Sunday, June 30, 2013

Vegetable Fajitas - Revisited

Oh my gosh these are just so good, I knew I wanted to revisit the recipe. Now that fresh veggies are abundant you should try this. Leave out things  you don't like -- add something else that you do. The homemade fajita seasoning is delicious and not very spicy. I threw a fresh sliced jalapeno in the pan as things were cooking.

The first time I made these I rolled them up like a burrito (even though I don't have a pic showing that) and I prefer that way to serve these, less mess.


Sunday, June 23, 2013

Baked Penne - Revisited

Last night I wanted to make something that would have us with leftovers for a couple nights next week. I love pasta and had everything on hand to remake the Bake Penne that I have made several times. The beauty of this dish is you can use whatever pasta is on hand and this time I added some fresh, chopped baby spinach while the sauce was cooking. I also used fresh mushrooms tossed into the sauce to cook through instead of canned ones.

As I made this post I also realized I take really bad shots of casseroles. I guess a serving of all mixed up stuff is a tough plate to make look good. Regardless of how this looks it is delicious and makes 6-8 servings depending on how hungry you are. So be prepared for the awesome leftovers.

Wednesday, June 19, 2013

Baked Kofta Balls - Revisted

When I made this recipe for Kofta Balls a few months ago I doubled the recipe and froze a lot of them. I'm still working on getting the freezer in shape (as in empty) since it's hurricane season. I remembered this today and knew what we were having for dinner.  Yummy!!!!!

I baked these for about an hour. I put pasta sauce in my casserole dish, then the kofta balls, then topped with the rest of the sauce. Since they were frozen I knew they could hold up longer in the toaster oven. Cook you some pasta, today we used Penne and have a fast awesome dinner from the freezer. If you wish add a side salad or veggie or even a good bread. Dinner is served.

Wow, I fogot how much I enjoyed these.

Monday, June 17, 2013

Baby Bella Stroganoff - Revisited

I'm still revisiting some of my fav recipes from my blog. Tonight I chose the Baby Bella Stroganoff since I had fresh package of them in the frig and all the other ingredients at hand. I am still a little under the weather but this dish comes together so fast it was a breeze to make. I hope you'll give it a try.

Seriously, get all of your ingredients prepped, start your water and GO!


Thursday, June 13, 2013

Polenta with Tomato-Pepper and Sausage Sauce - Revisited

I had a little outpatient surgery on Wednesday so I prepared a few dishes in advance so we'd have something yummy to eat with no effort. I am doing well and thought I'd move around some and so here I am reposting this Polenta with Tomato-Pepper and Sausage Sauce.

I used a slightly smaller dish this time so I could use one roll of Polenta sliced a little thicker. I also just mixed all the sauce ingredients into the skillet with the onions and sausage - I did not cook and simmer it first. I don't think you could tell the difference and it save a pan to clean.

This is a delicious dish that reheats beautifully. Enjoy!

Monday, June 10, 2013

Vegetable Enchilada Casserole - Revisited

I've decided to remake some of my past posts and add a few new pics (hopefully slightly better ones) -- not step by step pics, I've already done that. Just the finished product. Hopefully some newer folks will discover something they missed before.

Mexican food, love it! Spicy food, love it! Also, now that we are officially in hurricane season I start trying to use some things out of the freezer just in case of a power outage. So, without further ado, the remade (I used the same recipe but a different dish to cook it in) Vegetable Enchilada Casserole - the original recipe is here.

This was a smaller casserole dish but at least twice as deep as the dish I used before.

Sunday, June 9, 2013

Baby Bella Pizza Bites

I love pizza! I love appetizers! I've made a recipe similar to this before. But, the difference here is that I had leftover cheese filling that I use for my stuffed jalapenos and needed to use it. Hence, a slightly different version.
  • 1 package baby bellas
  • pizza sauce
  • cheese mixture (1/2 cream cheese & 1/2 cheddar shreds), mixed well
  • onion, chopped
  • red bell, chopped

Remove the stem and discard (or save to make stock or use in a different dish). I also removed some of the gills and soft edge so I'd have more room for filling. Add some pizza sauce.

Sprinkle in some onion and red bell pepper.

Squeeze some of the cheese mixture over the top to coat.

Bake at 400 degrees until the cheese is melted and the mushrooms are hot all the way through. I used my toaster oven set at 400 for 20 minutes.

Let cool for a couple of moments and then dig in!

Sunday, June 2, 2013

Edamame Poke

I love steamed edamame with kosher salt as a snack. I also love spicy food. This was a yummy change of pace. I think adding a little Sriracha to the sauce might be a nice flavor also, maybe next time! I won't lie Jack and I ate all of these!!!! Yep, they're that good.
  • 1 pound bag frozen edamame in shells
  •  1 tablespoon olive oil
  •  1 teaspoon toasted sesame oil
  • 3-4 cloves garlic, finely minced
  • 1/8 teaspoon crushed red pepper flakes
  •  3 tablespoons Braggs liquid aminos
  • kosher salt, to taste (be careful the Braggs is salty too)

In a medium covered pot, bring 2 quarts of water to a boil before tossing in the frozen edamame. (No need to thaw. Boil uncovered for 3 – 4 minutes, until the pods are thawed and tender. Drain thoroughly. 

Combine both oils and the minced garlic in a medium slillet over medium heat. Cook, stirring frequently, until the garlic is aromatic but not quite browned. 

Stir in drained edamame, red pepper flakes and Braggs, tossing to mix well. Saute for just 2 – 3 minutes longer to infuse the soybeans with the marinade.

Remove from heat and add a pinch of salt over the top if desired, but use that salt sparingly! Remember my earlier warning that the Braggs is already salty. You can skip the extra salt if you wish.