Saturday, February 22, 2014

Garlic Bread Rosettes

We wanted some sort of garlic bread to go with some lasagna tonight and these fit the bill. I saw the idea over at Taste and Tell and we really enjoyed them and will definitely be making them again.

1 (11 oz.) package of 12 refrigerated breadstick dough (we used Pillsbury)
2 Tbsp. butter, melted
2 Tbsp. garlic bread seasoning
1 tsp. sesame seeds

Open and separate dough into 12 breadsticks. Roll each piece out into a thin 10-12" long rope. Tie each rope piece into a knot, tuck the top end piece under the roll and bring the bottom end and tuck up into the middle of the roll. Place rosettes on a baking sheet lined with tin foil and lightly sprayed with non-stick spray. Melt butter and stir in garlic bread seasoning and sesame seeds. Brush over the tops of the rosettes (we had some butter mixture left over). Bake at 375 degrees F for 12-15 minutes or until a light golden brown. Serve warm and enjoy!

Thursday, February 20, 2014

Beefy Queso Enchilada Cups

My menu plan got thrown off a bit this week so I was left wondering what to make for dinner yesterday. I asked Nate what sounded good to him and he told me he was torn between these two recipes - Enchilada Cups and Beefy 5 Layer Burritos. Being the good wife I am, I suggested that we combine the two recipes. Sure enough, it was a winner idea. Nate loved these and definitely wants them made again. These beefy queso enchilada cups are rich so I recommend serving them with a nice crunchy green salad. Enjoy!

1 lb. lean ground beef, cooked and crumbled and seasoned with taco seasoning
1 (16 oz.) can refried beans
1 Tbsp. taco seasoning
queso (we like Tostito's brand salsa con queso)
shredded cheese
12 small flour tortillas

Spray a muffin tin with some non-stick cooking spray. This recipe makes 12 enchilada cups. Now cut some circles out of your tortillas. I used the top of one of those hospital mugs and just cut around it with a knife. You want your tortilla circles to line the muffin tin like a baking cup, so it lines the bottom and the sides, but if they are really over-sized you might get some burnt tortillas. I left just a little bit of overhang so it would hold all the filling. Now make your refried beans and taco meat. Add the refried beans and 1 Tbsp. of taco seasoning and cook over medium low heat until hot. Spoon a small amount of refried beans into the bottom of each tortilla cup. Next spoon in some queso on top of the bean mixture. Now add some beef on top of the queso. I made a pound of ground beef and had exactly enough for 12 enchilada cups. Bake filled enchilada cups for 20 minutes in a 350 degree F oven. Remove from oven and top with a little shredded cheese. Return to oven and bake another 7-10 minutes or until cheese is melted. Serve hot and enjoy!

Monday, February 17, 2014

Hashbrown Breakfast Pizza

We hardly ever make breakfast at our house. It's usually a cup of yogurt or a protein shake for Nate. We do however like breakfast for dinner. I stumbled across this recipe a few days ago and I thought it would be something we'd enjoy. I saw this idea over at Three Kids and a Fish. We made this for dinner last night and had a great time cooking together. Hope you enjoy!

1 package (about 20 oz.)shredded hashbrowns (if using frozen, thaw first)
8 eggs
1 cup chopped ham
1 cup bacon, cooked and crumbled
2 green onions, sliced
1 green pepper, diced
2 tsp. dried chives
shredded cheese
salt and pepper

Spray pizza stone with non-stick spray. For crust combine shredded hashbrowns, one egg, salt, and pepper, mix well. Spread hashbrown mixture into a circle on the pizza stone, use your hands and pat down to help it stick together. Bake at 400 degrees F for 20 minutes. While crust is baking, scramble and cook eggs with chives and salt and pepper. Chop veggies and meats. Once crust has baked 20 minutes remove from oven. Top with scrambled eggs, ham, bacon, green onion, and green pepper. Add cheese on top if desired. Return pizza to oven and bake for 12 more minutes. Slice and serve!

Saturday, February 15, 2014

Caribbean Fruit Punch (non-carbonated)

Okay, easiest punch recipe! And so good! We brought this drink to dinner with Nate's brother and his wife. They don't like carbonation and I swear every punch recipe has carbonation in it. I found this idea over at Macaroni and Cheesecake, and it did not disappoint! We'll definitely be making it again. Sorry, no picture this time, but I'll take one next time I make it.

64 oz. pineapple orange juice, chilled (we used V8 splash pineapple orange)
1/3 - 1/2 bottle of Rose's grenadine

In a pitcher add the juice and the grenadine. Start conservatively with the grenadine and add to taste. That's it!

Monday, February 10, 2014

Mexican Pizzas

Nate and I made these Mexican pizzas for dinner last night and Nate really enjoyed them. You know we love Mexican food at our house. They are a copy cat recipe I saw over at The Country Cook.

1 lb. lean ground beef
taco seasoning packet + the water it requires
1 can refried beans
1 Tbsp. taco seasoning
crisp tortilla shells (we used the Azteca brand found in the refrigerated section at Walmart)
taco sauce or enchilada sauce
shredded cheese
toppings of choice like sliced olives, sour cream, shredded lettuce, diced tomatoes, etc.

Start by preparing the ground beef. Brown and crumble the ground beef, once browned add the taco seasoning packet plus the water it requires and finish according to packet directions. Next make the refried beans. In a sauce pot add beans and 1 Tbsp. of taco seasoning and mix well. Heat over medium heat until hot. Heat oven to 350 degrees F. Lay tortilla shells on a pan sprayed with non-stick spray. Bake for 4-5 minutes per side or until golden brown. Now assemble the pizzas. On top of one shell spread a layer of refried beans, then top with some seasoned ground beef. Place another tortilla shell on top. Pour some taco sauce (or enchilada sauce) on top of the shell and then sprinkle on some shredded cheese. Place the mexican pizza back on the baking sheet and return to hot oven and bake until cheese is melted. Top with any desired toppings and serve hot. Enjoy!

Wednesday, February 5, 2014

Baked Chicken Dijon

Here's a simple weeknight recipe for you. It's quick to throw together and comes out moist and flavorful. I saw the idea over at Normal Cooking. Enjoy!

4 boneless, skinless chicken breasts
4 Tbsp. dijon mustard
2 Tbsp. water
1 1/2 tsp. garlic bread seasoning

Combine mustard, water, and garlic bread seasoning. Coat chicken with mixture. Bake at 400 degrees F for 30-35 minutes or until cooked through.