Category Archives: Quick & Easy

by | May 18, 2011 · 8:26 am

Nutella Brownies

I love nutella.  I mean, I LOVE it.  And awhile back I had heard a rumor of a 3 ingredient nutella brownie recipe.  It sounded too good to be true, but a quick search on google showed me that this recipe did in fact exist and looked amazing!  I had to give it a try.

Nutella Brownie Bites

1/2 cup Nutella
1 egg
5 tbsp flour

Preheat your oven to 350 and grease a 12 cup mini muffin tin.

Mix all the ingredients together until smooth.  Evenly distribute batter among the muffin tin, filling each one about 3/4 full.  Bake for 10-12 minutes or until cooked through.

Pop out of the tin and enjoy.

They truly taste like little bites of nutella heaven.

I cannot be sure where this recipe originated, however it looks like it was created by Abby Dodge and featured in her cookbook titled Desserts 4 Today, all desserts with just 4 ingredients (she sprinkled hazelnuts on her brownies!).  Pretty sure I will be picking up a copy of this book.

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by | May 13, 2011 · 7:53 am

Chicken Teriyaki Pita

Back in high school, I spent a considerable amount of time at Baker’s Square. If not scarfing down a piece of banana cream pie, I always ordered a chicken teriyaki pita. I’m not sure what it was about the dish, but that taste has always stuck in my mind. I’ve been thinking about it a lot lately, so I decided to create my own version of the throw back meal.

Chicken Teriyaki Pita
serves 2

1/2 lb. boneless, skinless chicken breast, cut into strips
1 TBSP olive oil
1/2 red bell pepper, sliced
1/2 green bell pepper, sliced
1/2 yellow onion, sliced
1/2 C shredded carrots
4 slices Provolone cheese
1/2 C teriyaki sauce
1 tsp garlic powder
salt and pepper to taste
2 pitas

Preheat oven to 400 degrees. In a skillet pan or wok, heat olive oil. Season chicken with salt and pepper and add to skillet. Cook chicken 3-4 minutes on each side. Add peppers, onion, carrots and garlic powder. Stir until vegetables soften, about 5-6 minutes.

Meanwhile, lay pitas on a baking sheet. Place two pieces of provolone cheese on each pita. Bake for 5 minutes or until cheese is melty and bubbly.

Add teriyaki sauce to pan, thoroughly coating all ingredients. Heat through, about 2 minutes. Salt and pepper to taste.

Spoon chicken and vegetable mixture on top of pita and serve.

This meal is best eaten with a knife and fork, though I am sure you could make it work with hands only.

An easy, weeknight meal you can whip up in 30 minutes or less! And it really did take me back to my high school days at Baker’s Square. Now for some banana cream pie…

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by | May 2, 2011 · 8:14 am

Huevos Rancheros & Cinco de Mayo Ideas

In honor of Cinco de Mayo this week, I’m mixing it up from the popular taco-enchilada cycle with Huevos Rancheros.  You’ll see a variety of ways out there to make huevos rancheros but mine was inspired by a tasty brunch that I had at Milwaukee’s The Eatery on Farwell several months ago. After eating their version I kept craving it and had to recreate it. It won over the hubs and is now on regular rotation both as a quick weeknight dinner and a Sunday breakfast at our house.

Since you assemble each plate separately, it makes it easy to adjust egg preferences based on individual needs/tastes and allow each person to top the dish with the condiments of their choice. Usually I prefer poached eggs since the oozing centers mix with the cheese sauce into creamy awesomeness but since I’ve been pregnant I’ve been scrambling my portion instead. The recipe is for two but can be easily increased to serve more.

Huevos Rancheros for Two
4 tostada shells
4 eggs (poached, over-easy or scrambled)
1/2 lb ground chorizo
homemade or store bought pico de gallo
1 avocado, sliced
cheese sauce
hot sauce

Cheese Sauce
2 Tbsp butter
2 Tbsp flour
1 C shredded cheddar or mexican cheese blend
1/3+ C milk
2 Tbsp half & half
pinch of salt
* note: Cheese and liquid measures are approximate. Simply add more in little bits to reach desired consistency.

NOTE: You’ll be using multiple burners on your stove at once and as with most egg dishes, this moves fast so getting your ingredients prepped first is key.

Place two tostadas (or hard taco shells broken in two) on each plate and set aside. Slice avocado and prepare pico de gallo and set aside. In a saute pan, begin cooking chorizo over medium heat. Continue cooking chorizo while you work on other components, about 7-8 minutes.

In a small sauce pan, melt 2 Tbsp butter over medium-low heat. Whisk in flour to create a roux. Gradually whisk in half and half and half of the milk, whisking out any chunks of flour. Stir in cheese and let melt, stirring occasionally for 3-5 minutes. Whisk in additional milk of mixture is too thick to get a smooth, semi-thick and creamy sauce or whisk in more cheese if mixture is runny. Dust lightly with salt and whisk well. Keep on low heat, stirring occasionally, until eggs are cooked.

For scrambled eggs: As your chorizo and cheese begins to cook, crack eggs into a small bowl and add a splash of milk. Whisk well. Add 1/2 Tbsp butter to a non-stick pan over medium heat. Once melted and pan is hot, pour in egg mixture. Stir occasionally, scraping pan to fluff and scramble eggs until eggs are cooked and fluffy, about 3-5 minutes. Sprinkle lightly with salt and pepper.
For poached eggs: We use this odd Depression-era egg pan of my husband’s but here is an easy picture tutorial to get it right without a special pan.

Top tostadas with chorizo and eggs. Layer on avocado and pico. Drizzle with cheese sauce and hot sauce. Serve immediately.

Looking for other dishes with a Latin vibe?  Check out our:
Easy Chicken Enchiladas
Southwestern BBQ Ranch Salad
Mexican Street Corn
All-Star Chorizo Burritos
Slow Cooked Pork Tacos with Jicama Slaw
Corn Salsa
Mojito Cupcakes
Sangria
Watermelon Margaritas and more Margaritas
The Perfect Mojito

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by | April 13, 2011 · 8:16 am

Toasted Ham and Cheese Sandwiches with Onion and Poppyseed Butter

While growing up, these ooey gooey sandwiches were a weeknight staple.  The secret is the butter that is spread on both sides of the bread.  It melts into the cheese and gives the sandwiches a ton of flavor.  Serve with a fresh salad and you have a weeknight dinner that is on the table in 20 minutes.

Toasted Ham and Cheese Sandwiches

6 onion rolls
shaved ham
12 thin slices of Swiss cheese
1 stick of butter, softened
1/4 cup thinly diced or grated onion
2 Tbsp poppy seeds
2 Tbsp mustard

Create the butter mixture by mixing the grated onion, poppy seeds and mustard into the softened butter.

Split your rolls and place, face up, on a large cookie sheet.  Spread a thin layer of the butter mixture on each side followed by a slice of swiss cheese on each side.  Top with Ham.

Bake at 350 for 10-15 minutes or until the cheese is melted and the roll is toasted.

These may sound like your everyday toasted sandwich, but don’t be fooled!  These ham and cheese melts pack lots of flavor and are filling enough for dinner.

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by | April 1, 2011 · 7:46 am

The Art of Toddler Food: Breakfast Time

Baby food days are in the past. I now face a pint-sized man who creates a challenge much larger than himself. Meal time.

I’ve been working eagerly to develop meals and snacks our whole family can eat, while staying in the parameters of what Lincoln is able to chew with the few teeth he has. It can’t be too spicy, too crunchy, to hard, to messy or too bold.

For years, my go-to breakfast has been Quaker instant oatmeal. It was always easy to bring to work and eat at my desk. But as Lincoln started to transition from baby food to the real thing, he wanted to eat my oatmeal with me. I realized after days of hunger pangs by 9 a.m. that the half bowl of oatmeal I was eating would no longer cut it. I didn’t want to waste a whole packet on Lincoln, so I started making my own. And I tell you this: I will never go back!

After a few days of practice, I finally had my recipe for banana bread oatmeal. Making homemade oatmeal takes much less time than I previously thought. This recipe is quick, easy and healthy. We both gobble it up!

Banana Bread Oatmeal
makes 2 servings

1 1/4 C milk (whole, 2% or skim)
2 TBSP light brown sugar
1 whole banana, mashed
1 tsp vanilla
1 C old-fashioned oats
1/4 C chopped walnuts (adults only)

In a small sauce pan, mix together milk, brown sugar, vanilla and mashed bananas. Heat through to a low boil. Reduce to medium heat. Stir in oats, continuing until oats soften. If using regular old-fashioned oats, heat for approximately 3 minutes. If using quick oats, one minute will do. Remove from heat and serve. Top adult servings with chopped walnuts.

I’ve tried many variations on this recipe that are equally as tasty, depending on your mood:

Add one tablespoon peanut butter
Substitute vanilla with almond extract
Substitute one tablespoon of brown sugar with a drizzle of maple syrup
Substitute banana with 1/2 C natural applesauce

Whether this is for you, your toddler, or both, I think you’ll find it a nice way to start the day!

What do you feed your tiny tot for breakfast?

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by | March 16, 2011 · 8:21 am

Slow Cooker Corned Beef Sandwiches

There are fancy ways to do corned beef and then there is the cheater way. By putting the slow cooker to work, these super easy corned beef sandwich melts may be using the cheater way but they are totally perfect for a weeknight St. Patty’s day meal. We left off the saukerkraut because neither the hubs or I are a fan, which means these aren’t technically Reubens but they’re just as tasty!

reuben rachel sandwich

Slow Cooker Corned Beef Sandwiches
1 packaged corned beef roast
baby swiss cheese
thousand island dressing
pumpernickel rye bread

Place corned beef roast in a slow cooker and season with seasoning packet and extra ground pepper. Add 2-3 cups of water until roast is submerged about 1/2 way. Cook on low heat for 5-6 hours. Remove from liquid and slice roast into thin cuts.

Toast two pieces of bread per person and slather toasted bread with dressing. Stack two layers of corned beef on one piece of bread and top with two pieces of cheese. Microwave for 30-40 seconds until cheese begins to melt. Top with other piece of bread.

corned beef sandwiches

And Now for Dessert!
Want a tasty Irish inspired dessert to round off your meal? Here’s ideas that range from easy to rich, in case you missed them:
Guinness Float
Irish Car Bomb Ice Cream
Chocolate Guinness Cake with Bailey’s Cream Cheese Frosting

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by | February 28, 2011 · 8:14 am

Easy Chicken Enchiladas

Giveaway Winner!

First off, congrats to HAP reader Stephanie who was our random winner in the Permanent Baggage wristlet giveaway! Stephanie will soon be receiving a wristlet of her choice…perhaps in the Vita Plaid pattern that she mentioned!

BONUS: Permanent Baggage is offering 20% off for anyone who entered the drawing! Just use the coupon code ILUVAPPLEPIE when you check out at the Etsy store.  A big thanks again to everyone who entered and to Kamryn at Permanent Baggage!

Easy Weeknight Enchiladas

This is one of those recipes that isn’t really a recipe at all. In fact, it’s by no means a traditional enchilada recipe but I love it because you can really play with the components based on what you like or what’s in your fridge. It’s versatile, seriously fast for weeknights and makes great lunch leftovers so the concept makes a regular appearance in our menu lineup.

Chicken Enchiladas
3 chicken breasts or 2 package of chicken tenders, cut into small chunks
cumin
garlic powder
chili powder or chipotle powder
dash of cayenne
dash of salt
2/3 can refried beans
3 green onions, diced
1 pkg low-fat ricotta cheese
1 large jar picante sauce, salsa or taco sauce
6-7 large flour tortillas
1 pkg shredded cheddar

Preheat oven to 375.  In a large saute pan, cook chicken chunks over medium heat with 1-2 Tbps olive oil.  As chicken begins to cook, season liberally with cumin, garlic and chili powder.  Sprinkle with salt and cayenne and toss chicken well to coat evenly.  Add green onions and 1/3 of the jar of salsa and stir well. Cook for 5-7 minutes until chicken is cooked through.

Meanwhile, working one tortilla at a time, paint the center of the tortilla with refried beans and then with ricotta. Spoon a portion of the chicken mixture over the ricotta. Sprinkle with cheddar cheese.

chicken enchiladas

Roll tortilla around filling, tucking the ends under, and place in a 13×9″ baking pan. Repeat with each tortilla (they’ll fit tightly in the pan). Pour remaining salsa over the enchiladas and top with remaining cheese. Bake for 25-28 minutes until cheese begins to turn a light golden brown.

easy enchilada recipes
Other Tasty Enchilada Combos:
Beef (or Venison) and Black Beans
Shredded Pork with Corn, Rice and Tomatillo Salsa
Roasted Vegetables and White Cheddar

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by | January 21, 2011 · 8:07 am

Bears v. Packers: Nacho Typical Rivalry Fare

While most of the people in this state will shout a resounding chorus of “Go Pack Go” on Sunday, I will be singing “Bear Down.” I am a displaced Bears fan in a land of Cheeseheads. It truly is a hard life. But the glares at the grocery store when I carry my Bears reusable grocery bag, the trash talking from my friends and the jeers from neighbors when I walk to the mailbox in my Bears jersey are all well worth it, for I am not ashamed. The Bears hold a very special spot in my heart.

The Bears have not played the Packers in the NFC Championship since 1941. (Sidebar: Bears won) So this rivalry game of epic proportions deserves the fare to back it up. For Sunday’s game, I am dishing up some rivalry nachos and football treats. All these dishes are a cinch to put together so you can focus your energy on the game.

Monsters of the Midway Nachos


Ingredients:

blue corn tortilla chips
sharp cheddar cheese
chorizo, de-cased and chopped
orange pepper, diced

Preheat oven to 425 degrees. In a small non-stick saute pan, cook chorizo on medium-high heat, approximately 8 minutes. Lay tortilla chips on a baking pan. Sprinkle with peppers, chorizo and cheese. Heat on top rack of oven for 5-6 minutes, until cheese is melted.

Green and Gold Nachos


Ingredients:

yellow corn tortilla chips
sharp cheddar cheese
bacon
green onions, diced
green pepper, diced
fresh or picked jalapeno, seeded and chopped

Preheat oven to 425 degrees. Cook bacon according to package directions. Cool and chop. Lay tortilla chips on a baking pan. Sprinkle with bacon. Next, sprinkle with cheese, green onion, green pepper and jalapeno. Bake on top rack of the oven for 5-6 minutes or until cheese is melted.

If you are looking to get even more festive, these iced Twinkies are an easy dessert and look great on a table. Guests can enjoy a throwback to their childhood with this little treat. Using gel icing, simply draw football lines and the logos of your favorite teams. For an added touch, lay them on a plate topped with green colored coconut and draw white icing yard lines.

Some other fun ideas: have a food rivalry with the Wisconsin brat and the Chicago-style hot dog. I’ve also seen this football stadium cake pan that is sure to be a crowd pleaser.

Here at HAP, we are two to one, Packers to Bears fans. We hope you enjoy the game this weekend and may the best team win! And by the best team, I mean DA BEARS!


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by | January 14, 2011 · 8:08 am

{Haute Pie} Chorizo Cheeseburger Pie

Move over cupcakes, move over macaroons, move over cake balls, we’ve got pie. Here at HAP we like to believe that pies will be all the rage in 2011. Pies don’t have to be sweet, they can be spicy, savory, rich, creamy or whatever your palette desires. Today I am bringing you the first installment of Haute Pie of the Month with my Cheeseburger Chorizo Pie. As a child, my mom used to make us Cheeseburger Pie, so a bite of this is automatic comfort for me. I spiced up the recipe a bit by adding a little bit of chorizo and spice. The recipe is simple, quick and a crowd pleaser.

Chorizo Cheeseburger Pie

Ingredients:

1 lb. lean ground beef
1/2 lb. chorizo, casing removed, chopped
1/c C chopped yellow onion
1 can (6 oz) tomato paste
1 tsp chili powder
1 tsp garlic salt
1 tsp cracked black pepper
1 package Pillsbury crescent dough
2 C shredded sharp cheddar cheese

Preheat oven to 375. Brown ground beef and chorizo in large skillet. Remove grease and return meat to skillet.* Add onion and cook through until translucent. Mix in tomato paste, chili powder, garlic salt and pepper. Heat thoroughly, approximately 3-5 minutes. Remove from heat.

Open and unroll crescent dough. In a pie dish, lay crescent dough, pressing to create a pie crust. Pour meat mixture into pie crust. Top with cheddar cheese.

Bake at 375 for 25-30 minutes or until crust is golden brown.

*A quick tip for draining grease from your beef. When I buy the lean ground beef, I find there is not too much grease in the pan, so I used the butt of my bread to soak up the grease. This way you do not have to deal with draining the beef and returning it to the pan. Who likes the butt of the bread anyway?

We hope you like pie as much as we do! Have you indulged in any innovative pies?

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by | January 3, 2011 · 7:58 am

Tortellini Minestrone Soup

Woohoo! Another year is on the books and I have a feeling 2011 is going to be pretty great. I subscribe to the “everything in moderation” book of life but New Year’s always makes me want to focus on a more balanced diet. It can sometimes seem like a chore to plan and prep “healthy” meals so I’ve found that having easy go-to recipes in my arsenal is the key.

This minestrone soup is one of those kind of recipes. The tortellini makes it heartier than an everyday minestrone and it’s packed with healthy veggies that you can feel good about. It’s fast and easy enough for weeknight dinners and can easily be made vegetarian if that’s more your speed.

Tortellini Minestrone Soup

Tortellini Minestrone Soup
1/2 onion, diced
2-3 cloves garlic, minced
3 carrots, chopped into coins
3 stalks celery, chopped
1 Tbsp olive oil
1 pkg frozen cheese tortellini
1 can cannellini beans
1 bunch kale, chopped
4-5 C broth (chicken or vegetable)
28 oz can fire roasted diced tomatoes
2 Tbsp tomato paste
red pepper flakes (optional)
1/2 lb italian sausage (optional)

In a large stockpot, warm oil and add chopped onions, celery and carrots. Season with salt and pepper. Cook until vegetables soften and add garlic. Push vegetables to the side of the pot and add sausage (if using). Break sausage into large crumbles and cook until browned and mostly cooked through, about 6-8 minutes.

Add tomatoes and tomato paste and stir well. Add half of the broth and stir. Add cannellini beans, kale and remaining broth. Season well with salt and pepper. Add red pepper flakes if desired. Simmer on medium-low heat for 20 minutes and add in tortellini. Cook for another 5 minutes.

Serve with crusty french bread. Serves 6.

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