Thursday, July 17, 2014

DIY Instant Oatmeal

DIY Instant Oatmeal
makes about 12 servings

5 Cups Quick Oats (A Little More than a Small Canister)
1 Teaspoon Salt
1/2 Cup - 1 Cup Brown Sugar
1/2 Cup Non-Dairy Coffee Creamer

Add 3 1/2 Cups oatmeal to a large bowl.  Blend the remaining 1 1/2 cups in a blender or food processor until "dusty".  Add the blended oatmeal and the remaining ingredients to the large bowl.  Mix well.  Store in 1/2 cup portions in snack size zip lock bags.

I am a huge oatmeal fan and my husband is too.  He usually grabs a bag of instant for his breakfast at work.  So when I found this recipe for DIY oatmeal, I knew I had to give it a try!  The oatmeal is blended for a thinker end product, but if you like your oatmeal on the runny side or don't want to dirty a blender, you could easily skip that step.

Tuesday, June 10, 2014

Bean Salad for a Couple

Bean Salad for a Couple
makes 4 servings

1 Can Kidney Beans
1 Green Bell Pepper, Chopped
2 Tablespoons Sugar
2 Tablespoons Cider Vinegar
2 Tablespoons Vegetable Oil

Combine beans and pepper in a small bowl, set aside.  Mix together sugar, vinegar, oil, and salt and pepper to taste.  Pour dressing over beans.  Serve right away or refrigerate overnight for even better flavor.

You may remember bean salad for a crowd from a while back.  Well, this is the scaled down version!  This is a great little side dish that is perfect with some grilled brats and a glass of lemonade.

Tuesday, May 13, 2014

Honey Lime Fruit Salad

Honey Lime Fruit Salad
makes about 8 servings

8 Cups Mixed Fruit (Berries, Grapes, Cantaloupe, Peaches, Kiwi, Etc.)
1/4 Cup Honey
2-3 Tablespoons Lime Juice

Cut up fruit into bite sized pieces and put in a large bowl.  In a small bowl, mix together honey and lime juice.  Combine fruit and dressing.

This beautiful, easy fruit salad is so refreshing for summer.  It is perfect as a side dish for a summer BBQ or just for breakfast in the morning.  I've made it with strawberries, blueberries, cantaloupe, and raspberries which is delicious, but I'm really looking forward to August when peaches are in season!

Wednesday, March 12, 2014

Peanut Butter Chocolate Chip Muffins

Peanut Butter Chocolate Chip Muffins
makes about 15 muffins

2 1/4 Cups AP Flour
2 Teaspoons Baking Powder
1/2 Teaspoon Salt
2/3 Cup Brown Sugar
6 Tablespoons Butter, Melted
1 Cup Milk
2 Eggs
1/2 Cup Creamy Peanut Butter
3/4 Cup Milk Chocolate Chips

Preheat oven to 375 degrees.  In a large bowl, mix together flour, baking powder, salt, and brown sugar.  Set aside.  In a medium mixing bowl, mix together melted butter, milk, eggs (mix butter and milk together first, so the hot melted butter won't scramble the eggs), and peanut butter until smooth.  Pour milk mixture into flour mixture all at once and beat together until just combined.  Fold in chocolate chips.  Spoon batter into a greased muffin tin and bake for 17-20 minutes until a toothpick comes out clean when inserted in the center.  Enjoy with a tall glass of milk.

My peanut butter loving husband didn't even mind the chocolate chips in these muffins.  I say "chocolate chips in muffins is ALWAYS a good idea!".  Especially with peanut butter.  Chocolate and peanut butter.  It's like a Reecee's Cup!  Reecee's for breakfast!  Side note: peanut butter, one word or two?  

Sunday, March 2, 2014

Banana Chocolate Chip Muffins

Banana Chocolate Chip Muffins
from Better Homes and Gardens Cookbook
makes 12 muffins

1 3/4 Cups AP Flour
1/3 Cup Sugar
2 Teaspoons Baking Powder
1/4 Teaspoon Salt
1 Egg, Beaten
1/2 Cup Milk
1/4 Cup Cooking Oil (I used Vegetable)
3/4 Cup Bananas, Mashed
1/2 Cup Chocolate Chips

Streusel Topping:
3 Tablespoons AP Flour
3 Tablespoons Brown Sugar
1/4 Teaspoon Ground Cinnamon
2 Tablespoons Butter, Cold

Grease muffin tin.  Set aside.  In a medium bowl combine flour, sugar, baking powder, and salt.  Make a well in the center of the flour mixture.  Set aside.  In another bowl combine egg, milk, and oil.  Add all at once to flour mixture.  Fold in bananas and chocolate chips.  Fill muffin cups 2/3 full of batter    For the streusel topping, combine flour, brown sugar, and cinnamon in a small bowl.  Cut in butter until the mixture resembles coarse crumbs.  Sprinkle streusel topping over muffin batter.  Bake at 400 degrees for 20 minutes or until golden and a toothpick comes out clean.

Recently on facebook, a friend commented that she had just made banana bread and of course I immediately had to have some banana bread.  Somehow bread turned muffins.  But is there really a difference between banana bread and banana muffins?  At least with these little gems, I can freeze them and save some for later!  It was probably a good thing that I did freeze them right away, otherwise I would have eaten all of them.   


Sunday, February 23, 2014

Orange Broiled Salmon

Orange Broiled Salmon
from Everyday Food Magazine
serves 3-4

1 Navel Orange
1 Yellow Bell Pepper, Thinly Sliced
1/2 Red Onion, Cut Into Wedges
4 Skinless Salmon Fillets (4-6 Oz. Each)
2 Tablespoons Olive Oil

Heat broiler and move rack in oven so it is 8 inches away from the heat.  Grate one tablespoon orange zest then cut orange into wedges.  On a rimmed baking sheet, toss together orange zest and wedges, pepper, onion, and oil and arrange in an even layer.  Add salmon and season vegetables and salmon with salt and pepper.  Broil until vegetables are browned and salmon is opaque throughout, about 8-10 minutes. To serve squeeze orange over salmon and enjoy with a baked potato.

I loved this recipe.  I'm on a huge orange kick right now and this dish could not be any faster or simpler.  M, however, was a little weirded out by the broiled oranges so next time I make this I think I'll have to use lemon (or maybe a combo!)  The oranges and peels are edible with they come out of the oven, although I was not brave enough to try the peel.

Thursday, December 26, 2013

Beef Stew

Beef Stew
serves 4
from Everyday Food Magazine

1 1/2 Pounds Stew Beef, Cut Into 1-Inch Pieces
1/4 Cup Flour
1 Teaspoon Salt
1/2 Teaspoon Pepper
1 Medium or Large Russet Potato, Cut Into 1-Inch Pieces
1/2 Bag Baby Carrots
1/2 Bag Frozen Peas
32 Oz. Beef Stock

Preheat the oven to 375.  In a large heavy pot, toss beef with flour. Add potatoes, carrots, beef stock and salt and pepper.  Bring to a boil over medium-high heat and transfer to the oven.  Cook for 2 hours until beef and potatoes are tender.  Stir in peas and let sit for 5 minutes before serving.  Perfect with popovers.

One wintry night last year I made a pot of beef stew and watched a Downton Abby marathon.  Since season 4 is coming out in January, I thought I should post this stew since stew and Downton are synonymous in my mind now.  Finish the meal with some tea and pumpkin bread pudding!