Tag

easy

Movie Night: Pizza Puffs and Salad on a Stick

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About once a month, Brian and I will do an impromptu movie night with the kids. We rent a new kids flick, and I set up our family room with a picnic dinner. I like to serve finger foods and a huge bowl of popcorn.

I finally tried a recipe that I pinned FOREVER ago. It is a Rachael Ray recipe for pepperoni pizza puffs. I served them with my kids favorite cut up raw veggies on skewers with ranch dressing.

 

 

The last time we did a movie night, we watched Dolphin Tale. The kids loved it, and I must say, Brian and I liked it too. I don’t know if I was in a mood or what, but I turned into a blubbering mess at the end of the movie. Needless to say, I think next time we should watch Cars.

 

 

 

Root Beer With Me: Easy BBQ Pulled Pork

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Before we talk about BBQ, I just wanted you to know I linked up with Hi Sugarplum today to share my ticket stub art project. All of the projects there today only take about an hour to complete. I’ve already browsed around, and after only a few minutes, I have some great projects I want to do. 


Just a little background about me, I often don’t follow recipes exactly, unless of course it is baking. Even then, I sometimes play around with ingredients. This blog has forced me to be better about measurements and cooking times, but overall in my kitchen there is a lot of guesstimation going on. I pretty much eyeball everything. This is how my grandma cooked, and this is how my Mom and sister cook. This is how I learned. So when I’m blogging about a recipe, and I say bear with me on times, measurements, or ingredients, that is what I mean. I’m trying to go on a few pictures, or maybe a few notes I’ve taken on my iPhone or on the back of a napkin, and my memory (which I must say is failing me lately).

Which brings me to this next recipe. I saw this recipe online a few weeks back. It was all over Pinterest, and I saw on several cooking web-sites like allrecipes. I must say this is the easiest recipe I’ve ever “thrown together,” and it is delicious. My youngest devoured it, which means if an almost two year old liked it, I’m pretty sure anyone will like it.

 

BBQ Pulled Pork

1 Pork Roast (I used a 3 lb pork loin)
Root Beer (I used two 16 oz bottles)
BBQ Sauce to taste (I used Sweet Baby Ray’s)
8 sandwich or hamburger rolls

In slow cooker, place pork roast and pour root beer over. Cook on high for 4-6 hours depending on size of roast.

 

When cooked, transfer roast to a bowl and shred by pulling apart gently with two forks. Add bbq sauce to taste and serve on rolls.

See? Isn’t that easy?

Top Five Go To Dinners

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As I try to get ready for the impending school year (no worries, this is not a school post, I am so not there mentally yet as I try to enjoy the last of summer), I was thinking of some “go to” dinners that I go to when the weather gets cool, and the time to actually cook gets shorter.

I decided to come up with a criteria for a “go to” dinner. A “go to” dinner should be able to be prepared in a short amount of time or can be put in a slow cooker, requires not a lot of clean up, has great leftovers, and has an easy vegetarian option. I asked Brian some of his favorites, and he was pretty quick to rattle them off (apparently these are his favorites), and I didn’t have to go digging through my recipes.

Here is my list of TOP 5 GO TO DINNERS

1.) Enchiladas: The recipe I use for chicken enchiladas is easy and the leftovers are amazing, and I think is Brian’s absolute favorite so that is why they made it to the number one spot. For a vegetarian option, you could just do beans and cheese.

 

 

 

2.) Chili: I use a Rachael Ray recipe for chili which I sometimes doctor up with a few additions and serve with corn bread. A double batch can be made and frozen for a night when you have no time to cook. For vegetarians, I’ll use meatless crumbles (I did this once and Brian didn’t know the difference).

3.) Minestrone Soup: Again, this recipe is versatile and can be served with bread or even sandwiches for a quick weeknight dinner. Brian’s favorite thing is to bring the leftovers for lunch. (Someday I will post my recipe for minestrone soup, the key is the broth shown below). *Update: Here is the link for the Minstrone Soup recipe

 

4.) Spaghetti and Meatballs needs no explanation.

 



5.) Frittata: Zucchini Frittata is awesome for a quick weeknight dinner, and also can be adapted with any veggies and cheese. 


So there you have it, 5 Go To Dinners. Maybe some of these will make it into your cooking rotation.

*Update: I linked this post up with Mom of 6 and Moments that Define Life. Both feature a listable life series each week. 

French Bread, Oui? Easy to Bake Bread for the First Timer

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I found this recipe over a year ago, and I have made it several times. I know what you are thinking, “Baking your own bread sans bread maker… are you nuts?” No, its really not that hard, and it was the second bread I ever tried to bake (the first bread turned into a Thanksgiving disaster). This French bread is easy, and so far comes out perfect every time I make it. I sometimes double up the recipe and use a loaf for French Toast.

I found this recipe doing a simple Google search, and I pinned it on Pinterest only having made it a few times. I wanted to make sure that even me, a newbie to bread baking could make it before I shared it. Here is the link.

 

The key for me to making this bread, was patience and a thermometer. Before I made this bread, I bought a Taylor Tru-Temp instant read thermometer at Target for around 8 bucks.

 

http://www.target.com/p/taylor-trutemp-instant-read-thermometer/-/A-11010672#?lnk=sc_qi_detaillink

It was wonderful for making sure my water was not too hot or too cold when trying to proof the yeast, and also for measuring the internal temperature of the bread when baking (which is suggested in the recipe). Without the thermometer, I don’t think my first attempt at home made bread would have been such a flop. For an eight dollar investment, I couldn’t go wrong.

As I mentioned above this bread is great for making French toast, but it is also wonderful fresh out of the oven slathered with my favorite garlic and herb compound butter.

Garlic and Herb Compound Butter

1 stick unsalted butter softened
1 large or 2 small cloves of garlic grated
1 tsp chopped oregano leaves
1 tbsp chopped thyme leaves
1 tbsp chopped rosemary leaves
1 tbsp chopped parsley leaves
2 tbsp grated parmasen cheese
Salt and Pepper to taste

In a small bowl using a fork, smash together butter, garlic, herbs, cheese, salt and pepper until well incorporated. Spread on favorite bread or grilled corn on the cob. Keep refridgerated.

Fiesta: Quick and Easy Slow Cooker Enchiladas

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Enchiladas. My husband loves this recipe. It is awesome to make a double batch and freeze one, and the leftovers are wonderful. One of my closest Mommy friends gave me this recipe, and when I say gave, she basically told me, so bear with me on the measurements. 5 or 6 boneless skinless chicken breasts 1 24 oz jar of your favorite salsa 2 cups shredded cheese (Kraft Mexican Blend) for inside enchiladas 1 cup shredded cheese (Kraft Mexican Blend) for top of enchiladas 12 medium sized flour tortillas 1 16 oz can of refried beans (Old El Paso Fat Free) 1 jar or can of Enchilada Sauce (Trader Joe’s is my favorite, but really any will do.) Put chicken and salsa in crock pot on high for 6 hours.After chicken is completely cooked through and tender, shred chicken by taking two forks and gently pulling it apart then set aside.Preheat oven to 350 degrees F To assemble: Spread a thin layer of beans onto tortilla. On top of beans, add a thin layer of shredded chicken and a little cheese. Roll tortilla and put in a large baking dish seam side down. Repeat with remaining eleven tortillas. Pour entire bottle of enchilada sauce over rolled tortillas, and top with reserved shredded cheese.Bake in the oven for 25-30 minutes or until cheese on top is bubbly.I usually serve with rice, corn, guacamole, and if you are lucky and the kids are gone a pitcher of margaritas. buen provecho!