Category: Food

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Food

Taco Casserole is The Simple Twist Your Taco Tuesday Desparately Needs

Views: 42

Taco Casserole is The Simple Twist Your Taco Tuesday Desparately Needs. OK so it’s Monday.

Is Taco Tuesday popular at your house? If it is, but you want to switch up the routine a bit, this Taco Casserole is the perfect addition to your weekly meal plan and I promise you’ll love its simplicity and look like a genius to your entire family.

This foolproof dish can be on the table in less than an hour, and has all the flavors your kids love in their tacos. Not to mention, it’s really fun and easy to make, so little hands can even help in the kitchen crushing up those tortilla chips!

Taco Casserole

By Krista Marshall

  • Serves

    4-6

  • Active Time

  • Total Time

Ingredients

  • 1 lb ground beef
  • 1 packet taco seasoning
  • 1 (16-oz) can refried black beans with onion and garlic
  • 1 (16-oz) jar mild chunky salsa
  • 1 green pepper, chopped
  • 1 (2.2-oz) can sliced black olives
  • 3 Roma tomatoes, chopped, divided
  • 1 cup shredded taco blend cheese
  • 1 cup shredded lettuce
  • 2-3 cups tortilla chips, slightly crushed

Directions

  1. Preheat oven to 350.
  2. Add enough broken tortilla chips to bottom of 9×13 dish to cover.
  3. In a large skillet brown beef until no longer pink.
  4. Add taco seasoning, stir well.
  5. Add beans and salsa.
  6. Stir well.
  7. Cook 5-7 minutes to allow flavors to combine.
  8. Add to top of chips.
  9. Spread evenly.
  10. Add green pepper and ⅔ chopped tomato.
  11. Sprinkle top with cheese and bake for 20-25 minutes until cheese melts.
  12. Top with optional ingredients (tomato, lettuce, black olives, more broken chips) before serving.

Kitchen Counter

Serves 4-6.

Cook’s Note

If you can’t find the refried black beans, a can of traditional ones will work too.

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Categories
Food

Healthy Blueberry Pie.

Views: 30

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Healthy Blueberry Pie. When it’s filled with the best of the best of seasonal fruit. Peaches, strawberries, it’s all fair game. But honestly, blueberry pie is what truly takes the cake, er, pie slice.

Healthy Blueberry Pie

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Prep Time 15 min Cook Time 20 min Serves 12 thin slices     adjust servings

A healthier version of the classic pie!

Ingredients

For the crust

For the filling

Instructions

  1. Preheat oven to 350.
  2. In a food processor , mix the flour and salt. Add in the coconut oil and flax egg and pulse until a dough starts to form.
  3. Press the dough into a glass pie dish and bake for about 9-10 minutes.
  4. In a medium saucepan, combine the blueberries, maple syrup, water, lemon juice, cinnamon, and salt. Bring to a boil and then turn down and simmer for about 3-5 minutes.
  5. Once the mixture is done simmering, add in the chia seeds and arrowroot and mix well. Let the mixture sit for about 5 minutes.
  6. Pour the blueberry mixture into the pie crust and bake for 15-20 minutes.

by Melissa King

Recipe Notes

Please keep the pie stored in the fridge. It should last at least a week. You may even be able to freeze it, but I haven’t tried to say for sure. The crust recipe I used was from Elana’s Pantry .

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Categories
Food

Skillet-Baked Pumpkin Rolls Damn, These Are Delicious.

Views: 37

Skillet-Baked Pumpkin Rolls Damn, These Are Delicious. Coated in a pumpkin spice and sugar mixture and brushed with melted butter, they’re melt-in-your-mouth-fantastic. A straightforward recipe is always appreciated, and if the ingredient list and instructions are short, even better! Pop that can open, cut each roll into quarters, coat, and bake. For a bit of a crunch, you can sprinkle candied pecans or chopped walnuts as a bonus. That’s all there really is to it.

 

Notes. This is a Trader Joe Recipe, you can substitute.

 

If you cut the recipe in half, keep pumpkin rolls in the oven for about 15-20 minutes.

 

Trader Joe's Skillet-Baked Pumpkin Rolls

Ingredients

  1. TJ’s coconut oil spray
    2 cans TJ’s pumpkin rolls
    3 tablespoons TJ’s unsalted butter, melted
    1/4 cup TJ’s organic cane sugar
    1 tablespoon TJ’s pumpkin pie spice
    2 handfuls TJ’s candied pecans, chopped (optional)

Directions

  1. Preheat oven to 350°F. Grease a 10-inch cast-iron skillet with coconut oil spray.
  2. Remove pumpkin rolls from packaging, set icing aside. Lay each roll flat and cut into quarters.
  3. In a small bowl, combine sugar and pumpkin spice. Coat each quarter piece in spice mixture and place in skillet (should be a snug fit).
  4. Brush rolls with melted butter. Place skillet on center oven rack and bake for 25-30 minutes.
  5. Remove from oven. In a small bowl, combine one icing packet with 2 tablespoons water. Brush over baked pumpkin rolls and sprinkle chopped pecans (optional). Serve extra icing on the side as dipping sauce.

Information

Category
Desserts
Yield
6-8 servings
Total Time
14 minutes, 59 seconds

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Categories
Food

Bobbi Brown’s Zucchini Pasta.

Views: 73

Bobbi Brown’s Zucchini Pasta. Here’s a lady who gives us a quick meal that’s tasty.  You’re probably looking at 10-15 minutes. This is a go-to recipe. You’ll love the combination of the zucchini nooldes, tuna and zesty Italian spices

Ingredients

  • 2 cups of spiralized zucchini
  • Olive oil
  • 1 package of Marinella Spaghettata Pasta Herbs
  • 1 jar of Italian tuna packed in oil (to make vegan, sub with cannellini beans)
  • 1 jar of Rao’s Marinara Sauce
  • Optional: Parmesan cheese
  • Salt and pepper to taste

Directions

In a hot pan, heat olive oil. Add herbs and saute until fragrant, a couple minutes. Add in zucchini pasta and saute until tender. Mix in tuna or beans and marinara sauce until well coated and mixed. Season with salt and pepper. Garnish with parmesan if using. Serve hot.

justbobbi_Diary_Zooldes_01

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Food

Spicy Paloma cocktail that’ll keep you on your toes.

Views: 21

Spicy Paloma cocktail that’ll keep you on your toes. Who doesn’t love a sparkly drink (or two)? We know that we do, especially one that provides an added kick that’ll awaken our tastebuds in a marvelous way.

The Paloma is a drink that hails from the vibrant and incredibly culturally layered country of Mexico. It is normally made using a tequila base, lime juice, a grapefruit-flavored soda (dealer’s choice between something generic, Fresca, Squirt, or Jarritos), a lime wedge and is served on the rocks.

Like many drinks, there are different variations that can be incorporated so that all may enjoy them. For example: don’t like grapefruit, use club soda as a possible option (this is a great substitution if you want to go sugarless).

But the below recipe is a take on the Paloma that is like no other. Jaime Salas, Ambassador for Milagro Tequila, shared with HOLA! USA his super simple and delightful recipe using this premium tequila below!

Ingredients:

  • 1 ½ parts Milagro Reposado
  • ½ part Ancho Chili Liqueur
  • ½ part Fresh Lime Juice
  • 3 parts Grapefruit Soda
  • Lime Wheel

 

Preparations:

  1. Using a lime wedge, wet the rim of the glass and salt half the rim. Add ice, Milagro Reposado, Ancho Reyes and grapefruit soda. Squeeze a wedge of lime and discard.
  2. Garnish with a thin grapefruit wheel.

 

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Food

Top Chef Kevin Gillespie’s All-Star Banana Pudding Will Become a Family Favorite.

Views: 45

Top Chef Kevin Gillespie’s All-Star Banana Pudding Will Become a Family Favorite. Yes I’m sharing my space with another chef. He’s got a winner here. Nobody does it better than Grandma. Enjoy.

 

Warm Banana Pudding

By Kevin Gillespie

  • Serves

    12

  • Active Time

  • Total Time

Ingredients

  • 2 cups half-and-half
  • 2 cups whole milk
  • 1 vanilla bean pod, split
  • 1½ tsp vanilla extract, divided
  • 2½ cups sugar, divided
  • 8 large eggs, separated
  • 1 cup flour
  • 1 tsp salt
  • 6 Tbsp butter, cubed
  • 1 (12-oz) loaf lb cake, sliced ¼ inch thick
  • ½ cup strong brewed coffee
  • 8–9 very ripe bananas, peeled and cut into ½-inch coins
  • ½ tsp cream of tartar

Directions

  1. Preheat oven to 375°F.
  2. In a large saucepan over medium-high, combine half-and-half, milk, vanilla bean pod and ½ tsp extract. Cook 4 minutes or until bubbles start to form around edges; remove from heat. Fish out vanilla pod. Use a paring knife to split pod and scrape out beans; add to milk mixture. Discard pod.
  3. In a large bowl, whisk 2 cups sugar and yolks 1 minute or until very thick and pale yellow. Sift in flour; add salt. Stir to combine. Slowly whisk in ¾ cup milk mixture. Whisk yolk mixture into pan. Return pan to medium heat; cook 8 minutes or until thickened, stirring constantly. Remove from heat. Whisk in butter, 1 cube at a time, until incorporated. Blend with an immersion blender 1 minute. Press pudding through a fine-mesh strainer to remove any remaining lumps.
  4. Arrange pound cake in a single layer on a baking sheet. Place in oven 6 minutes or until lightly browned. Remove from oven; turn slices. Toast 4 minutes or until lightly browned. Remove from oven; brush both sides with coffee.
  5. Spoon about 1½ cups pudding into bottom of a 2-quart deep casserole dish. Layer pound cake and bananas on top. Repeat process, ending with a layer of pudding.
  6. In a small bowl, whisk remaining ½ cup sugar and cream of tartar. Place egg whites in bowl of a stand mixer fitted with a whisk attachment, beat 2 minutes or until thick and frothy. With motor running, gradually add sugar mixture. Add remaining 1 tsp extract; beat until soft peaks form.
  7. Mound meringue on top of pudding; spread to cover evenly and seal at edges. Use back of a spoon to swirl meringue into peaks. Bake 5 minutes or until peaks are browned. Let stand 15 minutes before serving.

Kitchen Counter

Serves 12.

 

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Categories
Food

This Kale and Mushroom Lasagna recipe will soon become part of your regular pasta night rotation.

Views: 53

This Kale and Mushroom Lasagna recipe will soon become part of your regular pasta night rotation. There’s literally never a bad time for pasta. Even during the hottest summer weather, nothing quite beats a plate of spaghetti or a bowl of pesto-drenched ravioli. But if you’re sick of just boiling noodles and tossing them with sauce, Chef and Well+Good Council member Candice Kumai has the 201-level recipe that every pasta-lover should know how to make: lasagna. Yes, the layered pasta dish looks complicated and intimidating, but this recipe is super easy to follow and comes together in under an hour. The best part? It’s filled with vegetables and is vegetarian-friendly—just look for a Parmesan that uses vegetarian rennet or is explicitly labeled vegetarian. Trust us: This kale and mushroom lasagna recipe will soon become part of your regular pasta night rotation. 

One-Pan Kale Mushroom Lasagna

Serves 6

Ingredients

Olive oil cooking spray + for the baking dish 2 tablespoons extra-virgin olive oil
1⁄2 yellow onion, finely chopped
4 cups sliced cremini mushrooms
2 cups shredded lacinato kale leaves
2 cups part-skim ricotta cheese
3 cups Homemade Kale Marinara Sauce (or jarred organic marinara)
6 no-boil lasagna sheet noodles
1⁄4 cup finely grated Pecorino Romano or Parmesan cheese

1. Preheat the oven to 375 ̊F. Lightly spray a 9 x 13-inch baking dish with olive oil cooking spray, and set aside.

2. In a large sauté pan, warm the olive oil over medium-low heat. Add the onion and cook until translucent, 6 to 8 minutes. Add the mushrooms and shredded kale, and cook for an additional 5 minutes, stirring occasionally. Remove from heat, and let cool slightly.

3. Put the ricotta cheese in a large bowl, and, using a spatula, gently fold in the cooled mushroom-kale mixture until completely incorporated.

4. Using the prepared baking dish, assemble the lasagna in six layers as follows: 1 cup marinara sauce, spread evenly; 3 lasagna noodle sheets (arranged in a single layer); 3⁄4 cup of the kale-mushroom-and ricotta mixture, spread evenly. Repeat the layering a second time, then top with the remaining kale-mushroom and ricotta mixture, and finish with grated Pecorino Romano or Parmesan cheese on top.

5. Cover with aluminum foil, and bake in the preheated oven, on the middle rack, for about 25 minutes. After 20 minutes have passed, remove the foil from the baking dish and move the baking dish to the top rack. To finish, bake, uncovered, for another 5 to 10 minutes, depending on how you love your lasagna finished.

 

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Food

5 Ingenious Tricks for Saving Burnt Cookies.

Views: 138

5 Ingenious Tricks for Saving Burnt Cookies. It doesn’t take long for cookies to go from an irresistible golden brown to a dispiriting black (especially if you’re baking at a high altitude). But before you toss them in the trash and start rummaging around in your pantry for a store-bought snack, we have a few suggestions for saving that imperfect batch.

1. Grate off the burnt bits of cookie with a zester or cheese grater.

All you have to do is slide the cookie along your cheese grater to get rid of the burnt layer on the bottom. The smaller the holes, the better, so a lemon zester works well for this, too.

2. Scrape the burned part of the cookie off with a knife.

If you don’t have a cheese grater, you can get the same results with a regular knife—it just might take you an extra minute or two. Instead of slicing off the entire bottom of the cookie, hold your knife blade perpendicular to the bottom of the cookie and carefully scrape away the burnt crumbs.

3. Store the burned cookies in a jar with a piece of bread.

Even after you’ve shaved off the blackened evidence of your culinary blunder, your cookies might still be crispier than you’d prefer. Store them in an airtight container with a slice of bread—they’ll soak up the moisture and soften right up.

4. Make ice cream sandwiches with your burned cookies.

Snackers won’t scoff at your grated cookies if they can’t even see the bottoms. Slather one with a nice, thick layer of ice cream, slap another one on top, and roll the edges in your favorite topping for a treat that’s better than any cookie—burnt or not.

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5. Transform your burned cookies into a cookie crust.

For charred, crunchy cookies that seem beyond salvation, you can completely cut off the burnt bottoms, crush the remains, and turn them into a cookie crust for a pie or cheesecake

Original article here.

 

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