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Posts tagged ‘Easy Cooking’

Twice Cooked Brussels Sprouts w. Almonds Recipe


I’ve loved brussel sprouts ever since I was little. I know, weird that a child would LOVE them, but I did. My mom would even pack them in my lunch and I would eat them cold. If only more people in my life enjoyed them as much as I did it would make my life a little easier. I have slowly started to draw people over to the brussel side, but it’s been a challenge.

I tend to eat brussels plain – but still tasty – by roasting them with a little salt, pepper and garlic. In an attempt to up my brussels repertoire, I created this recipe which adds another dimension of flavor to my usual method. (more…)

Your Go To Healthy Chicken Cutlet Recipe


In college I was busier than I am now. I had a job, class and an internship and I would literally be running out the door with no time to cook during the week. For an eater like me, this proposed a challenge. How do I eat quality healthy food on the go?! Also, me being hungry is not good for ANYONE.

This is when I came up with a weekly healthy chicken. I would make this chicken every Sunday and keep it in my fridge for salads, sandwiches or dinners on the go.  I have to say it was one of the best ideas I’ve ever had. This chicken has enough flavors that it isn’t bland and at the same time it doesn’t have an overpowering flavor that makes it difficult to pair other ingredients with it.

This is really the chicken that anyone can make and not mess up.  So for all of you who say “I can’t cook”, trust me, try making this and see for yourself that you CAN cook. (more…)

Fail Proof Tomato Sauce


When you serve something with homemade tomato sauce it immediately makes your eaters love the food that much more. Homemade sauce sounds impressive, but it can be really easy. Impressing with ease is always something a cook is looking to do. This sauce barely takes any time, involves a handful of ingredients, one handy dandy tool and is made in the OVEN! (more…)

Dijon Balsamic Asparagus


I used to make asparagus one way. Lemon, olive oil, garlic, salt and pepper. Eventually I just got sick of it, as delicious as it was. I was looking for a new way to make them when one night, a friend of mine came over for dinner after watching an episode or Rachael Ray when she was making something similar to the recipe below. We used the ingredients that my friend told me the recipe consisted of and just played around with it and found something fantastic.

This recipe is tasty as ever and perfect for when it’s asparagus season and the spears are big instead of flimsy little things. As you’ll see it consists of caramelized onions and obviously we all know how much I am obsessed with anything that involves caramelized onions. (more…)

Spicy Cashew Chicken & Broccoli


As you all know I love cooking Asian influenced meals when I’m either pressed for time or really don’t want to do a lot of dishes. This is one of those one pot meals, easy to clean and easy to eat. I made this in a half hour so if you are ever looking for a quick fix healthy supper this is your go to recipe. (more…)

Cheesy Turkey Enchiladas


I know something is a hit when I have the three men at the table plotting ways to have more and fighting with one another as to if they should split it or just have a whole or maybe nothing at all. This went on for about 5 minutes. Inner food fighting is the surest sign that the food was a hit. Of course when I looked at all three of them (my brother, roommate and boyfriend) they were all practically laying on top of the table shoveling the food into their mouths.

These are relatively easy and give you the option to add or take out ingredients.For example I would have loved to add beans but someone didn’t like them so I skipped it. Also you can taste as you go so you can make it as spicy or sweet as you like.

RECIPE:

 

 

  • 1 lb. Ground Turkey
  • 1 Chopped Red Pepper
  • 4 Cloves of Garlic Chopped
  • 1 Tbsp. Garlic Powder
  • 1 tsp. Cumin
  • ½ tsp. Cayenne Pepper
  • 1 tsp. Chili Powder
  • 1tsp. Paprika
  • 1 tsp. Cocoa Powder
  • 1 tsp. Oregano
  • Salt & Pepper to Taste
  • 1 Can of Corn
  • 1 Bag of Cheddar cheese
  • ½ of a container of salsa
  • 1 large glass baking dish or throw away aluminum tray
  • 1 package of flour tortillas

*All the dry spices are a guestimate in terms of measurements – so taste as you go and add more of something as you see fit.

*PREPARE THE RICE FIRST – the timing will be perfect for when the meat is done.

*The onions should be done the same time as you are making the meat. They don’t have to be constantly stirred so don’t feel like this is overwhelming to have three burners going at once. If anything open a window because it will get hot.

Sprinkle a medium sized sauté pan with some olive oil to prevent sticking and put the flame on a high heat. Once the pan is hot, add the chopped peppers and fresh garlic. Sauté for 5-7 minutes then remove from the pan and set aside. Using the same pan add the ground turkey and lower to medium heat. Using a wooden spoon, break up the meat. Keep breaking it up and stirring until the meat is no longer pink. Once the meat is done, use a strainer to strain the meat from the pan. This removes the excess water created by cooking the meat. Put the “dried” meat back in the pan and add all the dried ingredients and corn. Combine well (keeping the temp at medium to medium low heat) and taste as you go. Once the meat is at your desired taste, turn the heat off.

Pickled Red Onion

  • 1 Red Onion – chopped
  • ½ tsp. Red Wine Vinegar
  • 1 packet Splenda or Equal

Using a small sauté pan, heat up a little olive oil – enough to lightly spread across the pan, once the pan is hot add the onions. Stir on and off so they don’t burn and once they become “see-through” add the red wine vinegar as well as the sweetener and stir well. Continue to stir until they become caramelized – a darker shade but not burnt!

Pre-heat your oven to 350 degrees.

Arrange the meat and rice in your flour tortilla and sprinkle with the onions and a little cheddar cheese.

Roll the tortilla tightly closed and place seam side down on either your glass baking dish or aluminum tray. Arrange all your other tortillas the same way. Once the tortillas are all rolled spread a light layer of salsa on top of each one and heavily cover them with cheddar cheese.

Place in the oven for 15 minutes or until heated through and cheese is melted.

Makes 8 small Tortillas

Murder Burgers


I should preface this entry with the fact that I have no clue why these burgers are called Murder Burgers. I sometimes find that the hardest part of me coming up with recipes is what to call them. I should talk to whoever came up with the name for these burgers, maybe they could help me.

My mom passed this recipe over to me, like many other recipes, and they have been a hit with everyone for the past year that I’ve made them. It’s a twist on a classic burger night with no BBQ required – just a lot of tin foil. My boyfriend came in when I was finished packing up the burgers and he just couldn’t understand what was in the foil. So this recipe might confuse some as to how this makes cheeseburgers, but trust me they come out great, as weird as the recipes methods seems.

I doubled the recipe for the amount of guests I have and it made 8 PACKED bricks of burgers.

RECIPE:

1 1/4 – 1/1/2 # 97% lean ground beef  (Don’t substitute turkey)

1/2 cup lite mayo

1 package of onion soup mix

1 cup fat free shredded cheese (any flavor you want, I prefer Cheddar)

One package of PARTY SIZE  potato rolls or the Hawaiian Sweet Rolls.  (Smaller dinner rolls)

Preheat oven to 350 to 375.  I did 375.  Put one rack up in the upper section of the oven.  Leave enough room for the “tent” height of the packages.

 

Slice each of the bricks of roll in half but not all the way apart.  You want to spread it open so you can spread or spoon the filling in.

 

Mix the meat, mayo, soup and cheese together.  Spread or spoon evenly into the bricks of rolls.

Put each brick into it’s own separate aluminum foil.  A big piece that you can make a tent out of but close the sides tight.  You want the meat to steam in the foil pack and the rolls to get crispy.  It really works.

Put each aluminum package directly on the upper rack.  DO NOT USE A PAN OR A TRAY. Close the oven door and cook for 40 minutes.

*Optional – You can caramelize some onions and put them on top of the ground meat in the rolls – it adds a little flair. If not, I suggest adding some on the side for people to add themselves.

That’s it.

Don’t open the packs or cut into individual “rolls” till ready to serve.  Bring ketchup.

Serves 3-4 people.

Also is great paired with my Buffalo Cheese Fries: https://thatszogood.wordpress.com/2011/07/20/buffalo-baked-cheese-fries/

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