Baked Eggs and Tortillas in Creamy Tomato Sauce

(Photo via Everyday Food Magazine)

I stumbled across this recipe in an old Everyday Food Magazine and have been meaning to try it for a while now. Finally whipped it up for dinner last night, and YUM! I wasn't expecting too much, but it was delicious. The hubby even took leftovers to work. :)

GATHER:

2 tbs vegetable oil

1 large white onion, diced small

coarse salt and ground pepper

3 garlic cloves, minced

1 tbs AP flour

1 can (28 oz) crushed tomatoes

1/2 tsp red-pepper flakes

1/2 cup half-and-half

8 corn tortillas, cut into 1/2 inch strips

8 large eggs

1/2 shredded cheddar

COOK:

Pre-heat oven too 400 degrees. In a medium saucepan, heat oil over med-high heat. Add onion and cook until translucent, about 8 minutes. Season with salt and pepper; add garlic and cook 30-45 seconds. Add flour and stir to coat.

Pour in tomatoes, scraping up browned bits. Add red-pepper flakes and season again with salt and pepper. (I also added a pinch of oregano and thyme for added flavor). Cook until tomato sauce is thickened and bubbling, about 2-3 minutes. Stir in half-and-half and remove pan from heat.

Spread 1 cup of the tomato sauce in a 9x13 inch baking dish. Spread tortilla strips over the sauce in an even layer. Spread remaining sauce over tortillas. Break eggs over top and sprinkle with cheese.

Bake until sauce is bubbling and egg whites are set, about 20-25 minutes.

Chocolate Apple Bread

GATHER:
2 cups flour
1/2 tsp each: salt, baking powder, baking soda, & cinnamon
1/cup butter, room temp.
1 cup white sugar
2 eggs
1 tsp vanilla
2 tbsp butter milk
1 cup chopped apples
1/2 cup chocolate chips
1/2 cup walnuts (optional)

topping:
2 tbsp sugar
1/2 tsp cinnamon
1/4 cup finely chopped walnuts


COOK:
In a medium bowl mix flour, salt, baking powder, baking soda and cinnamon.

In a separate bowl cream together butter & sugar. Add eggs and vanilla. Gradually stir in flour mixture. Mix, by hand, just until combined. Do not over mix. Stir in chocolate, apples and walnuts.

Pour into greased bread loaf. (Batter will be thick.) Sprinkle with topping.

Bake @ 350 degrees for 50-60 minutes.


SERVE:
Let cool then slice and serve.

Baked Potato Soup

Cooler weather is upon us and that means time for slow cooker/dutch oven cooking. This is one I use with my dutch oven. I stumbled upon it and have tweaked it to make it all mine. No doubt there are ways to make this healthier... and probably easier... but it is so yummy as is!

GATHER:
6 strips of bacon, diced
1 small onion, chopped
2 cloves garlic, chopped
1/4 cup + 2 tbsp flour
salt & pepper, to taste
1/2 tsp dried basil
6 cups chicken (or veggie) broth
4 large potatoes, BAKED then peeled and cubed
2 cups half & half
1 tsp hot pepper sauce (I use Sriracha but Tabasco would work as well.)

COOK:
In a large pot, or dutch oven, cook bacon bits until crisp. Set bacon aside. Drain liquid, reserving 1 tbsp of drippings. Saute onion and garlic in drippings until tender. Stir in flour, salt, pepper & basil. Mix well. (It will be lumpy).

Gradually add in the broth, stirring continuously. Bring to a boil and stir for about 2 minutes. Reduce heat and add in potatoes and cream- but do not boil. Add a drop of hot sauce, then adjust seasonings as needed. Let simmer until heated through or until read to serve.

SERVE:
Garnish with some shredded cheese and bacon bits.

Apple Crisp

Just got this recipe from my friend, Debbie. I've made it twice already; it is scrumptious and super easy!!

GATHER:
6 apples, peeled & sliced
1/2 cup white sugar
1/2 tsp cinnamon
1/4 cup water

For topping:
1/2 cup packed brown sugar
1/2 cup oats
3/4 cup flour
1/4 tsp salt
6 tbs melted butter

COOK:
Toss apples with white sugar and cinnamon. Place in 8x8 baking dish. (I use 9x13 and just use more apples). Pour water over apples.

Mix together dry ingredients for the crisp topping. Add melted butter and stir until coarse. Crumble over apples.

Bake at 375 degrees for 40 minutes or until bubbly.

SERVE:
With a dollop of vanilla ice cream, of course! :)

Buttermilk Corn Bread

With the new fall crispness in the air, I have been thinking about cool weather recipes. Corn bread is a favorite of mine and I have tried several different recipes before finding one my family loves. So tasty and delish! Serving this up for dinner tonight with a big pot of veggie chili. Yum!!

GATHER:
1/2 cup butter
2/3 cups white sugar
2 eggs
1 cup buttermilk
1/2 tsp baking soda
1 cup corn meal
1 cup flour
1/2 tsp salt

COOK:

Preheat oven to 375 degrees.

Combine the baking soda with the buttermilk in a small bowl. Set aside.

In a medium sized saucepan, melt butter over low heat. Remove from heat and stir in sugar. Quickly add in the eggs, stir until well blended. Add in the buttermilk/baking soda, flour, corn meal and salt. Combine well, but do not over mix; there will be lumps.

Pour into buttered 8x8 inch baking dish. Bake for 30-40 minutes, until golden.

SERVE:

This corn bread is a quick one to throw together as a side dish to any chili, soup or stew. Or drizzle with honey and butter for a tasty breakfast treat.

Crock Pot Swiss Steak

Ever since reading last month's issue of Real Simple I've had comfort food on the brain. This recipe is my ultimate favorite comfort food item. It meets all my qualifications- easy to cook, warm and filling, melt in my mouth delicious and best of all, it brings back memories of my childhood. (Oh, and it goes great with mashed potatoes, which is a must!) My dad is the cook in the family, but I think this may have been one of my mom's specialties.

This recipe uses a tougher cut of beef which works great for crock pot cooking. I whipped this up for some friends and it served 4 adults and 2 toddlers, with plenty of left overs.

It's so simple and simply amazing. Try it. I promise, you'll love it. :)

GATHER:
2 lbs round steak, tenderized
3, 28 oz cans stewed tomatoes
1/2 cup flour
salt/pepper, to taste


COOK:

Before throwing this meal straight into the crock pot, tenderize and brown the meat as follows.... Put the flour to a shallow bowl or dish; seasoned with salt and pepper. Dredge the meat in the mixture and tenderize with a meat mallet. Repeat several times. Cut into bite size pieces and brown meat on the stove, in a medium sized skillet. Just a quick 2 minutes on each side will do.

Then throw the meat in the crock pot. Cover with the stewed tomatoes and cook on low for 8-10 hours.

SERVE:
When I think of Swiss Steak, I think of mashed potatoes. They are like peanut butter and jelly. They just go together. So, that's how I server it- over a heaping pile of creamy mashed potatoes. With a green veggie on the side.

Comfort food, at it's best.

The Best Brownies In The Whole Wide World

I must admit, I have always been one to love the simplicity of the box mix. Especially where brownies are concerned because, really, you just can't go wrong. Easy to make, good tasting, less clean up. What more could you ask for?

Well, y'all I have been forever ruined for the box mix. This brownies recipe is horrifically fattening, and I am sure there are many ways to make it healthier. But then, I don't eat brownies to be healthy. Do you?

So, take my word for it. Leave the recipe "As Is" and just do a few extra sit ups before bed. :)

GATHER:
1 cup butter, melted
1 1/2 cups brown sugar
1 1/2 cups white sugar
1 tbs vanilla extract
4 eggs
1 1/2 cups all purpose flour
1 cup unsweetened cocoa powder
1 tsp salt
1 + cup(s) semisweet chocolate chips

COOK:
Preheat oven to 350 degrees. Lightly grease 11 x 13 baking dish.

In a large bowl, combine the melted butter, sugar and vanilla. Add in the eggs, one at a time, and mix well.

In another bowl, mix together the flour, salt, cocoa powder and the chocolate chips. (Mixing the chips in at this stage will keep them from falling to the bottom of the pan during baking.) Gradually combine the flour mixture in with the sugar mixture.

Batter will be thick. Spread into baking dish.

Bake for 30-35 minutes, or until sides show signs of pulling away from pan.


SERVE:
Remove, cool and enjoy!! :)

(Admittedly, I am weird but I love to enjoy my brownies drowned in a bowl of milk. So yummy!!)

Broccoli Gratin

I found this delicious recipe in a recent issue of Everyday Food Magazine. Let me tell you, it is a crowd pleaser! Gooey cheese with a nice crunch from bread crumbs. This will make anyone want to eat their broccoli!

GATHER:
3 slices sandwich bread
3 tbsp olive oil
1/4 cup flour
3 cups whole milk
2 heads broccoli florets(about 2 lbs), chopped finely
1 cup shredded white cheddar
salt & pepper, to taste

COOK:
Preheat oven to 450 degrees.

In a food processor pulse bread with 1 tbs olive oil until large crumbs form; season with salt and pepper.

In a large sauce pan, heat remaining oil over medium. Whisk in flour and stir constantly for 1 minute. Gradually whisk in the milk and bring to a boil. Add the broccoli and reduce to a simmer. Cook until broccoli is tender, about 15- 20 minutes, stirring occasionally.

Remove from heat and stir in 3/4 cup of cheese. Transfer mixture to baking dish (I used a 2 quart, but a 1 quart would probably work also). Top with bread crumbs and remaining cheese.

Bake until golden, 6 to 8 minutes.

(I have also prepared this ahead of time and saved the baking until right before serving. I just keep the baking dish in the refrigerator until I am ready for it.)

SERVE:
I use this as a main dish since we are eating less meat. Served with a small tomato & greens salad, it's a wonderful entree. However, this would also be great as a side dish and perfect for a pot luck!

Black Bean Salad

This is one of my favorite throw-together-because-I-have-no-desire-to-stand-over-a-stove-all-afternoon-recipes. Scrumptious flavors, and a surprisingly hearty dish. This is another one that would be great accompanied by some corn bread! :)

GATHER:
1 (15 oz) can black beans, rinsed and drained
1 1/2 cups frozen corn, defrosted
1/c cup chopped green onions
3 tomatoes, seeded and chopped
1 avocado, peeled and diced
1/2 cup fresh cilantro
2 tbsp lime juice (or about half a lime)
2 tbsp olive oil
1/2 tsp sugar
salt & pepper, to taste

COOK:
There is no cooking! Just chop, dice, peel and stir it all together. Season with salt and pepper to taste. Best if chilled before serving, though I would recommend adding the avocado right before serving.

SERVE:
As a side, or main attraction, this salad can be served however your heart desires!

**The picture is shown with red onions, but I prefer the more subtle taste of green onions.

Fettuccine with Zucchini

I am in love. I found this fabulous cookbook at my library a few months ago and I just keep rechecking it out. Guess it's time I got my own! This Fettuccine with Zucchini is a delicious recipe that I pulled from this cookbook out of desperation one night. It is now on regular rotation at my house. Simple. Fresh. Light. A perfect summer dish.

GATHER:
1 lb fettuccine
2 tbsp. butter
2 cloves of garlic, crushed
1 lb zucchinis (I used 1 zucchini, 1 summer squash), grated
3/4 cup freshly grated Parmesan cheese

COOK:
Cook the pasta according to package directions.

In a separate, large sauce pan, melt butter over med-low heat, until butter foams. Add in crushed garlic, cooking for 1 minute. (Be careful of burning the garlic.) Stir in the grated zucchini and cook until tender, 3-4 minutes. (I worked mine in batches as there was a lot of it for one pan. I just cooked half at a time and then set aside while the other half was cooking.)

Once fettuccine is cooked, drain completely and pour zucchini/butter sauce over pasta.

Note: I added in a few red pepper flakes, as well as a few pinches of salt, pepper and dried basil. I think this added a kick, though it was delicious without the additions.

SERVE:
I served this with a side of crusty Italian bread and black iced tea. The tea was a great compliment to the freshness of the fettuccine.

Chocolate Cream Cheese Cupcakes

My sweet tooth was in full swing this weekend while at a friends Going Away party. These delectable looking creatures were sitting before me and I wanted to eat every last one. I managed some restraint and instead came home and made my very own batch! :)

I am sure this recipe has been done numerous ways, but this was how I did it. And y'all, all I have to say is Yum!

GATHER:
for filling...
1 8 oz. package of cream cheese
1/3 cups sugar
1 egg
1/8 tsp. salt
2 cups mini chocolate chips

for cupcakes...
1 1/2 cups all purpose flour
1 cup sugar
1/4 cup baking cocoa
1 tsp. baking soda
1/2 tsp. salt
1 cup water
1/3 cup vegetable oil
1 tsp. white vinegar
1 tsp. vanilla

COOK:
Preheat oven to 350 degrees. Line muffin tins with paper cups or lightly spray with non-stick cooking spray.

In a medium bowl beat the cream cheese, egg, 1/3 c. sugar and 1/8 tsp. salt. Mix well. Fold in chocolate chips.

In a large bowl mix flour, 1 c. sugar, cocoa, baking soda and 1/2 tsp. salt. Add in water, oil, vinegar and vanilla. Stir until blended well.

Fill cupcake tins half way with cake batter. Add generous dallop of cream cheese filling in the center. (I put about 1 1/2 tbs.)

Bake at 350 for 25-30 minutes.

SERVE:
With a tall glass of milk!

Blueberry Coffee Cake

I don't bake. I cook- and I love to cook, but I don't bake. My friend Sarah loves to bake and in the past (the way, far away past) we whipped up a few cakes together. Now that I'm baking solo I stick with a box mix. (Gasp! I KNOW- outrageous!) That is, until yesterday.

You see, my grocer put blueberries on sale, 2 for 1, and I adore me some blueberries. It is also picking season here in the Northeast and scrumptiously fat toddler cheeks being stuffed with hand picked berries is a photo op waiting to happen, y'all. So, I had to find something to do with all these berries.

Enter amazingly easy, and equally delicious, coffee cake recipe. Yum.

GATHER:
for topping...
1/2 cup brown sugar
1/4 cup sifted all-purpose flour
1/4 cup butter, room temperature
1 teaspoon cinnamon

for cake...
1 1/2 cups sifted all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 egg, beaten
3/4 cup sugar
1/3 cup melted butter
1/2 cup milk
1 teaspoon vanilla extract
1 cup blueberries fresh or frozen

BAKE:
Topping - In small mixing bowl, combine topping ingredients. Blend with fork until crumbly. Set aside.

Sift 1 1/2 cups sifted flour with baking powder and salt into a bowl. In a medium bowl, beat together beaten egg and 3/4 cup sugar and 1/3 cup melted butter.Add milk and vanilla. Stir in flour mixture and mix well.

Pour 1/2 the batter into a greased and floured 8-inch square or 9-inch layer-cake pan. Sprinkle with blueberries and top with remaining batter.

Sprinkle topping crumb mixture evenly over batter. Bake at 375° for 25 to 30 minutes, or until cake tests done. Partially cool in pan on wire rack. Cut coffee cake into squares while still warm.

Let me just say it again... Yum! The only thing that would make this better is some chocolate. Oh, and maybe some walnuts. Then it would be double yum!! Cause chocolate and nuts make good things even better!

Pineapple/BBQ Chicken

For a quick, easy, delicious meal... this one can't be beat.

GATHER:
4 chicken breasts, thin sliced
1 (20 oz.) can juice packed cubed pineapple, drained, juice reserved
1 bottle BBQ sauce
½ green pepper
½ red pepper

COOK:
Preheat oven to 450 degrees. Place foil in medium sized baking dish. Grease lightly.

Place the chicken in the baking dish. Arrange peppers and pineapple around the chicken. Pour the reserved pineapple juice all over. Top with BBQ sauce.

Bake 1 hour, or until the chicken juices run clear.

SERVE:
I serve this over white rice. The BBQ sauce combines with the pineapple juice to make a delicious "gravy".


** This recipe can also be made in the slow cooker. Just cook on high for 4+ hours until meat is tender.

Veggie Ragu

This has quickly become one of my favorite dishes. It is hearty as is, or can be "beefed" up with your favorite ground meats.

GATHER:
1 shallot
2 cloves of garlic
1 green bell pepper
1 red bell pepper
1 zucchini
3 carrots, peeled
1 tbs olive oil
1 cup milk
1 cup vegetable stock
6 oz. tomato paste
1/2 tbs dried basil
pinch of red pepper flakes
salt/pepper, to taste

COOK:
Finely dice shallot and onion. Chop all other veggies to roughly the same size, or about 1/2 inch pieces.

Heat large pot over medium heat. Saute the shallot and garlic in the olive oil until shallot is translucent. (Be careful not to burn the garlic.)

Add the other veggies and cook until tender, about 10 minutes. Stir in half of the tomato paste with the milk and stock. Mix until creamy. If needed, add remain tomato paste.

Season with basil, red pepper flakes, salt and pepper.

Simmer on low for an hour or more. Adjust seasonings as it cooks.

SERVE:
Serve over pasta or rice. Or, my personal favorite, with just some parmesan cheese sprinkled atop and a side of garlic bread. Yum!

Strawberry Poppyseed Salad

This is a summertime favorite in my household. When it's too hot to turn on the oven, throw these yummy ingredients together in a bowl and, voilà! Dinner is served. Of course, you can always add some grilled chicken for a meaty take.

GATHER:
1 head of green leaf lettuce, finely chopped
¼ cup fresh cilantro
1 avocado, diced
½ pint fresh strawberries, diced
1 cucumber, diced
1 cup sharp cheddar cheese
curtons or sliced almonds (optional)
Marie Callender’s Poppyseed Dressing (others can substitute, but this is the best)

SERVE:
Chop, mix, and enjoy!

Southern Style Baked Chicken

This is a healthful take on some southern cooking. I just made this recipe up as I went, so feel free to modify to suite your tastes.

GATHER:
4 boneless, skinless chicken breasts
2 cups of bread crumbs
1/2 cup of quick cooking oats
1 cup milk
salt/pepper to taste
1 garlic clove, minced
1 tbs. parsley
2 tbs. Parmesan cheese
4 dabs of butter

COOK:

Preheat oven to 350 degrees.

Put the milk in shallow bowl. Mix bread crumbs, oats, salt, pepper, garlic, parsley and cheese together in another shallow bowl.

Dip chicken in the milk, then in the bread crumb mixture. Make sure to coat well on both sides.

Place in non-stick baking dish or pan. Put a dab of butter atop each breast. Cook 30 to 45 minutes.

SERVE:

Goes great as is, or with country gravy and rice.

Or, with only a few minutes of cooking left, add a slice of fresh mozzarella cheese and some broccoli, or sliced tomato, to the top of each chicken breast.

Black Bean and Ham Soup

I am not a soup lover. In fact I have several, um, "yucky" experiences with soups and therefore I tend to stay away from them. However, there are just some days that require a warm and cozy meal. Yesterday was such a day.

As I was making out my weekly menu and grocery list, the weather turned ugly. Dark clouds, howling wind and pelting rain against my window. I decided that it was a perfect night for soup. (Of course, in true Vermont fashion, by dinner time it was sunny and 40 degrees. I just can't win!)

Anyway, it turned out delicious. In case anyone is in need of something yummy to cook for dinner tonight, here is the recipe I used.

GATHER:
1 tsp olive oil
1 onion (or 2 small shallots), diced
6 cloves garlic, diced
2 cans black beans, drained
1 can diced tomatoes (or 3 fresh tomatoes, diced)
1/4 tsp chili powder
1 cup frozen corn
4 cups chicken stock
1 cup cubed ham
2 limes
1/4 cup cilantro (or half a bunch)
1 avocado, sliced (optional garnish)
sour cream (optional garnish)

COOK:

Heat olive oil in large pot (I used my slow cooker). Add in onion and garlic; sauté until onion is translucent. Add in beans, tomatoes and corn. Pour in chicken stock- just enough to cover ingredients. (I don't like extremely watery soups, so I added less than I originally planned. Probably only 3 cups.)

Season with chili powder and/or salt and pepper- to taste.

Let cook on high in crock pot, or med-high on stove, for 2 hours. Then add in diced ham and the juice from the 2 limes. Continue cooking 1 hour, or until the ham is warmed through.

Taste and adjust seasoning as needed. (I found mine needed more chili powder, but I like things a bit spicy.)

SERVE:
Serve garnished with dollop of sour cream, sliced avocado and cilantro.

BBQ Meatloaf

I grew up eating meat loaf. It was one of my mom's 10 go-to recipes. In order to get my brothers and I to eat it she added a cup of salsa to the mix. Anything with salsa is yummy in my book. I had planned to cook mom's version several times, but my hubby's grimace every time I mentioned it kept me from trying. He was not a meatloaf fan, at all.

That is, until I came up with this little recipe. This meat loaf is now his favorite meal of all time. And best of all, it's super easy to make.

GATHER:
for the loaf...
1 lb lean ground beef
1 large egg
1/4 cup bread crumbs
1/2 grated cheese
salt/pepper, to taste

for glaze...
2 tbsp favorite BBQ sauce
2 tbsp ketchup
1 tbsp yellow mustard
1/2 tbsp honey

COOK:

Preheat oven to 400 degrees. Lightly grease baking dish.

In a medium sized bowl, combine ground beef, egg, bread crumbs and 1/4 cup of cheese. Season with a pinch of salt and pepper. Form beef into loaf and place in the baking dish.

Tip: Place two slices of bread on the bottom of your dish before adding the meatloaf and the bread will soak up all the extra grease.

In a separate bowl, mix together all ingredients for the sauce. Spread over the meat loaf, coating all sides. Top with remaining 1/4 cup of cheese.

Bake for 30-45 minutes.

SERVE:
I usually serve this with a fresh, green salad and couscous.

Enjoy!

About Me

I am a wife, mother, daughter, sister, niece, cousin, friend and dog owner.

I have lived in the south, on the west coast, and now up in the northeast. I consider myself a Texan at heart, but I love, LOVE the beach. And someday I promise you, I will leave this frozen tundra and live on the paradise that is The Beach (sans Leonardo DiCaprio).

I also love, LOVE vanilla bean ice cream and French fries (cue my husband rolling his eyes). I am addicted to Starbucks Black Iced Tea- tall, no sweetener, extra strong, please. Thanks much. Mmm, yum. Perfectly satisfying.

Oh, where was I?

I crave a really good book and I read really fast. I would list my faves here, but that would take forever. Maybe someday I'll post something all about the books I adore. But for now, we will move on to other things.

I love, LOVE music. It is a huge part of my life... and a huge part of how I met my soul mate.

Speaking of soul mates....
The hubs and I were married in June of 2004. He is my best friend. Truly, he is. He is also the love of my life. I love just about everything about him, except for maybe___ oh, also I don't care for___, and___ is really annoying; but mostly I just love him.

Oh, I should mention that I converted for him. Yep, that's right, I am now a Red Sox Fan. That's commitment, serious commitment, folks. But he is TOTALLY hot, so it's all good. ;)

Our son, Jaron, was born in May of '07, so he's new to all this craziness. But oh, how I love him! His smile melts my heart in 0.1 seconds. Seriously, I am head over heels people! (He too is a Red Sox fan. We start 'em early around here folks).

Oh, and the VERY most important part is this; I love the Lord Jesus Christ. I desire to serve Him in all I do. He is worthy of all the honor and glory I can give Him (and more than that, too)! I am human, I screw up, a lot. I am not perfect. But I strive to live a life that honors my Savior.

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