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Dinner Menu: Kid Friendly Chili-Mac

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JeffreyW’s Cornbread Muffins. His recipe:  I always use the recipe on the round box that Quaker yellow corn meal comes in as a base, these also have cheddar cheese, minced fresh jalapeno, and a thinly sliced green onion, white part and all.  A half recipe yielded 4 muffins. I used 1 whole egg in the half recipe, and about 1/4 cup of shredded cheese.

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Sorry I have been absent of late. Work has been busy and the deadline of another project I’m working on is looming, so I’ve barely seen my kitchen. Not to mention it’s fall in Colorado and I want to be outdoors whenever possible.

I doubt there will be a Bixby update this week, but he is doing well and growing daily, though he still has not caught up to his ears or his feet. Standing on his back legs he is 53 inches.

This menu tonight is from my Kid-Friendly series. I loved chili-mac as a kid and it’s still one of those quick comfort foods I make when it needs to be easy and tasty.

  1. Chili-Mac
  2. Corn Muffins
  3. Raw Vegetable Tray
  4. Apples

Chili-Mac

  • 12 oz elbow macaroni
  • 2 tsp olive oil
  • ½ onion, diced
  • ½ green pepper diced
  • 1 lb ground beef
  • 14 oz can diced tomatoes
  • 15 oz can kidney beans
  • 1 tsp to 2 tbsp chili powder
  • ¼ tsp salt
  • pepper to taste
  • 2 qt. saucepan, skillet

Cook macaroni according to package directions.  Drain.  While macaroni is cooking, heat oil in skillet, sauté onions & peppers.  Add hamburger, brown & crumble. Add hamburger, tomatoes, beans, chili powder & salt to drained macaroni.  Stir, let simmer on low heat for 10 minutes.

Corn Muffins

( you can’t beat those 33¢ Jiffy mixes, but this is a good muffin recipe)

  • 1 cup flour
  • ¼ cup sugar
  • 2 tsp baking powder
  • ¾ tsp salt
  • 1 cup yellow corn meal
  • 1 egg (well beaten)
  • 8 oz can creamed corn
  • ¾ cup milk
  • 2 tbsp vegetable oil

muffin pan, paper muffin cups

Mix dry ingredients, make well in the center, add egg, corn, milk & oil.  Stir until just moistened, don’t over mix.  Add paper muffin cups to pan, fill each 2/3 full.  Bake at 425° for 15-20 minutes.

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Friday Recipe Exchange: Apples, Bourbon and Caramel

Caramel Apple Crisp

We have a city apple orchard. I’ve cycled by it for years, didn’t give it much thought except to wonder what the city did with them every year. This year I found out. Seems the weather has created a bumper crop so the city put out a reminder that these apples were there for everyone, they were pesticide free and please, please, please come pick some because there were so many they were breaking branches.

Photo from City of Longmont

Photo from City of Longmont

We headed over and picked a few last weekend and I decided that apples would make the perfect topic for tonight’s recipe exchange. I’ve got some old favorites and some old favorites with a new twist, including tonight’s featured recipe, Caramel Apple Crisp, pictured at top.

Let’s start with one that is perfect around this time of year when mini chocolates abound, Baked Snicker Apples, recipe here.

mouth-watering is the only way to describe, Mrs. J’s Famous Apple Pie, click here.

I have bourbon, I have apples, seems I need to make some Bourbon Baked Apples, recipe here.

Totally not apple related, the weekly menu this week was Spaghetti and Meat Sauce, recipes and shopping list here.

What’s on your menu? Now that the weekend means autumn is official, what are some of your favorite fall recipes?

For tonight’s featured recipe, I wondered what would happen if I added caramels to my favorite apple crisp. It was amazing. Great flavor without being too sweet. I reduced the sugars to adjust for the caramels. I’ll do this one again:

apple-crisp-cast iron

Cast Iron Caramel Apple Crisp

  • 2 lbs apples – mix of sweet and tart (about 3 apples)
  • 2 tbsp butter
  • 1 tbsp granulated sugar
  • dash of salt, cinnamon, nutmeg and ginger to taste
  • 10 caramels, unwrapped
  • 2 tbsps of cream

Topping:

  • 1/3 cup brown sugar
  • 1/2 cup butter, melted
  • 1 cup rolled oats (not instant)
  • 1 cup flour

10 inch cast iron skillet and small mixing bowl

Core and cut apples into small pieces (about 1/2 inch). Peeling is optional, but with this method the peels cook nice and soft, so it isn’t necessary.

Melt butter in skillet, add apples and sugar, stir until apples are well coated. Cover and cook on medium heat until apple mixture is soft and caramelized, stirring occasionally. About 20-30 minutes.

While the apples are cooking, melt the caramels and cream over medium heat, stirring until smooth. If you spray the pan with cooking oil before melting caramels, cleanup is easier. Pour over apples just before adding crumble mixture.

Caramel apples

In mixing bowl, stir together butter, sugar, flour and oats, mix until crumbly. Crumble over the apple mixture. Bake for 10-15 minutes in a 400 degree oven, just until top is crispy golden brown. Let cool 10 minutes and serve warm.

What makes this so good is that because the apples are cooked on the stovetop, you can use a much higher heat in the oven and get a good, crisp top without drying the whole mixture out or under cooking the apples. Really, this is one of the best apple crisps I’ve made.

Alternately, if you don’t have an oven-proof skillet, you can transfer the cooked apple mixture to a glass baking dish, add topping and bake that way.

No Bixby Diary this week, I’ll make up for it next week. Until then….TaMara

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Bourbon Baked Apple Crisp

Final Baked Bourbon Apple

Wandering around the web today, someone posted a recipe for Bourbon Baked Apples. Hmmm, I have bourbon. I have apples. Guess I need to bake some Bourbon Apples, stuffed with oatmeal crumble.

Bourbon Baked Apple Crisp

  • 4 large favorite apple
  • 1/2  cup oats
  • 1/2  cup packed brown sugar
  • 1/4 cup flour
  • 1/2 teaspoon cinnamon
  • dash of salt
  • 1/4 cup softened  butter
  • 1/2 tsp vanilla extract
  • 1 cup apple cider
  • 1/4 to 1/2 cup bourbon (depending on taste – you can substitute more cider if you prefer)
  • vanilla ice cream

In a bowl, combine oats, brown sugar, flour, salt and cinnamon. Add softened butter and vanilla, and mix thoroughly. You want it to be crumbly.

apples stuffed2

Cut the top off the apple, enough to use as a lid. Scoop out core and seeds, being careful not to pierce the bottom of the apple. Sprinkle with additional cinnamon if desired  and then stuff with the oats mixture, packing it in and covering out to the edges of the apple. Place the top of the apple back on and press down.

Place apples in a large baking dish. Pour apple cider and bourbon in the bottom of the pan. Place in a 400 degree oven and bake for 30 to 45 minutes, until skin is soft and wrinkled and flesh is soft. During the baking period, baste every 10 minutes with the cider/bourbon mix.

Serve immediately with ice cream.

 

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Full Dinner Menu: Black Bean Soup

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Mouthwatering Photo by JeffreyW

Believe it or not, they are forecasting snow by the end of the week. From 90 to snow in 4 days. Fall in Colorado. If it does snow it will be quick and brief I’m sure, then back to warm days and fall leaves. But cool weather means soup to me, so that is what I chose for this week’s menu.

This is a recipe from a restaurant in Ouray, CO that was in an old bank. They gave it to me 20 years ago on my honeymoon and I make it all the time. This was my first experience at having to change a recipe meant for 60 into one for 6-8. It’s spicy, so ease up on the cumin and chili powder if needed, you can always add more during the last 30 minutes if needed.

On the board tonight:

  1. Spicy Black Bean Soup
  2. French Bread
  3. Red Grape Salad
  4. Apple wedges & Cheese

Black Bean Soup

  • 4-14 oz cans black beans
  • 2 tsp to 1 tbsp salt
  • 1 ½ tsp crushed garlic
  • 1 bay leaf
  • 2 tsp to 1 tbsp pepper
  • 1 tbsp thyme
  • 1 tbsp chili powder
  • 3 cubes beef bouillon
  • 1 tsp to 2 tsp cumin
  • 3 carrots, shredded
  • ½ onion, minced
  • 2 stalks celery, diced
  • 1 green pepper, minced
  • ½ cup dry red wine (opt)
  • 1 lb chopped smoked sausage
  • 12 cups water

Slow-cooker

Add all ingredients to slow-cooker and cook according to directions (usually 8-10 hours on low). Just before serving, take a potato masher or hand blender and blend/mash slightly to thicken

Red Grape Salad

  • ½ head red leaf lettuce, torn
  • 3 cups seedless red grapes, halved
  • 1 pear, peeled, cored and cubed
  • 4 oz shredded carrots
  • Poppy Seed dressing

Serving bowl

Toss ingredients together, chill and serve

Shopping List:

  • 4-14 oz cans black beans
  • 4 -6 carrots or equivalent shredded carrots
  • ½ onion
  • 2 stalks celery
  • 1 green pepper
  • 4 oz dry red wine (opt)
  • 1 lb smoked sausage
  • ½ head red leaf lettuce
  • 3 cups seedless red grapes
  • 1 pear
  • Poppy Seed dressing
  • French Bread
  • Apple wedges & Cheese

Also: salt, garlic, bay leaf, thyme, chili powder, beef bouillon, cumin, pepper

Originally posted December 2009

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Pannekoeken

DSC_9048 (1600x1060)The show on the Food Network that I enjoy the most is the one hosted by the spiky haired fellow named Guy Fieri – Diners, Drive-Ins, and Dives.  I have the dvr set to record all the shows and we watch them during meals.  All of the recipes are quick and easy although some of the sauces and seasoning recipes can be quite involved.

We saw this dish put together the other day and thought it looked pretty good.  It took some Google-Fu to find the recipe, the chef mentioned the name of it on the show but I never could really make out what he said despite several rewinds.DSC_9051 (1600x1060)I garnished this one with powdered sugar and a glop of creme fraiche, whipped cream or ice cream would work well.  I can readily imagine variations on this theme using different fruits.  I’m thinking peaches would be great using the same seasonings, berries should work but I’d have to give that some thought.  Mrs J nominates fresh pears.

Hah!  glad I found this Youtube before I hit publish.  It would seem correct that the name refers to the basic batter so a better title to this post would be Apple Pannekoeken.

Friday Recipe Exchange: Lots of Kabobs

Kabobs

Happy Labor Day weekend. This will be a quick exchange before I run out the door. Oh, I’m not going anywhere for the weekend, we’re still working on potty training with Bixby. LOL. His latest update is here.

I decided on shish kabobs for the recipe exchange because they are a favorite for large get-togethers. I can prepare them a day ahead and then pop them on the grill when guests arrive. They cook up quick and everyone can get theirs cooked to their idea of perfection. And if you’re lucky and everyone is staying at your house, you can form an assembly line to put them together.

Pictured above is one of my go-to skewers, easy marinade and simple to assemble for a small family dinner or a big get-together. It’s equal parts vegetable oil, soy sauce, lemon juice, and toss in some crushed garlic cloves. Mix together and marinate cubed pieces of steak (sirloin works well) for at least an hour or overnight. I remove the steak pieces from the marinade and then toss the veggies with the marinade quickly before alternating meat, vegetables and pineapple chunks on skewers. The ones above really need some cherry tomatoes, too. Grill over high heat, turning frequently until steak is cooked to desired style.

Some other fun food on a stick:

Fajita Chicken and Vegetable Kabobs can be found here.

Grilled Chicken and Papaya Skewers are here.

Lamb Kabobs recipe is here.

And a variety of other Marinades can be found here, to create any number of skewers to grill.

What’s on your plate for the weekend? Grilling anything tasty?

For tonight’s featured recipe, I thought it would be fun to make sure dessert was included in the mix.

Spicy Fruit Kabobs

You can substitute or add any fresh fruit you’d like in this recipe. 

  • 1 cantaloupe or honeydew melon, seeded
  • 2 pears, cored
  • 2 apples, cored
  • 2 bananas, peeled & quartered
  • 8 wooden skewers, soaked in water
  • ½ cup warmed honey
  • ½ cup warm water
  • ¼ cup limejuice
  • 1 jalapeno, seeded & chopped
  • 1 to 2 tsp chili paste

13×9 glass baking dish, blender

Cut fruit into large chunks, alternate fruit on skewers, ending with banana chunks to hold fruit in place. Place in baking dish. Blend together honey, water, lime, jalapeno & chili paste until smooth. Pour over fruit. Let set during dinner (approximately 30 minutes at room temperature. Grill over low coals 5-7 minutes, basting with marinade. Serve immediately.

Banana Split Kabobs

(serves 4)

  • 12 fresh large strawberries, hulled
  • 1/4 cup granulated sugar
  • 2 bananas, cut into 1 inch pieces
  • 12 fresh pineapple chunks
  • pound cake, cut into 2-inch cubes
  • chocolate syrup
  • shredded, unsweetened coconut

4 long bamboo skewers, 4 dessert plates

Roll strawberries in sugar, coating lightly. Alternate fruit and cake on the skewers. Place on plates and drizzle with chocolate syrup and garnish with coconut. Serve with additional syrup for dipping if desired.

That’s it for this week. Have a safe and fun holiday weekend.  – TaMara

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Weekly Dinner Menu: Seared Ginger Tuna with Mint-Papaya-Pineapple Salsa

I love tuna steaks. I live in a land-locked state. This is when it’s good to have a relationship with your butcher, because he’ll let you know when some really good tuna arrives.  I don’t make this every often, but enjoy it when I do. It very simple. I’ve also grilled it instead of pan-searing, which adds a depth of flavor. Remember to preheat the grill and oil the grate well before placing steaks on to cook.

On the board tonight:

  1. Seared Ginger Tuna
  2. Rice*
  3. Mint-Papaya-Pineapple Salsa
  4. Tossed Salad
  5. Sliced Apples w/Caramel dipping sauce

Seared Ginger Tuna

  • 4-4oz tuna steaks
  • 1 tbsp olive oil
  • 2 tbsp lemon juice
  • 2 tbsp soy sauce
  • 1 tbsp fresh minced ginger, or 2 tsp dried
  • 2 green onions, chopped
  • salt & pepper to taste

skillet

Heat oil in skillet over medium high heat. While pan is preheating, rub tuna with 1 tbsp lemon juice, season with a little salt & pepper. Cook tuna for 1-2 minutes on each side, depending on thickness, and remove from pan. This will cook it rare (it will be cool pink in the center). Remove and place on serving platter. Turn heat down to medium and add remaining lemon juice & the rest of ingredients to pan and cook for 1 minute.  Season with salt and pepper. Pour over tuna and serve immediately.  Serves 4

Mint-Papaya-Pineapple Salsa

  • 1 papaya, cut in small cubes
  • 8 oz pineapple chunks, canned or fresh
  • 1 cup fresh mint – chopped
  • 1 tbsp white wine vinegar
  • 1 tbsp olive oil
  • 1 small onion, chopped
  • chili pepper flakes to taste

serving bowl

Combine all & stir well.  I know it’s called salsa, but it’s a nice fruity side, or serve it over the rice. Serves 4

*Rice:  Change things up a bit and try a different style of rice – Jasmine, Aborio, Basmati or Brown rice, each one brings its own flavors.

Shopping List:

  • 1 lb tuna steaks
  • 1 small fresh ginger root
  • 2 green onions
  • 1 small white or yellow onion
  • 1 papaya
  • 8 oz pineapple chunks, canned or fresh
  • 1 bunch fresh mint (enough for 1 cup)
  • 1 oz white wine vinegar
  • 1 cup rice
  • Salad fixings of your choice
  • 4 apples
  • Caramel Dip

Also: olive oil, lemon juice, soy sauce, chili pepper flakes

Originally posted September 2009

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Dinner Menu: Herbed Fettuccine and Apple Salad

Apple Salad1

I’m still hoping for spring. It is suppose to get up to 80 degrees this weekend, I’ll believe it when I see it. Been busy with work, so not much cooking this week. This menu is quick and easy for those kinds of weeks.

On the board tonight:

  1. Herbed Fettuccini
  2. Apple Salad
  3. Sliced Strawberries w/whipped topping

Herbed Fettuccini

  • 9 oz fresh fettuccine
  • ½ cup chicken broth
  • 5 green onions, thinly sliced
  • 4 oz fresh spinach, torn
  • ¼ cup snipped fresh parsley
  • 2 tsp dried basil
  • salt & pepper to taste
  • 2 oz fresh parmesan, grated or goat cheese (chevre)
  • 3/4 cup milk
  • 2 tbsp butter
  • 1 large tomato, chopped
  • 1/4 cup chopped hazelnuts
  • 6 oz artichokes hearts (opt)

2 large saucepans, large serving bowl

Cook pasta according to pkg. directions. Next bring broth to boiling in second saucepan. Add green onion and spinach. Reduce heat, cook and stir for 2 to 4 minutes or until spinach is slightly wilted. Add parsley, herbs, salt & pepper; mix well. Remove from heat; cover and set aside. Drain cooked pasta and remove to serving dish, cover and keep warm

In saucepan combine cheese, milk, and butter. Cook and stir until cheese is melted. Add pasta; toss to coat. Remove from heat. Add vegetable mixture, hazelnuts, opt artichokes, half of the tomato to the pasta mixture; toss gently to mix, heat until warm through. Transfer back to a serving bowl, garnish with remaining tomato.

Apple Salad

  • 16 oz spring greens, washed
  • 2 Granny Smith apples
  • 2 Fuji (or other sweet red) apples
  • ½ cup raisins
  • 2 oz toasted  slivered almonds
  • ¼ cup apple cider vinegar
  • ¼ cup olive oil
  • salt & pepper to taste
  • 2 oz feta cheese, crumbled

serving bowl

Layer greens in bowl.  Core and cut apples into large chunks.  Layer over greens, add raisins and nuts.  Mix together vinegar, oil, salt & pepper.  Drizzle over salad, toss, then crumble feta over the top.

Note: If you can’t find toasted almonds, heat a skillet, add almonds and stir constantly until they are lightly toasted.

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Copyright What’s 4 Dinner Solutions Cookbook: Spring Edition

Dinner Menu: Pasticcio and Salata Meze

I’m planning on making a cream of chicken soup today. I wanted a rich, creamy soup and that is where I settled. I haven’t made it before, so if it turns out, I’ll post recipe and photos. If not, you’ll never know it happened. LOL.

For this week’s dinner menu, I went with a recipe that was completely out of my experience when I first tried it. Cinnamon and nutmeg in macaroni and cheese? Never!  It soon became one of my favorite recipes because the flavors are so rich, layered and exotic. Paired with an equally flavorful salad, this menu adds a little Greek to the week.

On the board tonight:

  1. Pasticcio
  2. Salata Meze
  3. Chopped Apples w/honey & walnuts over ice cream

Pasticcio

  • 7 oz dry ziti
  • 3/4 lb lean ground beef
  • 1/2 onion, chopped
  • 14 oz can diced tomatoes
  • 1/2 to 1 tsp salt
  • 6 oz grated parmesan/Romano mix
  • 1/8 tsp cinnamon
  • 1 1/4 cup milk
  • 2 tbsp butter, melted
  • 2 eggs
  • 1/8 tsp nutmeg

saucepan & skillet

8×8 glass baking dish, greased

Cook ziti according to package directions, drain well. Sauté onions, add beef and cook until beef is browned. Stir in tomatoes & salt. Layer 1/2 ziti in baking dish; add beef mixture and then 1/2 of the cheese, sprinkle cinnamon over cheese. Add remaining ziti. Beat eggs, milk & butter together. Pour over ziti mixture, top with remaining cheese. Bake at 350° for 35 minutes, until center is set. Sprinkle with nutmeg.

Salata Meze

  • 8 oz green beans
  • 2 small zucchini sliced
  • 8 oz cauliflower crowns
  • 1/2 cup olive oil
  • 1/4 cup lemon juice
  • 1 tsp salt
  • 1/2 tsp honey
  • 1/2 tsp oregano, crushed
  • 1/2 tsp crushed garlic
  • 1 red onion, sliced in rings
  • 6-12 cherry tomatoes, sliced in half
  • lettuce leaves
  • 2 oz whole black olives
  • 2 oz crumbled feta cheese

saucepan & serving bowl

Add beans, cauliflower and zucchini to water in saucepan, bring to a boil. Simmer on med-low for 3-5 minutes until vegetables are tender-crisp. Rinse with ice water & drain well. Mix oil, lemon, honey & spices and toss with vegetables, including onions & tomatoes. Layer lettuce leaves in serving bowl, top with vegetable mixture. Garnish with olives and feta.

Chopped Apples w/honey & walnuts

  • 2 apples, finely chopped
  • ¼ cup honey (more as needed)
  • ¼ cup chopped walnuts
  • Dash of lemon juice

Add chopped apples, honey, lemon juice and walnuts to saucepan and heat until honey is melted and coats everything. Let simmer until apples are tender. Serve warm over ice cream.

Shopping List:

  • 7 oz ziti
  • 3/4 lb lean ground beef
  • 1 yellow onion
  • 14 oz can diced tomatoes
  • 6 oz fresh grated parmesan/Romano mix
  • 1 ¼ cup milk
  • 2 eggs
  • 8 oz green beans
  • 2 small zucchini
  • 8 oz cauliflower crowns
  • 1/2 cup olive oil
  • 1/3 cup lemon juice
  • 1 tsp salt
  • 1/2 tsp honey
  • 1/2 tsp oregano
  • 1/2 tsp crushed garlic
  • 1 red onion
  • 6-12 cherry tomatoes
  • 1 small head bib lettuce
  • 2 oz whole black olives
  • 2 oz crumbled feta cheese
  • Vanilla ice cream
  • 2 apples
  • 1/4 cup honey
  • 1/4 cup chopped walnuts

Also: cinnamon, nutmeg, butter, salt

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Dinner Menu: It’s Not Turkey

I thought to combat Turkey Fatigue, it would be nice to have some fresh vegetables and pasta. Have leftover cranberry sauce? Use it to make some cobbler.

On the board tonight:

  1. Pasta Primavera
  2. Crusty Bread
  3. Cranberry Apple Cobbler

Pasta Primavera

  • 2 tbsp olive oil
  • 1 small onion, diced
  • 1 tsp crushed garlic
  • 1 ea. green, red, yellow bell pepper, sliced
  • 8 oz frozen sliced carrots
  • 1 zucchini, cubed
  • 1 yellow squash, cubed
  • 14 oz can diced tomatoes
  • 1 tsp ea, crushed rosemary, basil, oregano
  • 12 oz bowtie pasta, cook according to package directions
  • ½ cup grated parmesan

skillet, saucepan and large serving bowl

Put water on to boil. Heat oil in skillet, sauté onion & garlic, until onions are translucent. Add peppers, sauté for 2-3 minutes, add the rest of the fresh vegetables and more oil if necessary. Sauté for 5 minutes, then add tomatoes & spices. Let simmer for 10 minutes. Drain cooked pasta well. In serving bowl, add pasta, vegetable mixture, & parmesan. Toss well and serve immediately.

Cranberry Apple Cobbler

  • 5 cups peeled & sliced apples*
  • 1 ¼ cup sugar
  • 1 cup raw chopped cranberries (or 1 cup whole cranberry sauce, reduce sugar to 3/4 cup)
  • ½ teaspoon cinnamon
  • 1 cup water
  • 2 tbsp butter, melted

2 qt baking dish, buttered

Mix ingredients together and spread in the bottom of baking dish. Bake at 375° for 15 minutes, until bubbly.

Topping:

  • ¾ cup flour
  • 2 tbsp sugar
  • 1 tsp baking powder
  • 1/8 tsp salt
  • ¼ cup butter
  • 3 tbsp milk

large bowl

Mix flour, sugar, baking powder and salt in bowl, cut in butter until mixture is crumbly. Stir in milk until soft dough forms. Drop by tbsp onto hot apple mixture. Bake additional 30 minutes until golden brown.

* if you want to substitute equivalent amount of pie filling, reduce sugar to ½ cup.

Shopping List:

  • Loaf of Crusty Bread
  • 1 small onion
  • 1 tsp crushed garlic
  • 1 ea. green, red, yellow bell pepper
  • 8 oz frozen sliced carrots
  • 1 zucchini
  • 1 yellow squash
  • 14 oz can diced tomatoes
  • 12 oz bowtie pasta
  • 4 oz grated parmesan
  • 5 apples
  • 1-1/2 cup sugar
  • 1 cup raw chopped cranberries
  • 1 stick butter

Also: Milk, salt, pepper, baking powder, flour, cinnamon, rosemary, basil, oregano, olive oil

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