Archive for the ‘Quick 'n Easy’ Category

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Banana Pancakes

October 13, 2017

20170917 Banana PancakesR really loves pancakes and bananas, so we made some banana pancakes the other weekend as a treat. They also freeze well after you cool them, so that you can defrost in the microwave for a quick toddler breakfast before school or work.

You will need:

  • 2 ripe bananas, peeled and mashed
  • 1 c milk
  • 2 large eggs, lightly beaten
  • 1/2 t vanilla extract
  • 1/2 t ground cinnamon
  • Dash of ground nutmeg
  • 3 T unsalted butter, melted
  • 2 T sugar
  • 2 t baking powder
  • Pinch of salt
  • 1 1/2 c flour

Then you will…

  1. In a medium mixing bowl, whisk together the banana with the milk, eggs, vanilla, cinnamon, nutmeg, and melted butter.
  2. Whisk in the sugar, baking powder and pinch of salt.
  3. Gently stir in the flour, just until mixed.
  4. Warm a nonstick pan over medium heat. Lightly grease with nonstick cooking spray.
  5. Drop the batter onto the pan to get your desired size. They will puff up, so be sure to leave space between the pancakes. We made silver dollar pancakes with about 2-3 tablespoons per pancake.
  6. Cook until the edges look like they are starting to set and there are small holes on the top, about 2-3 minutes.
  7. Flip and allow to finish cooking through until golden brown, about another 2 minutes.
  8. You will likely need to cook in batches, so you can always preheat your oven to 225 degrees Fahrenheit and keep the pancakes warm on a cookie sheet until you are done.
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Maple Grilled Chicken

October 5, 2017

This is a fun marinade for chicken, especially when you grill it!

You will need:

  • 1/2 c pure maple syrup
  • 2 t sambal-oelek or sriracha
  • 1 t paprika
  • 5 T olive oil
  • 1 lb chicken breast or tenders

Then you will…

  1. In gallon ziplock, mix together the maple syrup with the sambal-oelek, paprika, and olive oil.
  2. Add the chicken and toss to coat.
  3. Grill over medium heat about 15-20 minutes, or until cooked through. Turn regularly and baste with extra sauce to keep the chicken juicy and help a glaze to form.

20170612 Maple Chicken 02

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Fresh Herb Steak Sauce

September 27, 2017

20170819 Herb Sauce 01When we made steaks for D’s birthday, we wanted a bright and fresh sauce to counter the richness of the side dishes. We decided to try our hand at a fresh herb steak sauce, and it was the perfect addition to our steaks.

You will need:

  • 1 clove of garlic, peeled
  • 1/3 c fresh mint
  • 1/3 c fresh basil
  • 1/4 c fresh chives
  • Zest of 1 lemon
  • Juice of 1/2 a lemon
  • 3-6 T olive oil

Then you will…

  1. In a small food processor, combine the garlic with the herbs, lemon zest and lemon juice.
  2. Pulse to begin breaking it all down.
  3. Add 3 tablespoons of olive to start. Pulse to until combined into a sauce.
  4. Add more olive oil as needed, so that the sauce is slightly loose.
  5. Serve with your favorite grilled protein!
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Grilled Corn Salad

September 11, 2017

 

20170612 Grilled Corn Salad 03This is a wonderful side dish with only a few ingredients. It comes together quickly and evokes the summer sun and evening BBQs.

You will need:

  • 4 ears of corn, shucked
  • 1 bunch of scallions
  • 2 t olive oil
  • 1/4 c grated Parmesan
  • 2 T chives, minced
  • 1 T butter, melted
  • 1/2 t paprika
  • 1/2 t cumin
  • Salt and Pepper

Then you will…

  1. Brush the corn and scallions with the olive oil.
  2. Season lightly with salt and pepper.
  3. Grill the corn and scallions, until beginning to char. Turn frequently for a total of 6-10 minutes for the scallion and about 20 minutes for the corn.
  4. Remove from the grill and allow to cool until able to handle the corn by hand.
  5. Cut the corn off the cob and put in a medium mixing bowl.
  6. Chop the scallions roughly, after trimming off the root end. Add to the mixing bowl.
  7. Stir in the Parmesan, chives, butter, paprika and cumin.
  8. Season with salt and pepper to taste.
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Hot and Cheesy Corn Dip

June 15, 2017

This is a fun twist on gooey, cheesy dips that reminds me of summer with all the sweet corn inside. It goes wonderfully with crispy tortilla chips (we had a mix of blue corn and sweet potato chips on hand). If you have fresh summer corn at home, feel free to cut the kernels off a cob or two and mix it in before baking for extra crunch and the deliciousness of long sunny days.

20170505 Corn Dip 01

You will need:

 

  • 16 oz (2 sticks) low fat cream cheese, softened
  • 1/2 c sour cream
  • 3 cloves garlic, minced
  • 3 T hot sauce
  • 2 limes, zested and juices
  • 2 1/2 c shredded cheddar cheese, divided
  • ~30 oz canned corn, drained and rinsed
  • 4 oz feta cheese, crumbled
  • 4.5 oz chopped green chiles (mild to spicy, depending on your taste)
  • 1 bunch scallions, trimmed and chopped
  • 3 T red onion, chopped
  • 1/3 c fresh cilantro, chopped

 

Then you will…

  1. Preheat your oven to 350 degrees. Lightly spray a pie plate with nonstick cooking spray.
  2. Use a food processor to mix together the cream cheese, sour cream, garlic, hot sauce, lime juice, and 1 cup of the shredded cheddar.
  3. In a large mixing bowl, combine the cream cheese mixture with 1 cup of the cheddar, lime zest, corn, feta, green chiles with their liquid, red onion, scallion and cilantro.
  4. Pour mixture into a prepared pie plate.
  5. Sprinkle with the remaining cheddar.
  6. Bake for 20 minutes or until bubbly and delicious.
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Chicken Enchilada Skillet Casserole

April 11, 2017

I love dinners that can be prepared in one pot or skillet. It makes clean up simple, plus all the flavors get to come together as you cook (rather than when you plate!).

You will need:

  • 12 corn tortillas, cut into bite-sized pieces
  • 3 T unsalted butter
  • 3 T flour
  • 2 c low sodium chicken broth
  • 1/2 t pepper
  • 1/2 t ground cumin
  • 1/2 t chili powder
  • 1/4 t oregano
  • 1/4 t salt
  • 1 can (4oz) chopped green chiles
  • 1 lb chicken breast
  • 1 can (15 oz) reduced sodium black beans, drained and rinsed
  • 1 c sour cream
  • 2 c shredded cheese (recommend a cheddar-jack blend)

Then you will…

  1. Preheat your oven to 400 degrees. Line a baking sheet with parchment paper.
  2. Melt the butter in a large skillet over medium heat.
  3. Whisk in flour and allow to cook for 1 minute.
  4. Whisk in chicken broth, pepper, cumin, chili powder, oregano and salt.
  5. Continue whisking until smooth and thickened, about 3-5 minutes.
  6. Stir in the green chiles with any liquid from the can.
  7. Add the chicken and bring to a simmer.
  8. Reduce heat to low, cover and cook for 15 minutes or until chicken is cooked.
  9. Meanwhile, spread the corn tortillas on the baking sheet.
  10. Bake for 7 minutes and stir/toss. Bake another 3 minutes or until starting to crisp up.
  11. Remove tortillas from the oven and set aside.
  12. Transfer the chicken to a plate and shred, leaving the heat on low.
  13. Return the chicken to the pan.
  14. Stir in the black beans and sour cream into the sauce.
  15. Stir in the tortilla pieces until combined.
  16. Sprinkle the top with the shredded cheese and cook until the cheese is melted.
  17. Serve warm and bubbly!
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Bacon & Ranch Chicken Pizza Roll

April 3, 2017

This is a very simple meal or snack, and we loved that you could pick it up with your hands! We loved the gooey cheese, the savory chicken and, of course, all the bacon.

20170311 Chicken Roll 02

You will need:

  • 1 can refrigerated pizza dough
  • 4 oz light chive and onion cream cheese, softened until spreadable
  • 3 c cooked and shredded Cheddar cheese, divided
  • 2 c shredded chicken
  • 1 packet dried Ranch seasoning
  • 1/2 lb thick cut bacon, cooked until crispy and roughly chopped
  • 2 T butter, melted
  • ΒΌ t garlic powder

Then you will…

  1. Preheat your oven to 350 degrees. Line a baking sheet with parchment paper.
  2. Lightly roll the pizza dough into a 12×16 rectangle.
  3. Spread the cream cheese on the dough.
  4. Sprinkle 1 1/2 cups of the shredded cheese on top of the cream cheese.
  5. In a small mixing bowl, combine the chicken with the Ranch seasoning.
  6. Sprinkle the chicken on top of the shredded cheese and top with the chopped bacon.
  7. Reserve a handful of the cheddar cheese for on top of the pizza roll.
  8. Sprinkle the rest of the cheese on top of the bacon.
  9. Roll up the pizza dough so it is a long roll.
  10. Place seam side down on the prepared baking sheet.
  11. Gently tuck the ends under to loosely seal the roll.
  12. Bake for 20 minutes.
  13. Remove from the oven.
  14. Combine the butter and garlic powder.
  15. Brush the top with the garlic butter and sprinkle with the remaining cheese.
  16. Bake another 5 or so minutes until cooked through and golden.
  17. Allow to rest for at least 5 minutes before cutting.
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