Tag Archives: easy

Cheese Sauce

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Quick Post: When faced with the dilemma – “what’s for lunch?” I quickly came up with this solution – nachos! What is a nacho without cheese sauce, right? I remembered pinning this  awhile back and immediately got to work on it. Three ingredients, maybe ten minutes,  resulted in a really tasty cheese sauce that was perfect on our nachos. While I refried these beans, my husband stirred this sauce over medium heat until it became thick and smooth. I successfully transformed leftovers into a fun lunch that everyone enjoyed…score one for me! 😉 Thanks for reading, enjoy!

Cheese Sauce – adapted from Serious Eats

  • 8 ounces extra sharp cheddar cheese, grated
  • 1 tablespoon corn starch
  • 1 (12-ounce) can evaporated milk
  • 2 teaspoons hot sauce (we used green Tabasco)

Directions –

Add cheese and cornstarch to large bowl. Toss to combine. Transfer to medium saucepan. Add 1 cup evaporated milk and hot sauce. Cook over low heat, stirring constantly with whisk until melted, bubbly, and thickened (about 5 minutes). Mixture will look thin and grainy at first but will thicken and come together after heating. Thin to desired consistency with additional evaporated milk. Serve immediately with fries, tortilla chips, burgers, or hot dogs

Flour Tortillas

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Hallelujah! I found the best, most authentic tasting, not to mention easiest flour tortilla recipe out there. What makes it even more amazing is that the dough is very forgiving and really easy to roll out. Recipes that call for milk, baking powder or oil cannot come close to the awesomeness of shortening (or lard), sorry! I used this non- hydrogenated vegetable shortening instead of Crisco.

Last night I made chimichangas, which my family loved – but the star of the meal was definitely the tortillas. The batch I made didn’t last long – in fact, my son requested a wrap for his lunch using the last one 😉 I made another batch today that is half white whole wheat, half all-purpose flour in an attempt to redeem these a little. They are still as pliable and soft as the all white flour tortillas and just as tasty! Thanks for reading, enjoy! 🙂

Flour Tortillas – adapted from The Urban Spork

  • 2  3/4 cups all-purpose flour, plus a little extra for rolling the tortillas
  • 5 tablespoons vegetable shortening, lard or 2 1/2 tablespoons of each (for the most authentic version)
  • 3/4 teaspoon salt
  • 3/4 cup very warm tap water

Directions

Combine the flour and shortening in a large mixing bowl and work the shortening into the flour with your fingers until completely incorporated.  If this isn’t done thoroughly (until no particles of shortening remain visible), the tortillas will have an irregular texture.  Dissolve the salt in the water and pour about 2/3 cup over the dry ingredients and immediately work it in with a fork; the dough will be in large clumps.  If all the dry ingredients haven’t been dampened, add the rest of the liquid (plus a little more, if necessary).  Scoop the dough onto your work surface and knead until smooth.  It should be a medium-stiff consistency – not firm, but not quite as soft as most bread dough either.

Divide the dough into 12 portions and roll each into a ball.  Set them on a plate, cover with plastic wrap and let rest for at least 30 minutes – this makes the dough easier to roll.

Heat an ungreased griddle or heavy skillet over medium to medium-high heat.

Flatten a ball of dough, flour it, then roll forward and back across it; rotate a sixth of a turn and roll forward and back again; continue rotating and rolling until you reach a 7-inch circle, lightly flouring the tortilla and work surface from time to time.

Lay the tortilla on the hot griddle (you should hear a faint sizzle and see an almost immediate bubbling across the surface).  After 30 to 45 seconds, when there are browned splotches underneath, flip it over.  Bake 30 to 45 seconds more, until the other side is browned; don’t overbake the tortilla or it will become crisp.  Remove and wrap in a cloth napkin placed in a tortilla warmer.  Roll and griddle-bake the remaining tortillas in the same manner – stack them one on top of the other in the warmer.

Chicken Gyros

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Well, I know my husband liked it because he ate three! Needless to say, there are no leftovers…boo! But I’m glad he liked them 🙂 Thanks for reading, enjoy!

Chicken Gyros – adapted from The Girl Who Ate Everything

Tzatziki sauce:

  • 1 cup plain Greek yogurt
  • 1 regular cucumber, peeled and seeded
  • 1 teaspoon minced garlic
  • 1/4 teaspoon dried dill
  • 1/4 teaspoon dried parsley
  • 1 teaspoon white wine vinegar
  • Salt and pepper
  • Squeeze of fresh lemon juice, and zest
  • Extra virgin olive oil

For the chicken:

  • 2 teaspoons minced garlic
  • Juice of 1 lemon (2-3 Tablespoons)
  • 2 teaspoons red wine vinegar
  • 2 Tablespoons extra virgin olive oil
  • 2 heaping Tablespoons plain Greek yogurt
  • 1 Tablespoon dried oregano
  • 1 teaspoon dried dill
  • Salt and pepper
  • 1 1/4 lbs. boneless, skinless chicken breasts

To assemble:

  • Pita bread (I made these again)
  • Fresh tomatoes, seeded and diced

Directions –

Shred the cucumber or chop in food processor. Wrap in a towel a squeeze to remove as much water as possible. Mix together the yogurt, shredded cucumber, garlic, white wine vinegar, salt and pepper to taste, and lemon juice. Drizzle lightly with olive oil.

Refrigerate for at least 30 minutes before serving to allow the flavors to meld.

To prepare the chicken, combine the garlic, lemon juice, red wine vinegar, olive oil, yogurt, oregano, and salt and pepper to taste in a medium bowl. Whisk together until mixed well. Add the chicken pieces to the bowl and mix well to coat. Cover and refrigerate for about 1 hour.

Cook the chicken as desired, either in the skillet or with the broiler. Once the chicken is completely cooked through, transfer to a plate and let rest for 5 minutes. Cut into strips. Heat pitas. Top with chicken, tzatziki sauce, diced tomatoes and sliced onions. Serve immediately.

Small Batch Brownies

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Quick Post: Light, cakey brownie. Not chewy, but it hit the spot 🙂  Thanks for reading, enjoy!

Brownies – adapted from Just Eat It!

  • 1/2 cup chopped chocolate (about 3 ounces)
  • 6 TBSP butter
  • 2 eggs
  • 1/2 cup granulated sugar
  • 1/2 cup all-purpose flour
  • 2 tbsp cocoa powder
  • 1/2 cup chopped, toasted walnuts

Directions –

Preheat oven to 350 degrees. Butter three – 6 ounce ramekins or a small baking dish.

Melt the butter and chocolate on low heat, stir and set aside to cool slightly. Whisk together the sugar and the eggs, then stir the chocolate mixture into the egg mixture.

Add the flour and cocoa powder. Fold in the nuts. Bake for 18 – 20 minutes or until set, and the center should be a little underdone.

And now for something completely different…

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In an effort to rid my home of chemicals, I made these. All the ingredients were easy to find, some of them are probably already in your home. The essential oil and the Dr. Bronner’s Castile soap are kind of spendy if you’re cheap like me 😉 Thankfully these two ingredients are used sparingly and it seems that a little goes a long way. I actually enjoyed cleaning with these! They smell great, rinse off easily, aren’t harsh, and best of all – they actually work! Speaking of the smell – you can buy a different castile soap and essential oil to create your favorite scent combination. I love lavender and the tea tree oil soap combo, but next time I may buy peppermint soap to go with the lavender. I also like that the kids can help me clean, and I don’t have to worry about them breathing in fumes, getting this on their clothes or on their skin. If you’re interested in learning more about these recipes, go here. The post is really informative! Thanks for reading!

Miracle Mac n’ Cheese

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It was getting closer and closer to dinner time, but I had no idea what to make. My girl and I flipped through Pintrest and came across this recipe and she said I should make it 🙂 This mac n’ cheese is so easy, you don’t have anymore excuses to buy boxed stuff, and if you can boil water, you can make this tasty macaroni and cheese! It’s pretty neat how cooking the noodles in milk makes all the difference. My daughter (aka. The Picky One) ate two servings of this – that is a very rare occurrence in this house. Thanks for reading, enjoy!

Miracle Macaroni and Cheese – heavily adapted from Budget Bytes

  • 4 1/2 cups milk
  • 1 pound elbow macaroni pasta
  • 2 cups shredded cheddar cheese ( I used sharp white cheddar)
  • 1 teaspoon dry mustard powder
  • 1/2 teaspoon Salt, More To Taste
  • 1/2 teaspoon Seasoned Salt, More To Taste
  • 1/2 teaspoon Ground Black Pepper
  • 1/8 teaspoon Cayenne Pepper
  • 1/4 teaspoon paprika

Directions –

Combine the dry macaroni and 4 cups of milk in a medium pot. Place a lid on top and bring it up to a boil over medium/high heat while occasionally stirring. As soon as it reaches a boil, reduce the heat to low and let simmer until the pasta is tender (about 10-15 minutes). Make sure to stir often during this process to keep the pasta from clumping or sticking to the bottom of the pot. Promptly replace the lid each time to help hold in the moisture. Once the pasta is soft and has absorbed most of the milk, season with salts, pepper, paprika, and dry mustard, or the spices of your choice. If the mixture begins to look dry, add the remaining 1/2 cup of milk. Turn the heat off and stir in the shredded cheese. Serve immediately.

Orange Raspberry Muffins

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The co-op has inspired me to find new way of enjoying organic produce! And after doing a quick search on FoodGawker, I found this recipe, and it was just in time, because I hate wasting food. These have great flavor, but the oven time and temp was way off for me. I thought as I read “400 degrees for over 20 minutes”, it wouldn’t be right for a muffin. Next time I will bake them at about 375 for 15-20 minutes. When these had about 8 minutes left, I knocked down the temp for a couple more minutes, then tested the muffins with a toothpick. I don’t know why I don’t always go with my gut on this sort of thing! 😉 Thanks for reading, enjoy!

Orange Raspberry Muffins –  adapted from Susi’s Kochen via Baking: From My Home to Yours

  • Grated zest and juice of 1 orange
  • About 3/4 cup buttermilk
  • 2 large eggs
  • 3 tablespoons honey
  • 1 stick (8 tablespoons) unsalted butter, melted and cooled
  • 1/3 cup sugar
  • 2 cups King Arthur Self-Rising flour (250 grams)
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups raspberries – fresh, preferably, or frozen (not thawed)
  • Decorating sugar, for topping (optional)

Directions –

Center a rack in the oven and preheat the oven to 400 degrees F.
Butter or spray the molds in a regular-size muffin pan or fit the molds with paper muffin cups. Place the muffin pan on a baking sheet.

Pour the orange juice into a large glass measuring cup or a bowl and pour in enough buttermilk to make 1 cup. Whisk in the eggs, honey and melted butter.

In a large bowl, rub the sugar and orange zest together with your fingertips until the sugar is moist and the fragrance or orange strong. Whisk in the flour, baking powder, baking soda and salt. Pour the liquid ingredients over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend. Don’t worry about being thorough – the batter will be lumpy and bubbly, and that’s just the way it should be. Stir in the raspberries. Dived the batter evenly among the muffins cups.

Bake for 22 to 25 minutes. If you want to top the muffins with decorating sugar, sprinkle on the sugar after the muffins have baked for 10 minutes. When fully baked, the tops of the muffins will be golden and springy to the touch and a thin knife inserted into the center of the muffins will come out clean. Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold.

Soft Wrap Bread

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The name says it all – soft! The bread easy to make, a cinch to roll out (always a plus), and quick to cook up. I like that I didn’t have to heat up my oven to bake these, and they cooked up tender and pliable. These qualities made them perfect for this dinner I made the other night. I’m going to use some of the leftovers for the kid’s lunches and if they work out, I’ll definitely make them whole wheat next time. Thanks for reading, enjoy!

Soft Wrap Bread – adapted from King Arthur Flour

  • 3 to 3 1/4 cups (12 3/4 to 13 3/4 ounces) unbleached all-purpose flour
  • 1 1/4 cups (10 ounces) boiling water
  • 1/4 cup (1 1/2 ounces) potato flour OR 1/2 cup (5/8 ounces) potato buds or flakes
  • 1 1/4 teaspoons salt
  • 2 tablespoons (7/8 ounce) vegetable oil
  • 1 teaspoon instant yeast

Making the Dough: Place 2 cups of the flour into a bowl or the bucket of a bread machine. Pour the boiling water over the flour, and stir till smooth. Cover the bowl or bucket and set the mixture aside for 30 minutes.

In a separate bowl, whisk together the potato flour (or flakes or buds) and 1 cup of the remaining flour with the salt, oil and yeast. Add this to the cooled flour/water mixture, stir, then knead for several minutes (by hand, mixer or bread machine) to form a soft dough. Note: You can allow the dough to go through the entire kneading cycle(s) in the bread machine, but it’s not necessary; about a 5-minute knead in the machine, once it gets up to full kneading speed, is fine. The dough should form a ball, but will remain somewhat sticky. Add additional flour only if necessary; if kneading by hand, keep your hands and work surface lightly oiled. Let the dough rise, covered, for 1 hour.

Shaping: Divide the dough into 8 pieces (each about the size of a handball, around 3 ounces), cover, and let rest for 15 to 30 minutes. Roll each piece into a 7- to 8-inch circle, and dry-fry them (fry without oil) over medium heat for about 1 minute per side, until they’re puffed and flecked with brown spots. Adjust the heat if they seem to be cooking either too quickly, or too slowly; cooking too quickly means they may be raw in the center, while too slowly will dry them out. Transfer the cooked breads to a wire rack, stacking them to keep them soft. Serve immediately, or cool slightly before storing in a plastic bag.

Update: I made the kids turkey and cheese pinwheels with the leftover bread. I recommend microwaving the bread for about 10 seconds to prevent cracks from forming.

Calzones

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This family loves pizza night! Who doesn’t love a good pizza? All that cheesy, carby goodness?? It doesn’t get better than that! Calzone is pizza night with a twist and has two favorite elements of pizza. I love dipping my crust in marinara or pizza sauce, and I just love crust – if someone at the table doesn’t want theirs, I might snag it. Yeah, pretty shameless of me, right? If you’re a fan, calzone is a great way to get more crust and sauce in every bite. This time I painted the dough with a simple mixture of olive oil and garlic powder – true powder, not granulated garlic. After that, I grated a “healthy” amount of Parmesan cheese over top; which baked into a crispy, salty crust that we all loved. Thanks for reading, enjoy!
Calzones – 
  • 2 – 15 oz balls of pizza dough
  • 5 oz pepperoni, diced
  • Fresh mozzarella, torn
  • Pecorino Romano cheese, to taste
  • pizza seasoning
  • garlic powder
  • 2 TBSP olive oil
  • Parmesan cheese
  • marinara or pizza sauce for dipping

Directions:

Preheat your oven to 425 degrees.

Roll out your pizza dough as you would a round pizza 12 inches in diameter. Sprinkle your shredded mozzarella on the dough leaving at least an inch of space from the edge. Top with pepperoni and cheese, season as desired. Fold into a half and crimp the edges to seal well. Cut some slits to vent and lightly brush the top with olive oil if desired. Place on a Silpat-lined (or foil) cookie sheet. Bake for 15 – 20 minutes or until puffed and golden brown. Carefully place each calzone on a cooling rack for at least 5 minutes before cutting. Enjoy!

Self-Rising Biscuits

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The kids let us sleep in this morning, which was a happy surprise. However, it meant that it was nearly “brunch time” by the time we rolled out of bed. Everyone wanted breakfast and had their own ideas of what it should be. One wanted pancakes, the other expected French toast – another suggested outside options. In an effort to avoid that, I remembered this recipe, and that I had the all important eggs and bacon! These biscuits came together quickly and were so easy to make. I cut the biscuits into squares to save time and avoid overworking the dough and piecing the scraps together to make more biscuits.  We enjoyed these sandwich style, but my favorite way is with butter and apricot preserves 🙂

I posted earlier this week about receiving a free bag of King Arthur Unbleached Self-Rising flour, and I thought I should give my opinion of it. I am a loyal KAF customer and have at least 3 different types of flour from this brand; so, it comes as no surprise to me that I would love working with this 🙂 . Their website is full of recipes, and my family and friends favorite one so far is the fudge brownies! I also have several specialty items I have purchased through the online shop, and the quality is superior and I always get consistent results with my baked goods. What I appreciated even before I opened the bag was that it’s unbleached. I have yet to find another company that makes unbleached, self-rising flour – which leads to the other unique quality: aluminum free baking powder. Because it’s aluminum-free, there is no weird “tinny” flavor, so your baked goods will be light, fluffy and flavorful! Thanks for reading, enjoy!

Up Next: Chocolate Cobbler

Easy Self-Rising Biscuits – from King Arthur Flour

Directions:

1) Preheat the oven to 425°.

2) Place the flour in a bowl. Work in the butter or shortening just until crumbs are the size of large peas.

3) Add 2/3 cup of the milk or buttermilk, and stir until the mixture holds together and leaves the sides of the bowl, adding more milk or buttermilk if needed.

4) Scoop the dough onto a well-floured surface, and fold it over on itself several times, using more flour as needed to prevent sticking.

5) Roll or pat the dough into a 5″ x 8 1/2″ rectangle about 1/2″ to 3/4″ thick.

6) Cut biscuits with a sharp, round 2″ cutter, dipping the cutter into flour between cuts to reduce sticking. Or cut the rectangle into 12 small rectangular biscuits, which will allow you to skip the step of re-rolling and cutting scraps.

7) If you’ve used a round cutter, pat the scraps together, and cut additional biscuits.

8) Place the biscuits on an ungreased baking sheet, leaving about 1″ between them for crisp biscuits. Arrange biscuits so they’re barely touching for soft-side biscuits. For higher-rising soft-side biscuits, place biscuits in an 8″ round pan.

9) Bake the biscuits for 10 to 14 minutes, or until they’re a light golden brown.

10) Remove them from the oven, and serve hot. Cool leftovers completely, wrap airtight, and store at room temperature for several days; freeze for longer storage. To refresh room-temperature biscuits, place on a baking sheet, tent lightly with foil, and bake in a preheated 350°F oven for 10 to 13 minutes, until heated through.

Yield: about 1 dozen 2″ biscuits.