made in one skillet on the stove. One BIG skillet.
It starts out huge and then of course all those delicious vegetables cook down and while it still is a copious amount, it no longer looks like it is going to overflow the pan-haha. 


The kicker at the end is to add your favorite cheese over the chicken and let melt.....yum yum nom!

Ratatouille is a traditional French Provençal stewed vegetable dish, originating in Nice. Tomatoes are a key ingredient along with summer squash, bell pepper, eggplant, onions, garlic, thyme, parsley and basil.

In this easy version the chicken is lightly browned and set aside and the vegetables are all simmered together, the chicken is placed back into the mixture, covered and simmered until cooked through and tender. 


I love to serve this over couscous to make it a hearty one dish meal. It's delicious over pasta or rice as well!


Sunday, October 5, 2014

Baked Chili Cheese Dogs



Okay, some days you just don't have time to make a big meal, your lives are rushed because you've got a really important meeting at school after work, or a big volleyball game....

Kind of like my life right now. 

These babies always satisfy, they're fast, filling, cheesy. Oh and did I mention they're easy?!

They are. So easy. 


It's a no brainer, really. 

Get yourself some hotdogs, some buns, a can of your favorite chili or homemade, cover with cheese and bake those babies! 

Dressed with onions, sour cream, jalapeños, chopped tomatoes, or not. They will still feed your family and get you out the door in a flash! 








Yeah, that's what I'm saying...

Yum.


INGREDIENTS:
Hot dog buns
Hot dogs
2 cups of chili with beans(canned-easy or your own homemade)
1 cup of shredded cheese
*optional-your favorite condiments

DIRECTIONS:
1. Preheat the oven to 375F. Spray a baking dish with nonstick spray.
2. Place 6-8 buns in the dish and a hotdog in each. 
3. Spread 2 tbsp of chili over the top of each hotdog and sprinkle with a tbsp of cheese. 
4. Bake for 12-15 minutes, or until the buns start to brown, the hotdogs are heated through and the chili and cheese are bubbly. 
5. Take out and put another tbsp of cheese over each dog and serve! 

Top with your favorite condiments or not-you've got dinner on the table in 20 minutes baby!

*maybe this will be my next team builder meal-ya never know. cause you can make 8 as easy as you can make 48!!

Enjoy!


is recipe is shared on My Link Parties. Also shared on http:// www.thecountrycook.net and http://www.bunsinmyoven.com/ andhttp://www.foodiefriendsfridaydailydish.com/



Tuesday, September 23, 2014

Fiesta Chicken Stuffed Poblano Peppers


We're experiencing a lovely Indian Summer, and the first day of Autumn just came and went. 

My pepper plants are exploding though, and I decided to take full advantage of the beautiful poblanos that my plants produced. Some were even turning a beautiful red!

One of my favorite ways to prepare these are stuffed, not in the traditional sense of beef and rice, but kicked up with a little heat and spice, since the peppers themselves are really mild in heat, but high in flavor. 

These actually came together easily...I had leftover cooked chicken and rice. What could be easier?


These babies are loaded with sautéed onions, chicken, rice, salsa and cheese. They're baked covered until heated through and then topped with more cheese. 

Sooo good, my mouth is watering!


Here's the recipe. Come travel down this Fiesta road to taste this goodness!

INGREDIENTS:
4-6 poblano peppers
1 small onion, halved, one half chopped and one half minced
1 cup cooked chicken, chopped
2 cups cooked rice
1 tsp chili powder 
1 tsp salt
1/2 cup salsa
1 1/2 cup shredded cheese

Sauce:
14 oz. can tomatoes, or 2-3 medium fresh
1 tsp chili powder
1 tsp cumin powder
1 garlic clove
1/2 onion that is chopped
1/2 cup water

DIRECTIONS:
1. Place peppers on an open flame and char all over, or preheat broiler and place on a pan and broil 7-8 minutes, let cool and peel off skins. Cut a slit in one side and gently remove seeds and membranes trying to keep peppers intact. 
2. In a blender or food processor, place all the sauce ingredients and blend until smooth. Pour into a small pot and heat gently to a simmer and cook for 10 minutes. Set aside. 
3. Meanwhile, in a sauce pot, heat 1 tsp oil and saute minced onions for 4-5 minutes until translucent. Add in chicken, chili powder and salt and heat through. Place into a large bowl, add in rice and toss. 
3. Add in salsa and 1/4 cup of the Sauce, toss to combine and then toss in 1 cup of cheese. 
4. Spray a baking dish with non stick spray and pour in half of the cooked sauce to coat the bottom.
5. Gently and generously fill each pepper with chicken filling and place in the baking dish. Continue until all the peppers are filled. Pour the remaing sauce over each pepper.
6. Cover with foil and heat for 25-30 minutes in a 350F oven. Remove foil, sprinkle peppers with remaining cheese and place back in the oven for 2-3 minutes. 
7. Let cool 5-7 minutes before serving. 

Enjoy!


 This recipe is shared on My Link Parties. Also shared onThe Country Cook  and http://www.bunsinmyoven.com/ and Foodie Friends Friday


Tuesday, September 16, 2014

Garden Barley Stew

Sigh*

It's becoming more apparent that Summer is waning and Fall is arriving. Don't get me wrong, that sigh was one of contentment, not contentiousness. 

I love this time of year.

Cool nights, beautiful days, our garden is thoroughly confused though. Because it's still pumping out the veggies and in celebration of this I made this delicious, chock full of vegetable, stew. 


You won't miss the meat in this, and for you hardcore carnivores, by all means add some if you absolutely have too. One taste though, and you know this beauty hits all the comfort notes. 

It's hearty (psst...even tho it's meatless!), filling and oh so good!

Add in anything and everything you have on hand. This version used fresh tomatoes, peppers, onion, celery, carrots, zucchini, potato, garlic, green beans and black beans. If I had more vegetables, I would have thrown them in also. That's what's so nice about this soup, it's changeable.


Add kale, beets, turnips, eggplant, mushrooms....

Don't have barley? Use rice, quinoa, couscous, farro, lentils, even whole oats!

See, it's an open book. 

And a delicious one at that.





INGREDIENTS:
2 lbs. fresh tomatoes, rough chop
1 small onion, chopped
1 garlic clove, chopped
2 tsp olive oil
1/2 tsp salt and pepper
4 cups chicken broth
2 carrots, peeled, chopped
1 zucchini, chopped
1 small pepper, chopped
1 stalk celery, halved and chopped
1 small potato, small cubes
1 can cut green beans, drained 
1 can beans, (black, kidney, pinto or white)-rinsed and drained
1 sprig thyme or 1/2 tsp dried
1/2 cup barley or other grain

DIRECTIONS:

In a large heavy pot, heat oil over medium heat. Add in tomatoes and cook for 3-5 minutes. 
Add in onions, garlic, salt and pepper and cook until tomatoes soften and break down, about 8-10 minutes more. Use a stick blender or potato masher to blend tomatoes into a sauce.
Add in chicken broth and all the vegetables except zucchini. Bring to a low boil.
Lower heat to a simmer and cover slightly and cook until carrots and potato are tender, another 20 minutes. 
Add in zucchini, green beans, beans and barley. Stir to combine and cook on low until grain is softened and vegetables are tender, not mushy. Another 12-15 minutes for quick barley. 
Remove thyme sprig if used and taste for seasoning. 
We love to sprinkle Parmesan cheese over each serving!


Enjoy!






 This recipe is shared on My Link Parties. Also shared on Weekend Potluck and http://www.bunsinmyoven.com/and Foodie Friends Friday

Monday, September 8, 2014

Easy Turkey & Bean Enchiladas


The last days of warm weather are winding down and I've been giving my oven the eye more than not.

I am still trying to adapt to only having to prepare meals for 2-3. I had a really hard time taking my 3rd baby to college. I thought that nonsense was supposed to get easier the more you did it...nope. It certainly wasn't. 

But the 4th baby left at home, is into sports and when she is home, she is ravenous. She will wolf down almost anything (except meatloaf?!), and especially loves South of the Border foods.

I love making these enchiladas, I use lean ground turkey breast, but sub your favorite lean protein. 

I should have known they make a lot-you can always freeze half and have an easy meal ready to pop into the oven or microwave. These pictured were made and refrigerated for 3 days, then reheated-I actually think they're better!


We like to top them with sour cream, salsa (homemade!), and guacamole. They're so good, cheesy and plump, I can only eat one, the hubs barely finished 2. 


They're actually pretty low cal for mexican food, very little cheese, lean meat, canned pinto beans and prepared enchilada sauce!