Friday, April 27, 2012

Crispy Southwestern Burritos

I usually make these burritos with chicken, but I didn't have any and I really didn't feel like going to the store and so I made them without and everyone loved them just as much.

Crispy Southwestern Burrito

2 cups cooked rice, warm or at room temperature
1 can black beans, drained and rinsed
2 green onion, finely sliced (white and green parts)
1 red pepper, small dice
1/4 cup fresh cilantro, chopped
Juice of 1/2 a lime
1/2 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic salt
Salt and pepper
 3 cups shredded cheese (I used pepper jack)
Sour cream

Mix rice together with chili powder, cumin and garlic salt.  Add remaining ingredients except for cheese and sour cream.  Taste and adjust seasoning if needed.

To assemble burrito, sprinkle cheese (I used more of a handful then a sprinkle) over the bottom half of tortilla, leaving 1/2-inch border around edge.  Next, dot 1-2 tablespoons of sour cream on top of the cheese, followed by the rice mixture (about 1/2 cup depending on how stuffed you want it).  Fold sides of tortilla, and hold them in.  Starting from filled end and holding sides as you work, tightly roll up burrito.  Place on baking sheet, seam side down until ready to cook on skillet or griddle.

Heat a large non-stick skillet (or griddle) over medium heat.  Arrange wraps, seam-side down on skillet and cook until golden brown and crisp, about 2-3 minutes per side.  Serve with guacamole (I didn't have any, but I'm sure it would make it extra yummy).

*I used the tortillas you cook from Costco (actually mine were from Wal-Mart) and had enough of the rice mixture for two dinners.  Both nights, we each had one burrito and mine and Todd's were filled a bit fuller than the 3 kiddies.  (Just to give you an idea of how many it made.)

*If you want to use chicken, use 1 cup of rice and 1 cup of chicken instead of the 2 cups of rice.

Recipe adapted from Mel's Kitchen Cafe

Thursday, April 26, 2012

Pita Chips

These pita chips are great with hummus or just to snack on by themselves.  They're crispy, salty and a great way to use up leftover pita bread.

Pita Chips

1/2 cup olive oil, divided
2 teaspoons salt, divided
1/2 teaspoon garlic powder, divided (optional, I didn't use it)

Preheat oven to 350 degrees F.

Split the pitas in two, so you have two circles for eat pita.  Cut the pitas into bite-sized wedges.  Divide the pitas on two baking sheets, spreading the wedges evenly.

Pour 1/4 cup olive oil over each pan, tossing to coat and making sure that all the chips are coated.  Sprinkle salt and garlic powder evenly over each pan and give it one more toss. 

Place the pans on the middle rack of the oven.   Bake for 5 minutes, stir the chips and bake for 5-8 more minutes, or until the chips are golden and crisp.

Recipe from Eat Make Read

*I used less oil then recipe called for and they still turned out great.

Thursday, April 19, 2012

Tilapia with Lemon Vinaigrette

This was surprisingly delicious and full of yummy flavors that complemented each other very well!

Tilapia with Lemon Vinaigrette

8 tablespoons extra-virgin olive oil
1 small yellow onion, diced
1 large head radicchio, coarsely chopped
1 (15-ounce) can cannellini beans, drained and rinsed
1/3 cup vegetable broth (I used water)
Salt and freshly ground black pepper
4 (5 to 6-ounce) tilapia fillets
All-purpose flour, for dredging
Lemon Vinaigrette, recipe follows

Heat 2 tablespoons of oil in a heavy large skillet over medium heat.  Add the onions and sauté until golden brown.  Add the radicchio and sauté until wilted, about 5 minutes.  Add the beans and broth, and cook until the beans are heated through, stirring often, about 5 minutes.  Season the radicchio mixture to taste, with salt and pepper.

Meanwhile, heat 3 tablespoons oil in a 14-inch (or two smaller) nonstick frying pan over medium-high heat.  Sprinkle the fillets with salt and pepper.  Dredge the fillets in flour to coat completely.  Shake of the excess flour and fry 2 fillets in each pan until they are golden brown and just cooked through, about 3 minutes per side.

Spoon the radicchio mixture over the center of the plates. Top with the fillets.  Drizzle the vinaigrette over and serve immediately.

Lemon Vinaigrette

1/4 cup fresh lemon juice
1/4 cup lightly packed fresh Italian parsley leaves
2 cloves garlic
2 teaspoons finely grated lemon zest
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/3 cup extra-virgin olive oil

Blend the lemon juice, parsley, garlic, lemon zest, salt and pepper in a blender.  With the machine running, gradually blend in the oil.  Season the vinaigrette, to taste, with more salt and pepper.

Recipe adapted slightly from Giada De Laurentiis

Friday, April 13, 2012

Oreo Brownies

This brownie is my current night time treat obsession!  I go through treat streaks where I get hooked on one and I eat it over and over until I find a new obsession.  For instance, I ate my favorite chocolate cake with ice cream close to every night for a very, very long time (about a year).  When I go out to dinner with Todd, I very rarely order a dessert because I only want what I happen to be hooked on at the time.  I know, I'm weird, kind of crazy!  It isn't only about the treat.  I like to have my little ones soundly sleeping upstairs before I dive into my brownie while sitting on the couch with Todd watching American Idol or some Food Network reality show.  When I try to do better and not have a treat every night, I get kind of grumpy because I sit there wishing I was eating something delicious!

Oreo Brownies

1 package Ghirardelli Double Chocolate brownie mix
1 egg
1/3 cup oil
1/4 cup water
14 Oreos
Vanilla ice cream
Toasted coconut
Caramel Sauce (I use buttermilk syrup)

Preheat oven to 325.  Prepare the brownie mix as directed with the egg, oil, and water.

Coarsely crush the Oreos in a large bag with you hand or a rolling pin.  I leave some of the pieces pretty big.  Add the Oreos to the brownie batter and stir to combine.

Pour the brownie Oreo batter into a greased 8x8 square baking pan, sprinkle lightly with coarse sea salt and bake for 30 minutes or until done (please, do not over bake).

*These brownies are delicious on their own, but are incredibly delicious with the ice cream, coconut and caramel sauce.
*You can barely tell these brownies have Oreos in them.  They just become ooey, gooey yumminess! 

  Adapted slightly from Pinch of Yum 

Thursday, April 12, 2012

Broccoli Cheese Soup

A few weeks ago, Todd and I took Noah and Preston to a Jazz game for their birthday's (they share the same birthday, crazy).  My awesome sister Gabrielle babysat Stella while we were gone and took her to dinner at Kneader's Bakery.  Stella had broccoli cheese soup and while she was eating, she kept saying, "This is the best dinner ever!” over and over.  I am pretty sure that she had a pretty great night (thanks Gabriella)!

Broccoli Cheese Soup

1 onion, diced
1/2 cup butter
1/3 cup all-purpose flour
4 cups whole milk
2 cups half and half
4 heads broccoli cut into florets
1 pinch of freshly grated nutmeg
3 cups grated cheddar cheese
Freshly Ground Black Pepper

Melt butter in a pot over medium heat, and then add the onions.  Cook the onions for 3 to 4 minutes, then sprinkle with flour over the top.  Stir to combine and cook for 1 minute or so, then pour in milk and half and half.  Add nutmeg, broccoli, salt and pepper to taste.

Cover and reduce heat to low.  Simmer for 20-30 minutes, or until the broccoli is tender.  Stir in cheese and allow to melt.

Taste and adjust seasoning if needed.  Then either serve as is, or mash with a potato masher to break up the broccoli a bit, or transfer to a blender in two batches and puree completely.  (I pureed half of the soup.)  Return to pot and heat until warm.  Thin with milk or chicken broth if needed.

Recipe from Pioneer Women

Tuesday, April 3, 2012

Chicken and Apple Curry with Golden Raisins

My little family really likes curry (even my little ones, which is sometimes surprising to me). This curry recipe is yummy and so easy to make!

Chicken and Apple Curry with Golden Raisins

1 tablespoon butter
1 cup chopped and peeled Granny Smith apple
3/4 cup chopped shallots
2/3 cup diced celery
2 cloves garlic, minced
2 tablespoons all-purpose flour
1 tablespoon curry powder
1 1/3 cup 2% reduced-fat milk
1/2 cup golden raisins
1 1/2 cups low-sodium chicken broth
2 1/2 cups cooked chicken, cut into bite-sized pieces
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
Toasted coconut
Peanuts, chopped

Melt butter in a large nonstick pan over medium-high heat.  Add apple, shallots, celery and garlic; sauté 5 minutes or until lightly browned.  Stir in flour and curry powder; cook 1 minute, stirring frequently.  Gradually add milk, raisins and broth, stirring constantly with a whisk; bring to a boil, stirring frequently.  Reduce heat, and add chicken, salt and pepper.  Simmer until thick (about 5 minutes).  Taste and adjust seasoning if necessary.  Garnish with toasted coconut and chopped peanuts.

Adapted from Cooking Light