Monday, November 16, 2015

Bean and Potato Tacos

Aren't tacos the best?  In any form, they just rock.  This recipe is from Get Off the Couch and Cook.  I LOVE that blog name.  It's so true.  It's so easy just to go out to eat, pick up taco bell or just nuke something for dinner.  But it's not easy because it's expensive and more than likely not even remotely healthy.  This recipe is not time consuming and it's pretty easy. AND it's super healthy. Yes, more effort than going to Taco Bell but so much more healthier and it will make you feel good!  

Yes, I get lazy sometimes.  Well more than sometimes but I need to remind myself to get off the couch and cook too!  Well, today it was Sashi to the rescue! I found a whole bunch of easy, awesome recipes on her blog. I made her Refried Beans and her Spanish Baked Rice too. 

I made Sashi's Refried Beans but you could just as easily used canned.  They were a bit spicy with the jalapenos but tasty.  

We all loved the bean and potato tacos.  The next day for lunch, I made a bowl with her Baked  Spanish Rice, some Refried Beans and the potato mixture.  Then of course I had to add some tasty avocado sauce to it too. 

Thanks Secret Recipe Club for leading me to another awesome blogger!  

Bean and Potato Tacos
1 1/2 lbs. potatoes, washed and diced
1 tbsp. olive oil (I used less)
1 1/2 tsp chili powder
1 tsp. cumin
1/2 tsp. paprika
1/4 tsp. coriander
1/4 tsp. each salt and pepper
2 cups refried beans, homemade or canned
1 c. salsa
Cheese, if desired
Whole wheat tortillas or corn tortillas
Preheat oven to 450. Line baking sheet with parchment paper. 
Toss diced potatoes with the olive oil and spices. Spread in an even layer on one of the baking sheets and bake for 20 minutes until golden brown and cooked. 
In a small bowl, stir together the refried beans and the salsa.  Spread about 1/4 cup of the beans on half a tortilla. Top with potatoes and a bit more salsa.  Add cheese if desired.

You can also make a burrito bowl out of this. Just add Spanish Baked Rice, Refried bean mixture and potatoes to a bowl and eat.  

Sunday, October 18, 2015

Pumpkin Chocolate Chip Muffins

Anybody tired of pumpkin yet?  Not me.  I use it all year round.  I use pumpkin in pancakes all the time. I was thrilled to find this pumpkin chocolate chip muffin recipe on Kirsten's blog Loving Life. She has a peach crisp on her blog that I am pretty sure I'll be making this week. 

This recipe makes a lot of muffins so feel free to halve the recipe if you don't need so many.  But we needed a lot.  They were really good and we are a muffin family.  My sons especially can down muffins pretty fast.  Everyone loved these! I'm so glad The Secret Recipe Club introduced me to Kirstens blog.  Check out Loving Life for some fantastic recipes!

Pumpkin Chocolate Chip Muffins
Recipe from Loving Life

4 Eggs
2 cups pumpkin puree
1 cup vegetable oil
4 cups sugar
4 1/2 cups flour
2 tbsp. pumpkin pie spice
2 tsp. baking soda
1 tsp. salt
2 cups chocolate chips

Blend all the ingredients together, except for the chocolate chips.  After well blended, stir in the chocolate chips. Divide into muffin tins.  

Bake at 350 degrees for 18 - 20 minutes.  

Monday, September 21, 2015

Chicken and Zucchini Pasta

The zucchini has just been growing and growing in our garden. It doesn't seem to want to stop so I am continuing to make zucchini dishes quite often here. 

I wasn't specifically looking for a zucchini recipe this month for the Secret Recipe Club but I was thrilled to find one.  Sara from Cook with Sara has an awesome blog with a huge recipe index. I was able to find many recipes to try and I'm so glad I got the chance to look at her blog!

This meal was so good!  The only thing I changed was I left the mushrooms out and put in peas.  It is very versatile so you can change it up depending on your tastes.  Thank you Sara for a wonderful inspiration to use up my ever growing zucchini!  :-)

Chicken and Zucchini Pasta
Recipe adapted from Cook with Sara

8 oz. uncooked medium pasta shells 
1 Tbsp. olive oil 
1/2 onion, chopped (about 3/4 cup)
3 cloves garlic, minced
1 zucchini, chopped 
1/2 tsp. dried oregano 
salt and black pepper to taste 
1/4 tsp. crushed red pepper flakes 
3/4 cup chopped red pepper
1 cup frozen peas, thawed
1 cup chopped cooked chicken 
3/4 cup chicken broth 
2 oz. light cream cheese 
1/4 cup grated Parmesan cheese 

Bring a large pot of lightly salted water to a boil. Place pasta shells in the pot, cook until done.

Heat the olive oil in a pan over medium heat, and cook the onion and garlic until tender. Mix in the zucchini, and season with oregano, salt and pepper, and red pepper flakes and red pepper. Cook 10 minutes, until tender.  Add the peas and chicken and cook until heated. 

Stir the chicken broth into the skillet, and cook and stir until heated through. Mix in the cream cheese and stir well to combine. Add the parmesan cheese and stir well. Add the pasta and mix together. Makes 4-6 servings.

Monday, August 17, 2015

Zucchini Bites

I knew I'd be making something with zucchini this month for The Secret Recipe Club. Actually I've been cooking a LOT with zucchini this whole month. I haven't posted too much lately but I've been using zucchini in almost everything.  

This is our first  year growing a garden and everything is turning out wonderful. We have cucumbers, tomatoes and a mystery plant that we don't know what is growing.  Plus a watermelon that the kids are having fun watching grow. It's a funny shape but still fun to watch get bigger.  And then there are the zucchini.  These are mutant, huge, ginormous zucchini growing in such masses that when my daughter brought 3 more mammoths into the house the other day, I literally jump backed and screamed a little.  We've been invaded by zucchini. 

So when I found these Zucchini Tots on Julies blog A Little Bit of Everything, I jumped right on it.  In fact, I've made them several times this month and they are awesome.  I admit, while the first time I made them, I was exact with the measurements. Yet as I continued to make them, I just eyeballed the ingredients and threw it all in a bowl. It's a quick and easy recipe that is hard to mess up.  I love the onion so I tend to go heavy on the onion.  You can use different cheeses as well. I pretty much stuck with Colby jack and Parmesan as that's what we usually have on hand. These little guys are cute and delicious. I only wish I had another mini muffin pan!

I'm heading back to Julies blog when I need a dessert next.  She has a whole section of nummy desserts that look amazing! 

Zucchini Bites
Recipe from A Little Bit of Everything

1 cup zucchini, grated
1 egg
3 tbsp. onion, minced
1/4 cup cheese, I used Colby Jack and Parmesan
1/4 cup seasoned bread crumbs
Salt and pepper

Heat oven to 400. Spray a mini muffin pan with cooking spray. 

Grate the zucchini and place in a metal colander to drain.  Press with paper towels to get some of the moisture out. 

In a bowl, combine the egg, onion, cheese, bread crumbs, zucchini and salt and pepper. 

Using a spoon or a cookie scoop, fill the muffin cups to the top and press them in a bit.  Bake for 18 to 20 minutes or until the top is browned and set. 


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Monday, July 20, 2015

Morning Popovers

This month for the Secret Recipe Club I was able to find some amazing recipes over at Living The Gourmet. I wanted to make her Yellow Squash with Sausage and Pasta.  It looks like something my family would love. However, I'm was just about to go on a vacation and was planning to empty the refrigerator all week and wasn't about to make something new. So the pasta will wait until after vacation.  

One thing that looked deliciously simple was her popovers. Now, I've blogged about popovers before.  These are just a bit different and the method is different.  I've made my other recipe several times and while they are good, they do turn out differently each time it seems. And, they deflate and don't look as pretty after cooled. I was thrilled that this recipe was better and the popovers turned out even better. 

These came out of the oven light and airy and they kept their shape.  Now, I don't have a popover pan so I just used a muffin pan.  It worked out just find and they were beautiful.  This recipe made 10 popovers which was perfect for us.  

Now they are called Morning Popovers but of course they can be made anytime of the day. I DID however make them in the morning. They made for an excellent breakfast.  Tammy is just one of the recipe developers over on The Living Gourmet and I am so glad I was able to be introduced to her blog.  

Morning Popovers
Recipe from The Living Gourmet

2 eggs
7/8 cup milk
1 cup sifted flour
1/4 tsp. salt
1/2 tsp. melted butter

Sift the salt and flour together.  Mix milk, butter and flour together until smooth. Pour into a greased popover pan or a muffin pan about 1/2 full. Let rest for about 10 minutes or until your ready to put them into the oven. Place in a cold oven and set oven temperature for 350 and bake for 45 minutes.