Category Archives: Quick & Easy

by kkregel | April 23, 2012 · 7:45 am

Curry Chutney Dip

My office recently moved from the ‘burbs to downtown Milwaukee and as despite not loving the longer commute, I am glad to be back near a plethora of great lunch options. One of my faves is Beans & Barley, a road-paver in Milwaukee’s local food scene, offering tons of vegan and vegetarian options at both their cafe and deli. If you live in Milwaukee and haven’t been there, you should absolutely go.

I get cravings for their flavor-packed vegan Curry Chutney Dip so I decided to try to make my own based on the ingredient list Beans so thoughtfully puts on their containers. I think I got the proportions pretty close! It’s great on crackers but even better on some snappy veggies.

Curry Chutney Dip
1 1/2 C veganaise
1 Tbsp mango chutney
2 scallions, finely chopped
1 Tbsp parsley, finely chopped
1/2 Tbsp lemon juice
2 Tbsp Madras curry
1/2 tsp garlic powder
1/2 tsp ginger powder
pinch kosher salt

In a small bowl, whisk together veganaise, chutney and lemon juice. Whisk in garlic, ginger and curry until well combined. Chop scallions and parsley and fold in to evenly distribute. Season with a pinch of salt.

Serve with any variety of crudite. I like carrots, snap peas and cucumbers.

4 Comments

Filed under Appetizers, Healthy, Quick & Easy

Tagged as Beans & Barley, curry chutney dip, easy appetizer recipes, vegan dip recipe

by Stef | April 20, 2012 · 8:00 am

The Perfect Bacon

For my meat-loving readers:

A few years ago, my mother-in-law gave me a tip for cooking bacon that has literally changed my kitchen life. I passed this tip along to family and friends who have, in turn, told me it has changed their lives as well. You may know this or already practice this wonderfully kept secret. If so, feel free to drool over the photos of bacon and move on. If not, pay close attention. Bacon will never be the same.

In the past, I would heat up the old skillet and toss raw bacon into the pan. On most occasions, I would either burn myself on the hot grease, get impatient and end up with soggy bacon and/or spend fifteen minutes scrubbing my stove top and countertop down. Not anymore.

Oven-Cooked Bacon

One package of thick sliced bacon
Aluminum foil

Line a rimmed baking sheet with aluminum foil. Place 6-8 pieces of thick sliced bacon on the baking sheet. Set your oven to 400 degrees and place the bacon in the oven while it is preheating. Cook for 14-16 minutes. Remove from oven and place bacon on a paper towel to remove excess grease.

The bacon will cook as the oven preheats. The grease stays right on the foil which can just be balled up and thrown away. The bacon turns out perfectly crispy, heated evenly throughout. Since you don’t have to wait for the oven to preheat, the bacon will be done before you know it!

Happy bacon eating!

6 Comments

Filed under Breakfast, Cook, Quick & Easy

Tagged as cooking bacon in the oven, crispy bacon, perfect bacon, tips for cooking bacon

by Anne | April 18, 2012 · 2:12 pm

Beef Taquitos

My family loves to have a hearty meal on Sunday and we often find ourselves craving Pot Roast, especially in the winter months. We always seem to have lots of leftover roast and I wanted to create a recipe to use up the meat. I made these one day and my husband was in love with them. They are a quick and easy way to use up left over beef and also freeze very well.

Beef Taquitos

3 cups cooked and shredded Pot Roast, chopped into small pieces
1 tsp garlic powder
½ tsp cumin
½ tsp coriander
1 tsp chili powder
1 Tbsp fresh lime juice
1 ½ cups shredded mozzarella or pepper jack cheese
6 inch flour tortillas, about 15 or 20

Combine with left over beef roast with the seasonings and lime juice. Mix in cheese until evenly distributed.

Place about ¼ to 1/3 cup of the mixture down the center of your tortilla. Roll up and place seam side down on a baking sheet. Mist with cooking spray or brush with olive oil and then sprinkle with kosher salt.

Bake at 425 for 15-20 minutes or until golden brown the filling is hot.

These also freeze very well. Simply place taquitos in a freezer bag before misting with spray and baking. When you would like to make them, just pull them out of the freezer mist with spray or brush with olive oil, salt and bake. You might need to add a few extra minutes to the baking time, but the will come out of the oven incredibly delicious.

2 Comments

Filed under Cook, Kid Friendly, Main Dish, Make Ahead Meal, Quick & Easy

Tagged as beef taquitos

by Stef | April 6, 2012 · 8:00 am

Peep S’mores

As I told you last year, my family has a strange obsession with Peeps. These sugary, marshmallowy creatures always make their way into our home around the Easter holiday. The problem: nobody likes to eat them. Last year, in efforts to continue the Peep tradition, I made my own. This year, I embarked upon a Peep journey to use them for something else besides eating them straight out of the box. I had grand visions of a Peep topiary centerpiece for my Easter table. It is half finished and a bit lack luster, not good enough to share. For those of you disappointed, rest assured, I will perfect and post it for next year’s Easter season.

I was left with a box of purple bunnies that I did not know what to do with. Looking for a little after dinner sweet, I rounded up some of the candy in the house, along with my son’s favorite “grahams” to make a microwavable Peep S’more. Surprisingly delicious and super quick, it is a great way to get rid of those fluffy critters that seem to invade your home and have a hard time making their way to the trash.

Microwave Peep S’Mores
Graham Crackers
Peeps
Hershey Chocolate Bar, Hershey Kisses or Hershey Hugs

Crack the graham cracker in half. Place two squares of chocolate or four Kisses/Hugs (I used the white chocolate raspberry Hugs) on the graham cracker. Top with one Peep chick or two Peep bunnies. Place in microwave. Cook on high for 15 seconds. Rest for a few seconds to make sure the Peep doesn’t explode (almost learned that the hard way), cook for 15 more seconds. Place graham cracker on top and allow to sit for at least 30 seconds to let the chocolate melt.

Smash down and enjoy!

Wishing you a very blessed Easter!

5 Comments

Filed under Easter, Quick & Easy, Treats

Tagged as Easter treats, Peep S'mores, Peep S'mores in microwave, peeps

by Anne | March 28, 2012 · 8:54 am

Freezer Friendly Meals

I have always been a fan of freezer friendly meals. On busy nights, there is nothing better than being able to pull a homemade meal out of the freezer and simply heat it up. With a new baby on the way, I have started spending my weekends cooking and freezing meals and treats for those busy days and long nights ahead.

I prefer to freeze meals that are precooked and simply need to be reheated before serving. One meal that I have found freezes and reheats very well is Slow Cooker Apricot Chicken. It is a recipe that is easy to double and is also something that my whole family enjoys. I also like to make a large batch of rice and freeze in individual bags to serve alongside the chicken. That way, all I need to do is take about 10 minutes to reheat and make a vegetable or whip up a quick salad.

Another meal that I have found freezes well is meatloaf. I prefer to make smaller meatloaves that are just the right size for dinner for my family. You can really use any meatloaf recipe that you like, but my favorite is a very basic meatloaf with a hint of a surprising ingredient – brown sugar! This recipe can also easily be doubled.

Basic Meatloaf

1/2 cup milk
¾ cup cracker crumbs (I use saltine crackers)
½ cup ketchup
½ cup finely chopped onion
½ tsp black pepper
1 egg beaten
1-2 Tbsp Brown Sugar
1 lb lean ground beef

Mix all of the ingredients together in a bowl, leaving out the ground beef. Add the meat and mix with your hands until just combined. On a foil lined cookie sheet, shape the meat into 2 medium size loaves. Bake at 350 or for about 45-55 minutes until fully cooked. Top with ketchup for the last 10 minutes of cooking if desired.

Let the meatloaves cool and then wrap them in surran wrap, place them in a freezer safe bag and stick them in the freezer. When I am ready to use, I just thaw them overnight in the refrigerator and then reheat in the microwave or oven. I like to freeze mashed potatoes in separate bags for a quick and easy side. Again, just thaw overnight or pull right out of the freezer and reheat!

With a little planning, I was able to prepare 6 full meals for busy days ahead. Next time you are taking time to cook a meal, considering doubling the recipe and freezing the leftovers for another day. It is a small step that can save you a lot of time.

Stay tuned for other freezer friendly recipes!

Hot Ham and Swiss Sliders

It’s March Madness! This time of the year I am always looking for a good appetizer or meal to serve to a large group. I served these hot ham and swiss sliders during the first round of the tournament. I got the recipe after two entire pans were gobbled down in minutes at a family gathering awhile back. They are delicious and easy to prepare ahead of time so you won’t miss any of your need-to-watch games. The sauce on top creates a sticky, sweet flavor that mixes perfectly with the salty ham and creamy swiss.

In a tournament of sandwiches, these would definitely make it to the final four.

Hot Ham and Swiss Sliders
Makes 24 sliders

1 lb. deli ham (I used ham off the bone)
1 lb. swiss cheese
24 King’s Hawaiian Rolls (2 packages)
1 stick butter, unsalted
1/2 C brown sugar
1 TBSP worchestire sauce
1 TBSP mustard
1 TBSP poppy seeds

Line a rimmed baking sheet with aluminum foil. Spray with cooking spray. Slice the buns in half and place on baking sheet. (I was able to squeeze all 24 on one baking sheet) Place one piece of ham and 1/3 slice of cheese (depending on the size) on each bun.

In microwave or on stovetop, melt butter. Add brown sugar, Worchestire, mustard and poppy seeds. Spoon mixture over the top of each bun, coating with mixture. Allow to sit for 30-60 minutes – do not cover!

Preheat oven to 350. Bake for 30 minutes. Serve warm.

Spicy Edamame Chickpea Snack Mix

With unseasonably warm weather reminding me that swim suit season is just around the corner (and I don’t have a prego bump as an excuse to opt out this year), I’ve been trying to eat healthier and limit my snacking. It’s obviously just a good habit anyways, but as a chronic light snacker it’s tricky.

My sister, who seeks out healthy foods due to multiple food allergies, mentioned that she had been snacking on roasted chickpeas lately. It inspired this easy, healthy snack mix that relies on zippy spices for big flavor. I’ll be able to keep this in my desk drawer at work and not feel guilty when those late afternoon munchies hit!

Spicy Roasted Chickpeas & Edamame
1 can chickpeas
1/2 bag shelled, frozen edamame – thawed
1 tsp cumin
1/2 tsp brown sugar
1/4+ tsp sea salt
1/4+ tsp garlic powder
1/4+ tsp chipotle powder

Preheat oven to 400. Drain and rinse chickpeas in a colander and mix with thawed edamame. Let as much water drain as possible while you’re mixing your spices, then dab legumes with a paper towel to make as dry as possible. In a small bowl, combine cumin, brown sugar, salt, garlic and chipotle powders.

Transfer edamame and chickpeas to a medium bowl. Sprinkle spices over legumes and toss gently to evenly coat. Bake for 40-45 minutes, gently stirring every 15 minutes or so, until chickpeas are crispy on the outside. Let cool and transfer to a small bowl. Dust lightly with additional salt, chipotle and garlic if desired.

1 Comment

Filed under Appetizers, Healthy, Quick & Easy

Tagged as gluten-free, healthy snacks, roasted chickpeas, roasted edamame, spicy roasted chickpeas, spicy snack mix

by kkregel | March 14, 2012 · 7:44 am

Frozen Lemonade Pie

Over the weekend, the hubs and I decided last minute to invite his family over for Sunday dinner of jambalaya made with some homemade smoked andouille sausage – a collaboration between he and his dad. Since I hadn’t planned on entertaining, I needed a quick dessert that would go well with the spicy jambalaya.

I chose this quick recipe for Frozen Lemonade Pie from the Food Network’s Gina & Pat Neely, which I adapted to my tastes. I swapped in Nilla wafers for their recommended graham cracker crust and also snuck in some flaxseed, because, well, why not. The flavors are reminiscent in flavor and texture to a key lime pie and a great closure to a spicy meal. For me it turned out more creamy than frozen but just as delicious.

Frozen Lemonade Pie
adapted from Food Network
Crust
2 C Nilla wafers, ground
3 tsp ground flaxseed*
7 Tbsp butter, melted

Filling
1 14oz can sweetened condensed milk
1 tub Cool Whip
9 oz frozen lemonade concentrate, slightly thawed

*optional

Preheat oven to 350. Using a food processor or blender, pulse wafers until finely ground and sand-like. Transfer wafer crumbs to a 9″ pie plate. Dust on ground flaxseed, if desired. Pour melted butter evenly over crumbs and use a fork or whisk to mix wafers and butter together until mixture is moist and crumbly. Use your fingers to pat down the crumbs along the bottom and sides of the pie plate until crust is even and smooth. Bake for 7 minutes and let cool completely.

In a large bowl, combine the sweetened condensed milk and whipped topping by gently folding together. Gradually fold in the lemonade, taking care to not overmix so that the mixture doesn’t get runny. Transfer mixture to the cool crust. Freeze overnight.

4 Comments

Filed under Quick & Easy, Treats

Tagged as easy pie recipe, lemon ice box pie, lemonade pie

by Anne | February 15, 2012 · 8:58 am

Quick and Easy Weeknight Pasta

While I love spending time in the kitchen carefully cooking up homemade meals, most weeknights give me about 15 minutes to whip up a dinner all with a toddler clinging to my leg. This pasta dish with sun dried tomatoes and goat cheese has become a weeknight staple for my family. It is simple and easy to make but is far from boring.

Pasta with Sun Dried Tomatoes and Goat Cheese

Pasta, any kind will do
Peas
Sun Dried Tomatos, packed in oil
Olive Oil
Goat Cheese

Boil your pasta in salted water. While it is cooking, chop up your sun dried tomatoes, heat your peas and crumble the goat cheese.

Drain the pasta, drizzle with olive oil and add the prepared ingredients. If you add the goat cheese while the pasta is still hot, it will kind of melt into the pasta…mmmmm.

I left off the exact amounts for this recipe because it really should be made according to your tastes. If your family loves peas, then add a lot. If not, just add a little or try a different vegetable like some fresh chopped spinach. This is one of those meals that is hard to mess up. I love making a huge quantity of this pasta and then will use it throughout the week for lunches.

Have any weeknight meals that you love? We would love to hear about them!

2 Comments

Filed under Cook, Main Dish, Quick & Easy

Tagged as Easy weeknight meals, goat cheese pasta

by kkregel | February 6, 2012 · 8:02 am

Pulled Pork Sandwich with Ginger Cilantro Mayo and Pickled Vegetables

While visiting friends and family in the Twin Cities over Christmas, we stumbled into St. Paul’s Brasa one day for lunch. I say stumbled because we actually tried to go to the restaurant next door but it was too full so we cruised over to Brasa. A lucky twist of fate since this little gem is home to a James Beard award winning chef and boasts being featured on Man vs. Food and the Today show.

I’ve been dreaming about their Slow Roasted Pork Sandwich ever since so I took a crack at replicating it at home. I was super pleased with the results! Not only was it easy (thanks, slow cooker) but it was a good way to switch up our standard BBQ pulled pork.

Pulled Pork Sandwich with Ginger Cilantro Mayo and Pickled Vegetables
serves 4
1 lb pork shoulder
1 Tbsp kosher salt
1/2 Tbsp ground black pepper
1/2 Tbsp ginger powder
1/2 Tbsp garlic powder
1 1/2 C orange juice
2-3 C water
4 pretzel buns or foccacia buns

Place pork shoulder in slow cooker. Season well with spices, working spices into all sides of the meat. Add liquids to slow cooker until they cover about half of the meat and roast on low for 8 hours. Remove meat from slow cooker and use two forks to shred apart. Place meat on a sliced bun and top with pickled vegetables. Spread a generous amount of mayo on the bun and serve!

Ginger Cilantro Mayo
1/2 C mayonnaise (I like the olive oil kind)
1 inch piece of ginger, peeled, grated
1 Tbsp cilantro, finely chopped

Scoop mayo into a small bowl. Chop cilantro and stir into mayo, mixing well. Grate ginger using a microplane grater into mayo and mix well.

Quick Pickled Vegetables
*adapted from Whole Foods
1 cucumber, very thinly sliced
2 carrots, very thinly sliced
1/2 small red onion, very thinly sliced
1 inch piece of ginger, peeled, grated
1/4 C white vinegar
1/8 C sugar
1/2 tsp salt

Using a knife or a mandoline, slice vegetables very thinly. Place in a medium bowl and toss to combine. In a small bowl, whisk together vinegar, sugar and salt. Drizzle over vegetables and toss well. Refrigerate vegetables for at least one hour prior to serving.