Grilled Veggie Quesadillas

The Hubs has been working a lot of overtime and long hours lately.  I try not to complain, but those days/weeks can get really hard on both the girls and myself.  I can pinpoint when the girls need "daddy time" or haven't seen much of him in a week or two.  It seems on those days when he is working a lot, we have simpler meals.  Something that pleases everyone, is filling, and easy to put together/clean up. 

Mexican style foods are always a hit at our house.  Great flavors, simple ingredients...  An easy option for our family is a quesadilla.  The girls can choose what they'd like on theirs, I can make my own a bit more gourmet, and everyone is happy.

Grilled Veggie Quesadilla

Serves 4

8 8-10 inch tortillas

1 cup shredded cheese (we like sharp cheddar)

1 tbsp olive oil

1/2 onion diced

1/2 red bell pepper diced

2 potatoes, baked, cooled and diced (great way to use up leftovers)

1 small zucchini sliced thin

1 Anaheim pepper, roasted, peeled and diced

In a medium skillet, heat olive oil over med-high heat.  Add onion, red bell pepper, and potatoes, season with salt and pepper.  Saute til the onion has become soft and translucent and the potatoes are heated through and becoming crispy.

Heat your grill or broiler, and grill the Anaheim pepper until the skin has become black and bubbled up.  Place it in a bowl, and cover with plastic wrap.  Let it steam for about 7 minutes and the skin will slide right off.  Then dice it up.  Also grill your zucchini slices, just until they have a little color.

To assemble your quesadillas, place one tortilla on the grill, top with a little cheese, the potato mixture, Anaheim pepper, and zucchini, then a bit more cheese.  Top with another tortilla.  Heat until the cheese has melted and the tortilla is browned, flip it over and brown the other side. (You can also do this part in a skillet, or broiler.)

Repeat.

Serve with avocado, salsa, and sour cream or plain Greek yogurt.

Crockpot Beef and Broccoli

There are so many days when I'd love to just call for take-out but I know that I would feel so much better with a home cooked meal.  We rarely eat out or have take-out so when we do it is usually while on vacation and my kids think it is a treat.  But when we are home, we can have our favorite take-out items without the "extras".  I especially love when we can throw it in the crockpot and not worry about it til dinner time.  

Beef and Broccoli is a favorite around here.  Tender pieces of beef, broccoli that still has a bit of crunch, covered in a sweet and savory sauce, over a bed of  brown rice, it makes everyone happy! 

Beef and Broccoli 

serves 6

 

1 lb boneless beef chuck roast, sliced into thin strips (we've used inexpensive steaks too, and it works great!)

1 cup beef broth

1/2 cup soy sauce

1/3 cup brown sugar

1 tbsp olive oil

3 garlic cloves, minced

2 tbsp cornstarch

Fresh broccoli florets (as many as you'd like)

Hot cooked brown rice  

 

Slice the beef into thin slices.  Place it in the crockpot.

 

In a small bowl, whisk together the broth, soy sauce, brown sugar, oil, and garlic.   Pour over the beef, and cook on low for 6-8 hours.

At the end of the cook time, stir the cornstarch into a bowl with 2 tbsp of the sauce from the crockpot.  Then pour the cornstarch/sauce mixture back into the crockpot.  Mix it all together until smooth.

Add the broccoli to the crockpot and stir it to combine.  

Turn the crockpot to high, cover and cook for 30 minutes.

Serve over hot cooked brown rice.

Sloppy Joe Sliders

While meal planning this week, I was trying to come up with a few things we hadn't had in a long time.  Sloppy Joe's popped into my mind and I couldn't remember the last time I had made them.   We've become quite fond of sliders, they are the perfect size for the girls and we have so much less waste.  So I whipped up a batch of hamburger buns, and when shaping them into rolls, I weighed them to be sure we'd have uniformity.  I used an ounce and a half of dough for each roll.  That seems to be the best size for sliders. 

The girls were thrilled, especially for the jell-o that I had them help me make earlier in the day, but whatever I can do to get them excited about being in the kitchen, I'll do it.  We whipped up a potato salad, and then finished off the meal with a bowl of ice cream.  Even though it doesn't feel like summer, around our dinner table you'd never know that it wasn't.  

Sloppy Joe's

1 1/2 pounds extra lean ground beef

1/2 onion, diced
2 cloves garlic, minced
1 green pepper, diced
1 cup water
3/4 cup ketchup
1 dash Worcestershire sauce
2 tablespoons brown sugar
1 teaspoon Dijon mustard
1 1/2 teaspoons salt, or to taste
1/2 teaspoon ground black pepper
1/2 cup water
cayenne pepper to taste (optional)

Place ground beef and onion in a large skillet. Turn heat to medium and cook and stir the mixture constantly until the beef is browned and forms small crumbles, about 10 minutes.  Drain off any excess grease.
Stir in garlic and green bell pepper; cook and stir until softened, 2 to 3 minutes. Add 1 cup water and stir, scraping the pan to dissolve any brown flavor bits from the bottom of the skillet.
Mix in ketchup, Worcestershire sauce, brown sugar, Dijon mustard, salt, and black pepper. Add 1/2 cup more water and return mixture to a simmer. Reduce heat to low and simmer, stirring occasionally, until the liquid has evaporated and the mixture is thick, about 30 minutes.
Season with salt , black pepper, and cayenne pepper to taste.

Crockpot Chili Lime Chicken

I almost didn't get a picture of this one, by the time I got my girls plates ready for them, then started on my own, they were both asking for seconds. I am glad they love this dish, but sometimes wish they'd slow down long enough for me to eat my own food while it is still warm.

I love this simple recipe!  It is perfect for those days when you may not have a lot in the refrigerator, with minimal ingredients it is so easy to whip up without having to make a trip to the grocery store.  Pair it with homemade tortillas and crockpot refried beans from chef in training (the best beans we've ever made, no more canned beans for us!), some fresh pico, guacamole and chopped lettuce.  YUM!

Crockpot Chili Lime Chicken 

1 1/2 lbs boneless, skinless chicken breasts
3 tbsp lime juice (fresh is best, but the bottled juice works great too)
1 tbsp chili powder
1 cup frozen corn
1 cup salsa

Place the chicken in the crockpot.  In a small bowl, combine the lime juice and chili powder, pour it over the chicken.  Cover and cook on low for 6 hours, or until chicken is tender and easily shreds.  Shred chicken using two forks in the crockpot to retain the juices.  Add the corn and salsa, stir and replace the lid.  Cook on low for another 30 minutes until heated through.  Serve with tortillas, cheese, lettuce, beans, guacamole, and sour  cream.

*This chicken freezes really well, I love to double or triple the recipe and toss it into the freezer in freezer bags for an easy meal on a busy day.

It passes the kid test!  She ate 3 burritos this time.

Ginger-Orange Chicken

I love Chinese take-out, we don't eat out often, really, maybe once a month, if that.  Instead we find ways to make "copycat" dishes or our own version of things.  I especially love when making it fresh is as easy as picking up the phone and ordering take-out.  By doing it this way, I know exactly what is going into my dishes and then into my kids tummies.  They've been quite picky lately, so getting as much nutrition in one meal is my main goal.  We're loading up on the veggies, and whole grains.  Lucky for me, they've been loving it!  Ginger-Orange Chicken is a favorite around here, paired with some steamed brown rice and broccoli.  Tastes like orange chicken, just without the breading on the chicken.  Delicious!

Ginger-Orange Chicken
serves 6

1 cup orange marmalade (apricot jam works great too)
1 inch piece of fresh ginger, peeled and grated
3 tbsp olive oil
6 chicken thighs, or 3 boneless, skinless chicken breasts cut in half
1 1/2 cups orange juice
1 cup chicken broth
2 tbsp brown sugar
Salt and Pepper to taste

Pre-heat the oven to 375 degrees Fahrenheit .  Season chicken on both sides with salt and pepper.  In a medium bowl combine the marmalade and ginger. 

Heat olive oil in an oven safe pan or dutch oven over medium-high heat.  Place chicken (skin side down if using thighs) and sear for 3-4 minutes or until skin is crispy.  Turn the chicken over.  Place a  spoonful of the marmalade mixture on each piece of chicken.  Pour in the orange juice, broth, and brown sugar. Stir just until the brown sugar is dissolved.  (The liquid should not cover the chicken, remove some if necessary.)

Place the pan, or dutch oven in the preheated oven and cook uncovered for 40 minutes or until chicken is caramelized and cooked through to 165 degrees F. Remove from the oven and allow to cool slightly.

If the sauce is too thin, remove the chicken and simmer the sauce until it has thickened.  Serve over brown rice.  

Toasted Onion Buns

It seems that as the weather gets warmer, and stays consistently warmer, more and more of our neighbors are firing up their BBQ's, filling the air with that wonderful smell of smoke.   As dinner time approaches you can almost pick out what everyone is eating for dinner (thanks to condo life), and more often than not it is the smell of Hamburgers.  The Hubs loves a good toasted onion bun for his burgers, pulled pork, or even chicken sandwich.  This recipe seems to fit that bill.  With a subtle onion flavor, this moist bun can hold up to even the sloppiest of sandwiches.

Toasted Onion Buns 
Makes 8 buns
1 cup warm water
2 tbsp softened butter
1 large egg
3 1/2 cups All-purpose flour
2 tbsp vital wheat gluten
1/4 cup sugar
1 tsp salt
1 tbsp instant yeast
1 tsp onion powder
2 tbsp dried toasted onions, plus more to top buns if desired

Combine all the ingredients in a stand mixer and mix, using the dough hood for 8 minutes.  You will have a soft, smooth dough.  Place the dough in a lightly greased bowl and cover it with a clean towel or plastic wrap.  Let it raise until doubled in size, about one hour.

Lightly punch down the dough, divide it into 8 pieces (about 4 ounces each), and shape each piece into a flattened ball.  Place the buns on a greased baking sheet  and let raise 30-40 minutes until they are quite puffy.

Preheat the oven to 375 degrees Fahrenheit.  bake the buns for 12 to 15 minutes, until they are golden brown.  Remove them from the oven and cool on a wire rack.  Split buns, fill with your favorite burger, or sandwich and enjoy.

For Hot Dog Buns: (These would be incredible with a Chicago style dog)
Divide the dough into 10 equal pieces, roughly 3 ounces each.  roll into a log shape the length of a hotdog and flatten slightly, let raise 30-40 minutes.  Follow baking instructions.

Bobby's Zesty Chicken Fajitas

We love fajitas! Especially when eating out. I love to get that sizzling skillet brought to me and smell the mix of chicken, peppers, and onions. That along with a warm, soft, fresh tortilla is absolutely the best!  No need for cheese, lettuce or other typical taco toppings.  Just a little freshly made guacamole and a dollop of Greek yogurt and I am one happy momma!

I've tried many different recipes, used spice packets, and blends and have been unable to recreate the flavors you get at a Mexican restaurant... that is, until now. 

Bobby's Zesty Chicken Fajitas
Serves 4
For the Marinade:
1/2 cup freshly squeezed orange juice
2 chipotles (from a can of chipotles in adobo sauce) use one pepper if you want a milder heat
2 garlic cloves
3/4 tsp salt, plus extra for the vegetables
1/2 tsp freshly ground pepper
1/2 tsp dried oregano

1 lb boneless skinless chicken breasts, cut crosswise into 1/2 inch slices
1 medium onion, cut into thin rounds
2 medium bell peppers (any color), cut into strips
4 (8 inch) whole wheat tortillas

Pour all of the marinade ingredients into a blender.  Blend until well mixed.

Place the chicken in a Ziploc bag, pour marinade over the chicken and refrigerate for at least 30 minutes to overnight.

Arrange the chicken (allow excess marinade to drip off before placing on the baking sheet) on one half of a baking sheet (rimmed and lightly sprayed with oil).  Place onions and peppers on the other half of the baking sheet, season with extra salt and spray lightly with cooking spray.  Broil until the chicken is cooked through and the vegetables are browned in spots, 5-7 minutes.

Heat tortillas.  Serve the chicken and vegetables wrapped in warmed tortillas.  If you like, top with avocado, Greek yogurt, and a squeeze of lime.

Adapted from: Bobby Deen's "From Mama's Table to Mine" (I highly recommend this book if you love comfort food but want to eat healthier.  So far everything has been delicious and you'd never know it was light!

Quick and Easy No Cook Pizza Sauce

I think I changed up this weeks menu plan more  than I have in a while.  It was all due to my forgetfulness and neglecting to get ingredients out of the deep freeze in order to thaw in time.  I think I'll need to begin leaving myself post it note reminders for next week.  Luckily, I have some favorite, quick and easy recipes that we can make things work out.

Although Deep Dish Pizza was on the menu we had so much leftover Naan bread that we thought we'd use that to make pizza on the grill.  All I can say, is it was a brilliant idea.   At the end of summer last year I purchased a pizza stone that we thought would work great on the grill, we finally tried it out, and it will now be used A LOT!

So, for today, I am sharing our favorite pizza sauce recipe.  I love the full rich tomato flavor that the tomato  paste gives, and without cooking too.  Just a few ingredients, a few minutes, and a blender, or immersion blender and you've got pizzeria style sauce that you will fall in love with too!

Quick and Easy No Cook Pizza Sauce

1 14 oz can reduced sodium diced tomatoes (I use a pint of home bottled tomatoes)
1 6 oz can reduced sodium tomato paste
2 tbsp olive oil
2 tsp dried oregano or 4 teaspoons fresh oregano
2 tsp sugar
1/2 tsp salt
2 tsp dried basil or 8 fresh basil leaves
1 clove garlic, minced

This is the easy part, dump it all in the blender, and pulse until it is combined.  Spoon it onto your pizza and prepare as usual.

It also makes a great dipping sauce for cheese sticks, as well as a sauce for meatball subs.

Chicken Gyro on Homemade Naan

Tonight we were supposed to indulge in a favorite of the Hubs and myself, French Dip.  Well, last night instead of getting the roast out of the freezer, I put the kids to bed, then climbed into bed myself and watched "My Big Fat Greek Wedding".  I must have been preparing myself to make this dish.
One of the places on my "list of places to visit someday" is Greece.  I love the food, the culture, the beautiful Mediterranean water/beaches, and the loud personalities.  I think I might fit right in.  Until I can experience it for myself, I love to try to create the food in my home.  Gyros are very beginner friendly, just grill the meat, mix up the tzatziki sauce, and basically top a piece of naan, homemade or store bought with your favorite toppings wrap up (or attempt to) and enjoy.  Everything about this recipe is so simple, anyone can do it.  The flavors are fresh, but bold, and the naan is absolutely delicious.  On a night like tonight when you want to escape the storm that is currently blowing in, it is perfect.

Gyro Chicken
2 medium lemons, cut into wedges
1/2 cup olive oil
8 cloves of garlic, minced
2 tsp dried oregano
2 tsp salt
1/2 tsp fresh ground black pepper
3 lbs boneless, skinless chicken breasts

Gently squeeze the lemons into a gallon size zip top bag, leaving the lemon wedges in the bag.  Add the rest of the ingredients, except chicken and shake to combine.  Add chicken, and turn to coat.  Seal the bag and return it to the refrigerator for 2-4 hours.  Remove the chicken and grill over medium heat until juices run clear.

Tzatziki Sauce
1 1/2 cup plain yogurt
1/4 cup finely grated peeled and seeded, cucumber (squeeze off the juice)
2 tsp garlic minced or grated
1/4 tsp salt
1 tbsp olive oil
1 1/2 tsp vinegar

Stir together all ingredients and serve over gyros.


Naan
Recipe adapted from: Mel's Kitchen Cafe
*Makes 12 pieces of Naan
1 1/2 cup milk, warmed to about 110* F
1/2 tsp instant yeast
1 tsp sugar
1 tsp salt
3-4 cups all purpose flour
3-4 tbsp butter, melted

Pour the milk into bowl of stand mixer.  Add the sugar, yeast, salt and 2 1/2 cups of flour.  Mix well to combine.  Continue adding flour gradually in small amounts, until a soft dough forms that cleans the sides of the bowl.  Knead the dough by mixer about 3-5 minutes, or by had for 10 minutes until it is smooth and elastic.  Place the dough in a lightly greased bowl and let it rest at room temperature, covered lightly with plastic wrap for about 2 hours.

After the dough has rested, turn it onto a lightly floured surface and divide the dough into 12 equal pieces, rounding each into a ball shape.  Cover the pieces with a towel and let them rest for 30 minutes.  While the dough is resting preheat your oven to 500 degrees F and place a pizza stone on the bottom rack of the oven.

Once your dough has rested for 30 minutes, one by one, roll each piece into a circle about 6-8 inches wide, depending on how thin or thick you want your naan.  Lay the circle of dough on your hot pizza stone.  Bake each piece for 2-4 minutes, until it is lightly puffed (some pieces will puff more than others) and it starts to brown on the top.  Remove the naan from the baking stone and place on a cooling rack. Brush each piece lightly with melted butter.  Stack them on top of one another as they come out of the oven.  Cover with a towel and let the naan cool completely or serve warm.

Gyros always get two thumbs up from the Hubs and I, tonight however, they pleased everyone!  Even the youngest who doesn't like much of anything (until we get her to actually try it) cleaned her plate.  We are excited to turn the leftover naan into personal sized pizzas :)  I can't wait!

BBQ Chicken Calzones

 

About 10 years ago I lived in Oklahoma and Texas for a period of about 18 months.  While I was there I fell in love with BBQ!  Since then, I've been able to travel to Nashville, and into Kentucky and expand my BBQ love.  I love the sweet tangy flavor of a good BBQ sauce, the tender meat, and the subtle smokiness that accompanies it. 

These little calzones pack in the flavor and make a great portable meal for the Hubs to take to work.


BBQ Chicken Calzones

serves 8 (they freeze well for later)

1 recipe pizza crust
2 cups cooked shredded chicken
1/2 cup onion,  sliced
1/2 cup bell pepper, sliced
1/2-1 cup of your favorite BBQ sauce
1-2 cups Monterrey jack or pepper jack cheese
olive oil

Prepare the pizza crust.  While it is raising, saute the onion and bell pepper in a tbsp of olive oil til onion is translucent.  Set aside to cool.

Mix chicken, BBQ sauce, onion, and bell pepper in a bowl.

Divide dough into 8 portions.  Roll each portion into a circle and place 1/3 cup of the filling on one side of the circle.  Fold the other half over the filling and twist edges together to close.  Brush a small amount of olive oil over the top of the calzone.  Poke a couple of  "vent" holes in the top of the calzone to allow steam to escape.  Bake on a pizza stone for 10 min or until golden brown. 

My Favorite "Go-To" Pizza Crust

We LOVE home made pizza.  Okay, okay...I just love pizza! Our budget won't allow me to order pizza as often as I'd like to, so this has become a staple in our weekly menu planning.  It is quick, easy, and oh so tasty.

Pizza Crust
1 1/2 cups warm water
1 tbsp yeast (I like to use instant yeast for this.  Raises even quicker :) )
1 tbsp sugar
1 tsp salt
1 tbsp oil
3-4 cups flour (I do half and half/wheat and white)

Combine the first 5 ingredients in a stand mixer (or a bowl if mixing by hand).  Add flour until combined.  Knead for 5-7 minutes.  Let raise for 30 min (if using instant yeast it will be raised in about 10-15 min.).  Divide dough in half.  Roll out into circles. Top with your choice of sauce/cheese/toppings.  Bake at 425 for 15 min.

My Tips/Tricks
1.  I divide my dough into 4 equal pieces.  I prefer a thinner crust, and this makes it just perfect.
2.  After rolling out dough, I place the circle in the oven on a heated pizza stone to cook for a few min before adding toppings.  That way the crust can be frozen for a later time, it also helps make sure the crust gets cooked completely.
3.  Don't overload your pizza.  It is very possible to have "too many" toppings.

Mooshu Chicken Wraps

I love Chinese Take-out!  I could eat it once a week if my budget and waistline would cooperate.  What I don't love about most Chinese food is the MSG and preservetives that are added to the food.  So, to cure my cravings we've been experimenting with different dishes to create the perfect substitute.  These tasty little wraps are one of my favorites.

Mooshu Chicken Wraps
Makes 2 servings
1 grilled chicken breast seasoned with salt and pepper and sliced thin*
1/4 head cabbage, chopped
1 carrot, shredded
2 large flour tortillas/wraps

while chicken is cooking, mix together the following for the sauce:
3 tbsp cold water
2 tbsp soy sauce
1 tbsp cornstarch
1 tsp toasted sesame oil
1 tsp sugar
1 clove garlic, minced
whisk together in a small saucepan, heat until thickened.  Add more water if it gets too thick.  Needs to be a syrup like consistency.

When chicken is cooked, slice thin and coat it with sauce. Toss cabbage and carrot together.  On each tortilla, place half of the cabbage and carrot mixture. Top with chicken.  Drizzle with a bit of Hoisin sauce.  Roll up and enjoy.

*Can also be done with pork, or beef.

So, next time you are in the mood for take-out and want to "try it yourself" this is the perfect way to ease into it.  You won't be disappointed!