#put into the oven at 350 until the cheese has melted and the salsa is bubbling orange on the edges | Explore Tumblr posts and blogs

bthenoise · 5 years ago

Text

Quaran-Dine & Chill: Here are 12 Homemade Food Recipes From Some Of Your Favorite Bands

Look, we get it: You’re bored. You’re stuck at home with nothing to do and to top it all off you’re absolutely starving with no idea what to make except for a peanut butter & jelly sandwich.

Thankfully, we knew this would happen so we reached out to some amazing artists to see if they had any recipes to help us all get through this never-ending period of social distancing.

Submitting for a feature we like to call “Quaran-Dine & Chill,” bands like Mayday Parade, The Used, August Burns Red, Atreyu, Periphery, New Found Glory and more have all pitched in some of their most favorite recipes to make from home.

To check out how to create Groovy Toast, cook some of Herbie’s Homemade Chicken Taquitos or even put together some Veggie Pasta with Vegan Ass White Sauce, be sure to look below. Afterward, remember, before making anything to eat, WASH YOUR DAMN HANDS!

Oh, and there’s also a special 35-song Quaran-Dine & Chill playlist at the end of all this. Listen to it as loud as you possibly can -- we hear it helps the food taste better.

Enjoy!

JAKE BUNDRICK - MAYDAY PARADE

JAKE’S OVERNIGHT OATS

Ingredients 1/2 cup oatmeal (any type will work but I personally like Old Fashioned or Rolled Oats) 1 cup water 1 scoop protein powder (It's not necessary by any means but I prefer French Vanilla from TrueNutrition) 3/4 cup of either frozen berries or fresh berries (strawberries, blueberries, raspberries, black berries... you can either add this now to soak overnight or wait until you're ready to eat and then add berries. It's up to you) 1 banana sliced 1 tablespoon of natural peanut butter

Instructions Mix oatmeal, water, protein and frozen berries together in a bowl or jar (frozen berries are optional). You could forego this and choose to add fresh berries later.

Cover and let sit in the fridge overnight or for a few hours -- your choice.

After soaking, add fresh berries if you haven't already. Then add bananas and peanut butter.

Enjoy.

MATT HALPERN - PERIPHERY

REALLY HEALTHY “CEREAL”

I love cereal but I don't want all the bad stuff associated with most cereals. So I came up with a healthy alternative. It's pretty simple.

Grab a bowl

Add Trader Joe's Go Raw Trek Mix

Slice up some strawberries and add them too

Throw on a couple blueberries

Add 1% milk

And there ya have it! Really hearty, really healthy, easy to make “cereal” that actually fills you up!

MATT GREINER - AUGUST BURNS RED

DEER CAMP BREAKFAST CASSEROLE

Ingredients 18 eggs 2 cups of milk 1 cup cheddar cheese 1 lb bacon 1 lb loose sausage 1 ts salt 1 tb pepper 1 pack hash browns

Instructions Pre-heat oven to 350 degrees

Brown sausage and bacon separately-drain

Pan fry hash browns until golden brown

Grease a 13” x 9” baking pan and line the bottom with hash browns

Add a layer of bacon

Add a layer of sausage

Whip the eggs in a large bowl, then add the mix, salt and pepper, mix well

Add the cheese to the eggs and mix again

Pour the egg mixture over the meat and hash browns

Cover with aluminum foil and bake for 25-30 minutes

Remove foil and bake until the top of the casserole begins to brown. Then remove from the oven.

BRENT WALSH - I THE MIGHTY

B-LEE'S BREAKFAST FEAST

Ingredients Hash browns 2 eggs Onions Garlic Mushrooms Peppers Cheddar cheese Black pepper Salt Ketchup Valentina (black label, extra hot) hot sauce Olive oil

Instructions First, get the hash browns going in a frying pan with lots of oil. They take the longest.

In a second pan, get all the veggies going adding garlic when everything else is almost done so that you don't burn the garlic.

When the hash browns are done, plate them and immediately add the cheese to taste.

The veggies should be about done by this time so add those on top.

Fry the eggs (I like mine over medium) in the original pan you cooked the hash browns in and add salt and pepper while they cook.

I like to top it all off with some black label Valentina hot sauce and a little ketchup.

Add a coffee and mimosa on the side and boom, you got yourself a good ol' quarantine breakfast feast.

MARK HOLCOMB - PERIPHERY

SRIRACHA TUNA SALAD

Take two cans of tuna, break it up in a mixing bowl, toss with two tablespoons of celery, half an onion and some chopped fresh parsley.

Add 1/3 cup of mayonnaise (or veganaise if you’re a tree-hugging hippy like me), 1 tablespoon mustard, and several tablespoons of Sriracha depending on how spicy you want it.

Top off with some ground pepper and lemon juice, to taste.

Also feel free to add half a diced apple if you like some sweetness and crunchy texture in there.

Delicious, healthy and super simple.

JEPHA - THE USED

GROOVY TOAST

Soak a cup of any kind of nut (almond, cashew etc..) overnight in water.

Next day, strain most of the water except for a little bit to help blend it.

Put soaked nuts in blender with a dash of lemon, a pinch of salt, pepper, two tablespoons of olive oil.

Blend until smooth.

Optional fun: slice something spicy like a jalapeño.

Add “Groovy cheese” to either toast or crackers.

Drizzle olive oil and lemon on top of “Groovy Toast” with a spicy, spicy jalapeño and let your mouth party like your stuck at home for the next month or so 🤙

CYRUS BOLOOKI - NEW FOUND GLORY

SHEPHERD’S PIE

Ingredients: Ground Beef (or turkey, or chicken, or any kind of meat for that matter) Onion, diced (optional) Frozen veggies (1 bag of pretty much anything you have, normally a carrot/corn/peas mix, but seriously, anything will do) Worcestershire Sauce (optional, but check the back of your cupboard because you probably have a bottle that’s been sitting there for years and is still good!) Potatoes (again, any kind of potatoes will do) Cheese (cheddar is the standard, but use what you have!)

Instructions: Cook your meat in a skillet, seasoning with salt and pepper and adding diced onion if you have while cooking.

Cook/microwave your bag of frozen veggies and add directly into the meat and stir.

Now’s the time to find that Worcestershire sauce if you have it -- if not, don’t worry, this is awesome without it too!

Add a cup of cheese in there and also 1/2 cup of liquid (could be water, could be chicken/beef broth if you have). Stir to combine all ingredients and turn to low heat to keep warm.

Meanwhile, make mashed potatoes however you can (whether by hand or with a box) and when done layer these two things in an ovenproof dish — meat/veggie mix on bottom, mashed potatoes on top.

Toss cheese all over the top of that and throw it in the oven on medium heat for 20 minutes to melt the cheese.

Now, sit back, relax and enjoy your dish whether with family or all alone. It’s a full meal all in one, tastes even better the next day and you can even freeze it!

BRANDON SALLER - ATREYU

WINNER WINNER ISOLATION DINNER (Crispy Baked Chicken Thighs)

Ingredients Bone-in chicken thighs w/ skin Salt (coarse salt works best but any will work fine) Pepper Garlic powder Mixed herbs or Italian seasoning Desired veggie - Whatever you have (ie broccoli, green beans, asparagus, zucchini) Italian dressing (your favorite)

Instructions Preheat oven to 400º

Pat dry chicken on both sides with a paper towel

Season both sides of chicken liberally. Especially the top. The key to this chicken is the well seasoned crispy skin.

Place on sheet pan and roast in oven for about 40 minutes. You are looking for the chicken to be cooked through and skin to be browned and crispy.

When chicken has about 20 minutes left, put marinated veggies on a sheet pan and roast until chicken is done.

When finished, let chicken rest for about 5 minutes as it just came out of a 40-minute fiery hell and will 100% burn your mouth.

ENJOY!

IRA GEORGE - MOVEMENTS

TACO SALAD

This is a very easy and fluid dish that you can make on your own with ease. Whether you are a vegetarian or vegan, you can make this fit your lifestyle.

Ingredients 1 bag of chopped romaine 1 can of black beans 1 frozen bag of white or brown rice 1 cup of frozen corn (thawed) Soyrizo (or any type of ground meat) 1/2 bell pepper 2 Roma tomatoes 1/3 yellow onion 1 avocado Cilantro 1 lime Taco sauce of your choice Cilantro dressing (or something comparable) Diced jalapeños Shredded Mexican cheese Handful of tortilla chips

Instructions Dice the bell pepper, yellow onion and Roma tomatoes

Chop a handful of cilantro

Thaw corn in microwave

In a small pot heat up the can of beans

Cook the soyrizo or other meat in a pan at the same time (if you are using meat you will need to season to your liking)

Heat rice in microwave (if using uncooked rice have it ready before everything)

Grab a big bowl and put rice down. Add the cilantro and lime and toss together

Now add everything else however you want. Remember this is a completely fluid meal, add or takeout any ingredient you feel. Get creative with it! DON’T FORGET TO ADD THE AVOCADO AND SAUCES!!

NICK VENTIMIGLIA - GRAYSCALE

HERBIE’S HOMEMADE CHICKEN TAQUITOS

Servings: 12 Calories: 241 Prep time: 20 min Cook time: 20 min Total time: 40 min

Ingredients 3oz cream cheese 1/4 cup salsa of your choice 1 tablespoon lime juice 1 1/2 teaspoon of taco seasoning 2 fresh cloves of garlic, minced 3 tablespoons cilantro or parsley 2 scallions diced 2 cups shredded cooked chicken or whatever protein you desire 1 cup Mexican blend cheese or whatever you want 12 6in flour tortillas Cooking spray Kosher salt

Instructions Preheat your oven to 425 degrees. Line a baking sheet with parchment paper.

In a large bowl, mix together the cream cheese, salsa, lime juice, taco seasoning, garlic, cilantro, and scallions until well combined and creamy. Add in the cooked chicken and cheese; stir to thoroughly combine.

Working with a few tortillas at a time, heat them in the microwave between two paper towels until they are soft enough to roll (about 10 seconds).

Spoon 3 tablespoons of the chicken mixture onto the lower third of a tortilla. Roll the tortilla tightly.

Place the rolled tortilla seam side down on the baking sheet. Repeat with remaining tortillas until the mixture is gone, making sure the taquitos are not touching each other.

Spray the tops lightly with cooking spray and sprinkle with a little kosher salt (don’t skip the salt!)

Bake for 15-20 minutes or until crisp and golden.

Serve with salsa, sour cream, or guacamole.

BALSAC THE JAWS 'O DEATH - GWAR

I offered up my recipes for Feline Fricassee and Poodle Wellington but my publicist informed me that things hadn't yet gotten to the point where most people are ready to eat their pets. Instead, here is a recipe that you should be able to throw together without having to take that dreaded trip to the supermarket.

Now more than ever, everyone should be able to hunt and kill their own food. So the first thing you will need to do is grab your favorite battleaxe, knife or shotgun and go in your backyard. Look for the happy yellow flowers that are probably taking over your poorly manicured lawn. Pick as many of these as you can find, making sure to pull them out from the roots keeping the long dark green leaves intact. You may be asking, “What do I need this shotgun for?” The weapon is in case your neighbor sees you and tries to shake hands!

DOOMSDAY DANDELIONS

Ingredients Dandelion greens 1/2 cup olive oil 3 tablespoons vinegar (red wine vinegar or balsamic work best but whatever kind you can find in your cupboard. It is the apocalypse after all) 1 tablespoon mustard (Dijon if you've got it but who am I kidding, you only have that horrible yellow crap!) 2 cloves garlic minced Salt and pepper 2 teaspoons dry herb (use whatever you can find. What are you saving that stuff for?)

Instructions Pick the flowers off the dandelion greens (these are edible too, I suggest beer battering them and frying them, but that's another recipe and I'm not getting paid for this).

Trim the hairy roots from the greens and discard.

Wash all the dirt from the greens, cut them in half at the base keeping the leaves attached and soak in clean cold water.

Wisk all other ingredients together until they are a cohesive solution.

Drain and pat dry the greens and dress them with the vinaigrette.

Enjoy by yourself!!

SCHUYLAR CROOM - HE IS LEGEND

VEGGIE PASTA WITH VEGAN ASS WHITE SAUCE

Ingredients 1 medium onion chopped 3 cloves of garlic Red bell pepper julienned Broccoli florets Mushrooms sliced thin Zucchini halved and sliced Yellow squash quartered and sliced 1 or 4 splashes of white wine

Finisher Sauce 1/4 cup of unsweetened oat milk 1 or 2 tbs coconut oil 1/4 cup vegan mayo A few handfuls of vegan cheese (I used a vegan pepper jack by Daiya and a bit of Follow Your Heart Parmesan) 1/3 cup of Nutritional yeast Fresh basil

Herbs and Spices Kosher Salt Fresh ground pepper Herbes de Provence Some other optional shit

Pasta Fettuccine noodles ( I like that Ancient Grain in the blue box.)

Instructions Boil salted water for your noodles and in a separate pot boil a few cups of water to blanche your broccoli. You’ll be mad if your water is not boiling before you start sautéing your veg... that shit goes quick, watched pots never boil.

In a large saucepan over med/high heat: Sauté onion for about 5 minutes until it is soft and almost translucent. Add chopped garlic until that smell wakes up your girlfriend. Boom you’re cooking. Salt and pepper that junk.

Add the peppers, mushrooms, zucchini and squash, hit it with some more salt and pepper. I like to throw in some Herbes de Provence and a TINY SPRINKLE of cayenne (a little goes a long way) plus some truffle salt because I’m fancy.

By now the lil pot should be boiling. Throw those broccoli guys in there and when they turn dark ass green drain them and throw them in the pot with the other veggies.

Shit’s all steamy now. It smells crazy good. Your girlfriend and your dog are in the kitchen salivating.

Hit those veggies with some white wine. I say a few dashes, but you’ll know. You’re gonna want to let that cook off for 3-5 minutes.

Maybe you’ve already put your noodles in. If so, they’re ready to drain. If not, get to it 9 minutes after the water starts boiling again (read the box)

Now your noodles are in the strainer. Make your partner divide that into bowls.

After the wine has cooked off, add the veganaise, coconut oil, vegan cheeses and the nutritional yeast and stir all of that up until melty and gooey and combined with the veggies. I like the throw in about half a cup of chopped sliced basil and leave a little for a garnish after you’ve topped your pasta with this creamy ass veggie goodness.

OH! Pro tip: Garlic bread. (Do this 40 minutes ago before starting anything else.)

Take 2 heads of garlic and peel most of the skin off but leave bulb intact.

Chop the very top of the head off the garlic to expose the clove (like 1/16 of the top).

Place it in tinfoil and close it up around the sides. Douse with a generous amount of olive oil and salt and pepper all over that opening on the bulb and close the foil up tight around the top. Create a little oven inside your oven.

Bake at 375 for 40 minutes. You’ll smell it.

Let it cool well.

Toast a loaf of French bread.

Those little garlic cloves will pop out like little teardrops of pure heaven. Smear that junk on your toasted bread and thank me later. The oil is now roasted garlic oil. You could drizzle that on the bread too or over the damn pasta that’s in the bowl.

(Be careful. You will want to skip the steps of letting the bulbs cool. They are unforgivingly hot and will burn your flesh.)

#He Is Legend #Grayscale #Atreyu #New Found Glory #Periphery #August Burns Red #Mayday Parade #Gwar #I The Mighty #The Used #Movements #interview

12 notes · View notes

ketorecipepost · 2 years ago

Link

0 notes

hellyear86-blog · 6 years ago

Text

Mexican Cheesy Ground Beef and Rice Casserole

September 2, 2018

I’m always looking for a quick and easy dinner idea and this Mexican Cheesy Ground Beef and Rice Casserole just became our favorite of 2018.

The absolute most popular recipe on our site is my Mom’s Busy Day Casserole, well that’s what we called it growing up, but on the blog it’s, Cheesy Ground Beef and Rice Casserole. It’s a great classic recipe for a family or picky eaters. Having grown up on it it doesn’t bother me a lick that it’s such a basic recipe, but I can’t help but tinker and finding a new version of a big hit was my next goal. This Mexican Cheesy Ground Beef and Rice Casserole blows the original out of the water.

Sorry, Mom.

Actually, if I’m being honest, it doesn’t. But it’s a nostalgia thing for me. I grew up on the first so no matter how amazing a recipe I create I can’t help but love the original and think of all the times my mom made it for us. But don’t worry, I already called her and told her she has to try this new version, that way it can still be a family favorite. 🙂

Quick and Easy Dinner Idea

As you know, we really like to make things from scratch, but sometimes we just flat out need a quick and easy dinner idea.

We feel like it’s better for our bodies to cook from scratch and we just flat out like to cook. However, this is one of those times when we are going to bust out the canned soup, because it’s easy and tastes great in this dish.

Homemade Canned Soup

To make a homemade fiesta soup, you could use our homemade recipe in our Cheesy Ground Beef and Rice Casserole, but you’d need to add in some cheese, spices and peppers to hit that same flavor and by the time you do that the condensed soup really is easier.

It’s up to you though, so if you want to try it, please let us know what you did in the comments.

Mexican Cheesy Ground Beef and Rice Casserole

Alright, the casserole is rice, taco flavored ground beef, a creamy fiesta soup blended in to make it even more flavor rich, black beans, though you could add corn as well, and cheese on top. We like it plain just like that, or served up with salsa and avocados, or guacamole.

How to Make Rice Casserole

Alright, let’s chat about our most asked questions on how to make a rice casserole.

You’ll start this recipe out with white long grain rice. Mixing the rice, water and soup together evenly is really important as you’ll end up with dry spots otherwise.

Do I cook the rice first?

No, the long grain rice will completely cook in the oven along with all of the other ingredients which is why proper combining of the ingredients is important so that everything is mixed with the water well.

My Casserole Came Out Like Soup

If you cook for the entire 90 minutes, there’s no possible way your casserole will come out undercooked as long as you followed the recipe, using the correct rice, measurements of liquid etc.

Which brings up a good point, liquid ingredients should always be measured in a glass measuring cup, and never in a standard measuring cup which is meant for dry ingredients.

My Casserole Came Out Dry

Unfortunately I’ve been making this recipe for 20 years and the ONLY time is has ever come out dry is when I didn’t properly cook it or measure the ingredients properly. There’s plenty of liquid, you should not have a dry casserole.

Well, with all of that seasoning and the fiesta soup you really shouldn’t have a problem, however everyone’s taste buds are totally different, so if something tastes bland to you, add more salt, seasoning or flavorful ingredients to your liking. That’s the best part about cooking, it’s so easy to amp up or tone down the flavor train!

Which Ground Beef Tastes Best

Well, to be honest, the fuller fat ground beef tastes best but let’s break it down.

Ground Beef – 73% Lean, 27% Fat

73% Lean is the most flavorful of all the ground beefs because of the fat in it. This will also make it the most juicy, which is good, but you’ll have a good amount of fat to drain off.

This is a great option for a burger or a dish where ground beef is the sole star.

Ground Chuck – 80% Lean, 20% Fat

An 80/20 is what we use most often if we are cooking with ground beef. It has enough fat to keep things juicy and still really taste that umami beef flavor.

Ground Sirloin – 85% Lean, 15% Fat

Ground Sirloin is another great option though that fat number is getting low. We often cook with this one because it’s a tad bit healthier and still isn’t as dry as a 90%.

Ground Round – 90% Lean, 10 % Fat

90% is very lean and will cook up a lot drier because of the low fat. Which isn’t a problem if you’re adding it into a recipe like a saucy pasta, casserole, or soup.

Any of these grades will work for this dish. Usually Round and sirloin are best in chilis, soups, sauces etc while the fattier grades are best for burgers, meatloaf etc.

How Ground Beef is Made

Ground beef is taking certain cuts of beef, like the sirloin and cutting it into portions then processing it through a grinder. Sometimes, if meat is a little too lean they will add trimmings from another cut to amp up the fat, however if you’re shopping at a good store and using a good brand of beef you should literally only have meat in your ground beef.

How Long Will Ground Beef Keep?

How Long Will Ground Beef Keep in the Fridge?

Fresh ground beef will keep in the fridge for only 2 days. After that you need to freeze it or use it.

How Long Will Ground Beef Keep in the Freezer?

As long as your ground beef is uncooked you can keep it in the freezer for up to 3-4 months. Make sure it’s sealed well or you’ll get freezer burn.

Cooked Ground beef will only last for 2 months in the freezer.

How to Know if your Ground Beef Has Gone Bad

Can we just quickly mention how to know if your ground beef has gone bad?

Bacteria will build up on raw ground beef. Here’s three things to watch for.

Feels Slimy

Smells Off or Weird

Looks Grey or Grey/Brown

If any of those things are happening, you’ve got spoiled meat.

Will Ground Beef go Bad in the Freezer?

Unfortunately meat can still go bad in the freezer which is why you shouldn’t bury it under things where you’ll forget about it.

Will Ground Beef go Bad in the Fridge?

Ground beef, though stored in the fridge will still start to go bad over time.

Can Ground Beef be Re-Frozen After Being Thawed?

Let’s look to the USDA for this one, “Once food is thawed in the refrigerator, it is safe to refreeze it without cooking, although there may be a loss of quality due to the moisture lost through thawing. After cooking raw foods which were previously frozen, it is safe to freeze the cooked foods.”

However, leaving defrosted meat for a week in the fridge and then finally freezing it increases your chances that it had already begun to go bad.

Can Ground Beef be Cooked in the Microwave?

Well, yes it can, but we really don’t recommend it. The meat cooks up weird, and rubbery. Avoid, avoid, avoid.

Will Rice Cook in a Casserole?

Yep! The rice does not need to be cooked ahead of time and using minute rice is a big no, no. Just stir the long grain rice into everything and it will all cook evenly.

Can You Freeze Cooked Rice Casserole?

Yes, you can freeze cooked rice casserole! You can freeze Mexican Cheesy Ground Beef and Rice Casserole right in the pan, wrapped well with saran wrap and foil. It will only last for a couple of weeks, to a month, and please don’t add the cheese ahead of time, wait until serving to do that. If it’s leftover, well just make sure you fully defrost it in the fridge and reheat in the oven to firm things back up.

How to Make Rice Casserole in an Instant Pot

You can totally make this Mexican Cheesy Ground Beef and Rice Casserole in an instant pot, but the pot will be removed, rice put in a pan and then cheese added to be finished in the oven as the cheese gets too much moisture in the instant pot.

Merely, brown the ground beef and drain using the saute mode. Drain the fat and proceed like normal.

Turn the instant pot to manual high pressure and place the lid on to cook for 5-8 minutes. You’re all set!

What to Make with Rice Casserole

Looking for sides to go with a rice casserole? Here are some of our favorites! Elote Grilled Mexican Corn Salad, Our Best Broccoli Salad, Italian Veggie Salad, Garden Balsamic Avocado Salad

RECEIVE EASY RECIPES DELIVERED INTO YOUR INBOX EVERY DAY!

When you try a recipe, please use the hashtag #ohsweetbasil on INSTAGRAM for a chance to be featured in our stories! FOLLOW OH, SWEET BASIL ON FACEBOOK | INSTAGRAM | PINTEREST | TWITTER FOR ALL OF OUR LATEST CONTENT, RECIPES AND STORIES.

Yield: 6 servings

Mexican Cheesy Ground Beef and Rice Casserole

Total Time: 100 minutes

Prep Time: 10 minutes

Cook Time: 90 minutes

I’m always looking for a quick and easy dinner idea and this Mexican Cheesy Ground Beef and Rice Casserole just became our favorite of 2018.

Ingredients:

1 Can Fiesta Nacho Cheese Soup

1 Cup Long Grain White Rice

2 Cups Water

1 Can Black Beans, drained

1 lb Ground Beef

1 Taco Seasoning Packet

Water, per package instructions

Cheddar or colby jack cheese, sliced about 9 pieces

Salsa for serving

Avocado for serving

Directions:

Heat the oven to 350 degrees and spray an 8×9″ baking dish with nonstick spray.

Heat a skillet to medium heat and add the ground beef.

Drain off fat and add the seasoning packet along with the water.

Simmer until thickened.

Stir together the soup, rice, water, beans , and cooked beef.

Place in the baking dish and bake for 90 minutes.

Top with cheese slices and bake a few more minutes or until melted.

Nutrition Information

Yield: 6 servings, Serving Size: 1 cup

Amount Per Serving:

Calories: 314 Calories

Total Fat: 12.9g

Cholesterol: 66.4mg

Carbohydrates: 21.4g

Fiber: 5.3g

Sugar: 0.8g

Protein: 27.5g

All images and text ©Carrian Cheney for Oh Sweet Basil.

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

About the author

Carrian Cheney

Lover of all things beautiful, good and delicious. Wife, mother, friend, foodie.

Source: https://ohsweetbasil.com/mexican-cheesy-ground-beef-and-rice-casserole-quick-and-easy-dinner-idea-recipe/

1 note · View note

ledbet · 8 months ago

Text

I have one for you too! Actually, two, because I can’t help myself.

chicken piccata—versatile, quick, full of delicious delicious vitamin c. Also works great with salmon or shrimp or even just veg.

get thin sliced chicken breast or chicken tenderloin. If only regular chicken breast is available and is over 1.5 inch thick then I recommend slicing it through the middle to make two thinner breasts. Pat the chicken dry with a paper towel. Dredge in flour/salt/pepper mixture. Tap off excess.

melt 2tbsp butter and 1tbsp olive oil in the skillet on medium hot. Flick a little flour in to see if it’s hot enough — if it sizzles it’s ready. Put in the chicken and cook until nicely browned, then flip and brown the other side. Probably will need only 3 mins per side if they’re thin. Maybe 5 mins if a little thicker. I like to cut into one piece to check while they’re still in the skillet and give another 2 mins if they are still pink in the center.

put in more butter. Maybe another 2tbsps? Just go with your heart. Add juice squeezed from 1-2 big lemons, add capers. Mix it around. Add some herbs if you like, maybe thyme. Totally optional.

you did it :) serve over pasta or rice. Add steamed or sautéed broccoli or any other veg you like. Feel free to give the veg a toss in the sauce.

Easy enchiladas - we usually use Mrs. Renfro verde salsa for this recipe but any will do. Just make sure it’s a salsa you really like.

Preheat oven to 350 degrees F (175 degrees C).

Sauce:

Take 1-1.5 jars of salsa (or fresh made if you have tomatoes, onion, etc to use up and a blender) and mix with 8oz sour cream, and chopped cilantro

Filling:

buy or cook 1-1.5lbs meat (we use store bought shredded chicken or pork, but you can also make your own by cooking however you like and shredding with forks, or use whatever leftover cooked meat is in the fridge and cut into bite sized pieces)

mix meat with salt, pepper, spices (we usually use adobo seasoning, which has salt, pep, garlic powder, oregano, turmeric), enough leftover salsa to make just moist but not liquidy, and 1 cup or so of grated cheese (we use cheddar or Colby jack, but you can experiment here)

feel free to also mix in minced onion to taste (we do 1/2 a large onion or 1 small onion), and a minced green bell pepper or zucchini. Can also throw in some minced jalapeño if you like. Key word here is minced — you want them to cook well in the mix and be soft and not a jarring texture difference from the meat.

Assembly:

Spread a spoonful of sauce on the bottom of a baking dish (this will keep the bottoms of the enchiladas from burning or sticking to the dish)

Fill your tortillas (any size works but we prefer burrito size) with your filling mixture. Use enough to fill but still be able to roll the tortilla into a cylinder. Optional whether to close the ends.

Line up filled tortillas in baking dish, seam side down. Evenly cover in remaining sauce. Top with cheese.

cover with tin foil and pop in the oven. Cook for 30 mins or until dish is heated through and bubbling.

Can be eaten as is or served with rice and beans, and/or topped with pico de gallo or guac

hallo. in the spirit of my sandwich post of yore i am asking you: what is your favorite and-or most reliable dinner to make and eat? this month i would like to learn at least one new recipe

bonus points awarded for good leftovers

if it's a depression meal that's understandable but not very helpful for my selfish dream of not eating depression meals

bonus points also awarded for a vegetable such as the noble brogoly 🥦

#recipes

1K notes · View notes

temporal-parieldox · 6 years ago

Text

Ariel’s Tips to Eating Cheap & Easy

I just put together this list for a co-worker and thought it might be helpful to others. These tips got me through a lot of college years and cub reporter life—I hope you find them helpful!

Filling breakfasts: Oatmeal! Eggs: easiest thing to do is make a casserole with some sautéed veggies (peppers, mushrooms, onions) and whatever spice blend I have around and cut it up to eat throughout the week. If you have a muffin tin, I like to bake it in there. 350 degrees for 20 minutes or so—just keep an eye on it until it looks like solid eggs. Sprinkle shredded cheese on top and set oven to boil for 5 minutes if wanted. (Muffin ideas: https://bestrecipepicks.com/low-carb-egg-muffins/)- Also hard-boiled eggs

Dinner ideas: Baked potatoes: Get a 10-pound bag and pop a couple in the oven an hour before you want dinner (or pre-make and microwave for lunch). Then top it with whatever smorgasbord of toppings sounds good to you (good way to use up leftovers too): butter, cheddar cheese and bacon bits, broccoli, BBQ pulled pork … here’s a list of fun ideas: https://www.buzzfeed.com/arielknutson/amazing-ways-to-eat-a-baked-potato-for-dinner

Spaghetti!!! A box of pasta and a jar of red sauce is very cheap and filling—add in some sautéed vegetables to round it out. Ground beef/turkey if it’s on sale …

Shredded chicken: Toss some chicken breast or thighs in the crock pot with a) a jar of salsa (I really like Trader Joe’s salsa verde) b) a can of cream of mushroom soup c) chicken broth + spices. Eat with taco shells or mashed potatoes or with barbecue sauce on a bun.

Rotisserie chicken: They’re like $6-$8! Throw in some roasted veggies & a grain like rice or potatoes, and you’re golden. Ideas for leftovers: https://www.unoriginalmom.com/20-one-dish-dinners-to-make-with-leftover-rotisserie-chicken/

Roast some veggies: particularly get good hearty stuff like broccoli, cauliflower, sweet potatoes, parsnips, carrots. Chop ‘em up, throw them on a lined sheet tray, drizzle with a few glugs of olive oil and sprinkle with salt and pepper plus whatever herbs/spices sound good (blends work well here too)

If you google things like “$20 grocery list” there are tons of blog posts complete with weekly meal plans:- https://www.wisebread.com/how-to-eat-well-on-just-20-a-week-with-meal-plans- http://oh-my-foodness.com/2013/03/groceries-20/ - https://premeditatedleftovers.com/naturally-frugal-living/20-grocery-budget/ Other ideas: Lentils: Cheap, good source of protein, very filling. Good lentil chicken soup recipe (I skipped the blending and still really liked it): https://www.thekitchn.com/recipe-chicken-lentil-soup-214900?utm_source=k_daily&utm_medium=email&utm_campaign=12202017&recip_id=1297236

Also canned tuna is probably the cheapest protein you can find and can be decently filling. Eat on crackers, tuna salad, tuna casserole, tuna melts.

Filling, simple & healthy veggie soup: https://www.spendwithpennies.com/weight-loss-vegetable-soup-recipe/ 5-Ingredient Broccoli Cheese Soup: https://www.budgetsavvydiva.com/2015/01/5-ingredient-broccoli-cheese-soup-recipe/ Seriously, blogs like these ^^ are where it’s at. Plus, Pinterest! Looks up “cheap” and just start picking and choosing things that sound good. Casseroles are usually pretty filling and very easy to throw together. This lunch plan from healthyish is pretty good, although I skip the lemon yogurt and nori sprinkle and use store-bought dressings. I also just use an eight-piece pack of chicken instead of roasting whole: https://www.bonappetit.com/story/lunch-prep-master-plan As for food websites, I generally find thekitchn.com has the best combo of tasty recipes that use inexpensive ingredients. They’re also equally obsessed with cheap grocery store du jour, ALDI! My favorite things to buy at Aldi: pantry staples (peanut butter, olive oil, spices, cheese, oats), massive $5 take-and-bake pizzas, cheese, produce (veggies and fruit, often affordably organic), canned goods (diced tomatoes, broth), frozen meals (look for the specials) and bags of frozen fish, which I then roast in the oven with a squirt of lemon or some lemon pepper. Grab next week’s weekly ad on your way out to help you plan for the following week.

#cheap living #cheap eats #budget #eating on a budget #money advice #grocery advice #meal planning

1 note · View note

betttingjunkie · 4 years ago

Text

How to make perfect POKER PARTY

Poker has always been a popular card game among men

These days, however, women are having a seat at the game table, too, and loving poker as much as men. This means more guests showing up to enjoy a friendly yet competitive game. Simply serving beer and peanuts will no longer do. A wide variety of simple foods and drinks can be offered and served in a decorated atmosphere that will add fun to the festivities. Keeping it simple and festive is easier than most hosts believe. Planning Ahead

Know how many guests you're having, and ask those guests about any food and drink allergies they may have. Many hosts forget about this, but you certainly don't want to serve peanut dishes only to find out one your guests has a deadly allergy to them!

Make a "mental map" of seating arrangements

You want everyone to be gathered around the same table comfortably, yet still have room in front of each guest for a small plate of food, their drink and their cards. If you're inviting couples, mix things up a bit by seating couples across from each other.

Make the trip to the grocery store for food and drink supplies two days prior to the party, so the day before, you need only focus on getting everything set up. Make lists of what you need and where you need to go to expedite things and to ensure you won't forget anything.

Décor and Atmosphere

There's no need to spend a lot of money or time on décor. While it will certainly enhance the atmosphere and guests will appreciate it, they'll be more focused on the game than the decorating. A nice plastic table cloth will serve nicely, especially when there may be spills. After the party, it's nice to able to simply roll it up and throw it away. Plastic table clothes can be found at your local dollar store or discount department store in a variety of colors. A plain, solid color will allow you to work with many different colors when it comes to choosing plates, napkins and cups.

When purchasing the table cloth, look for other poker-themed supplies. If you can't find any, a great website to check out is http://partysupplieshut.makesparties.com/Home.aspx. They have supplies such as paper plates, cups, napkins, and much more of all themes, including poker, for a reasonable price.

If you want to keep your costs even lower, simply go with the colors of black and red, a common color found in casinos at the roulette table and the back of playing cards.

While music playing in the background is nice, you may want to use another idea instead, keeping in mind that some guests may want to sit out a round or tow. You could always start with having the TV on, tuned to a video channel, with the volume just right so guests can hear it, but still speak comfortably above the music. When a guest decides to sit out a round, they can move closer to the TV and relax in an easy chair or on the sofa.

Food

While guests are there to play poker, food plays an important part of the game. You want to serve something easy for guests to eat but not filling. Full stomachs can lead to players wanting to nap!

Popcorn is a real favorite and is inexpensive, and there's nothing plain about it when you offer your guests popcorn toppings.

· Offer a bit of a spicy choice by mixing together 1 tablespoon of cumin with 1 tablespoon of chili powder. Or, mix together ¼ teaspoon of pepper, 1 teaspoon thyme, 1 ½ teaspoon of dry mustard and ¼ teaspoon cayenne. Many popcorn toppings can be purchased and are inexpensive. Something as simple as Parmesan cheese to sprinkle on popcorn will be perfect for guests.

· Another party favorite is little smokies warmed in barbeque sauce. I recommend Sweet Baby Ray's barbeque sauce, as it seems to have a perfect balance of sweet and not too spicy, but any favorite barbeque sauce will do. I simply put two small packages of little smokies and one bottle of barbeque sauce in the slow cooker and turn it on high until hot. I then turn it down on low and stir it every 20 minutes or so. Once guests arrive and are ready to dig in, you can turn the slow cooker off. The food will stay warm for a good while.

· Deviled eggs are also a favorite and are simple to make. I start with seven hard-cooked eggs because they will be split in half, resulting in 14 servings. You will also need two tablespoons of mayonnaise or Miracle Whip (for a bit of a sweeter taste), one teaspoon of prepared mustard, a dash of salt and a dash of pepper. You can sprinkle Paprika on top of the eggs when finished, but this is a matter of preference. You can also use more mustard or more mayo, and this, too, is preference. Simply cut the eggs in half length-wise and scoop out the yolks. Mix well the hard-cooked yolks, mayo and mustard. Add salt and pepper to taste. Fill the halved eggs with the mixture, and sprinkle on the Paprika is you've chosen to use it. Other ideas can be to place a sliced olive on top of each egg, or sprinkle them with Parmesan or top with a small shaving of cheese. Place on a plate surrounded by parsley just to make it look nice.

· One of my family's favorites is Pigs in a Blanket. I love it because it's so simple. I simply use crescent roll dough and lay out each triangle flat. I take a regular hot dog, or you can use the cheesy hot dogs or even the hot dogs that are filled with chili, and place it on the crescent dough triangle. Then, just roll up the dough around the hot dog, and cook according to directions on the crescent roll package. Like a corn dog, guests can squeeze on mustard or ketchup, so have that available close to the Pigs in a Blanket.

· A simple snack mix takes only minutes to prepare and is crunchy and satisfying. I mix together about four cups of corn cereal squares, like Chex, with two, 3-ounce cans of potato sticks and about a cup of peanuts (honey-roasted are really a tasty selection for this snack mix) in a microwave bowl. In a separate bowl, I combine 2 ½ tablespoons of melted butter, 2 tablespoons Worcestershire sauce, a touch of hot pepper sauce (optional) and ½ teaspoon of seasoned salt. I slowly drizzle this mixture over the first mixture and toss it to make sure it's well coated. Microwave for about six minutes on high, stirring about every 1 ½ to 2 minutes.

While it's fun to prep for a party, some hosts simply don't have time, and prefer to purchase what they need instead of making it. This still leaves plenty of options for serving a wide variety of snacks.

Chips are a must at poker parties, and while there are a wide variety of chips, the real choices can be found in the dips. Everything from cheddar cheese dip, salsa, French onion, bean dip...you name it, you can probably find it at your local store. However, one of my favorites to serve to guests is one I've never seen prepared and ready-to-eat in stores. It's simple and delicious:

I use one jar of Tostitos mild salsa - small or large, depending on how many guests. I also have at the ready sour cream and a block of cheddar cheese. I use sharp cheddar so the cheese taste doesn't get "lost" in all the other ingredients. I layer ingredients on a large serving platter; first a layer of sour cream for the base, followed by a layer of salsa, then top it with shredded cheese. I shred the cheese myself, as pre-packaged shredded cheese can be much pricier than the block that you can shred yourself. This now needs to be heated a bit to melt the cheese. If you're using a smaller plate for fewer guests, you can microwave the dip until the cheese is partially melted. If you've used a larger platter, heat in the oven on about 350, checking often. Place a serving spoon near the platter so guests can spoon out the dip and place it on their plates.Other store-bought options include pretzels, trail mix, dried fruit, and peanuts.

If you're using your dining room table as the play area, food and drink can be set up in the kitchen area on an island, countertop or buffet. With this setup, guests are made to feel that they can help themselves when they like. It also conveys to guests that they are to serve themselves instead of waiting for you to bring food to them.

Quench Their Thirst

Offering a variety of beverages is really the easiest part. A variety of soda, including diet, can be on hand. Both unsweetened and sweetened tea can be offered, as well as coffee. Several different types of beer and be offered as well. Because a poker party should be more of an informal affair, you can get away with skipping fancy mixed drinks. Bottled water should also be an option for guests. Stock up on the ice, and you've got the drinks covered.

Sweets

If you want to serve sweets, keep this very simple and skip on making the more complicated desserts, like cake. These require more dishes and utensils and are best saved for more formal gatherings. Simple finger-foods are perfectly fine, such as cookies or brownies.

0 notes

raiseveganus · 6 years ago

Text

Breakfast Tex-Mex Inspired Guacamole And Bell Pepper Boats

Do you want to use up all of those bell peppers you got on sale at the farmers market this weekend? Look no farther because you can make bell pepper boats for a family breakfast easily. Featuring vegan substitutes for chorizo, eggs, and cheese these Tex-Mex inspired breakfast guacamole and bell pepper boats are without a doubt a great comfort food. This recipe can be modified to be healthier as well- swap out the soyrizo for black beans, the rice with quinoa, and the vegan egg with a basic tofu scramble for a protein-packed breakfast. Here is how you can indulge in some breakfast Tex-Mex guacamole and bell pepper boats.

Credits: from my point of view/ Shutterstock

Breakfast Tex-Mex Inspired Guacamole And Bell Pepper Boats

(Serves 4)

Ingredients:

1 large red bell pepper (halved longways)

1 large green bell pepper (halved longways)

1 cup cooked long grain rice

½ link soyrizo (vegan chorizo)

2 servings Follow Your Heart vegan egg

¾ cup shredded vegan cheese

¼ cup green salsa

cilantro

½ tsp lime

salt and pepper to taste

vegan sour cream

guacamole

Instructions:

Preheat oven to 350 degrees.

In a deep oven-safe dish, put 1 inch of water in the dish followed by the halved bell peppers face down. Cover with aluminum foil and bake for thirty minutes.

While the peppers are baking, cook the soyrizo according to the instructions on the package, season with salt and pepper. Set aside.

Cook the vegan egg according to the given instructions, season with salt and pepper. Set aside.

In a large bowl, mix together the cooked soyrizo, vegan egg, rice, green salsa, and lime.

Once the peppers have cooked for thirty minutes, remove from the oven and carefully transfer to a plate.

Fill the pepper halves with the mixture and top with cheese.

Cover again with foil and put back into the oven for five minutes or until the cheese has melted.

Top with an extra spoonful of green salsa and cilantro.

Serve immediately (or leave out the vegan egg and meal prep ahead of time) alongside avocado toast or rice and beans. Optionally dollop a generous portion of vegan sour cream and guacamole on the bell pepper boats.

How do you like to dress up your breakfast guacamole and bell pepper boats? Let me know in the comments below.

Get Raise Vegan Magazine for $29.40 for Six Months! GET MY ISSUES

The post Breakfast Tex-Mex Inspired Guacamole And Bell Pepper Boats appeared first on Raise Vegan.

source https://raisevegan.com/breakfast-tex-mex-inspired-guacamole-and-bell-pepper-boats/

0 notes

ladystylestores · 5 years ago

Text

Mouthwatering Fruit Salsa with Cinnamon Pita Chips

Mouthwatering Fruit Salsa with Cinnamon Pita Chips is an easy to make salsa filled with vibrant fresh fruit and paired with the best homemade cinnamon-sugar chips! The sweet and warm flavors of the crispy cinnamon pita chips and colorful fruit salsa will make this your new favorite version of chips and salsa this summer!!

These tortilla chips are so unforgettable and satisfying your family and friends will begging you to make them over and over. For more fruit salsas that would be fantastic to dip into with your Cinnamon Pita Chips try Fresh Fruit Salsa or Mango Salsa!

Amazing Fruit Salsa with Cinnamon Pita Chips

One thing I have really been enjoying as the weather warms up is all the fresh fruit recipes. So, when I discovered this mouthwatering fruit salsa, I was in love! When I dipped a cinnamon pita chip into it for the first time, I was amazed! I knew I had to type this one up right away and share with you!

This fruit salsa is so easy to make and the lemon juice helps the fruit to stay fresh and the colors to stay vibrant. The sugar creates this amazingly sweet sauce that will make you want to lick the bowl! The crispy chip is the perfect vessel to scoop up all the flavors of the fruit with its warm seasoning. You will not be able to get enough of this cinnamon chips and fruit salsa combination this summer!

What’s in Fruit Salsa?

The most incredible thing about this fruit salsa is how versatile the ingredients are. Use what is fresh and looks colorful and ripe at your local farmers market, the produce isle at your favorite grocery store, or even in your garden! The lemon juice will help your diced fruit stay fresh as long as possible and the sugar will bring out the flavors and give this salsa a natural glaze.

Strawberries: Hull before dicing into small pieces. The goal is to have all the fruit be even sizes.

Granny Smith Apples: Peel first before chopping and mixing in with the other fruit.

Kiwis: Scoop out of peel and dice. I love the soft texture of this fruit in the salsa. A great contrast to the apples.

Blueberries: The only fruit you won’t have to cut!

Mango: Peel, then cut into small pieces and mix together with all the ingredients.

Sugar: Adds sweetness and helps form a glaze from the juices in the fruits!

Lemon Juice: If you are using a fresh lemon you will need about half a lemon.

Cinnamon Pita Chip Ingredients:

The ingredients for the cinnamon pita chips are staples at my house. I don’t even have to make a run to the store to make these chips happen! Pair them together with fruit salsa as a quick appetizer for guests or for an afternoon snack for hungry kids! You really can’t go wrong when these ingredients are involved!

Flour tortillas: Cut into triangles, then coat with butter and cinnamon sugar.

Butter: Brushing with butter on both sides helps the tortilla to crisp up. You could also swap out for a cooking spray on both sides if you prefer.

Sugar: Sweetness sprinkled on top of the chip.

Cinnamon: Warm spice covering the chip that perfectly compliments sweetness.

How to Make the Best Fruit Salsa with Cinnamon Pita Chips:

When I found out how simple it is to make pita chips at home, I was amazed. They are so quick and easy to prepare and it is so worth the extra few minutes to have fresh tortilla chips. First of all, the smell is amazing! The buttery tortilla crisping up while the cinnamon-sugar coating melts in, fills the kitchen with an unbelievably delicious smell! Then, chop up some of your favorite fruit and stir it together with lemon juice and sugar and voila, you have a huge hit on your hands!

Prep: Heat the oven to 350 degrees.

Combine ingredients for salsa: In a small bowl mix together the strawberries, apples, kiwis, blueberries, and mango, with sugar and lemon juice.

Prepare tortillas: Lay the tortillas in a single layer and brush with the butter. Sprinkle the cinnamon sugar on top. Using a pizza cutter, cut the tortillas into triangles and lay on a single layer on your baking sheet.

Bake tortillas: Place tortillas in your preheated oven for 8-10 minutes or until they become crisp.

Tips for Choosing the Freshest Fruits:

To create the best tasting salsa, carefully choose your fruit. Here are some things to look for when selecting the best fruit…

Strawberries: Look for healthy green leaves and bright red color. Size doesn’t really effect the flavor, so don’t worry too much about that!

Blueberries: Ripe blueberries should be a deep blue color. If you are picking them yourself, they should come right off and not have to be twisted or pulled off the stem.

Mangos: Picking a good mango is not about color. Instead, look for one that is soft when you squeeze it, but not mushy.

Kiwi: Size does not matter when it comes to the ripeness of a kiwi. When you apply gentle pressure on a ripe kiwi it should yield slightly. If it is still hard, allow it to ripen on your counter a few more days before using.

Granny Smith Apples: Bright green skin with small spots indicates a ripe apple. The skin inside should be white and crisp.

Storing Fresh Fruit Salsa:

I would be super surprised if you have any of this left over after you take it to a gathering of any kind! People seriously go crazy over this salsa! However, I do know that there are occasions where you may find yourself with leftovers.

How do I store fresh salsa? Store in an airtight container. Shallow containers or re-sealable bags work best. The key is to allow the least amount of air in the container as possible.

Can I make salsa ahead of time? Yes! It will last 3-5 days in the refrigerator when properly stored. I love to store it in the basket of a salad spinner for best results. The juice drips out and keeps the fruit from getting soggy. Then, I add the juice back to the fruit right before serving.

Can you freeze fruit salsa? Salsa will be good for 2 months in the freezer. Thaw overnight in the refrigerator when ready to use.

Which fruit works best in a fruit salsa? Try to choose a balanced combination of both sweet and acidic fruits. Sweet fruits include: grapes, bananas, persimmons, figs. Acidic fruits would be: grapefruit, pineapple, and sour apples.

How to store fresh fruit until I am ready to make salsa? Prepare the fruit as if you are going to use it right away. Wash, peel, cut, and allow fruit to dry completely. Then, lay fruit out flat on a parchment paper lined baking tray and allow to freeze. Then remove fruit and put in a resealable bag. This will freeze the fruit in individual pieces instead of one big clump. When you are ready to make your salsa, allow the fruit to thaw in the refrigerator, then mix together. Just beware, the fruit may be slightly more fragile than normal after defrosting.

What to Serve with Cinnamon Pita Chips:

I love these pita chips with my mouthwatering fruit salsa any afternoon of the week! They get my kids eating fruit and are packed with delicious flavor! I also love them as a dessert though! Together with a cream cheese dip or drizzled with melted chocolate, they are irresistible!

Storing Cinnamon Pita Chips:

I have learned recently the importance of making things ahead and storing them. It has come in handy so often when unexpected visitors stop by. These tortilla chips have been a lifesaver a couple times already! I just pull them out and have a great tasting homemade snack or dessert in minutes!

How do I store tortilla chips? Allow chips to cool completely before storing. Place in an airtight container. Store at room temperature.

How long are Pita chips good? Homemade pita chips will last 4 days after being made. If you refrigerate or freeze them they will last even longer!

Can I freeze my homemade cinnamon pita chips? Yes, freezing tortilla chips will give them their longest lifespan. To thaw place in the refrigerator overnight or simply microwave for 10-30 seconds to heat them back up to their fresh from the oven state!

More Delicious Fruit Salsa Recipes You’ll Love!

Fruit Salsa with Cinnamon Pita Chips

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Author Alyssa Rivers

Servings 8 People

1 pound strawberries diced

2 Granny Smith apples diced

2 kiwis diced

1/2 cup blueberries diced

1 mango diced

2 Tablespoons sugar

juice of half a lemon

Cinnamon Pita Chips

8 flour tortillas

2 Tablespoons butter melted

1/4 cup sugar

1 tablespoon cinnamon

In a small bowl combine the strawberries, apples, kiwis, blueberries, mango, sugar and lemon juice.

To make the cinnamon pita chips

Preheat the oven to 350 degrees. Lay the tortillas in a single layer and brush with the butter. Sprinkle the cinnamon sugar on top. Using a pizza cutter, cut the tortillas into triangles and lay on a single layer on your baking sheet. Bake for 8-10 minutes or until they become crisp.

Nutrition Facts

Fruit Salsa with Cinnamon Pita Chips

Amount Per Serving

Calories 230 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 2g10%

Cholesterol 8mg3%

Sodium 233mg10%

Potassium 303mg9%

Carbohydrates 45g15%

Fiber 5g20%

Sugar 25g28%

Protein 4g8%

Vitamin A 419IU8%

Vitamin C 67mg81%

Calcium 64mg6%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Source link

قالب وردپرس

from World Wide News https://ift.tt/2MIUDUJ

#World Wide News

0 notes

easyfoodnetwork · 5 years ago

Text

Mouthwatering Fruit Salsa with Cinnamon Pita Chips

Delicious Fruit Salsa with Cinnamon Pita Chips

What’s in Fruit Salsa?

Strawberries: Hull before dicing into small pieces. The goal is to have all the fruit be even sizes.

Granny Smith Apples: Peel first before chopping and mixing in with the other fruit.

Kiwis: Scoop out of peel and dice. I love the soft texture of this fruit in the salsa. A great contrast to the apples.

Blueberries: The only fruit you won’t have to cut!

Mango: Peel, then cut into small pieces and mix together with all the ingredients.

Sugar: Adds sweetness and helps form a glaze from the juices in the fruits!

Lemon Juice: If you are using a fresh lemon you will need about half a lemon.

Cinnamon Pita Chip Ingredients:

Flour tortillas: Cut into triangles, then coat with butter and cinnamon sugar.

Butter: Brushing with butter on both sides helps the tortilla to crisp up. You could also swap out for a cooking spray on both sides if you prefer.

Sugar: Sweetness sprinkled on top of the chip.

Cinnamon: Warm spice covering the chip that perfectly compliments sweetness.

How to Make the Best Fruit Salsa with Cinnamon Pita Chips:

Prep: Heat the oven to 350 degrees.

Combine ingredients for salsa: In a small bowl mix together the strawberries, apples, kiwis, blueberries, and mango, with sugar and lemon juice.

Bake tortillas: Place tortillas in your preheated oven for 8-10 minutes or until they become crisp.

Tips for Choosing the Freshest Fruits:

To create the best tasting salsa, carefully choose your fruit. Here are some things to look for when selecting the best fruit…

Strawberries: Look for healthy green leaves and bright red color. Size doesn’t really effect the flavor, so don’t worry too much about that!

Blueberries: Ripe blueberries should be a deep blue color. If you are picking them yourself, they should come right off and not have to be twisted or pulled off the stem.

Mangos: Picking a good mango is not about color. Instead, look for one that is soft when you squeeze it, but not mushy.

Granny Smith Apples: Bright green skin with small spots indicates a ripe apple. The skin inside should be white and crisp.

Storing Fresh Fruit Salsa:

How do I store fresh salsa? Store in an airtight container. Shallow containers or re-sealable bags work best. The key is to allow the least amount of air in the container as possible.

Can you freeze fruit salsa? Salsa will be good for 2 months in the freezer. Thaw overnight in the refrigerator when ready to use.

What to Serve with Cinnamon Pita Chips:

Storing Cinnamon Pita Chips:

How do I store tortilla chips? Allow chips to cool completely before storing. Place in an airtight container. Store at room temperature.

How long are Pita chips good? Homemade pita chips will last 4 days after being made. If you refrigerate or freeze them they will last even longer!

More Fruit Salsa Recipes You’ll Love!

Creamy Poppyseed Fruit Salad

Blackberry Lime Fruit Salad

5 Minute Mango Salsa

Mango Lime Avocado Salsa

Honey Lime Poppyseed Fruit Salad

Fruit Salsa with Cinnamon Pita Chips

Course Appetizer, Snack

Cuisine American

Keyword cinnamon pita chips, fruit salsa, fruit salsa with cinnamon pita chips, fruit salsa with pita chips, pita chips

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Servings 8 People

Calories 230kcal

Author Alyssa Rivers

Ingredients

1 pound strawberries diced

2 Granny Smith apples diced

2 kiwis diced

1/2 cup blueberries diced

1 mango diced

2 Tablespoons sugar

juice of half a lemon

Cinnamon Pita Chips

8 flour tortillas

2 Tablespoons butter melted

1/4 cup sugar

1 tablespoon cinnamon

Instructions

In a small bowl combine the strawberries, apples, kiwis, blueberries, mango, sugar and lemon juice.

To make the cinnamon pita chips

Nutrition

from The Recipe Critic https://ift.tt/2BQkE2j https://ift.tt/30qLats

Delicious Fruit Salsa with Cinnamon Pita Chips

What’s in Fruit Salsa?

Strawberries: Hull before dicing into small pieces. The goal is to have all the fruit be even sizes.

Granny Smith Apples: Peel first before chopping and mixing in with the other fruit.

Kiwis: Scoop out of peel and dice. I love the soft texture of this fruit in the salsa. A great contrast to the apples.

Blueberries: The only fruit you won’t have to cut!

Mango: Peel, then cut into small pieces and mix together with all the ingredients.

Sugar: Adds sweetness and helps form a glaze from the juices in the fruits!

Lemon Juice: If you are using a fresh lemon you will need about half a lemon.

Cinnamon Pita Chip Ingredients:

Flour tortillas: Cut into triangles, then coat with butter and cinnamon sugar.

Butter: Brushing with butter on both sides helps the tortilla to crisp up. You could also swap out for a cooking spray on both sides if you prefer.

Sugar: Sweetness sprinkled on top of the chip.

Cinnamon: Warm spice covering the chip that perfectly compliments sweetness.

How to Make the Best Fruit Salsa with Cinnamon Pita Chips:

Prep: Heat the oven to 350 degrees.

Combine ingredients for salsa: In a small bowl mix together the strawberries, apples, kiwis, blueberries, and mango, with sugar and lemon juice.

Bake tortillas: Place tortillas in your preheated oven for 8-10 minutes or until they become crisp.

Tips for Choosing the Freshest Fruits:

To create the best tasting salsa, carefully choose your fruit. Here are some things to look for when selecting the best fruit…

Strawberries: Look for healthy green leaves and bright red color. Size doesn’t really effect the flavor, so don’t worry too much about that!

Blueberries: Ripe blueberries should be a deep blue color. If you are picking them yourself, they should come right off and not have to be twisted or pulled off the stem.

Mangos: Picking a good mango is not about color. Instead, look for one that is soft when you squeeze it, but not mushy.

Granny Smith Apples: Bright green skin with small spots indicates a ripe apple. The skin inside should be white and crisp.

Storing Fresh Fruit Salsa:

How do I store fresh salsa? Store in an airtight container. Shallow containers or re-sealable bags work best. The key is to allow the least amount of air in the container as possible.

Can you freeze fruit salsa? Salsa will be good for 2 months in the freezer. Thaw overnight in the refrigerator when ready to use.

What to Serve with Cinnamon Pita Chips:

Storing Cinnamon Pita Chips:

How do I store tortilla chips? Allow chips to cool completely before storing. Place in an airtight container. Store at room temperature.

How long are Pita chips good? Homemade pita chips will last 4 days after being made. If you refrigerate or freeze them they will last even longer!

More Fruit Salsa Recipes You’ll Love!

Creamy Poppyseed Fruit Salad

Blackberry Lime Fruit Salad

5 Minute Mango Salsa

Mango Lime Avocado Salsa

Honey Lime Poppyseed Fruit Salad

Fruit Salsa with Cinnamon Pita Chips

Course Appetizer, Snack

Cuisine American

Keyword cinnamon pita chips, fruit salsa, fruit salsa with cinnamon pita chips, fruit salsa with pita chips, pita chips

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Servings 8 People

Calories 230kcal

Author Alyssa Rivers

Ingredients

1 pound strawberries diced

2 Granny Smith apples diced

2 kiwis diced

1/2 cup blueberries diced

1 mango diced

2 Tablespoons sugar

juice of half a lemon

Cinnamon Pita Chips

8 flour tortillas

2 Tablespoons butter melted

1/4 cup sugar

1 tablespoon cinnamon

Instructions

In a small bowl combine the strawberries, apples, kiwis, blueberries, mango, sugar and lemon juice.

To make the cinnamon pita chips

Nutrition

from The Recipe Critic https://ift.tt/2BQkE2j via Blogger https://ift.tt/2ATdaei

#Blogger #Recipe Critic

0 notes

ketogoodeats · 3 years ago

Text

https://ketogoodeats.com/keto-king-ranch-chicken/

Keto King Ranch Chicken

This makes 12 servings and each serving has: 356.01 Calories, 26.48g Fat, 4.84g Net Carbs, 22.17g Protein

This dish is a little high on the carb side, but one serving is very filling. I only used 6 1/2 tortillas, so actual macros are slightly lower. If you are using pre-cooked chicken, you can deduct the additional 1 Tbs butter from macros.

The Ingredients

3 cups chicken, cut up in bite sized pieces

1 cup chicken broth

2 tablespoons butter

½ small onion, diced

1 medium red bell pepper, diced

1 tablespoon red chili powder

1 teaspoon cumin

1 teaspoon garlic salt

4 ounce can chopped green chile

6 ounces tomato salsa

½ cup heavy cream

1/3 cup sour cream

16 ounces grated jack cheese

6-7 homemade tortillas

The Directions

Cut up chicken into bite sized pieces if using raw. Dice onion and bell pepper.

If you are using raw chicken, melt 1 Tbs of the butter or coconut oil in a pan and cook the chicken until done.

Remove from pan and set aside. Melt additional 1 Tbs of butter or

coconut oil and cook bell pepper and onion on medium low until soft, about 5 minutes.

Add spices to pan. Mix them well with onions and peppers and cook for approximately 3 minutes, stirring constantly.

Add the cup of broth and stir it until you've loosened up all the pieces of spice on the bottom of the pan.

Add cream, chile, and salsa, mixing well.

Cover and cook over medium low heat for 15 minutes, stirring occasionally.

At the end of 15 minutes, very carefully remove 1 1/2 cups of the hot mixture and put into an emulsion beaker or blender. (PLEASE use caution here!)

Blend mixture until thickened. If using stick blender, keep blender in the bottom of the beaker to avoid being burned.

Carefully pour blended mixture back into pan.

Stir well and then add yogurt. After it’s all combined, add meat.

Mix meat into sauce and gather sauce, tortillas, and cheese. Preheat oven to 350 F.

In a 9x13 baking dish, begin by layering sauce/meat mixture. Just put enough to wet the bottom of the pan.

Place whole tortillas in bottom (do not overlap), then tear another tortilla and fit it in around the empty spots.

Ladle half the sauce/meat mixture on top of the tortillas.

Evenly spread 1/2 of the cheese over the sauce/meat mixture.

Repeat for second layer, layering tortillas, then sauce, and ending with remaining cheese mixture. It's ready for the oven!

Bake at 350o for 30 minutes. Remove from oven and let cool for 10 minutes.

Serve and enjoy! May be topped with additional sour cream.

#keto #ketogenic #dinner #keto for beginners #kge #recipes

0 notes

gethealthy18-blog · 5 years ago

Text

Healthier BBQ Chicken Ranch Nachos Recipe

New Post has been published on http://healingawerness.com/news/healthier-bbq-chicken-ranch-nachos-recipe/

Healthier BBQ Chicken Ranch Nachos Recipe

I like to feed my family as few processed foods as possible, so concession-stand nachos topped with canned cheese product is not something I care to serve. But I’m a firm believer that almost any crowd favorite can be a really fun and healthy meal when made with real food ingredients.

So… let the nacho transformation begin!

A Healthier Way to Make Nachos

Nachos are one of those flexible foods that can be a snack or appetizer, lunch, or dinner (and in some parts of the country, even breakfast!)

For starters, I sub grain-free tortilla chips made with cassava, coconut flour, and chia seeds for the usual corn chips. Next, I add tons of diced veggies! We’re moving in the right direction…

The BBQ part of these nachos comes from a creamy sauce made with cream cheese, sour cream, barbecue sauce, and my own ranch dressing mix. I dot it over the nachos prior to baking and serve the extra for dipping.

Finally, add fresh toppings like diced tomatoes, avocados, onion or green onion, black olives, and cilantro. Sometimes we drizzle on some fermented salsa or dollop with homemade guacamole.

BBQ Chicken Ranch Nachos on Short Order

It’s a snap to make these nachos when you already have leftover cooked chicken on hand. Grill or bake extra chicken ahead of time and store or freeze for salads and other meals throughout the week.

When I don’t have pre-cooked chicken, the Instant Pot is a nice fast way to get the job done quickly. I cook the chicken and then shred and season it.

And remember nachos for breakfast? Sounds bizarre, I know. But don’t knock it until you try it!

BBQ Chicken Ranch Nachos Recipe

Make healthier nachos with homemade shredded chicken, a barbecue cream cheese sauce, real cheese, and all the nacho toppings.

Course Appetiser, Dinner

Cuisine American, Mexican

Prep Time 35 minutes

Cook Time 10 minutes

Servings 8 people

Calories 479

Author Katie Wells

Ingredients

For the Chicken

For the Sauce

4 oz cream cheese (softened)

½ cup sour cream

2 TBSP barbecue sauce

1 tsp ranch dressing mix

Toppings

3 cups cheddar cheese (shredded)

¼ cup cilantro (chopped)

2 cups tomatoes (diced)

½ cup green onion (chopped)

2 avocados (diced)

Instructions

Chicken

To cook the chicken, pour 1 cup of water in the bottom of the Instant Pot.

Put the trivet in and place the chicken on top of the trivet.

Cook at high pressure for 8 minutes with a 5 minute natural pressure release, releasing the remaining pressure when done.

Shred the chicken and season with 1 teaspoon of garlic powder, the cumin, and 1 teaspoon of salt.

Assemble, Cook, and Top

To make the nachos, preheat the oven to 350°F.

Place a layer of cassava chips on an oven-proof platter or parchment paper lined baking sheet.

Top with shredded chicken, dot with the sauce, and sprinkle with shredded cheese.

Place a second layer of cassava chips atop the first, and again top with shredded chicken, some sauce, and a larger amount of shredded cheese

Repeat steps 8 and 9 if necessary on an additional platter or baking sheet.

Place in the oven and cook 10 minutes or until the cheese is melted.

Top the finished nachos with desired optional toppings and serve with remaining sauce for dipping.

Notes

This recipe is a great one for using up leftover chicken — just chop or shred and sprinkle with a little cumin.

I use my own ranch dressing mix recipe for the sauce. If you don’t have all the ingredients to make it, you can just add a little garlic or onion powder and some dried dill or parsley.

Nutrition

Do you make healthy nachos? I’d love to hear about your recipe!

Source: https://wellnessmama.com/405067/bbq-chicken-nachos/

0 notes

irisplate9-blog · 6 years ago

Text

Mexican Cheesy Ground Beef and Rice Casserole

September 2, 2018

I’m always looking for a quick and easy dinner idea and this Mexican Cheesy Ground Beef and Rice Casserole just became our favorite of 2018.

Sorry, Mom.

Quick and Easy Dinner Idea

As you know, we really like to make things from scratch, but sometimes we just flat out need a quick and easy dinner idea.

Homemade Canned Soup

It’s up to you though, so if you want to try it, please let us know what you did in the comments.

Mexican Cheesy Ground Beef and Rice Casserole

How to Make Rice Casserole

Alright, let’s chat about our most asked questions on how to make a rice casserole.

You’ll start this recipe out with white long grain rice. Mixing the rice, water and soup together evenly is really important as you’ll end up with dry spots otherwise.

Do I cook the rice first?

My Casserole Came Out Like Soup

If you cook for the entire 90 minutes, there’s no possible way your casserole will come out undercooked as long as you followed the recipe, using the correct rice, measurements of liquid etc.

Which brings up a good point, liquid ingredients should always be measured in a glass measuring cup, and never in a standard measuring cup which is meant for dry ingredients.

My Casserole Came Out Dry

Which Ground Beef Tastes Best

Well, to be honest, the fuller fat ground beef tastes best but let’s break it down.

Ground Beef – 73% Lean, 27% Fat

73% Lean is the most flavorful of all the ground beefs because of the fat in it. This will also make it the most juicy, which is good, but you’ll have a good amount of fat to drain off.

This is a great option for a burger or a dish where ground beef is the sole star.

Ground Chuck – 80% Lean, 20% Fat

An 80/20 is what we use most often if we are cooking with ground beef. It has enough fat to keep things juicy and still really taste that umami beef flavor.

Ground Sirloin – 85% Lean, 15% Fat

Ground Sirloin is another great option though that fat number is getting low. We often cook with this one because it’s a tad bit healthier and still isn’t as dry as a 90%.

Ground Round – 90% Lean, 10 % Fat

90% is very lean and will cook up a lot drier because of the low fat. Which isn’t a problem if you’re adding it into a recipe like a saucy pasta, casserole, or soup.

Any of these grades will work for this dish. Usually Round and sirloin are best in chilis, soups, sauces etc while the fattier grades are best for burgers, meatloaf etc.

How Ground Beef is Made

How Long Will Ground Beef Keep?

How Long Will Ground Beef Keep in the Fridge?

Fresh ground beef will keep in the fridge for only 2 days. After that you need to freeze it or use it.

How Long Will Ground Beef Keep in the Freezer?

As long as your ground beef is uncooked you can keep it in the freezer for up to 3-4 months. Make sure it’s sealed well or you’ll get freezer burn.

Cooked Ground beef will only last for 2 months in the freezer.

How to Know if your Ground Beef Has Gone Bad

Can we just quickly mention how to know if your ground beef has gone bad?

Bacteria will build up on raw ground beef. Here’s three things to watch for.

Feels Slimy

Smells Off or Weird

Looks Grey or Grey/Brown

If any of those things are happening, you’ve got spoiled meat.

Will Ground Beef go Bad in the Freezer?

Unfortunately meat can still go bad in the freezer which is why you shouldn’t bury it under things where you’ll forget about it.

Will Ground Beef go Bad in the Fridge?

Ground beef, though stored in the fridge will still start to go bad over time.

Can Ground Beef be Re-Frozen After Being Thawed?

However, leaving defrosted meat for a week in the fridge and then finally freezing it increases your chances that it had already begun to go bad.

Can Ground Beef be Cooked in the Microwave?

Well, yes it can, but we really don’t recommend it. The meat cooks up weird, and rubbery. Avoid, avoid, avoid.

Will Rice Cook in a Casserole?

Yep! The rice does not need to be cooked ahead of time and using minute rice is a big no, no. Just stir the long grain rice into everything and it will all cook evenly.

Can You Freeze Cooked Rice Casserole?

How to Make Rice Casserole in an Instant Pot

Merely, brown the ground beef and drain using the saute mode. Drain the fat and proceed like normal.

Turn the instant pot to manual high pressure and place the lid on to cook for 5-8 minutes. You’re all set!

What to Make with Rice Casserole

Looking for sides to go with a rice casserole? Here are some of our favorites! Elote Grilled Mexican Corn Salad, Our Best Broccoli Salad, Italian Veggie Salad, Garden Balsamic Avocado Salad

RECEIVE EASY RECIPES DELIVERED INTO YOUR INBOX EVERY DAY!

Yield: 6 servings

Mexican Cheesy Ground Beef and Rice Casserole

Total Time: 100 minutes

Prep Time: 10 minutes

Cook Time: 90 minutes

I’m always looking for a quick and easy dinner idea and this Mexican Cheesy Ground Beef and Rice Casserole just became our favorite of 2018.

Ingredients:

1 Can Fiesta Nacho Cheese Soup

1 Cup Long Grain White Rice

2 Cups Water

1 Can Black Beans, drained

1 lb Ground Beef

1 Taco Seasoning Packet

Water, per package instructions

Cheddar or colby jack cheese, sliced about 9 pieces

Salsa for serving

Avocado for serving

Directions:

Heat the oven to 350 degrees and spray an 8×9″ baking dish with nonstick spray.

Heat a skillet to medium heat and add the ground beef.

Drain off fat and add the seasoning packet along with the water.

Simmer until thickened.

Stir together the soup, rice, water, beans , and cooked beef.

Place in the baking dish and bake for 90 minutes.

Top with cheese slices and bake a few more minutes or until melted.

Nutrition Information

Yield: 6 servings, Serving Size: 1 cup

Amount Per Serving:

Calories: 314 Calories

Total Fat: 12.9g

Cholesterol: 66.4mg

Carbohydrates: 21.4g

Fiber: 5.3g

Sugar: 0.8g

Protein: 27.5g

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

About the author

Carrian Cheney

Lover of all things beautiful, good and delicious. Wife, mother, friend, foodie.

Source: https://ohsweetbasil.com/mexican-cheesy-ground-beef-and-rice-casserole-quick-and-easy-dinner-idea-recipe/

0 notes

collegewriting2 · 8 years ago

Text

Spicy Ranchero Chicken Enchiladas

by Quinton H.

This recipe will provide for four to six people, a full baking dish size.

Ingredients:

Ten Count pack of Flour Tortillas

A bottle or can of Salsa Verde sauce (Mom recommended: Mild. Q recommends hot for extra flare)

Spicy Ranchero sauce (Mom recommended: Taco Bell brand. Q recommends adding a hot sauce of your choice with it if you can handle some heat.)

One and a half boneless chicken breasts (approximately 8 - 10 oz)

Preferred shredded cheese (recommended: those labeled “taco” or “Mexican” for extra flavor)

Cooking Instructions:

Preheat oven to 350 degrees Fahrenheit

Take chicken breasts and boil them. Once satisfactorily boiled, remove them and shred to your preferred thinness.

Take the now shredded chicken and add the Spicy Ranchero sauce until chicken is coated to your liking.

Prepare a clean baking dish, glass 9 x 13 inches, and coat the bottom of it with enough Salsa Verde to cover the surface of the dish.

Take each tortilla one at a time and spoon approximately one tablespoon of the chicken into the center of them, then folding them burrito style. Place them close together along the bottom of the baking dish making sure the seam side is down.

Take the remaining amount or your preferred amount of the Salsa Verde sauce and coat the tortillas amply with it. This will keep the tortillas supple and tasty through the baking process.

Sprinkle your preferred amount of shredded cheese on top of the tortillas

Leaving the dish uncovered place into the oven that has been preheated to 350 degrees Fahrenheit. Leave in until the cheese is completely melted and gooey over the tortillas, approximately 10 - 12 minutes and everything has been heated through thoroughly.

Remove, allow to cool, serve, and enjoy!

Narrative

Ever since I was young I can recall my mom trying her best to be diverse in her cooking. We have never had a ton of money or even a surplus really, but one place my family has tried not to skimp on is food. As a result for a long time my mom used to try her best to make a new dish each week to see if our family enjoyed it. If it was a winner and easy to make she would make it again, and if it was not so good it would probably not show up on the table again. This dish, Spicy Ranchero Chicken Enchiladas, was a winner years ago and still winds up on my plate every month or so ever since. Originally I remember the dish being a little different, and after talking to my mom, I know why. She said she has changed things about it like the sauces or salsas and even has experimented with the use of pork or turkey instead of chicken to bring it to it’s evolution of the dish depicted above.

I chose this dish to write about because it is my favorite thing my mom makes. I love foods that have a little kick and might be a little messy like these. There is something about scooping that enchilada out of the pan, dripping with salsa verde, and plopping it onto my plate that just makes my heart content. I’m not usually the type to turn to food for comfort or relief, but if I’m in a slump I can count on this good meal to make me feel a bit better. For my birthday my mom always makes them for me extra spicy, as I love spicy foods, and it just melts any stress or anxiety I feel away while I eat them. I can remember for my birthday one year, jokingly my mom put candles in the pan of enchiladas and I had to blow them out before I could dig in. After that this dish has felt even more fond, rich in flavor and memories for me. Certainly this dish feels like comfort food for me personally, I’m not sure that it will be for others, but I hope it brings a happy belly.

Some recommendations I have for eating this dish: grab a drink that is nice and cool. I personally like to drink cold icetea while eating my enchiladas, not only because I make them extra spicy, but because ice tea is so refreshing in between bites of warm tortilla and chicken. I would also recommend before eating, cut up your enchiladas, then take some of the extra sauce and verde and pour it over the cut up pieces. By doing this you get extra moisture in with your chicken each bite and a softer tortilla. I also just really enjoy verde, so the more the merrier in my opinion. These also go over really well at parties and it is fairly easy to make large amounts of them in doing so. Last summer my grandparents hosted a family reunion and my mom brought a bunch of enchiladas that went over incredibly well. Except for some of the older folks complaining that they were too spicy, even though we used the mildest ingredients in this batch. My words for the wise if you serve them at a party, warn people they may be spicy. I do not find them too spicy, but I love things spicy so my bias may blind me. I hope that however you serve them they are made with ease and enjoyed all the way around, maybe even your family will adopt them too!

#collegewritingtwo #kent state trumbull #Kent State University #collegewritingfood #homecooking #ksutrumbull #submission

0 notes

homemadebrooklyn-blog1 · 8 years ago

Text

How To Cook Great Tasting Food Like A Pro

Learning to cook can be very difficult. Use these tips to improve every meal you make. When stir-frying meat, it should be thinly sliced on the bias. This technique is somewhat tricky and can take a little time. When the meat is not quite frozen, take it out of the freezer and slice it against the grain at an angle of 45 degrees. Always have your spices stored in a dark and cool place. By storing them in excessive light and heat, their shelf life will decrease. Spices last longer and taste better when stored in cool, dark locations. Your culinary preparations will taste better if your spices are fresh. Always taste test what you are cooking to check the seasoning. Hamburgers, meatballs and meatloaf all require some careful seasoning. After you add your seasoning, don't cook the whole thing. Rather, cook a small piece first and taste it. Change your seasoning, or cook the rest of the meat if you are satisfied with your sample. It is not always easy to remember the proper grilling times for all meats. You can purchase a meat thermometer to ensure that the inside of your grilled meat is cooked to satisfaction. If you are grilling a thicker piece of meat (over 1.5 inches), close your grill while cooking to save some time. Keep the bone in the roast if you want it to cook faster. The bone will retain the heat and make the meat cook faster from the inside. As soon as your roast has finished, simply slice around the bone before you serve. It's necessary for a cook to organize all cooking supplies. If you are disorganized, you won't know where to find the cheese grater or the spatula when you need them. Store similar items together in the same place. Keep your herbs and spices together and follow this grouping rule with other supplies as well.

Many veggies and herbs have a scent that remains on cutting boards even after they are washed. Use permanent ink to mark one end of the cutting board to identify which is which. It is important to completely follow the instructions when making macaroni and cheese. The macaroni will turn out perfectly if you do this, and you will have an amazing dish once the cheese is completely melted on the noodles. To serve the delectable macaroni and cheese, using a spoon with a solid face is just the right choice. Season with pepper to your liking, and you're ready to go! Allow your cooked food to sit a bit before it is served. It is a new idea to many, but allowing your food to rest can be quite beneficial. Many of us prefer to simply serve a dish right out of the oven. However, you are missing out if you do so. Instead, allow the meal to cool and rest for a few minutes. When boiling pasta, salt the cooking water generously. This is the most effective time to season pasta. Adding salt after the pasta is cooked will cause the flavor to not be absorbed as well.

If you are preparing homemade salsa that won't be consumed immediately, rinse the cut onions with cold water and thoroughly dry off any excess water before using them. Fresh onions emit a sulfurous gas. Your fresh salsa will be ruined by this gas. You can remove the gas from your onions by rinsing them and drying them with a paper towel. Prior to cooking, gather everything you need. Otherwise, you might use the stove longer than you need to, and waiting can also make it safer and harder to burn food. When planning to barbecue, don't forget the lead time necessary to get the grill hot when you are ready to use it. Get your grill ready about half an hour before you want to put food on it. Your coals should be kept at a medium heat range and covered with a layer of ash. This is the best temperature for grilling. It is important to properly care for your wood cutting board if you want it to last a long time. Heat, moisture and other elements can cause warping and splitting of the wood. You should not ever leave your board submerged in water, rather apply a wet sponge to clean it. Oiling the wood regularly with an oil made for this purpose can help restore the board to good condition. Allow your board to dry completely between uses. There are a couple of ways to heat up tortillas properly. You can place tortillas right on the rack of a 350 degree oven until crisp. You can also place a tortilla directly above the flame of the grill. This will make for a crisper, better tasting tortilla. When baking a cake, be sure not to over or under cook it. Box times are more of guidelines than the actual time a cake should be baked. This is due to various factors that can make a difference, such as elevation. Instead, test the cake periodically by inserting a toothpick into the middle. It needs to come out clean to know the cake is baked all the way through, but if batter sticks to it, the cake will need to bake longer. When cooking with fruits and vegetables that you have never used before, gather as much knowledge about them beforehand as you can. Your new food item could be quite versatile in use, so it is good to do the homework. Taking the time to learn before starting to cook will leave you with a much happier experience in the kitchen. Cook meals you can serve proudly and confidently for important guests. New or complex recipes will increase your stress level, and you can't be sure how they may turn out. Cooking a dish you have already mastered will be sure to impress them most. With the helpful advice in the article above, you can start cooking better meals with more confidence and creativity. After gaining all this knowledge, all you need to do now is get in the kitchen and start cooking! Your meals will be a hit every time.

0 notes

attendantdesign-blog · 8 years ago

Text

New Post has been published on Attendantdesign

New Post has been published on https://attendantdesign.com/this-mac-cheese-pie-is-the-entirety-weve-got-ever-dreamed-of-and-extra/

This Mac & Cheese Pie is the entirety we've got ever dreamed of and extra.

When you region all of your foodie hopes and goals for the week in one cheat meal, you need it to do double obligation.

A conventional option, for instance, will be the chip sandwich; golden, crispy chips nestled in buttered clean white bread. Taco fries or nachos each pull their weight too.

Now, but, M&S have unveiled a serious contender for the ultimate consolation meals.

Ladies and gents, can also we introduce… The Mac ‘n’ Cheese & 1st baron Beaverbrook Pie.

The concept of mixing deliciously gooey mac ‘n’ cheese with the crust of a pie originates from Scotland, and it changed into a current journey to Edinburgh that stimulated the M&S food group to create the brand new dish.

To make it mainly moreish it’s crowned with (anticipate it) a smoked Bacon falls apart.

“Mac ‘n’ cheese is the remaining in consolation meals and we’ve taken it a step in addition by means of putting it in a pie for a truely indulgent deal with.” says Matt Dawson, pie product developer.

“It’s a primary at the excessive avenue and we’re positive customers are going to adore it as a good deal as we do!”

Oh, yeah, Matt. We’re certainly going to like this.

The Mac ‘n’ Cheese & 1st Baron Verulam Pie (€four.50) is to be had in M&S shops now. We’re going to be choosing one up on the way home from the fitness center…

Are You Able to Surrender Cheese?

A number of you analyzing this will be vegan, a few could be vegetarian and some might be the flexitarian. If you are vegan, then this might not observe however If you’re vegetarian or flexitarian then here’s an undertaking –

Will you to keep in mind giving up cheese, or at the least, cutting lower back on the amount you are currently eating?

So let’s have a look at if there may be something below a good way to begin you questioning or cause greater studies and education.

1. The dairy industry is, unluckily, one among the largest polluters of the environment… That and livestock.

Because the need for dairy products will increase international, the number of cows being milked additionally has to go up. presently there are 264 million dairy cows, generating nearly 600 million tons of milk each yr. That is a remarkable amount as you can upload on the pork cattle that is around 971.482 million. This is a lousy lot of bovine that must be fed and watered.

So, now not best is there a drain at the water, destruction of rain forests for feed for those animals, however, there is also the waste and the quantity of methane that every cow produces… each day!

Lamentably water may be contaminated because of leakages of nutrients like nitrogen and phosphorus both at once into the move/river or through the water table which then can pollute waterways in addition down the line making them very toxic.

Even if farmers are careful and are environmentally aware, the sheer number of dairy cows just makes all of it an excessive amount off of a losing war.

2. Then there’s the actual method of having a cow to give her milk. This comes beneath the cruelty label As the calves anywhere from just born to a few or four days antique are taken far from their moms. It’s far coronary heart-wrenching to hear the plaintive cries of each mom and infant. The male calves are killed as they are of little use to the farmer and the women are kept to replenish the herd. A cow is stored pregnant and lactating constantly until around 5 years by way of which era they are so spent they’re just sent off to slaughter.

3. On an exceptional note – cheese is as addictive as sugar. Yes, it’s been scientifically established. So In case, you suppose you clearly cannot pass without cheese, now why. also, unless your ancestors are from Europe in which a genetic mutation unfold that gave human beings the capability to produce lactose and drink milk (most effective approximately 35% of people have this gene), then dairy isn’t always suitable for your health regardless of what the dairy industry spin docs inform you.

So how do you Surrender cheese? begin slowly.

Make a listing of the cheeses you certainly love – e.G. Edam, Brie, Feta then choose one, e.G. Feta, and log on and look for “make Vegan Feta cheese” – you ought to use the word vegan.

You will get some of the recipes back… some are made from tofu, others from nuts… check them out. You may make a couple of different ones to locate one which genuinely appeals to your palate.

3. Meat Pie Recipes Which can be a have to-Attempt

During birthdays, Thanksgiving or Christmas, it’s now not a surprise to look that pie is served. it is because It’s miles taken into consideration to be a special dish mainly when home made. however, you do not need to watch for a unique event to devour one, make these delicious meat pies at domestic and it’s going to experience just like the holidays!

Meat Loaf Overload

What you need:

half kilogram ground red meat, cooked 1 egg 1 onion, chopped 1 piece nine-inch unbaked pie crust 2 cups prepared mashed potatoes 1 cup entire corn kernel half of cup shredded Cheddar cheese 1 tablespoon Worcestershire sauce 1 tablespoon ketchup Blend collectively cooked pork, egg, onion, Worcestershire sauce and ketchup in a bowl. spread corn kernels calmly over crust then top with pork combination. Layer with mashed potatoes then sprinkles with cheddar cheese. Bake pie in a pre-heated oven (350 ranges F) till cheese has melted and lightly browned, about 30 to 40 minutes.

Creamy Turkey Pie

What you need:

2 cups cooked turkey, sliced into chew-length portions 2 cups blended greens 1 1/2 cup condensed cream of fowl soup 1/2 cup shredded cheddar cheese 1 package deal 9-inch double crust pie 1 teaspoon salt 1 teaspoon pro-pepper mixture Area 1 pastry crust on a baking dish and set apart. In a huge bowl, combine turkey, blended vegetables, cream of fowl soup, cheddar cheese, salt, and pepper. Pour combination over organized pie crust then top with the closing pie crust. Pinch the rims of the crusts together to seal. Using a sharp knife, cut a slit on a pinnacle of the pie. Bake in a pre-heated oven (350 stages F) for 35 to forty mins, or until filling is bubbling and crust is golden brown.

Tacoriffic!

What you want:

half of kilogram floor red meat, cooked 1 bundle refrigerated crescent roll dough 1 3/four cup refried beans 1 1/2 cups shredded cheddar cheese 1 cup salsa, slightly drained 1 cup buttercream 2 half of tablespoons taco seasoning Press dough in an oiled deep-dish pie pan. unfold beans calmly over the dough then pinnacle with sour cream. Season cooked ground red meat with taco seasoning then sprinkle over sour cream. Layer with salsa and pinnacle with cheddar cheese. Bake in a pre-heated oven (350 degrees F) for the half-hour or till crust has browned and cheese has melted.

0 notes