Friday, January 27, 2012

January 2012

Not sure where the time goes.   It's been quite awhile since I've sat down to share any recipes with you, so you should be more then ready to try some new ones out.

I have added 7 new recipes, all with 100% family approval ratings!

  • Cornbread (so much better then the little Jiffy box & just as easy)
  • Huevos Rancheros (A bit of work, but so so so worth it)
  • Chicken Souvlaki Pitas
  • Pancakes (you won't use a mix again once you try this)
  • Taco Soup
  • Salt & Vinegar Chip Crusted Fish
  • Home Made Granola
Happy Cooking, I hope you try at least one recipe next week!

Corn Bread

  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 2/3 cup white sugar
  • 1 teaspoon salt
  • 3 1/2 teaspoons baking powder
  • 1 egg
  • 1 cup milk
  • 1/3 cup vegetable oil
  1. Preheat oven to 400 degrees F.  Spray or lightly grease a 9 inch round cake pan.   (I use 8" square glass pan)
  2. In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan.
  3. Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

Huevos Rancheros

Breakfast for Dinner!   Too much work for the morning, but really worth the effort.


  • 1 (15-ounce) can whole peeled tomatoes, undrained
  • 1/4 cup diced yellow onion
  • 1/4 cup cilantro leaves, plus more for garnish
  • 1 large clove garlic
  • 1 jalapeno pepper (seeded if desired, I skipped it entirely)
  • 1/2 teaspoon salt
  • 5 ounces chorizo, casings removed, diced
  • Vegetable oil
  • 8 (6-inch) corn tortillas,
  • 1 (16-ounce) can refried beans, optional
  • 8 eggs
  • 1 avocado, pitted, peeled and diced, for garnish
  • 3/4 cup (3 ounces) crumbled queso fresco or grated Monterey Jack, for serving
  • Sour cream, for serving


1.  In a food processor, combine the tomatoes (with juices), onion, cilantro, garlic, jalapeno, and 1/2 teaspoon salt; puree until smooth. Transfer mixture to a small skillet and simmer over medium heat until slightly thickened, about 10 minutes. Cover and keep warm over low heat.

2.  In a large skillet over medium-high heat, cook the chorizo until browned. Add to the sauce and cover again.
3.  Add 1 tablespoon vegetable oil to the fat in the large skillet. Place a tortilla in the skillet and cook until light golden but not crisp, about 30 seconds. Flip and cook for 30 seconds more. Transfer to an individual plate. Cook the remaining tortillas, adding a bit more oil to the pan, if necessary.

4.  Heat the refried beans (if using..I think you must!) in a large skillet. Spread the beans on the tortillas.
5.  Add another tablespoon of oil to the skillet. Working in batches, crack the eggs into the pan. Cook until the bottoms are set and the edges golden, 1 to 2 minutes. Turn the heat to medium-low, cover, and cook until set, about 1 minute more.
6.  Place one egg on each tortilla and spoon the warm sauce over the eggs. Sprinkle with the avocado, cheese, and additional cilantro. Top with a dollop of sour cream

Chicken Souvlaki Pitas with Tahini Sauce

 6 tablespoons plain fat-free Greek yogurt ***
2 tablespoons shredded cucumber ***
1 1/2 tablespoons tahini (roasted sesame seed paste) ***
5 teaspoons fresh lemon juice,
5 garlic cloves, minced
1 tablespoon extra-virgin olive oil
1 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 pound skinless, boneless chicken tenderloins
4 soft pita breads
toppings of your choice - lettuce, tomato slices, cucumber slices, crumbled feta, red onions

*** Last time I made this we substitued Wegmans tzatziki sauce & it was delicious


1. Combine yogurt, shredded cucumber, tahini, 1 tablespoon lemon juice, and garlic in a small bowl; set aside.
2. Combine remaining 2 teaspoons lemon juice, olive oil, and next 4 ingredients (through chicken) in a small bowl.
3.  Heat a grill pan over medium-high heat.
4.  Coat grill pan with cooking spray. Add chicken to pan; cook 10 minutes or until done, turning every 2 minutes.
5.  Divide chicken among pitas, top with toppings of your choice.


We haven't used a mix since I discovered this recipe!

Ingredients (makes about 10-12 pancakes)

3/4 cup milk
2 Tbl white vinegar
1 cup flour
2 Tbl sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 egg
1 tsp vanilla
2 Tbl butter, melted


1. Combine milk and vinegar, let sit 10 minutes
2. Combine dry ingredients
3. Whisk melted butter into milk, then whisk in egg and vanilla
4. Pour wet mixture into dry mixture
5. Mix until blended, the batter will be very fluffy... don't stir once you start cooking the pancakes
6.  Pour about 1/4 cup for each pancake onto preheated griddle

Taco Soup


  • 1 pound ground beef
  • 2 (16-oz.) cans pinto beans, drained and rinsed
  • 1 diced red pepper
  • 1 (15-oz.) can ranch beans, undrained (I used Bush's Ranchero beans)
  • 1 (14.5-oz.) can stewed tomatoes
  • 1 (14.5-oz.) can petite diced tomatoes, undrained
  • 1 (12-oz.) package frozen whole kernel corn
  • 1 1/2 cups chicken broth
  • 1 (1-oz.) envelope taco seasoning mix
  • 1 (1-oz.) envelope Ranch dressing mix
  • Toppings: Fritos, shredded Cheddar cheese, sour cream


  1. Brown ground beef in a large Dutch oven over medium-high heat, stirring constantly, 8 to 10 minutes or until meat crumbles and is no longer pink; drain. Return to Dutch oven.
  2. Stir pinto beans, next 8 ingredients, and 2 cups water into beef; bring to a boil. Reduce heat to medium-low. Simmer, stirring occasionally, 30 minutes. Serve with desired toppings.

Salt & Vinegar Chip Crusted Fish


4 (6-ounce) cod fillets (or tilapia)
  • 2 teaspoons canola mayonnaise

  • 1/8 teaspoon salt

  • 1 (2-ounce) package salt and vinegar kettle-style potato chips, crushed

  • 1/2 cup light ranch dressing

  • Preparation

    1. Preheat oven to 400°.
    2. Arrange fillets on a parchment-lined baking sheet. Brush 1/2 teaspoon mayonnaise over top of each fillet; sprinkle evenly with salt. Gently press about 2 tablespoons crushed chips evenly on top of each fillet. Cook fish at 400° for 10 minutes or until fish flakes easily when tested with a fork. Serve with ranch dressing.
    NOTE;   I had to put the fish under the broiler for a minute to get it to brown nicely

    Great Granola


    4 cups rolled oats
    1 tsp cinnamon
    1/2 tsp salt
    1 cup dried fruit
    1/4 cup coconut flakes
    1 cup nuts
    5 tablespoons melted coconut oil or olive oil
    1 tsp vanilla
    1/3 – 1/2 cup real maple syrup or honey
    2 egg whites, lightly beaten

  • Preheat oven to 300°

  • Mix together: oats, cinnamon, salt, fruit and nuts in a big bowl

  • In a separate bowl, whisk together maple syrup, oil, egg whites, and vanilla until smooth.

  •  Pour wet ingredients into dry ingredients and stir, making sure all dry ingredients are well coated.

  •  Split mixture between two baking sheets sprayed with cooking spray

  •  Spread evenly and press down firmly into a thin “donut” shaped single layer with a spatula. (This prevents an uncooked middle.)

  • Bake in preheated oven for 25-35 minutes until granola is golden brown and crisp at the edges. Do not stir while baking.

  • Allow to cool for 15 minutes on baking sheet before breaking into clusters.
  • Wednesday, September 21, 2011

    FALL 2011

    A friend mentioned to me yesterday that she was poking around this site looking for new recipes. As you know, I haven't been very good about providing you anything new lately. Well, I guess knowing at least one person was still interested was enough motivation for me to add some new recipes.

    This post includes:

    SUPER EASY pulled pork in the crock pot... Great for fall sports season
    Fish Tacos... Good way for non fish eaters to try to eat some healthy fish
    Turkey Chili... Also in the crock pot
    Chicken Parmesan Burgers
    Buffalo Chicken Tenders
    Coconut Lime Rice (a great side dish. We had this as a side with the teriyaki meatballs Costco sells)

    Hope you enjoy all or some!


    EASY crock pot pulled pork


    2-3 pounds boneless country style pork ribs
    20 ounce bottle of Coke

    BBQ sauce of your choice


    Place pork in crock pot
    Pour bottle of coke over meat (yes, really)
    Cook 8 hours on low

    Remove meat from crock pot, POUR out all the coke
    Shred meat and return to crock pot

    Add as much BBQ sauce as you like in your pulled pork & stir

    Cook for another 1/2 hour or so to let the flavors mix

    Fish Tacos


    1 1/4 pound tilapia
    1 1/2 tsp paprika
    1 1/2 tsp brown sugar
    1 tsp dried oregano
    3/4 tsp garlic powder
    1/2 tsp salt
    1/2 tsp cumin
    1/4 tsp cayenne (red) pepper

    Corn tortillas
    Avocado (or guacamole)
    Sour cream
    (whatever taco toppings you like)


    1. Combine paprika through cayenne in small bowl
    2. Coat all sides of each piece of fish on all sides
    3. Heat 1 Tablespoon canola oil in large non stick (or cast iron if you have one) skillet
    4. Add fish to pan and cook 3 minutes per side or until fish flakes easily.
    5. break fish into chunks and serve on warmed tortillas with desired toppings.

    Crock Pot Turkey Chili


    1 1/4 pounds lean ground turkey
    1 large onion, chopped
    1 garlic clove, minced
    1 (1.25-oz.) envelope chili seasoning mix
    1 (12-oz.) beer
    1 1/2 cups frozen corn kernels
    1 red bell pepper, chopped
    1 green bell pepper, chopped
    1 (28-oz.) can crushed tomatoes
    1 (15-oz.) can black beans, drained and rinsed
    1 (8-oz.) can tomato sauce
    3/4 teaspoon salt


    1. Cook first 4 ingredients in a large skillet over medium-high heat, stirring often, 8 minutes or until turkey crumbles and is no longer pink. Stir in beer, and cook 2 minutes, stirring occasionally. Spoon mixture into a 5 1/2-qt. slow cooker; stir in corn and next 6 ingredients until well blended. Cover and cook on LOW 6 hours

    Chicken Parmesan Burgers


    4square ciabatta rolls
    2 garlic cloves halved
    1 pound ground chicken
    2/3 cup (plus extra for serving) marinara sauce
    1 teaspoon chopped fresh rosemary**
    1 teaspoon chopped fresh thyme**
    1/2 teaspoon crushed red pepper
    1/4 teaspoon kosher salt
    1/4 teaspoon black pepper
    Cooking spray
    1/2 cup shredded mozzarella cheese, divided
    8 basil leaves (if you have it)

    **you need the herbs or there won't be as much flavor


    1. Preheat broiler.
    2. Cut rolls in half. Place bread, cut side up, on a baking sheet. Broil for 3 minutes or until lightly browned. Remove bread from pan. Rub each slice with cut side of garlic. Set aside.
    3. Preheat oven to 375°.
    4. Combine chicken, 2/3 cup marinara, rosemary, thyme, red pepper, salt, and black pepper. Divide into 4 portions, shaping each into a 1/4-inch-thick patty. Heat an ovenproof skillet over medium-high heat. Coat pan with cooking spray. Add patties to pan; cook for 3 minutes. Turn patties, and place pan in oven. Bake at 375° for 8 minutes. Top each patty with 2 tablespoons cheese; bake 1 minute.
    5. Layer bottom half of each roll with 2 basil leaves, 1 patty, 1 tablespoon marinara, and roll top.

    NOTE... The chicken mixture is VERY mushy, but the sauce keeps it very moist. Just try to keep the patties together the best you can while cooking. It's worth the effort.

    Buffalo Chicken Tenders


    1 pound chicken tenderloins
    1/4 cup all-purpose flour
    1 teaspoon garlic powder
    1 teaspoon cayenne pepper
    1/2 teaspoon salt
    3/4 cup bread crumbs
    2 egg whites, beaten

    1/2 cup butter, melted
    1/2 cup Franks Hot Sauce


    Preheat oven to 400 degrees. Coat a baking sheet with foil and nonstick spray.

    In a bag, mix together flour, 1/2 teaspoon garlic powder, 1/2 teaspoon cayenne pepper, and 1/4 teaspoon salt.

    On a plate, mix the bread crumbs with the rest of the garlic powder, cayenne pepper, and salt.

    Shake the chicken pieces with the seasoned flour.

    Beat egg white and place in a shallow dish or bowl.

    Dip seasoned chicken in egg mixture, then roll in the seasoned bread crumb mixture.

    Place on prepared baking sheet.
    Bake for about 8 minutes in the preheated oven. Turn over and Bake 8 minutes longer, or until chicken is done.

    While chicken is cooking, melt butter, then stir in hot sauce, set aside.

    When tenders are cooked, dip each pice in the hot sauce mixture to coat and return to the oven to heat through...about one minute. Serve with blue cheese dressing.

    NOTE: this was too spicy for Allison... Next time I plan to coat her chicken in BBQ sauce instead of the wing sauce.

    Coconut Lime Rice


    1 cup basmati rice
    2 tsp butter
    1/4 cup flaked coconut
    1 cup coconut milk
    1 cup chicken broth
    1 lime, zest & juice


    1. Heat butter over medium high, add rice & coconut and stir for 3 minutes
    2. Stir in lime juice, then add coconut milk, broth, lime zest, and salt to taste.
    3. Bring to a low boil
    4. Cover, reduce heat to low, and cook 20 minutes, remove from heat
    5. let sit 5 minutes, fluff and serve.