Fresh Green Beans

I probably make these green beans about 3 times a week. They’re so easy and so good! (and my two year old can’t get enough) 

You’ll Need:

• 1 pound Green Beans
• 1 Tablespoon Butter And 1 Tablespoon Olive Oil
• 2 cloves Garlic
• 1 cup Chopped Onion
• 1 cup Chicken Broth
• ½ cups Chopped Red Bell Pepper (I usually leave this out) 
• ½ teaspoons (to 1 Teaspoon) Kosher Salt (can Substitute Regular Table Salt; Use 1/4 To 1/2 Teaspoon)
• Ground Black Pepper To Taste

Preparation Instructions

1. Snap the stem ends of the green beans, or make your two year old do it. (why else do I have kids?)

2. Melt butter and olive oil in a skillet over medium low heat. Add garlic and onions and cook for a minute. Then add green beans and cook for a minute until beans turn bright green.

3. Add the chicken broth, chopped red pepper, salt and black pepper. Turn heat to low and cover with a lid, leaving lid cracked to allow steam to escape. Cook for 20 to 30 minutes or until liquid evaporates and beans are fairly soft, yet still a bit crisp.

4. You can add more chicken broth during the cooking process, but don’t be afraid to let it all cook away so the onions and peppers can caramelize.

5. Get ready to see your kids actually enjoy eating something green.

11 May Permalink

Recommend Me…

And I’ll bake you something really yummy:)

4 May Permalink

Fresh Corn Casserole

This is a nice side dish especially now that corn is in abundance. (yes abundance) This is a perfect spring/summer side dish. 

You’ll Need:

• 8 ears Of Corn (Still In The Husk)
• ⅔ cups Heavy Cream
• 3 Tablespoons Butter (salted)
• ½ teaspoons Salt To Taste
• Ground Pepper To Taste

~Remove the corn from the husks. In a large, deep bowl, slice off the kernels of corn. With the dull side of the knife (or a regular dinner knife), press and scrape the cob all the way down to remove all the bits of kernel and creamy milk inside.



~Add heavy cream, salt to taste, a generous amount of ground pepper and butter; mix well. Pour mixture into a baking dish. Bake at 350º for 30 to 45 minutes or until thoroughly warmed through.

4 May Permalink

Spinach Ricotta Quiche. Yum.

I’ve been wanting to try a quiche for awhile now. This one is easy and soo good. I’m making it for dinner tonight… (you should too) 

You’ll Need:

• 1 – 9 ” unbaked pie crust
• 2 cups spinach, cooked and cut into pieces (make sure all excess water has been squeezed from the spinach)
• 1 cup heavy cream
• 4 eggs
• 1 cup ricotta cheese
• 1 cup Cheddar cheese
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Directions:

1. Preheat oven to 375 degrees.   Spray a pie plate or tart pan with non-stick spray.  Gently pat down pie crust around the base and sides of the pie plate, cutting off any excess with a knife.  Poke several holes in the dough resting on the base of the plate. 

2. Using a blender, mixer, or manually by hand – mix eggs, Ricotta and Cheddar cheese, heavy cream, salt, and pepper until everything is well incorporated.  Evenly distribute cooked spinach in the pie plate.  Add egg mixture and fill the pan/plate 1/4″ from the top.

3. Bake for 40-45 minutes or until cooked.  Allow quiche to cool for 5-10 minutes before serving.

4. Enjoy!

4 May 1 Permalink

Funnel Cakes!

We took the kids to their first ever Braves game on Friday. I went for the funnel cake, duh. But of course there were about 45 people in line for it and with two kids under the age of three, that kinda waiting just isn’t gonna happen:( Sooo, I’m gonna make my own! And you should too!

You’ll Need:

• 3 cups All-purpose Flour
• ¼ cups Sugar
• 2 teaspoons Baking Powder
• ½ teaspoons Salt
• 3 whole Eggs
• ½ teaspoons Vanilla Extract
• 2-¼ cups Milk
• Powdered Sugar (for Dusting)
• Canola Oil, For Frying

Preparation Instructions

1. In a large, deep pan, heat the oil to 350 degrees.

2. Mix dry ingredients then whisk in the eggs, vanilla extract, and milk. Add a dash more milk if need to achieve the proper consistency (the batter should resemble thin pancake batter).

3. Pour 1/2 cup batter through a funnel (while making circular, swirling motions) into the hot oil. Fry for 2 to 3 minutes, flipping halfway through. Drain on a paper towel, coat with powdered sugar, and enjoy!

2 May 3 Permalink

Apple Sauce Brownies

I’m bacckkkkk! Wow! And I have so many new “followers” thanks ya’ll! I have so many new recipes I’ve been trying too. Hope you try one, bc they are all really easy! That’s the only way I’ll post a recipe- if it’s goof proof:)

These brownies are moist and delicious!

You’ll Need:

• 1 cup firmly packed brown sugar
• 1/2 cup margarine or butter, softened 
• 2 eggs
• 1 cup regular or cinnamon apple sauce
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/4 cup unsweetened cocoa
• 1 teaspoon cinnamon
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup chopped nuts (optional)

1. Preheat oven to 350 degrees. Grease a 9-inch square pan.

2. In a large bowl, combine brown sugar, margarine, and eggs; mix well. 

3. Stir in apple sauce and vanilla; blend thoroughly. Stiir in flour, cocoa, cinnamon, baking powder, baking soda, and salt; mix well. Stir in optional nuts. Pour into prepared pan.

4. Bake for 25-35 minutes, or until a toothpick inserted in the center comes out clean. Cool on rack; cut into squares. 

5. Enjoy!

2 May 2 Permalink

Healthy alternatives to popsicles

These are perfect for warm spring days. I recently tried my first frozen grape and they are so yummy!! Just put them onto a skewer and freeze. 

For the bananas just cut them in half and insert a popsicle stick, then freeze them. When they are frozen you can drizzle melted chocolate, dip them whole in chocolate, or cover them in peanut butter. 

25 April 2 Permalink

Mini Pancake Muffins (with chocolate chips)

I love pancakes (especially chocolate chip ones) but hate getting my griddle out and flipping them. These taste just like chocolate chip pancakes with maple syrup on top and are super easy to make! They’re perfect for kids too because they won’t get their hands all messy and sticky. (I really don’t like sticky hands) Try them for breakfast one day, you’ll be glad you did!

You’ll Need:

• 1 cup flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 tablespoons sugar
• 2/3 cup buttermilk
• 1 egg
• 2 tablespoons pure maple syrup
• 2 tablespoons melted butter
• 1/2 cup milk chocolate chips

• ~Preheat oven to 350 degrees. Generously grease a 24 cup mini muffin pan with non-stick spray.
• ~Combine flour, baking powder, baking soda, salt and sugar in a medium bowl. Sift together with a wire whisk.
• ~In another bowl, stir buttermilk, egg, maple syrup and melted butter until just combined.
• ~Add wet ingredients to dry ingredients and stir with a spoon until combined.
• ~Stir in chocolate chips. Reserve a few chips to sprinkle on the tops.
• ~Bake for 8-9 minutes.

Makes 24 mini pancake muffins. Serve immediately with warmed butter if you like or even just with maple syrup.

24 April 5 Permalink

Chicken On A Bed Of Fresh Spinach

1. Hello sweet neglected blog! I haven’t been doing much cooking. Just kidding, still cooking, just too tired to try new recipes with two babies and all. Been sticking to oldies. 

2. I’ve been eating alot of spinach lately and wanted to try a spinach recipe. So here it is…

You’ll Need:

• 2 pieces Chicken Breasts, Boneless & Skinless, Cut Into Cubes
• 3 Tablespoons Soy Sauce
• 1 Tablespoon Chinese Cooking Wine/sherry
• 2 Tablespoons Sugar
• 1 bunch Spinach, Washed, Stems Trimmed
• 4 cups Vegetable Or Peanut Oil For Deep Frying
• 1 Tablespoon Vegetable Oil
• 1 teaspoon Sesame Seeds

Marinate the chicken in the soy sauce and cooking wine. Season lightly with pepper and refrigerate for 15 to 30 minutes.

In a small sauce pan, mix the sugar with 1 tablespoon of water and cook over high heat, stirring until the sugar is dissolved. Continue to cook, without stirring, until a deep amber caramel. Remove from the heat. Slowly and carefully stir in 2 tablespoons of water. Set aside.

In a wok or saucepan, heat the oil for deep frying. Fry the spinach leaves in small batches that don’t overcrowd the pan. Cook until crisp and translucent, and still green. Do not allow to brown.

Remove the spinach with tongs and drain well on paper towels. When all batches are done, season lightly with salt and pepper.

As the last batch of spinach cooks, heat 1 tablespoon vegetable oil in a frying pan or wok over medium high heat until smoking. Add the chicken to the pan; do not overcrowd. Immediately pour the caramel over the chicken, and cook undisturbed for 2 minutes, until the chicken is browned. Turn chicken and cook for another 2 minutes, or until cooked through and sauce is thickened.

Arrange spinach on top of rice, and pile chicken in the center. Garnish with sesame seeds and serve.

22 April Permalink

Weekend Breakfast Casserole/Omelet

Monday through Friday, I make a quick breakfast, usually an egg-in-a-hole, or a bagel for my husband to go as he’s rushing out the door tripping over toys and trying to shake a crying Kian off his leg. (yeah that’s really how it is every. single. morning.) But come Saturday, he knows I have something special planned. Either homemade pancakes on the griddle with bacon and eggs, or monkey bread, or an omelet of some sort. On the weekends we get to actually sit around the kitchen table as a family and enjoy a meal together. I absolutely LOVE these meals we share together! I have been looking for an easy omelet recipe and found this one that I love, because you can prepare it the night before and just pop it in the oven in the morning! Now this makes more than my family of four can eat (it serves 8) so it’s something I like to make when we have auntie Sheila and uncle Daniel coming to join us. 

You’ll Need:

• 6 whole Onion Rolls (sold in bakery usually)
• 1 cup Grated Cheddar Cheese
• 1 stick Butter
• 8 ounces, weight Cream Cheese
• 10 whole Eggs
• 2 cups Milk
• ½ teaspoons Dry Mustard (spice aisle people)
• 1 dash Cayenne Pepper
• ½ teaspoons Salt
• 1 teaspoon Chopped Chives

Generously butter an 9×13 baking dish. Tear onion rolls into chunks (not too bug, not too small) and place them in the bottom of the baking dish. Sprinkle with cheddar cheese, then tear cream cheese into small pieces and place over the top. Cut 1 of stick butter into pats and place over the top. (you can use less butter of course… just might not taste as sinful good)

Mix remaining ingredients and pour over the top of the dish. Cover and refrigerate overnight if you want it for the next morning, OR:

Bake at 325 degrees, covered, for 45 minutes. The remove foil and continue baking at 350 for 10-15 minutes.

Eat. Faint. Repeat.

16 April 1 Permalink