Saturday, April 25, 2015

Huevos Rancheros Tortilla Pizza

Surprise! Here's another Tortilla Pizza. I know, you are not surprised are you? I woke up this morning and wanted something simple for breakfast. My first thought was an "Egg Thingy" with re-fried beans and salsa. Well although tasty it looked like a mess. So while thinking how to improve on the idea it came to me that a tortilla pizza would be nice and neat. And it was; very easy to assemble and serve. I think this could easily become a common breakfast around here. Best part almost nothing to clean up. I love all the flavors mixed together in a perfect bite. The yolk and salsa are delicious with the beans and egg. So happy that there are leftover ingredients just waiting for me in the frig. 


Huevos Rancheros Tortilla Pizza
Serve 1

Ingredients

1 small flour tortilla 
olive oil cooking spray
2 Tbsp. low sodium vegetarian re-fried beans
1 tsp. diced pickled jalapenos
2 Tbsp. 2% sharp cheddar cheese
1 large egg
2 Tbsp. salsa (green or red)

Directions

Place a sheet pan upside down on the middle rack of the oven. Preheat oven to 450 degrees.

Spray one side of tortilla with olive oil spray. Place tortilla spray side down on a piece of aluminum foil. Spread tortilla with re-fried beans. Top with diced jalapenos, cheddar cheese and egg. Place your tortilla and foil on the sheet pan in the center of the oven and bake for 9 minutes. Remove from the foil, drizzle with salsa of you choice and enjoy!






Thursday, April 23, 2015

Home-style Beef Spaghetti Squash

This is another quick weeknight meal. Dear sister and I put this together weeks ago and marveled how similar it taste to the spaghetti sauce we grew up on. It has that same slow simmered flavor but it is fast. It tastes as if it has been cooking all day long. It was so good we made it again tonight. I think it is the mushroom pasta sauce and the olives that makes this sauce so similar to the sauce of our childhood. That flavor combo is definitely what makes this a comforting home-style meal for me. But the best part is, this recipe is healthy and on the table in less than 30 minutes. Serving the sauce over spaghetti squash lowers the carbs, if you are counting them. We felt really good about that. It means we can have it more often. I will be keeping this recipe and the ingredients on hand for a future easy comforting meal. I hope you will too. 


Home-style Beef Spaghetti Squash
Serves 4

Ingredients

1 lb. extra lean ground beef
1/2 yellow onion, finely diced
1/2 green bell pepper, finely diced
24 oz. jar of mushroom pasta sauce                                                   
2.25 oz. can of sliced black olives, undrained
Black pepper, to taste
Red pepper flakes, to taste
2 small spaghetti squash
Kosher salt, to taste
Parmesan cheese, to garnish

Directions

Heat a dutch oven over medium high heat. Add ground beef, breaking it up with a spoon, stirring until brown. Season with black pepper and red pepper flakes. Add onion and bell pepper, continue to cook until onions are translucent and peppers begin to soften. Add pasta sauce, olives and 1/2 cup water; bring to a simmer. Simmer over low heat while preparing the spaghetti squash.

To prepare spaghetti squash: Cut squash in half. Scoop out seeds and discard. Place cut side down in a microwave safe dish, add 1/4 cup of water and cover with plastic wrap. Microwave for 7 minutes. Let cool 5 minutes (You may have to cook each squash separately). When squash is cool enough to handle, pull the squash into spaghetti like threads. Season with salt and pepper. To serve spoon sauce over spaghetti squash and garnish with Parmesan cheese.





Linking to:
Love Bakes Good Cakes: Freedom Fridays with All My Bloggy Friends

Thursday, April 9, 2015

Pineapple and Ham Pizza

Confession I have a tortilla pizza problem. It's out in the open now, maybe I can get some help. Yes, I keep tortillas, pizza sauce, cheese and turkey pepperoni around most of the time. I make all kinds of tortilla pizzas when I need a quick meal. Well today as I prepared a list to go to the store; I put this little pizza together. I used leftover ham and pineapple pico. It was so pretty and delicious I had to share right away. In the process I guess I outed myself. Oh well, it was totally worth it to introduce you to the quick and delicious technique of making tortilla pizzas. I hope you enjoy the idea but don't develop a problem of your own.


Pineapple and Ham Pizza
Serves 2

Ingredients

2 - 6" flour tortilla
2 Tbsp. pizza sauce
4 Tbsp. Italian cheese blend
1 mini yellow sweet pepper, sliced 
Leftover Baked Ham, sliced or diced
3 Tbsp. Pineapple Pico de Gallo

Directions

Place a sheet pan upside down on the middle rack of the oven. Preheat oven to 450 degrees.

Place tortillas on a piece of aluminum foil. Spread a tablespoon of pizza sauce on each. Top with 2 tbsp. or more of Italian cheese blend, pepper slices, ham and pineapple pico. Place your tortilla and foil on the sheet pan in the center of the oven and bake for 9 minutes. Remove from the foil and enjoy!





Monday, April 6, 2015

Cherry Garcia Yogurt Pie

This year in a quest to make Easter dinner a little healthier we opted for a Yogurt Pie for dessert instead of the Coconut Baba I made last year. I still wanted to do something special or different. But I could not get the families' cherry version of the pie out of my head. Of course cherries are not in season, so I could not find them in the produce department. It was Mom that suggested using frozen cherries. Then it occurred to me, what about adding chocolate to the cherry yogurt pie? Do you like Ben & Jerry's Cherry Garcia Frozen Yogurt? I DO! So I went to search the baking and candy aisles for chocolate covered cherries to add to the mix. I found a bag made by Dove. It turned out really good! Everyone enjoyed it. Dear sister liked it a lot but suggested we try using one cherry and one vanilla yogurt next time. Then she recanted saying she did not want to lose any of the cherry flavor. I think I might add a little pure vanilla next time just to see if it adds anything. I am on the fence about whether or not to chop up the chocolate covered cherries next time. They freeze a little on the hard side, so if you encounter one when you are cutting the pie it is difficult to get through. I think with a few tweaks this pie might just keep me out of the ice cream case in the future.



Cherry Garcia Yogurt Pie
Serves 6

Ingredients

2 cartons of light cherry Greek yogurt
1 cup frozen cherries, thawed
6 oz. bag chocolate covered cherries
8 oz. light whipped topping, thawed
1 prepared Oreo cookie pie crust

Directions

Place yogurt in a mixing bowl, fold cherries and chocolate covered cherries (reserve 7 for garnish) into yogurt. Add an equal amount of whipped topping (about 1-1/2 cups or half of the carton) gently fold whipped topping into yogurt and fruit mixture. Pour into pie crust and spread evenly. Place pie in the freezer and freeze solid. When frozen, spread the top with the remaining whipped topping, and garnish with reserved chocolate covered cherries.

Note: I usually remove the pie from the freezer when we sit down to dinner. That way it is thawed just a bit when it is time to serve dessert.








Want more ice cream inspired treats?
Check out this Banana Split Yogurt Pie


Linking to:
Kneaded Creations: Tuesdays With a Twist
Dizzy Busy & Hungry: Wine'd Down Wednesday

Sunday, April 5, 2015

Happy Easter!

The Potato Salad is made already. There is also a new version of Yogurt Pie in the freezer, but I will post that later. I am going over to Mom and Dad's to make the Baked Ham and Green Vegetable Medley. I just want to wish you and yours a very Happy Easter! I hope you enjoy a day of fun, food and family. 
God Bless!


Sunday, March 29, 2015

Chicken a la King Soup

Growing up Mom only made Turkey a la King maybe 2 or 3 times. It was what she made with the leftover turkey from Thanksgiving. See we always spent the holiday in south Louisiana except for the 2 or 3 times we had to say home in the north. Usually is was because one of us was sick. I remember the dish fondly. It was something different and deliciously creamy. I hadn't thought about it in years. But one day I came across a video on YouTube from Linda's Pantry. She was canning a Chicken a la King Soup. It looked amazing! So it prompted me to ask Mom for her recipe. It turns out it was a Betty Crocker recipe from one of her really old cookbooks. Now armed with her recipe I set out to make my own Chicken a la King Soup. Now this soup is not light. I think the butter and half and half are important flavors in this dish. I tried using a combination olive oil and butter, but it did not have that iconic "a la King" flavor. Another thing I discovered, this soup is even better made with poached chicken and the light broth reserved from the process. I made it with leftover grilled chicken and stock in a box, it was great but the other was so much better. The grill chicken and the dark chicken stock dominated the buttery flavors. So use a light chicken broth and delicately seasoned chicken to let those creamy, buttery ingredients shine. This is such a comforting silky bowl of chicken, veggies and broth. I love the mushrooms, peppers and pimentos. It definitely takes me back to childhood. This one is dear sister and Mom approved too. I hope you enjoy it as much as we did.


Chicken a la King Soup
Serves 6

Ingredients

3 Tbsp. unsalted butter
1 yellow onion, chopped
1 rib celery, sliced
1/2 green bell pepper, chopped
8 oz. mushrooms, sliced
3 Tbsp. flour
4 cups low sodium chicken broth
4 oz. jar pimentos, undrained
2 cups cooked chicken breast, cubed
1 cup half and half
Kosher salt, to taste
Black pepper, to taste
Red pepper flakes, to taste

Directions

Melt butter in a stock pot over medium heat. Add onion, celery and bell pepper sauté until onion is translucent. Add mushrooms and season with salt, black pepper and red pepper flakes. When mushrooms begin to soften add flour, stir until well combined and you do not smell flour. Slowly add broth stirring to pick up any browned flour from bottom of the pot. Add pimentos and chicken, bring to a simmer. Add half and half reduce heat to low. Cook on low for 10 minutes to blend flavors. Taste for seasoning, adjust if necessary and serve!





Bonus Recipe


Linking to:
Love Bakes Good Cakes: The Ultimate Soup Recipe List Linky
Joy Love Food: What's You Do This Weekend?
Creative K Kids: Bloggers Brags Weekly Pinterest Party
Memories By The Mile: Treasure Box Tuesday
Kneaded Creations: Tuesdays With a Twist
Dizzy Busy & Hungry: Wine'd Down Wednesday

Piri Piri Mushroom Burgers

Ever since I made Piri Piri Mushrooms I have wanted to use them on a Mushroom Cheese Burger. They are deliciously smoky and just a little spicy. So one night last week I made beef burgers with a little Piri Piri Sauce inside and Piri Piri Seasoning on the outside. It was delicious topped with swiss cheese and the mushrooms. Ask dear sister, she really liked it. She also enjoyed the grilled squash with Piri Piri Seasoning. We had a great dinner. It is amazing how much smoke flavor the Piri Piri adds to a traditional mushroom cheese burger. It was not too spicy just a tasty smoky twist on an original. Try it! It will just set your burgers apart from all the others. People will wonder what you know that they don't. It can be our little secret . . . Or, tell them where they can find more Piri Piri flavor. I appreciate all you reading and sharing!


Piri Piri Mushroom Burgers
Makes 3 servings

Ingredients

16 oz. ground beef (93% lean)
1 Tbsp. Piri Piri Sauce
6 slices Swiss cheese
3 Hamburger Buns

Directions

Preheat grill to medium-high heat. Combine first 3 ingredients gently. Shape mixture into 3 patties, making the patties thinner in the middle then the edge. Season both side with Piri Piri Seasoning.

Grill, covered with grill lid, 4 to 5 minutes. Flip burger and grill covered for another 2 minutes. Place 2 slices of cheese on each burger, grill another 2 minutes. Place hamburger buns on the top rack of the grill to toast while cheese melts. Remove from grill and serve on hamburger buns with Piri Piri Mushrooms.



Piri Piri Squash

Yellow Squash, sliced + Olive Oil Spray + Piri Piri Seasoning

Grill over medium-high heat 4 minutes each side.

Linking to:
Kneaded Creations: Tuesdays With a Twist
Dizzy Busy & Hungry: Wine'd Down Wednesday

Related Posts Plugin for WordPress, Blogger...