Beef and Bean Burritos

Happy Spring Friday!!

Joking. It's snowing here in Ottawa, I mean hailing, and raining....aka a royal mess on this supposedly spring day. What can make it better? Comfort food that is also moderately healthy and kid friendly! Seriously, this was quick, easy, and delicious and I will be making this one quite often from now on!

Adapted from Shirl's Awesome Easy Burritos
Ingredients:

• 1 lbs lean ground beef
• 1-15 ounce can fat free refried beans
• 1 small onion, chopped
• 1 small zucchini, shredded (optional)
• 3/4 to 1 cup of salsa
• 1/2 to 1 cup of shredded cheese
• 6 large whole wheat flour tortillas (or 10 small ones)
• Topping ideas: cheese, avocados, tomatoes, salsa, sour cream etc...

Directions:

1. Cook the ground beef, onions, and zucchini, drain the excess fat.
2. Stir in the refried beans, then the salsa. Add salt and pepper as needed. Heat through.
3. Stir in the cheese, and heat until cheese is melted.
4. In a warm tortilla, spoon in some beef filling, and desired toppings.

This was so good and the kids loved it!!

Enjoy,

Cathy

Perfect-Portion Chocolate Lava Cakes

We're back! Sorry for the long drought, we both had babies!!





























So back to business.

These cakes are ridiculous.

I recommend vanilla ice cream, tho. Don't wanna overdue the chocolate, I know it sounds crazy but once you try this, you'll see what I mean! This recipe is EASY and will make you look like a pro. I made these for my mother-in-laws birthday, and everyone was begging for more. I will make these forever!!!

Perfect-Portion Chocolate Lava Cakes
Makes 12 little cakes (muffin size)
Portions adapted from Lauren's Latest.

Ingredients:
2/3 cups semi-sweet chocolate chips
1/2 cup butter
2 eggs AND
2 egg yolks (yes, 4 eggs total)
1 cup powdered sugar
6 Tbs flour


Directions:
Preheat oven to 400 degrees. 

Spray a muffin tin with non stick cooking spray and set aside. Give it a good spray, you want these to come out nice after they're done baking.

Melt chocolate and butter in a large bowl. Cool a couple minutes. Stir in eggs and egg yolks until incorporated, this cooks the eggs. Stir in powdered sugar and flour. Spoon into prepared muffin tin so batter is 1/2 of the way up. Bake 8-9 minutes or until the edges are cooked and the centers are soft. Cool 5 minutes and carefully remove from pan using a butter knife. 

Serve warm with vanilla ice cream.

Linguine with White Clam Sauce

This is SO good. It's so simple but very flavorful. It's nice to find good, simple dishes that have some seafood in them. This is a very healthy recipe that will make the whole family wanting more!

INGREDIENTS

• 1/2 pound linguine
• 1/4 cup extra virgin olive oil
• 4-6 cloves garlic, finely chopped
• 1 medium onion
• Pinch of red pepper flakes
• 4-5 sprigs fresh thyme, leaves stripped (about 2 tablespoons)
• 1/2 tsp oregano
• 1 cup white grape juice
• 1 can whole baby clams (15 ounces), with their juice
• Grated zest of 1 lemon
• 2 tablespoons flat leaf parsley, chopped
• Salt and freshly ground black pepper to taste
• 
  

PREPARATION

Put a large pot of water over high heat. When water boils, add salt and pasta. Cook until slightly underdone, about 6-7 minutes.

Meanwhile, heat a large skillet over medium heat. Add olive oil, garlic, onion and red pepper flakes. Cook for about 2 min then add thyme, oregano and juice. Simmer to reduce, about one minute. Stir in clams with their juice and the lemon zest.

Drain pasta, add to skillet and toss with sauce. Cook 2-3 minutes until pasta is al dente and has absorbed some flavor. Add parsley, salt and pepper. Serve with crusty bread for mopping up remaining juices

Enjoy!!

-Christy

Chicken Stroganoff

I made this a few weeks ago...a little twist off beef stroganoff (which I love) but for chicken lovers! I really enjoyed it, it was simple and easy and I will make it again!

Ingredients:
Serves: 4
Time: 25 minutes!!

• 12 ounces wide egg noodles
• 3 Tbs butter
• 1 small onion, chopped
• About 2 cups (or 4 ounces) of white or cremini mushrooms
• 1 lbs boneless skinless chicken, cut into chunks
• 2 Tbs all purpose flour
• 1 tsp paprika (plus more for topping)
• 1 tsp salt
• 1/4 tsp fresh ground pepper 
• 1 cup chicken broth (or mushroom)
• 1 Tbs Worcestershire sauce
• 1/2 cup sour cream (plus more for topping)
• 2 Tbs fresh parsley, chopped

Directions:

1. Boil noodles in a large pot of salted water, as directed.
2. In the meantime, melt 2 Tbs butter in a large skillet over medium-high heat. Add the onions and cook until a little soft, about 2 minutes. Add mushrooms, and cook until they begin to brown, about 2 minutes. Add remaining Tbs of butter, the chicken, flour, paprika, salt, and pepper. Cook, stirring, until the chicken browns, about 3 minutes
3. Add the chicken broth and Worcestershire sauce and bring to a gentle simmer; cook until it thickens, about 5 minutes. Stir in the sour cream and season with salt and pepper. Continue to simmer until the chicken it cooked through, about 2 more minutes.
4. Put noodles on a plate, add the chicken mixture, and then top with parsley, paprika, and sour cream if desired.

Enjoy!

Cathy

Source: slightly altered from Food Network Magazine (Volume 5, number 8, October 2012),  p.92

Three Bean Salad

This is a momma B classic and I am sure it has been a classic in many homes. This three-bean salad is so good! I never thought I would like beans out of a can but this just works!

It is good when it comes right out of the fridge, and for a good light lunch.

Ingredients

• 1 can corn, drained
• 1 can green beans, drained
• 1 can yellow waxed beans, drained
• 1 can red kidney beans, drained and rinsed
• 1/2 small red onion, chopped
• 1/4 cup vegetable oil
• 1/4 cup vinegar
• 1/4 cup sugar

Directions

Combine the corn, green beans, waxed beans, kidney beans and onions in a large bowl. 

In a small bowl combine the oil, vinegar and sugar and mix well.

Poor the dressing mixture into the bean salad bowl and mx well.

Refrigerate for at least 3 hours before serving.

Enjoy !!

-Christy

Pepperoni Cheese String Roll Ups

Can you guys believe it's already August?? I can't!! This summer has just flown by!!

This is a very quick and easy snack for kids or adults who wish they were still kids. Lately I have been eating pepperoni like it's my job. It's so fun to just pop those slices right into your mouth.

I made these before but I never thought to put a butter glaze on top. Man am I glad I did. Now I don't recommend this as a normal snack for kids but I'm sure they will be thrilled when you surprise them with this!

Ingredients
Source: The Girl Who Ate Everything

• 1 (8 ounce) package refrigerated crescent roll dough
• 4 cheese sticks, halved
• 1 (3.5 ounce) package sliced pepperoni
• marinara or ranch sauce for dipping (optional)

Garlic Butter Glaze:

• 2 tablespoons butter, melted
• 1/2 teaspoon Italian seasonings
• 1/4 teaspoon garlic powder
• 1 Tablespoon grated Parmesan cheese

Directions
Preheat oven to 350 degrees. 

Take each triangle of crencent roll dough and place about 6 pepperoni on the bottom of the triangle. Place half of a cheese stick on top and roll up. Place seam side down on a cookie sheet and bake for 10-14 minutes or until golden brown.

While rolls are cooking, combine the melted butter, Italian seasonings, garlic powder and Parmesan cheese in a small bowl. 

When rolls are done remove from the oven and brush with the garlic butter glaze. Serve with marinara or ranch for dipping.


Enjoy!!

-Christy

Guest Post: Enchilada Casserole

Our sister-in-law Dana made this one night and it was delicious. It is so quick and easy and so tasty! I was surprised at how much I really liked this dish. 

Ingredients

• 1/4 cup margarine
• 1 medium green pepper, chopped
• 1 medium onion, chopped
• 1 can (10 oz.) cream of mushroom soup
• 1 can (10 oz.) cream of chicken soup
• 1 can (10 oz.) Rotel Diced Tomatoes & Green Chilies
• 2 cups cubed cooked chicken
• 12 corn tortilla, cut into bite-sized pieces
• 2 cups shredded cheddar cheese

Directions

Preheat oven to 325 degrees

In a large saucepan, cook pepper and onion in melted margarine until tender, about 5 minutes.

Add soups, Rotel and chicken, stirring until well blended. Then add the bite-sized tortilla pieces and the cheddar cheese into the mix as well.

Put mixture in a 9 x 13 baking pan and bake for 40 min. or until hot and bubbling.

Serves 6

Enjoy!!

-Christy

Spinach Artichoke Dip

I would have to say that spinach artichoke dip is my go to appetizer when I'm at a restaurant. For some reason I had never made it before so I decided to make it one night before dinner to snack on.

I adapted this a little like the Spinach Cheese Bites I made a few months ago. I love those cheese bites so I knew it would be great to make some changes to the dip to resemble the cheese bites.

Ingredients

Source: Slightly adapted from The Girl Who Ate Everything

• 1 jar (8 oz) marinated artichoke hearts, drained & chopped
• 2 cups chopped fresh spinach leaves
• 1/3 cup mayonnaise
• 1/3 cup sour cream
• 1 small garlic clove, pressed or 1/2 teaspoon minced garlic
• 1/4 cup grated Parmesan cheese
• 1/2 cup grated swiss cheese

Directions
Preheat oven to 375 degrees.

Coarsely chop artichokes and put them in a medium bowl. Add spinach, mayonnaise, garlic, Parmesan cheese, swiss cheese and sour cream and mix well.

Pour into a shallow baking dish or glass pie pan. Bake for 20-25 minutes at 375 degrees.

Serve it with tortilla chips and veggies for dipping.


Enjoy !!
-Christy

Sausage Alfredo

It's friday, but I don't know about you but this weekend will be jam packed so it doesn't feel like a friday! So, you need an easy-peasy recipe, using the help of jarred alfred sauce for this one. It is DELICIOUS and talk about some seriously good comfort food.


Serves 4, ready in less than 30 minutes people!


Ingredients:

• 4 sausages, cooked and coin-sliced
• 1-2 Tbs olive oil
• 1 roasted (roasted is optional but so good) red bell pepper, chopped
• 1 onion, chopped
• 1 cup sliced mushrooms
• 2 garlic cloves, minced
• 1/2 cup beef broth
• 1 (16 ounce) jar alfredo sauce
• 1 lbs penne pasta, cooked and drained
• 1/2 cup parmesan cheese

Directions

1.  In a large pot, heat up oil and fry the red pepper, onion, mushrooms for about 5 minutes, or until onion is translucent. Add garlic cloves for 15 seconds.
2. Stir in the beef broth, bring to a simmer for a few minutes.
3. Add the alfredo sauce, sausages, and stir in the parmesan cheese.

Yuuuummmmmy et Bon Appetit!

Cathy

Mexican Taco Pasta

I love mexican food and I love pasta so this is like the perfect combination ever! This dish seriously only took me 20 min to make. I took the ground beef out that morning so it could defrost and I had some onions already chopped in my fridge...it was quick and so good! 

Ingredients
Source: The Girl Who Ate Everything

1 pound ground beef or turkey
8-12 ounces medium pasta shells or other small dry pasta shapes
1 small onion, chopped (about 1 cup)
1 clove garlic, minced
1 (14 oz.) can diced tomatoes with mild green chilies, drained (if making this for kids you might want to use just plain diced tomatoes)
1 (14 oz.) can of corn, drained
1 packet (4 tablespoons) taco seasoning
3 ounces cream cheese
1/2 cup sour cream
1/4 cup chopped cilantro
Salt and pepper

Directions
Bring a large pot of water to boil. Cook pasta according to the package directions. Drain, reserving 1/2 cup of pasta water. Set aside.

Meanwhile, in a large skillet or sauté pan, cook the ground meat over medium-high heat until no longer pink. A few minutes before the meat is cooked through, add the chopped onion to the skillet. Once the meat is cooked through, mix in the garlic and cook until fragrant, about 30 seconds. Add in the diced tomatoes, corn and taco seasoning and let simmer over medium heat for about 3-5 minutes. 

Stir in the cooked pasta, cream cheese, sour cream and reserved pasta water, and continue stirring until the cream cheese is melted and the sauce is well blended. Season with salt and pepper to taste. Simmer over medium-low heat 3-5 minutes to reduce the sauce a bit if it is still too thin.

Toss in the cilantro right before serving for some fresh color and flavor. Serve with a green salad.


Enjoy !!
-Christy

Texas Caviar

This is the easiest, quickest and best dip you'll ever have- promise! There is so much flavor and it is to addicting. We orinially got this recipe from our good friend Bethany.

Ingredients

2 cans of corn, drained

1 can of black beans, drained
1 can of black eyed peas, drained
1 green pepper, chopped
3 roma tomatoes, chopped
1/2 red onion, chopped
1 jalapeno pepper, minced
1 bunch of cilantro
1 bottle of zesty Italian salad dressing

Mix all the ingredients together and chill for 2 hours for the best dip ever. Use scoops tortilla chips for easy scooping.

Enjoy !!
-Christy

Easy Hot Chicken Sandwiches

FRIDAY!!! I had a great week! Mostly because I got to meet my new nephew, Charlie, who came to visit all the way from Pennsilvania. Seeing my little brother and sister-in-law was nice too!

I was not in the mood to make dinner tonight. I was in need of some comfort food, and hot chicken sandwiches popped in my head. After a quick search for a great recipe (I wasn't in the mood for the cream of mushrooms soup version), I found my new french canadian friend, Ricardo Larivee. He is such a frenchy. This took 20 minutes, and the sauce was amazing!

In the end you will have:

• 2 cups warm cooked chicken, shredded
• 8-12 slices of sandwich bread
• Hot chicken sauce (recipe below)
• 1 can of peas, or frozen peas, warmed

Hot Chicken Sauce, ingredients:

• 6 Tbs butter
• 1/2 cup flour
• 1 tsp dry mustard
• 1 tsp chili powder
• 1/4 tsp paprika
• Pinch of cayenne (to taste)
• 4 cups beef broth
• 1 Tbs ketchup
• 1 tsp Worcestershire sauce
• 1/2 tsp onion salt
• 1 pinch salt and pepper

Hot Chicken Sauce--how to make it

1. Melt the butter in a saucepan. Add the flour and cook, stirring constantly, until golden, about 3 minutes. Add the spices and cook for 1 more minute. Add the remaining ingredients slowly and bring to a boil while whisking. Simmer gently, stirring frequently, for about 10 minutes. Adjust the seasoning. Cover and keep warm.

To assemble:

1. Place a piece of bread on your plate. 
2. Drench the desired amount of chicken in the sauce, and place on the bread. 
3. Add desired amount of peas on top. 
4. Spoon more gravy on top. 
5. Add a piece of bread, and drizzle more gravy.

Enjoy the comfort!

Cathy

Sweet Four Bean Chili

My school has a healthy corner every wednesday and the always prepare a quick and easy meal for the students. They always hand out the recipes too! I decided to make this one night. It is very simple and extremely sweet!


Ingredients
1 lbs. of ground beef

1 medium onion, chopped
1 can of green lima beans,un-drained
1 can of butter beans, un-drained
2 can of kidney beans, un-drained
1/2 c. ketchup
1/2 c. brown sugar
































1. Cook the ground beef and drain the fat. 
2. Add the onion and cook until translucent
3. Add the beans, ketchup and brown sugar
4. Heat for about 30 min over the stove stirring occasionally. 


Enjoy!!
-Christy

Bacon Tomato Pasta

This bacon is packed with flavor. It is so easy and quick to make. I absolutely loved this and so will your spouse when you make it for them on Valentine's day. The red chili flakes do make it spicy so if you're not a big fan of spicy then I would suggest adjusting it to your likes. This is a Guy Fieri recipe (he is awesome!!) and it is stinkin' great! Hope you like it.

Ingredients

• 2 tablespoons kosher salt
• 16 ounces spaghetti pasta
• 1 pound thick-cut bacon or pancetta, chopped
• 3 tablespoons extra-virgin olive oil
• 1 cup red onion, diced
• 1/2 teaspoon red chili flakes
• 3 tablespoons garlic, minced
• 2 cups Roma tomatoes, diced
• 1/4 cup red wine
• 4 tablespoons basil, chiffonade
• 1/4 cup freshly grated Parmesan
• Salt and freshly ground black pepper

Directions

In a large stock pot, boil 3 quarts of water, when boiling add 2 tablespoons kosher salt and the pasta and cook until the pasta is al dente.

In a large saute pan over medium heat, add bacon and saute until bacon is crispy. Remove bacon to drain on a paper towel-lined plate and remove 3/4 of the bacon fat from the pan. Add extra-virgin olive oil, onions, and red chili flakes. Cook until onions are translucent, add garlic, cook for 2 minutes then add tomatoes. Saute for 5 minutes, then deglaze with wine.

Drain pasta and add to the tomato mixture pan. Add basil and bacon. Toss with Parmesan, and add salt and pepper, to taste.

Grapefruit Heaven

Oh my goodness. Seriously. I love grapefruits. But a warm grapefruit with brown sugar and cinammon...tops it. This is seriously the best/easiest recipe ever. Found it on Kristy's website and when I saw it I knew I had to try it. It's something you could have for breakfats but it's so good that it could quite possibly be the healthiest dessert on the planet. Hope you enjoy it, cause I sure did !!

Ingredients

2 large grapefruit

2 tbsp brown sugar  

Dash of cinnamon

1 cup of plain yogurt

Preheat oven to broil. 

1.  Cut each grapefruit in half crosswise.  Using a small knife or paring knife, loosen grapefruit segments by cutting along the rind and between each segment. Make sure not to cute too deep puncturing through the rind. 

2.  Line a baking sheet with foil and place the grapefruit halves on the sheet, citrus side up. 

3.  Sprinkle 1/2 tbsp brown sugar over each grapefruit half, then top each with a dash of cinnamon. 

4.  Broil in the oven for 3-5 minutes or until tops brown slightly. 

5.  Top each grapefruit half with an 1/8 cup yogurt (more if desired)  and serve while hot. 

-Christy