Showing posts with label quick and easy recipes. Show all posts

Tuna Salad Stuffed Cucumbers

I'm a mermaid. But I'm not a seafood lover by any means. After all that would be cannibalism right? Smiles.
Every now and then I will have a craving for tuna or some of the battered fish from Captain D's... my seafood venture ends there though.

Today was one of those "I think I want tuna" days.
I prepared the tuna and place it in the fridge so it would be cooled by lunch time.
 My taste buds desired a little something different. I wasn't in the mood for a sandwich or the whole cracker thing. 
Cucumbers..That's it! I peeled and sliced a cumber and then removed the centers of each slice with a spoon.
Tossed a bit of salt and pepper on the inside (my personal preference).
I then scooped a dollop of tuna on top. If you want to get fancy you can put the tuna in a sandwich bag,  hold the bag at an angle and snip off tip. You want the hole you snip to be on the larger end of things, so that all the tuna ingredients can flow through smoothly.

Top with cheese and/or paprika or what ever you prefer.

Here's What You'll Need:
 For Tuna Salad:
2 (5oz) cans Starkist Chunklight tuna
2 boiled eggs; chopped
1/2 of a medium yellow onion; chopped
1/2 celery rib thinly sliced
3 TBSP of mayo (I use Miracle Whip)
1 & 1/2 tsp of garlic powder
2 tsp sweet relish
1 tsp yellow mustard
1 tsp lemon juice (optional)
1 tsp of sugar (optional)
 salt and pepper to taste

Here's What You Do:
1. Combine all ingredients and mix well. Use salt and pepper to season to taste.
2. Place in fridge until chilled at least an hour.

Here's What You'll Need:
For Stuffed Cumbers:
Prepared Tuna Salad
1 large cucumber
salt and pepper (optional)
Toppings such as paprika or shredded cheese (optional)

Here's What You Do:
1. If preferred peel cucumber.
2. Slice cucumber bite size but thick slices.
3. Using a spoon, scoop of most of the center of each cucumber slice.
4. Season slices with salt and pepper.
5. Spoon tuna salad to fill center of cucumber slices.
6. If you are using these for an appetizer and would prefer them to be admired. Scoop tuna salad into a sandwich bag.
7. Hold bag at an angle and cut a large enough hole that when squeezed tuna can flow freely.
8. Pipe into center of cucumbers.
9. Top with paprika and shredded cheese (optional).

Creamy Chunky Tomato Basil Soup

 The warmth and comfort of a delicious bowl of creamy tomato basil soup. You're welcome.


Here's What You Need:
2 (14oz) cans diced tomatoes (I buy the ones seasoned with garlic and onion)
1 (14oz) can of whole peeled tomatoes
1.5 cups chicken broth (or if you prefer, vegetable broth)
1/2 cup heavy cream
1/4 an onion; chopped
1 TBSP butter (or if you prefer, olive oil for sauteing onions)
1 TBSP garlic powder
1.5 TBSP dried basil
Kosher salt and pepper to taste
Shredded cheese to garnish (optional)

Here's What You Do:
In a large pot warm your butter (or oil) over medium heat.
Toss in onions and cook until translucent.
Pour in cans of tomatoes including all the juices.
Add broth, garlic, basil. Season with salt and pepper to taste.
Allow to cook for about 10 mins. Add in heavy cream.
Reduce heat and simmer (stirring occasionally) until ready to serve.
Top with shredded cheese, before serving.

BBQ Chicken Wings

 It's football season and these wings are the business! 
Please bare with me on the pictures, as my cammy went capooie a few weeks ago and I've been using my iPhone. You may have guessed that already but, I haven't wanted to talk about it, as it truly has been my worst nightmare. Santa promised me a new one so I am trying my hardest to maintain until then, though I don't know how much more I can take. 
Alright back to the wings...This is a small batch I whipped up for my wife for a snack. But add a few more and they'd make the perfect appetizer for game or movie night. 
 Just rinse your chicken and pat dry with a paper towel. Then take all those yummy spices and blend them in a small bowl.
Grab a baking pan and line it with foil. Spray the foil with cooking spray (or grease it with whatever you'd like). Then place the chicken in the pan. Season the chicken and then flip those bad boys over and season the other side (I usually have a little left over).
  Toss those puppies in the oven for half an hour and brush with bbq sauce. Viola! A score every time.


Here's What You'll Need:
1lb. chicken wings
1tsp kosher salt
1/2 black pepper
1 tsp onion powder
1 tsp garlic powder
1 tsp paprika
2 tsp light brown sugar
1/2 cup bbq sauce (I use Sweet Baby Ray's Hickory & Brown Sugar)

Here's What You Do:

1. Preheat oven to 375 (F).
2. Rinse chicken and pat dry with paper towel.
3. Mix all dry seasonings together in small bowl.
4. Line a baking pan with foil.
5. Spray foil with cooking spray (or lightly grease).
6. Place chicken in foiled pan.
7. Using your hands lightly season each piece of chicken and then flip to season other side.
8. Place in preheated oven and cook for 25mins.
9.  Remove from oven and brush with bbq sauce.
10. Cook an additional 5-10mins. or until done.
11. Serve with your favorite condiments such bbq sauce, ranch, or blue cheese.

3 Cheese & Spinach Baked Spaghetti (Vegetarian/Meatless)

This one is definitely a family favorite. The kids absolutely love it. You can sneak the spinach right on in and the taste practically goes unnoticed! The sharp cheddar gives this dish a power punch, while the cream cheese offers creaminess, and oh the mozzarella provides that ooey-gooey  goodness it's impossible to say no to.

This dish is perfect for those nights the kids have after school activities and you just don't have the time. Tonight's one of those nights for me. The boys have Cross Country.

Cook your pasta as directed. Warm the sauce in a skillet and add the spice blend.

 Once the sauce is warmed. You'll add your spinach and cream cheese. De-li-cious!
Drain your pasta and pour it into a baking dish.
Pour half of the sauce mixture over the noodles and coat pasta evenly.
Pour remaining sauce on top and cover with a mixture of mozzarella and cheddar.
Toss it in the oven until cheese melted.


Here's What You'll Need:

1 (16oz) box of spaghetti
2 (24oz) jars of pasta sauce (I used Food Lion's Chunky Onion, Oregano, Garlic)
1 (8oz) pack of shredded sharp cheddar cheese
1 (8oz) pack of shredded mozzarella cheese
2 cups fresh spinach
2oz of cream cheese
1 tsp garlic powder
1 tsp onion powder
1 tsp basil

Here's What You Do:

1. Preheat oven to 350F. Put a pot of water on for pasta and cook as directed. Drain.
2. While waiting for pasta, in a skillet over medium heat combine pasta sauce and spices. Allow to warm.
3. Add cream cheese to sauce and stir until melted. Add spinach and allow to cook down.
4. Once pasta is cooked and drained, lightly oil a 9x13 dish.
5. Pour pasta into dish.
6. Pour half of the pasta sauce over the spaghetti, coating all the noodles evenly.
7. Pour remaining sauce on top.
8. Top with a mixture of cheddar and mozzarella cheese.
9. Place dish in the oven for 20-25 mins or until cheese is melted.
10. Serve warm.

Zuppa Toscana Soup

I'm in love with Italian food. I literally beg my wife to take me to Olive Garden every weekend. And most weekends I get my way. Most weekends.

Lately, we've been so preoccupied with the kids sporting activities that OG has become an afterthought and my palette is suffering from withdrawals.

 That's alright, we all know there's more than one way to boil pasta (wait is there)?
Anyway, today I'm bringing a touch of Italy to the kitchen, with one of my favorite soups, Zuppa Toscana.

This hearty soup is made up of red russet potatoes, sausage and kale.


It's based in chicken broth and thickened with a bit of cream.

It's up to you if you peel the potatoes or not, I think it's delicious with the peeling on (and saves time also).

This soup is a not only hearty, but a true comfort dish that's great to enjoy on a cool fall evening. 

Here's What You'll Need:
16oz of small red russet potatoes cut in 1/4 in slices and then quartered
 1 (16oz) pack of ground Italian sausage (mild)
A bush of Kale
 1/2 large yellow onion; sliced
 3 (14.5) cans chicken broth
1 cup heavy whipping cream
 1/2 tsp olive oil
3 tsp of garlic; divided 
Salt and pepper to taste
Shredded cheddar (optional)


Here's What You Do: 
1. In a skillet over medium heat warm olive oil.
2. Add onion and cook until translucent.
3. Add sausage (seasoning it with salt, pepper and tsp of garlic. Cook until meat is browned, then drain and set aside.
4. In a soup pot, over medium heat warm chicken broth and potatoes. Season with remaining garlic (and more salt and pepper if you'd like).  Allow to cook until potatoes are tender (about 20-25 mins).
5. Add meat and onion mixture to pot. Let cook until everything is warm again.
6. Pull kale leaves off steam and rinse.
7. Add cream and kale to pot and let cook for an additional 10 minutes.
7. Top with shredded cheddar cheese (if desired).

Creamy Tomato & Spinach Pasta

My wife and I were on one of our usual super early morning trips to the grocery store, when we got on the subject of meat. My brother in law's birthday was over the weekend and I went over and had a few drinks with him and my father in law to celebrate. 

While there, my mother in law made a little something for us to snack on, or as she words it "A little something to feed that stuff". That "stuff" being alcohol.

When I went in the kitchen I noticed there was several selections of meat. There was steak, roast, chicken and fish.
She loves to cook as much as I do and although our cooking styles are completely opposite, they are both equally enjoyable.

As Kenya were conversing, I expressed how much her family loves meat (which there is nothing wrong with) but I am more of a veggie and side kind of gal.

I eat my share of chicken, but her family gives a new meaning to the word carnivore.

Some how we ended up making a bet that we would both go meat free for an entire week. I thought it would be fun to experiment with and perhaps even help me become a little more creative in the kitchen.

So this recipe is for the vegetarians out there. It's super delicious and pretty simple to make.

Here's what you'll need:

 12oz box of bowtie pasta (You will only need half of the box)
1 (14.5oz) can chopped tomatoes (I use roasted garlic)
4oz of fresh spinach
4oz grated parmesan romano cheese; divided
2oz cream cheese
1 (8oz) can of Hunts basil,garlic, oregano tomato sauce
1 tsp oregano
1 tsp basil
1TBSP of garlic powder
salt and pepper to taste

Here's what you do:
1. Boil water and cook pasta according to directions.

2. While waiting for pasta to cook, add can of tomatoes to a skillet over medium heat. Let cook for 2-3mins.

3. Add in tomato sauce and stir. Season sauce by adding oregano, basil, garlic powder and 3oz of grated parmesan romano. Salt and pepper to taste. Turn down heat to a simmer for about 10mins.

4. Cut cream cheese into bite size  pieces and add in different sections of the sauce pot. Stir and allow to melt.

5. After draining pasta, slowly add it to sauce skillet.

6. Coat pasta with sauce.

7. Place spinach in skillet and allow to cook down (about 3-5mins).

8. Top with remaining parmesan romano and serve.

Zucchini & Squash Caserole

There is only a short time before summer officially ends. To be honest, I hate summer. It's hot, there's more wasp than you can count, and to be frank it's just too hot! Did I say that already? I mean the humidity here in the south is the worst. I'm so use to being in Virginia where there are beaches, that I have no idea what to do with myself here in Tennessee.

The only thing I can truthfully express that I will miss as fall approaches is the squash. I've been strangely addicted to it and zucchini the entire summer, adding it randomly to many of my family's meals.

As a side dish, one of my favorite's is my zucchini and squash casserole.

I'm about to share this recipe with you, but I must warn you, it is so good. I mean soooo good. I'm saying make you wanna slap your mother-in-law kind of good. Go ahead admit it, you wanna do that anyway.

Shhh I promise your secret is safe with me. And vice versa I hope.

Now that were newly established besties here's the yummy deliciousness you've been waiting for.

Here's What You'll Need:
2 medium zucchinis; quartered
2 crookneck squash; quartered
1/4 of large yellow onion; sliced
1 cup Italian bread crumbs
8oz bag of shredded Mozzarella cheese
Tbsp garlic powder (or more if you're a garlic feen like I am)
Tbsp butter; melted
salt and pepper to taste

Here's What You Do:
Preheat oven to 400F
Place zucchini, squash and onion in a large bowl.
Pour 1 melted butter over veggies.
toss with spoon to coat.
Add garlic, and salt and pepper, again tossing to be sure everything is seasoned.
In a 8x8 in pan pour a third of the veggie mixture into the pan.
Top with a layer of mozzarella. Repeat until all veggies are in the casserole dish.
End with a top layer of cheese.
Pour Italian bread crumbs on top.
Place in oven for 20-25mins or until veggies are cooked to desired.

By the way, true besties leave a comment, even if it's just to say hi. Go ahead. I'll come say hi back. Pinky Promise.

Spinach and Mozzarella Stuffed Chicken


Seriously, call me Popeye. I can put spinach on or in just about anything. It just, well, works for me. But this spinach and mozarella stuffed chicken is pretty pleasing to anyone's taste buds. Can you believe I even got one of my 6 year old's to eat it. That spoke volumes!

Here's What You'll Need:
6 chicken thighs
2 cups fresh spinach
1 cup shredded mozzarella 
1/2 an onion sliced
3 bullion cubes + 1cup water (or 1 cup chicken broth)
1 cup water
1 tsp garlic powder
salt and pepper to taste

 Here's What You Do:
Preheat oven to 380 degrees (F)

1. Rise chicken thighs and pat dry with paper towel.
2. Flip chicken thighs over to bone side and lightly season with salt and pepper.
3. Stuff each chicken piece with spinach and shredded mozzarella.
4. Holding thighs closed flip bone side and place in baking dish.
5. Pour water in bottom of pan and place bullion cube in (if you chicken broth pour broth in bottom of pan).
6. Season top of chicken with garlic powder, salt and pepper.
7. place onions on top of chicken in dish.
8. Cover with foil and place in oven for 50mins.
9. Remove foil and bake an additional 10-15 mins or until golden brown.

If you try it leave and comment and let me know!

Spinach and Cheese Stuffed Meatloaf


I don't always make meatloaf, but when I do, it draws more of a crowd than well meat loaf!   Seriously, I'm not a fan of meat loaf, or hamburgers for that matter, but when I tell you my meatloaf is on point, I mean razor sharp.

Ok, ok, I m probably tooting my own horn way to much on this one, but I want you to understand how good this recipe really is. It's a family favorite.

It's packed with flavor and there is even a yummy treat inside. Who doesn't love surprises?

I prepared it by taking a pound of ground beef, placing it in a large bowl and seasoning it to taste. Added diced green peppers and onions, a spoon of minced garlic, and a concoction of Italian bread crumbs, panko, and grated cheese. Tossed in 2 eggs, some pasta sauce bbq sauce for good measure.

Now for the fun part.

With clean hands, I massaged everything together. Just squeezed and squished and pressed and folded. You certainly don't have to be as excessive, but I found the process a bit therapeutic. Well, that is, until I realized I was out of paper towels, so my sink handle and the soap bottle were both getting a raw meat bath. Good thing, there's not much Lysol wipes can't fix.


After rinsing my hands, I laid two pieces of plastic wrap on the counter (one overlapping the other, to allow for a larger work space). Then placed the meat mixture atop of it.

I pressed and flattened the meat out (just like you would dough). Then placed mozzarella cheese (I used string cheese, gotta work with what you got) to cover and topped with fresh spinach. So freaking delish!




Taking one edge of the plastic wrap, I lifted it so that the meat on that end would roll towards the center and just kept lifting until it was in full roll. (See photo below).

Next, I lined a cookie sheet with foil and placed the meat on it (just slide the plastic from underneath).


Topped the loaf with a mixture of pasta and bbq sauce and place in the oven on 380 degrees for an hour (until the meat was browned).


There you have it my more famous than Meat Loaf, meatloaf!
Seriously if you give it a try please let me know!



How do you prepare your meatloaf?


Here's what you need:
1lb. ground beef
1/2 green pepper diced
1/2 small onion diced
1/2 tsp minced garlic
1/2 cup Italian bread crumbs
1tbsp +1tsp of panko bread crumbs
2 tbsp. of grated parmesan and romano cheese blend
1 cup of pasta sauce (I use Prego Chunky Garden for everything)
1/4 cup bbq sauce (I like honey flavored)
1 cup of fresh spinach
3 mozzarella string cheeses (or about 1/2 cup of shredded cheese)
2 eggs
salt and pepper to taste (I like Lawry's seasoning salt for this dish)
plastic wrap
aluminum foil


Here's what you do:
1. Preheat oven to 380*F
2. In a large bowl place break apart ground beef, season with salt and pepper.
3. Place all other food ingredients (accept mozzarella and spinach) into the bowl and blend together well with hands.
4. Spread two pieces of plastic wrap slightly overlapping one another (they should be underneath each other, not side to side).
5. Place meat onto plastic wrap.
6. Press out meat, flattening it as you would dough.
7. Pull apart the string cheese (if you decided to use this) and cover meat with it.
8. Cover cheese with fresh spinach.
9. Lift one corner of plastic wrap so that the meat begins to roll itself to the center, continuing lifting (helping the meat roll if needed) until meat is in a full roll.
10. Place meat roll on lined (with foil) cookie sheet, pulling plastic wrap from underneath.
11. Bake for one hour or until meat is browned.

Enjoy!

No Fuss Chili Bean Chili



When I tell you its flippin' cold here in TN, I mean its cold!  Burrrrr cold, don't stop moving or you'll freeze in place cold! Bundle up and don't go outside unless you have to cold! That translates into 41 degrees. Ok, you may not think 41 degrees warrants the term "ridiculously cold" but being the cold-natured person that I am...let me put it this way, the 40's ain't gonna cut it! (Unless of course it's a 40oz beer and well maybe, just maybe we can chat).

I'm sitting here laughing so hard thinking about the kids this morning. I dressed them layer upon layer, until they pretty much resembled the marshmallow man (speaking of marshmallows, here's my recipe for homemade ones). They were not happy campers, but I assure you I had the best intentions.

Anyway, after the marshmallows, I mean kids were off to school, I made my way over to the fridge standing with door wide open (my wife hates that), trying to figure out what I'm going to make for dinner. I thought it'd be a great day to whip up a quick pot of chili bean chili. The kids absolutely LOVE this dish and the best part its ready in under 20mins! Seriously, you can jump up and make it just a few minutes before the family walks in. Cheers to more free time! 
 I usually use Italian sausage, because that's what my family prefers, but you can totally use ground beef, ground turkey or ground chicken. The sausage comes in sweet, mild, and hot. Again it's up to you. For this batch I used the sweet (I usually use mild) but for some reason my wife raved on and on about how great this batch turned out, and even asked what I did different, the only thing swapped was the type of meat (she can thank the grocer for being out)...but since they're not here I'll bask in all the credit and glory. :)

I diced half of a green pepper and half of a yellow onion, spritzed a pan with olive oil cooking spray and over medium heat browned the meat. Once the meat was done, I pushed it to one side of the pan, then grabbed the onions, peppers and garlic and put those in the pan.  I let them cook until they were soft, then drained the dish.
 I chose a large sauce pot and dumped the meat and veggie mixture into it. I added 1/2 pack of McCormick chili seasoning (you can add the whole thing, if you like things a bit more spicy), a jar of pasta sauce (I love Prego chunky garden because of the bonus veggies), but again feel free to choose your favorite sauce, and of course the star of the show 2 small cans of Bush's chili beans.

Gave it all a good stir and allowed things to come to a boil. Then lowered the heat.

After a few moments of simmering, I just topped with some shredded cheese and dug in. Yum!                   
                                                            Warm, comforting, and delicious.
                                                         

No Fuss Chili Bean Chili

Here's what you need:

1lb. Italian sausage (or ground beef, turkey, chicken)
1/2 yellow onion diced
1/2 green pepper diced
1tbsp minced garlic (or 2 cloves, minced)
1pk of McCormick Chili seasoning mix (I use mild)
1 (23oz) jar Prego Chunky Garden Combo pasta sauce
2 (16oz) cans Bush's chili beans (mild sauce)
Olive oil cooking spray
(shredded cheese and sour cream to garnish) *optional
  
Here's what you do:

1. Spritz pan with olive oil cooking spray. Over medium heat cook meat until browned.

2. Push meat to one side of pan and add green pepper, onion, and garlic. Allow to cook until slightly soft (about 5mins). Drain.

3. Pour and meat and veggie mixture into a large saucepan. Add remaining items (pasta sauce, beans, chili powder). Stir.

4. Allow contents to boil, stirring occasionally. Once it begins to boil, lower heat to simmer for about 5-10 minutes.

 5. Garnish with cheese and sour cream if you choose and serve.


How do you like your chili?
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