Category Archives: Quick & Easy

by | November 4, 2011 · 8:15 am

Two Meat-Two Bean Chili

The thing that amazes me about chili is that it’s a dish with so much flavor yet it’s so easy to make. While you can let your chili slow cook all day so that the flavors get super deep and rich, I often make it as a weeknight meal since it mostly just requires dumping ingredients in a pot and letting them do their thing while I kick back with a beer (IPAs and pale ales pair perfectly with a spicy chili).

This recipe is my “manly man” chili created for my meat-asaurus husband. It’s spicy, super hearty and the perfect companion to Monday night football.
venison chili recipe
Two Meat-Two Bean Chili
1 lb ground beef or venison
6 slices bacon
1/2 onion, finely chopped
1 red pepper, finely chopped
1 jalapeno, chopped*
2 cloves garlic, minced
1 can cannellini beans
1 can black beans
1 can fire roasted tomatoes
1 C amber beer
2 C chicken broth
3 Tbsp tomato paste
1 1/2 Tbsp chili powder
2/3 tsp cinnamon
1/2 tsp chipotle powder
1/2 tsp cocoa powder
1-2 tsp salt, to taste
cracked black pepper
small shell noodles, shredded cheddar, sour cream for serving

In a large stockpot, saute bacon for 3-5 minutes until fat begins to render in the pan. Add the ground beef or venison and continue cooking until meat is browned and mostly cooked through.

Add onion, garlic, red pepper and jalapeno and continue cooking until vegetables begin to soften. If necessary, add 1 Tbsp olive oil to the pan to prevent vegetables from burning – you may have enough fat from your meats. Mix in chili powder, cinnamon, chipotle powder, cocoa powder and salt and toss well so that spices coat the meat and vegetables. Add beer and simmer for 10 minutes until liquid has reduced by half. Next, stir in tomato paste, fire-roasted tomatoes, chicken broth and both cans of beans. Let chili simmer for at least 20-30 minutes on low heat so that flavors can meld together. Season with salt and cracked black pepper to taste.

Serve over small shell noodles or rice with shredded cheddar cheese and/or sour cream. Serve with cornbread.

*Optional. You can also remove most of the seeds from the pepper before adding it to the chili to add just a little heat. If you like the full monty, keep the seeds in!

two meat, two bean chili

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by | September 16, 2011 · 7:34 am

The Art of Toddler Food: Snack Time

When Lincoln started on solid foods last year, I thought I had this whole food thing down pat. He ate every colorful vegetable I so lovingly pureed for him. Hooray! I do not have a finicky eater on my hands! Or so I thought…

Once Lincoln started to think a bit more independently (and by a bit, I mean VERY independent), meal and snack time began to change. My once blissful fresh produce state morphed into countless meals dropped on the floor and one frustrated mommy. I don’t necessarily believe it is the taste of the food Lincoln doesn’t like. He will eat peas one day and turn his nose the next. My little food critic decides what he will or will not eat before putting it into his mouth. So I have had to become crafty in making healthy and wholesome food for my pint sized Anthony Bourdain. If eating can be a fun experience, it is more likely the food will be consumed!

Enter: dip. The little man loves to dip his food in sauces. Most often he likes the sauce more than the dipping food. With the help of some healthy, creamy ingredients, I’ve started to create dips I feel better about than anything I can find in the store. (And they are great for moms too!)

Yogurt Veggie Dip

1 1/2 C plain Greek yogurt
1/3 C sour cream
1/2 large cucumber, finely diced
1/2 large carrot, finely grated
1 tsp dry dill
1 tsp garlic powder
1 tsp onion powder
1/2 tsp celery salt
1/2 tsp ground mustard
1/2 tsp table salt

Add yogurt and sour cream to a large bowl. Stir thoroughly. Add cucumber and carrots, mix well. Add dry spices, mix well. Make sure to taste before serving to make sure the spices are to you or your child’s palette.

Serve with cut up fresh vegetables, crackers, pretzel sticks, pita bread or veggie chips.

I like to spoon the dip into individual containers. Lincoln finds himself to be pretty awesome when he has his own bowl in which to dip. It is a great and easy snack to have on hand.

If you don’t have kids, make this for yourself! It is a perfect lunchbox companion for those afternoon office munchies.

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by | September 7, 2011 · 8:39 am

Baked Potato Toppers

We had a wonderfully chilly Labor Day weekend  and I spent most of Monday in my kitchen cooking soup and other fall treats.  We enjoyed an awesome dinner of barbecue ribs, rolls, sweet corn, and baked potatoes.

I love the simplicity of  baked potatoes, but I find them a little boring to serve.  In my house, we eat them with butter, sour cream and shredded cheddar.  I decided to try something different and mixed all 3 of these things together in an effort to make topping our potatoes a little easier.  I created these little potato topper balls and they were a huge hit!  They made our usually boring baked potatoes a little more fun.

Baked Potato Toppers

1 stick butter, softened
2-3 Tbsp sour cream
1/4 cup shredded cheddar cheese
salt and pepper to taste

In a small bowl mix softened butter with the sour cream and cheese.  Add a small amount of salt and pepper to taste.  Using a cookie scoop, scoop out the mixture onto a plate into individual serving sizes.  Refrigerate until ready to use.

When placed in a warm potato, all of the ingredients melt together and the potato just soaks it up…delicious!

Want your baked potato to have a little more of a kick?  Try  mixing in cooked, chopped bacon or diced green onions.  Maybe even a dash of chili powder!  Mix it up until you find your perfect combination.

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by | August 31, 2011 · 8:31 am

Summer Couscous Salad

My neighbor is growing cucumbers and they have literally taken over her garden.  Almost daily, I find 2-3 beautiful cucumbers sitting by my back door.  I have gotten pretty creative using these up, and this couscous salad turned out to be one of my favorites.



Summer Couscous salad

1 box near east couscous, any flavor (I used the toasted pine nut)
1 cucumber, peeled and chopped
handful of fresh garden herbs, minced
1/2 cup toasted pine nuts
1/2 cup crumbled feta cheese

Prepare the couscous according to package directions and let it cool.  Mix in the herbs, pine nuts, feta cheese and cucumber.  Mix to combine.  Serve cold or at room temperature.

I love this dish because it is a wonderful side next to grilled chicken or a meal in itself for a light dinner or lunch!

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by | August 24, 2011 · 8:21 am

Compound Butter {fresh summer herbs and jam}

I absolutely love making compound butter throughout the year.  It is so incredibly easy to do and makes eating toast, biscuits or just plain bread so much more fun.  I recently hosted a girls night at my house and served warm crusty bread with a trio of summer fresh compound butter.

I made Strawberry Basil Butter by adding a few teaspoons of chopped fresh basil and 1-2 Tbsp of fresh strawberry jam to 1/2 cup softened butter.

Next up was a Fresh Herb Butter.  I grabbed whatever herbs I had on hand in my garden, chopped them up and mixed them with 1/2 cup softened butter and a squeeze of fresh lemon juice.

Lastly I made a Cinnamon Honey Butter by adding a few dashes of cinnamon and 1-2 Tbsp of fresh honey to 1/2 cup of softened butter.

I then lined 3 ramekins with saran wrap and placed each of the butters into their own container.  I refrigerated until hard, then removed and plated.  They were so easy to make and everyone raved about them.

What I love the most is that the possibilities are endless!  Sweet or savory, you really can’t go wrong.

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by | August 10, 2011 · 8:22 am

Creamy Chicken Roll Ups

I ate these delicious bundles growing up and they have recently become a comfort food staple in our family.  The recipe uses store bought crescent rolls that are wrapped around a creamy chicken filling. They are incredibly easy to make and you can add a variety of different ingredients to jazz them up, if you would like.

Creamy Chicken Roll Ups

2 Cans Big and Fluffy Crescent Rolls
2 cups shredded chicken
1 8 oz brick of cream cheese, softened
2 Tbsp Milk
1/2 cup seasoned bread crumbs

Preheat your oven to 350.  In a bowl, mix together the softened cream cheese with the chicken and the milk.  Set aside.

Unroll your crescent rolls.  Place a heaping tablespoon of the mixture in the  larger end of the roll.  Fold in the corners and roll, leaving no open spaces for the filling to escape.  Place on a baking sheet.  Continue these steps until you have run out of filling.  I usually make about 8 roll ups.

Brush each roll with a small amount of water and sprinkle with seasoned bread crumbs.  Bake for 15-20 minutes or until the tops are golden brown.

I love the flavor of these just as they are, but if you would like to add a little more of a kick, try adding walnuts, chopped sun dried tomatoes or a few tablespoons of pesto.  It is hard to mess these up, so get as creative as you like!

The filling is incredibly easy to make, but I sometimes will whip up a big batch of the filling over the weekend and then will freeze it into portions that will make about 4 rolls each, just enough for my family.  Then, all I need to do is thaw the filling and grab my crescent rolls.  Can’t get any easier than that!

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by | July 29, 2011 · 8:28 am

Asian Broccoli Slaw with Chicken & Peanut Sauce

When the humidity rises and the summer heat has you sneaking away to stick your head in the freezer, the thought of heating up the house cooking becomes totally unappealing. That’s when salads transform from a healthy lunch option into a cool dinnertime oasis. This one is slightly adapted from a family recipe of fellow blogger Colleen from Flee Fly Flown. Her original recipe is just as good but since I am rarely able to follow a recipe as is, I put my own twists on it. You can serve it either as a crunchy side dish or add protein to make it a more substantial main dish, like I’ve done here.
asian slaw with chicken and peanut sauce
Asian Broccoli Slaw
1 bag broccoli coleslaw
3 stalks celery, chopped
3-4 green onions, chopped
1/2 C slivered almonds or 1 C dry-roasted peanuts
chow mein noodles
1 pkg dry ramen noodles, broken into small chunks
1/2 C vegetable oil
1/4 C sugar
1/3 C white vinegar
1 tsp soy sauce
1/2 packet ramen seasoning
grilled chicken breasts* (shrimp and tofu would also be good!)
Thai Peanut Sauce*
*optional

In a large bowl, combine broccoli slaw, chopped celery and chopped green onions. Toss in almonds or peanuts, chow mein noodles and broken ramen noodles. Separately, whisk together oil, sugar, vinegar, soy sauce and ramen seasoning. If serving immediately, pour dressing over slaw mixture and fold in to coat evenly. If you’re serving at a later time, store dressing separately and mix just before serving so that the slaw doesn’t get soggy.

If serving as a main dish, set slaw aside and combine ingredients for peanut sauce in a small saucepan. Meanwhile use the grill or a grill pan to cook meat. Dress individual portions with Thai Peanut Sauce.
asian broccoli slaw

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by | June 15, 2011 · 8:22 am

Cheesecake filled Strawberries

With strawberry season right around the corner, I have been searching for some new strawberry recipes.  I came across this one from the Our Best Bites cookbook and decided to make them for a summer cookout this past weekend.  The recipe was simple and just a little bit fussy, but everyone at the party raved about these strawberries.  This recipe is definitely a keeper!

Cheesecake filled strawberries

2 pints of medium to large strawberries
1 8oz brick of cream cheese
3/4 cup powdered sugar
1 tsp almond extract
Wash and dry your strawberries.

Mixed the softened cream cheese with the powdered sugar and almond extract.  Set aside.

Using a knife, slice the strawberry about 3/4 of the way down from tip to stem, being careful not to cut the strawberry in half.  Then, slice the strawberry the other direction, so you have made at “X’.

Fill a pastry bag with the filling and, using the star tip, fill each strawberry with the cream cheese mixture.

These can also be drizzled with chocolate or even half filled and then chocolate dipped, like Stef’s mother-in-law suggested!   Next time I will most definitely add some chocolate.

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by | June 3, 2011 · 8:06 am

Dorito Taco Salad

Finally! It’s arrived! Warm summer weather always makes me want a crispy salad. This easy Dorito Taco Salad has been a staple in my family since I can remember. It is very easy and very affordable. You may even have most of these things on hand. Any salad topped with Doritos is a winner in my book.

Dorito Taco Salad
Serves 4

1 head Romaine lettuce, chopped
2 small tomatoes, roughly chopped
1 green pepper, chopped
1 lb. ground beef
1/2 C shredded cheddar cheese
1/4 bag of Baked Nacho Cheese Doritos
1 small can sliced black olives, optional
1/2 C light italian dressing

On stovetop, brown ground beef and remove grease. Set aside. In large salad bowl, add lettuce, tomato, green pepper, cheese and olives. Toss. Add ground beef and dressing and toss again. Using about a quarter of a bag of Doritos, crunch into small pieces. Shake over salad and lightly toss.

I always love eating the leftovers of this salad. The Doritos don’t stay very crunchy, but it is still delicious. You can choose to have each individual dress their own salad, but I prefer to do it ahead of time. Serve this up with some lemonade and you have summertime perfection.

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by | May 23, 2011 · 8:05 am

Croque Monsieurs with Bistro Salad

Warm weather has me wanting to stroll around the cobblestone streets and farmers markets of Paris, stop at a sidewalk cafe for lunch and a latte and people watch. However, since Paris is not in the cards this spring, this meal brings a little of the French je ne sais quoi vibe to lunch or a light dinner in any city.
croque monsieur recipe

Easy Croque Monsieur Style Sandwiches
1/2 lb ham
4 slices baby swiss
1 C+ shredded baby swiss
rustic french bread
4 Tbsp butter
1 1/2 Tbsp flour
1 C milk
salt & pepper

In a small sauce pan, melt butter over medium-low heat. Whisk in flour, taking care not to burn it. Slowly whisk in half of the milk until clumps are worked out and mixture is smooth. Add shredded cheese and continue whisking until cheese begins to melt. Continue whisking in the remaining milk until cheese is fully melted and forms a smooth sauce. It should be semi thick and not too runny. Add more cheese or milk to reach a pudding-like consistency. Season with a pinch of salt and keep warm on very low heat.

Heat a skillet on medium heat. Butter bread and place butter side down in skillet. Top with sliced ham. Spoon cheese sauce over the center of the ham, spreading almost to edges and top with 1-2 slices of baby swiss. Place second slice of bread on top. Cook for 3-4 minutes or until first side is golden brown. Then use a large spatula to carefully flip sandwich. Cook second side until bread is golden brown and cheese is melting.

Bistro Salad
mixed greens
3-4 slices bacon
2 hard-boiled eggs
fresh parmesan cheese, grated
1/4 C olive oil
2-3 Tbsp red wine vinegar
1/2 Tbsp dijon mustard
pepper

Fill a saucepan half-way with water. Place eggs in, ensuring they are covered by the water. Bring to a boil. Turn down heat to medium and continue cooking eggs for 8 minutes. Remove eggs from water with a spoon. Place in a bowl and run cool water over them for 30 seconds. Meanwhile, cook bacon in a skillet or in the microwave until crispy. Let bacon cool slightly and break into small pieces. Remove shells from eggs and roughly chop.

In a small bowl, whisk together olive oil, vinegar, mustard and pepper until emulsified. Place mixed greens in a bowl. Top with chopped egg, bacon pieces and shredded parmesan. Lightly toss with dressing.

bistro salad

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