Tag Archives: easy

Cheeseburger Soup

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I seem to have run out of inspiration lately because for the past two days I haven’t been able to choose a recipe that appeals to me. Every once in a while I run into this problem; but it doesn’t last too long, thankfully. What usually helps is trying to think of recipes I haven’t used in a long time – like this one. This is a surprisingly light, flavorful soup and perfect for chilly nights. Whenever I make it I use at least a pound of very lean ground beef and double the rest of the ingredients. If you have Frank’s Red Hot, I suggest you splash some in the soup. Thanks for reading, enjoy!

Cheeseburger Soup ingredients – adapted from Dine & Dish

  • 1/2 pound ground beef
  • 3/4 c chopped onion
  • 3/4 c shredded carrots
  • 3/4 c diced celery
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley flakes
  • 5 Tablespoons butter, divided
  • 2 cans chicken broth
  • 4 cups peeled, diced potatoes (I used unpeeled red potatoes)
  • 1/4 cup flour
  • 2 cups (8oz) Velveeta, cubed
  • 1 1/2 cup milk
  • 3/4 teaspoon salt and 1/2 teaspoon pepper
  • 1/4 cup sour cream

Directions –

In a 6-quart saucepan, brown beef; drain and set aside beef. In the same saucepan, sate onion, carrots, celery, basil and parsley in 2 Tablespoons butter until vegetables are tender (about 10 minutes). Add broth, potatoes and beef; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender. Meanwhile, in a small pan, melt remaining 3 Tablespoons of butter. Add flour; cook and stir for 3 minutes or until bubbly. Whisk into soup; bring to a boil. Cook and stir for 2 minutes. Reduce heat to low. Add Velveeta, milk, salt and pepper. Cook and stir until cheese melts. Remove from heat; stir in sour cream. Makes 8 servings.

Super Bowl Appetizers

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Quick Post: I don’t care much for football, but I do like making appetizers! Thanks for reading, enjoy!

Guacamole Ingredients – adapted from Alton Brown

  • 3 Haas avocados, halved, seeded and peeled
  • 1 lime, juiced
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon cayenne
  • 1/2 medium onion, diced
  • 2 Roma tomatoes, seeded and diced
  • 1 tablespoon chopped cilantro
  • 1 clove garlic, minced

Directions –

In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve.

Restaurant Style Salsa ingredients – adapted from The Pioneer Woman

  • 1 can (28 Ounce) Whole Tomatoes With Juice
  • 2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies) *I drain these*
  • ¼ cups Chopped Onion
  • 1 clove Garlic, Minced
  • 1 whole Jalapeno, Quartered And Sliced Thin
  • ¼ teaspoons Sugar
  • ¼ teaspoons Salt
  • ¼ teaspoons Ground Cumin
  • ½ cups Cilantro (more To Taste!)
  • ½ whole Lime Juice

Directions –

Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you’d like—I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.

Refrigerate salsa for at least an hour. Serve with tortilla chips or cheese nachos.

I know this looks gross, but I assure you – if you love blue cheese you’ll love the taste of this!
Buffalo Chicken Dip ingredients –

  • 1 skin-on, bone-in chicken breast, roasted and shredded
  • 1 – 8 oz package of cream cheese at room temp
  • 1/2 cup blue cheese crumbles
  • 1/2 cup Monterey jack cheese
  • 1/2 blue cheese dressing
  • 1/2 cup Frank’s Red Hot

Directions –

Preheat oven to 350. Combine all ingredients in a 8×8 inch baking dish, cover with foil and bake for 20 minutes. Serve with celery sticks.

Cobb Salad

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Quick Post: M requested this for dinner – I am usually appreciative of meal suggestions because that’s less pressure on me. Cobb salad has a lot going on, but it’s super easy to throw together. I made this one a little more flavorful by marinating the chicken “souvlaki style”. For my salad, I added bell pepper and portobello mushrooms to up the veg content! Thanks for reading:o)

Neiman Marcus Chocolate Chip Cookies

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(*sigh*) Cookies…how I love thee! M requested cookies tonight, so I decided to find a recipe that wouldn’t make a ton of cookies – I wanted there to be less than two dozen, and this one only made 19 for me. They’re super tasty, especially with the addition of espresso powder. Thanks for reading, enjoy!

Neiman Marcus Chocolate Chip Cookies – adapted from Une Gamine dans la Cuisine

  • 1/2 cup (1 stick) butter, softened
  • 1 cup light brown sugar
  • 3 tablespoons granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla extract (I used 1 teaspoon of pure almond extract instead)
  • 1-3/4 cups all purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1-1/2 teaspoons instant espresso coffee powder
  • 1-1/2 cups semi-sweet chocolate chips (I used bittersweet)

Directions –

1. Preheat oven to 300 degrees. Cream the butter with the sugars using an electric mixer on medium speed until fluffy (approximately 30 seconds)

2. Beat in the egg and the vanilla extract for another 30 seconds.

3. In a mixing bowl, sift together the dry ingredients and beat into the butter mixture at low speed for about 15 seconds. Stir in the espresso coffee powder and chocolate chips. I did refrigerate the dough for about 30 minutes (force of habit.)

4. Using a 1 ounce scoop or a 2 tablespoon measure, drop cookie dough onto a parchment lined cookie sheet about 3 inches apart. Gently press down on the dough with the back of a spoon to spread out into a 2 inch circle. Bake for about 20 minutes or until nicely browned around the edges (mine were perfect after only 15 min.) Bake a little longer for a crispier cookie.

Yield: 2 dozen cookies ( Since I made mine larger, I was only able to make about 18.)

Buttermilk Pancakes

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Quick Post: I have tried several buttermilk pancakes recipes, but this one in my family’s opinion surpasses them all. They are the most fluffy and flavorful pancakes we’ve ever had. Lately I have been halving the recipe and we end up with exactly nine pancakes. Don’t forget to use real maple syrup! Thanks for reading, enjoy!

Buttermilk Pancakes ingredients – adapted from Eat My Charlotte

  • 2 1/2 cups all purpose flour
  • 1/4 cup sugar
  • 2 teaspoons backing powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 cups buttermilk
  • 2 cups sour cream
  • 2 large eggs
  • 4 teaspoons vanilla extract
  • 3 tablespoons unsalted butter
  • Additional butter or cooking spray

Directions – Whisk first 5 ingredients in large bowl (the dry ingredients). Whisk buttermilk, sour cream, eggs and vanilla in another large bowl. Add to dry ingredients. Stir until batter is just blended but still lumpy (do not overmix). Melt 1/2 tablespoon butter on griddle over medium heat. Pour batter by 1/3 cupfuls onto griddle, spacing 2 inches apart. Cook until bubbles break on surface, about 3 minutes. Turn pancakes over. Cook until bottoms are golden, 3 minutes. Transfer to plates. Repeat with remaining batter, adding butter to skillet as needed. Serve pancakes immediately with butter and syrup

Bulgur Chili (vegan)

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I have never cooked with or tasted bulgur before today, but I can now say it’s a great healthy, whole grain to use. My only dilemma now is finding more tasty recipes to use up the rest of the package of bulgur! I’ve been looking through my trusty, stand-by websites for inspiration, but there aren’t a whole lot to choose from. I did however find a ton here, some of which I bookmarked and hopefully will get around to trying soon. I have so many bookmarked recipes…really, way too many! Thanks for reading, enjoy!

Bulgur Chili ingredients – adapted from Naturally Ella

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 whole cloves, minced
  • 1 green pepper, diced
  • 1 cup corn kernals
  • 1 cup halved cherry tomatoes
  • 2 mediums jalapenos
  • 1 tablespoon cocoa powder
  • 1 cup tomato sauce
  • 1 can kidney beans, drained (I didn’t have kidney beans, so I used black beans)
  • 1/2 cup bulgur
  • 1/2 teaspoon each cumin, cayenne pepper, chili powder, paprika
  • 3-4 cups vegetable stock (I ended up using 3.5 cups, it just depends on how thick or soupy you prefer your chili)

Directions –

In a large stock pot, heat olive oil over medium heat.  Add onions, garlic, and peppers, saute until they begin to soften.  Stir in spices, corn, and tomatoes.  Continue to cook for 2-3 more minutes.  Stir in remaining ingredients and bring to a boil (start with 3 three cups of stock.)  Once boiling, reduce to a simmer and stir occasionally.

If the chili begins to thicken too much, continue to add stock until it reaches a chili-like consistency (the bulgur will soak up a good majority of the liquid.)  Let simmer for 45 minutes until bulgur has softened.  Taste and adjust seasoning.



Vodka Cream Pasta with Italian Sausage

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I was introduced to tomato/cream pastas some time last year…dangerous! I don’t make them very often at all and our favorite so far is Penne al la Betsy via The Pioneer Woman. The first time I made it, I subbed chicken for the shrimp – see that was before I was comfortable cleaning, deveining, and cooking shrimp. My family loves shrimp, even my picky eater loves shrimp. Thankfully, she loves sausage (and bacon) too, and if she knows what’s good for her, she’ll eat some of this too!

I cooked the sauce much longer than what the recipe specified – actually, it doesn’t give a time limit at all. I also thought it best to use 1/2 cup of vodka and about the same amount of heavy cream, because 1 cup of each seemed like over-kill to me!

Verdict: rich, creamy, flavorful, yum! This makes a lot of pasta, so unless you want to deal with all the leftovers, invite some friends over! Thanks for reading, enjoy!

Vodka Cream Pasta with Italian Sausage Ingredients – adapted from Eclectic Recipes

  • 5 links sweet Italian sausage, cut in bite size pieces
  • 1 32 oz can Italian tomatoes (I used crushed San Marzano tomatoes)
  • 2 cloves garlic, chopped
  • 1/2 small onion, chopped
  • 1 cup vodka (I used 1/2 cup)
  • 1 cup cream (I used about 3/4 cup)
  • a large bunch of basil, roughly chopped or torn
  • olive oil
  • kosher salt
  • penne pasta (I used angel hair)

Directions –

Preheat large skillet. Drizzle with olive oil and add sausage to pre-heated pan. Brown sausage. Add onions and garlic and saute until translucent. Add tomatoes. Add vodka. Turn heat to a simmer. Break up tomatoes with a spoon or potato masher.

In a separate saucepan, while sauce is simmering, bring water to boil for pasta. Cook pasta according to package directions.

When pasta is done, Add cream to sauce and bring to a boil, then remove from heat. Add basil and stir until just wilted. Serve over pasta, and don’t forget the garlic toast!


Stuffed Portobellos

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Quick Post: This photo is in no way a representation of its taste! I think bacon would have been a great addition to this, but sadly, M ate the last of the leftover bacon tonight. I added some cooked chicken instead which was a fine substitute – but bacon it isn’t!;o) This meal came together fairly quickly and cooked up in the oven in 15 minutes. Thanks for reading, enjoy!

Stuffed Portobellos Ingredients – adapted from How To: Simplify

  • 3 tablespoons of extra virgin olive oil
  • 3 tablespoons balsamic vinegar
  • 3 portobello mushrooms caps, with stems removed
  • Salt and pepper (I added a 1/4 tsp of Italian seasoning too)
  • 1/2 red onion, chopped
  • 1/3 cup of crumbled goat cheese
  • 1 whole tomato, diced
  • 3 slices bacon, fully-cooked and crumbled (I used some cooked chicken instead)
  • 1/4 teaspoon freshly chopped basil (I love basil but I didn’t have any)

Directions –

Preheat oven to 350 degrees. Prepare a baking dish by covering it with aluminum foil.

Whisk together the olive oil and balsamic vinegar in a small bowl. Brush the mixture on the aluminum foil and then brush the mixture on the tops and bottoms of the mushrooms caps. Sprinkle the caps with salt and pepper and then set them, gill side down, on the baking dish.

Pour 1 tablespoon of the oil and vinegar mixture in a saucepan and saute the onion until it becomes translucent.

Place baking dish in the oven and bake the caps for about 5 minutes. After 5 minutes, flip the mushroom caps and continue to bake for 5 minutes. Remove the mushroom caps from the oven.

Fill each of the mushrooms caps with goat cheese, tomato, onion and bacon. Sprinkle with salt, pepper and basil.

Place in the oven for 5 minutes and serve warm.


Molten Chocolate Cakes

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M has a sweet tooth…even when he’s sick apparently!;o) It’s okay though because this dessert is so quick to mix together, then it only takes a measly 12 minutes to bake! I also appreciated that the recipe only makes four – 6 ounce ramekins worth – I only have four of them, perfect! I know what I’ll be making him for Valentine’s Day dessert at least – now I just have to figure out what the main course is. Thanks for reading, enjoy!

Molten Chocolate Cakes Ingredients – adapted from Food Network

  • 1 1/2 teaspoons unsalted butter, plus 1/4 pound (1 stick)
  • 4 teaspoons all-purpose flour, plus 2 tablespoons
  • 6 ounces bittersweet or semisweet chocolate, chopped
  • 2 tablespoons cold heavy cream
  • 2 tablespoons confectioners’ sugar
  • 2 large eggs
  • 2 large egg yolks
  • 1/4 cup sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt

Directions –

Preheat the oven to 450 degrees F. Grease and flour 4 (6-ounce) ramekins or baking dishes with the 1 1/2 teaspoons of butter and 1 teaspoon of flour in each, tapping out the excess flour. Set on a baking sheet.

In a double boiler, or a metal bowl set over a pan of simmering water, melt the remaining 1/4 pound of butter with the chocolate, cream, and powdered sugar, stirring until smooth. Remove from the heat.

In a bowl, whisk together the eggs, egg yolks, sugar, vanilla, and salt until thick ribbons form, about 3 minutes. Sift 2 tablespoons flour into the egg mixture and fold together. Fold the chocolate into the egg mixture. Divide among the prepared dishes and bake until the sides of the cake are set and the tops are puffed but still soft, about 12 minutes.

Remove from the oven and let cool in the ramekins for 2 minutes, then unmold onto dessert plates.

Simple but Elegant Lunch

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This was really good, and I love that I can easily throw this kind of meal together cause I have such a well stocked pantry and fridge. I was able to use some of the pesto that I made over the weekend,  crimini mushrooms, minced onion and some grape tomatoes to create a tasty pasta “sauce”.  Today I picked up some quinoa pasta shells because there is way more protein  and other good-for-you stuff that regular pasta can’t offer. I would have loved to add some peas to this, but sadly I had no frozen peas! Anyway, I am really happy with how this turned out, and I think having pesto on hand in the fridge or freezer is something I will have more often. It isn’t hard to make and it tastes worlds better than any pre-made pesto with unpronounceable ingredients. Thanks for reading, enjoy!