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Posts Tagged ‘easy’

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Today I was thinking left-overs for lunch. In the past week we’ve made special tomato and egg tapas for a high school spanish class, spaghetti (requested by all of the kids in the family) and a wonderful Cucumber, Avocado salad with Tomato & Cilantro (recipe to post soon).  I had a variety of food left over – or so I thought.  When I opened the fridge to find out what I was going to have for lunch, I found that it had mostly been devoured and there was nothing left!!  What a great problem to have!!

What I found was a couple of hard boiled eggs, tomatoes & an avocado.

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See above where the stem of the Avocado was removed…

Given the ingredients, I had a few choices.  I could open a can of garbanzo beans and make an avocado hummus or cook some bacon and have a BLTA sandwich (both which just seemed like too much work).  I opted for an avocado, egg and tomato sandwich.  It’s as easy as it sounds… just chop up some hard-boiled eggs & mash in some avocado with a little salt and pepper!  I added some sliced tomato and called it lunch!

Now… for some reason, I thought this mixture needed a spoonful of mayo, but next time I will leave it out.  It did nothing for the flavor and who needs the extra added fat???  The avocado added all the ‘good’ fat that was needed.

Now let me share with you a little tip about your Avocado!!  In the past, I’ve had hit and miss luck with picking ‘good’ avocados.  Last year, I read somewhere that to determine if an avocado is turning brown on the inside you need to remove the little stem at the narrow end of it.  See in the photo how the color under the stem is nice and bright green?  If it it brown or any color but green, it’s not good.  I’ve found plenty of brown under those little stems I’ve removed but just passed them by and looked for the green.  I’ve not had a bad avocado since learning this trick!!  Try it!!

Have a great Day!!  Tee

FBFGirlBlond1

Don’t worry, I’ve got you covered!!

 

 

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And not just this chick, my son gave it a big thumbs up too. Whew!  This is one of those last minute desperation meals I came up with when my son said…”Hey Mom! Whatcha got to eat?” and of course his dad and I had just finished polishing off the leftovers….oops. Uhhhh…”just a minute, honey!” and I started rummaging around in the fridge and freezer. Luckily for me he’s a big fan of chicken and I happened to have this package of Grilled & Ready Tyson Chicken Breast Fillets in the freezer. Yay!

Ok…chicken, check. What else? Think Bex!

Weeellll, he’ll ALWAYS eat bacon…(as will everyone else in the family, HA!)

So I gathered up a few more things and fired up the time-saving device of our generation!

Ingredients

  • Boneless Chicken Breast (pre-cooked, leftover or frozen)
  • Sandwich Roll
  • Butter or Margarine
  • Garlic Powder
  • 2 Slices Bacon
  • 1 Slice Provolone Cheese
  • Green Leaf Lettuce
  • Sliced Tomato
  • Ranch Dressing

Directions

Nuke up a couple slices of our family’s favorite food and follow the package instructions for the chicken.

Look how nice and juicy that chicken is! Not bad for a frozen product, huh?

  

Let the sandwich making begin!

Butter your sandwich roll and sprinkle on a little garlic powder. Toast on griddle until golden brown.

    

Add a slice of cheese.

Add warmed chicken breast.

Add Bacon, tomato slices, and lettuce.

Then add ranch dressing to the top bun.

Flip that lid…

This Chick Likes Bacon & Ranch (Sandwiches)

‘cuz they are FAST and EASY, and keep mom from feeling too guilty about scarfing up the leftovers!

Hope you like them too!

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So, we’re strolling the aisles of the warehouse store….I say to the hubby…hey, do we need peaches at home? Not exactly the most earth shattering of conversations I agree, but hey, it’s Costco! The place where you have to buy so much of one item at a time that you’ll be eating it for the next 6 months unless you have a family the size of a football team…which we don’t, there are only 3 of us, so who knows why we’re even at the warehouse store??? Not to mention you need to have a pantry the size of a barn to store it all! Not a barn in sight in my neck of the ‘burbs…so I try really hard not to buy somethin’ before we really need it. Alas, old-timers disease must’ve had us in it’s painful grip that day. Neither one of us remembered we still had peaches from the last venture to the super-size store. So home we trot with 4 more large jars of these golden gems floating in luscious sweetness. So while hubs is hauling the stuff in I start cramming the loot in every available cupboard…and I do mean cramming, careful if you open a cupboard or the freezer at our house! I pull open the dog food drawer, (cuz that’s where I’m now storing overflow pasta sauce & peaches…makes perfect organizational sense, don’t ya think?) and what do I find but 3 jars of peaches! All of a sudden they’re not looking quite as deliciously golden and they’re looking a lot more like, oh crap, what am I gonna do with all these freakin’ peaches! No way are they fitting in the dog treat drawer! (yes his food is now in the garage…sorry Rocky.)

Guess it’s just time to get peachy.

Hey, that reminds me of  those peechee folders we had in High School! Totally random thought, it just flew in there. No worries, it’ll fly right back out.

So here’s a Peach of a Cobbler, I promise!

Ingredients:

  • Butter
  • 32 oz peaches with syrup or juice, do not drain
  • Yellow Cake Mix
  • Cinnamon
  • Nutmeg
  • More Butter
  • Brown Sugar (optional)

Now these are some pretty tuff instructions, so listen carefully…

 

 

Butter your dish.
I used a round casserole this time, but you can use a 9 x 13 if you like.

Open the peaches.

(I used a full 24 oz jar & about a 1/3 of another jar)

Dump the dry cake mix on top.
Don’t mix into peaches, just flatten it out a bit across the top.

Sprinkle on cinnamon,

use as much as you like.

Grate on some fresh nutmeg.

Or use ground if you don’t have a handy dandy nutmeg grater like this lucky girl!

Put generous pats of butter all over the top.

It looked like it needed something here…or perhaps I just had a craving…so I sprinkled on some brown sugar just for fun. Your call.

         

Bake at 375º  for 45 minutes to an hour. Watch it carefully after the 45 minutes. Depending on the size of the pan you use you may need to take a knife & poke down some of the cake mix on top down into the peach juices. Don’t worry you can’t mess this up.

See? Just look at all that golden bubbly goodness!

P.S. For the cookin’ in the wild crowd, try this in a dutch oven. It’s a winner!

I know, cuz I won a cooking competition at a boy scout outing with this one. Uhhh, I was a scout’s MOTHER, just to clarify. Personally, I was a Camp Fire Girl. Got the beads to prove it!

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Happy Memorial Day from Becky!

Woohooo!!! Just back from the holiday weekend at Lake Havasu. Food, fun & sun with family and friends. Hope you all had as much fun over the weekend as I did. Heartfelt thanks to our congenial hosts who so joyfully share their vacation home. Total of 10 this weekend. The more the merrier is definitely their motto.

Taking turns at the spatula, we enjoyed a 3-peat of fantastic breakfasts I just had to tell you about tonight.

Our friend Mike is the King of Pancakes. Every time we go he whips up some new & different version. This trip he introduced us to Baked Berry Pancake with Lemon Zest. Creamy, custardy center, filled with raspberries and topped with sliced strawberries. His wife Trish is the Queen of Whipped Cream and I fully expected her to smother it (as usual) with half a can, but it was so good she didn’t need to use a single dollop! Of course, it could be because they’ve embarked on the P90X program. Trish, I promise to still be your friend even if you don’t have a fat bottom!

Sunday brunch was a hearty classic; Carmelized Brown Sugar Ham & Eggs with Fried Taters, Toasted English Muffins and Two Melon Berry-Berry Fruit Salad. A simple grocery store spiral sliced ham was dressed up using the included brown sugar packet. We didn’t have time for all that or brunch would have been afternoon affair. So I dissolved about a third of the packet with a couple tablespoons of water, added a healthy pat of butter, melted it together, stirring until it began to thicken a little and then pan-fried the ham in it. This produced a sweet and nicely carmelized flavor. Big success! (whew, cuz I totally just winged that as I went, which I copped to right after they had devoured the last bite and sang my praises…ahhh doesn’t that feel good?) Two Melon Very Berry Fruit Salad is a simple, yet beautiful side dish that really only requires time to chop it all. Honeydew, watermelon, and the fresh berries of your choice. I used sliced strawberries, plump ripe blackberries, and big, juicy blueberries. I know you don’t need a recipe for that! Just combine the freshest berries and ripest melons of your choice, chill and serve. Simple, pretty and not nearly as bottom rounding as the rest of this meal!

My youngest sis-in-law, Dana (princess to the King of Pancakes) is a fellow food lover and specialty scone baker. She loves to try new recipes and when she can’t find a recipe she just makes it up! She recently treated herself to breakfast at Cafe Laurent where she chose Le Pain Perdu, a version of French Toast made with brioche, croissant, apples and fresh cranberries. She was so impressed with this dish that she promised to make it for us. Just one problem…no recipe, no brioche, no apples, no cranberries…so without even blinking, she improvised. Using croissants, hawaiian bread and fresh blueberries. She chunked the breads, eye-balled the milk, added 8 eggs and a little cinnamon. Sorta looks like bread pudding at this point. She then hand-formed it into pancake-size circles & fried them on a buttered griddle. Sprinkled with some powdered sugar and served with applewood smoked bacon and accidental cinnamon eggs. Accidental because one of the kitchen helpers, who shall remain nameless, thought he was making the egg mixture for the french toast! We blotted out a little with a paper towel but there was no removing the Grand Marnier…hic! No extra eggs to start over, so we scrambled ’em up anyway. Perfectly fine, especially with Le Pain Perdu, Doux et Fruité. That’s the fancy pants name we came up with for this Sweet & Fruity French Toast.

Recipes will be posted this week, but I just couldn’t wait to share. If you’re as fearless a cook as Princess Dana, go ahead and give Le Pain Perdu Doux et Fruité a whirl. We think this would be good with almost any fresh fruit. I’m thinking maybe blackberries and some boysenberry syrup next time. Let us know what sounds good to you!

Official FBF Warning:  It’s weekends like these that cause fat bottoms…but totally worth every calorie-laden bite!

By the way, for our friends driving a PT Cruiser home to Orange County from Lake Havasu…you need MORE than half a tank to get to the nearest gas station that’s open! Especially if you have a lead footed hubby like mine. 🙂  Because this is what happens!

Do not rely on your fancy GPS doohicky, because it was oh, so wrong. Dry, deserted, closed, nary a gas pump in sight. Hello??? Triple A? Lucky for us, a nice young fellow was nearby & took us to the nearest OPEN gas station another 15 miles down the road. Thank you Joe!

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I just LOVE Asparagus!!!  No, I’m not going to marry it… but I am going to cook it and eat it!!!  There was a time when I thought vegetables had to be steamed to be healthy or good for you.  The only problem with that is they come out a bit bland.  Of course if you slather them with butter when they are done they taste much better…. but that’s kind of defeating the whole ‘healthy’ approach.

A couple of years ago I happened to be at a pot luck where a friend of mine was at the stove, quickly preparing her asparagus to join the other goodies on the table.  I was pretty skeptical, but OMG… BEST ASPARAGUS EVER!!!  So fast and easy!

Start with fresh asparagus!  You can use a vegetable peeler to remove the skin towards the lower part of the asparagus (and then trim off the bottom) so you don’t have any stalks that are tough or the more popular method (and the one I use) is to bend the asparagus near the bottom end and where ever it snaps off is where you trim it!

Drizzle your pan with Extra Virgin Olive Oil – I use a med to high heat.

When pan is hot, add asparagus.  Make sure to leave just enough room to roll each stalk to the other side to cook.  Sprinkle generously with sea salt and ground black pepper and it’s okay to add more EVOO if needed

Cook 1 – 2 minutes on each side.  These suckers will brown a bit and get just a little crispy on the outside.  Oh my goodness… I made these a couple of days ago but looking at these pictures again… my mouth is watering!!  I think I’ll have to have them again tonight!

Remove from pan and drain on paper towel – if you haven’t already, taste them…. I’ll wait a moment for you to close your eyes, moan just a little, nod your head and grab another…  Now it’s time to move to serving dish (if there are any left!)

Top with shredded parmesan and eat up!!

Do I even need to list the ingredients?

  • Fresh Asparagus
  • Extra Virgin Olive Oil
  • Sea Salt
  • Black Pepper (in a grinder is best)
  • Shredded parmesan

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There are times when I just don’t feel like cooking.  I find myself waiting too long to start dinner and then we don’t end up eating until just before bed.  I’m finally ready to serve up the meal that I didn’t want to cook anyway and I turn around to find candy wrappers, crackers or chips & dip sitting on the lap of my husband… and I want to scream.

I don’t want you to scream… so I promise to include recipes here that can be made with limited ingredients as quickly as humanly possible.  I did not use any low fat products when making this, however if you wanted less calories you could always use low fat or fat free cheese and sour cream (or yogurt!).

Before you decide to make this recipe, please do me a favor… make sure you purchase an enchilada sauce that you like.  There are some out there that taste kind of bitter or watery.  If you don’t already have a favorite brand (mine is Macayo’s – but I don’t know if it’s available outside AZ) take the time to do taste tests… if you don’t…  you might make a meal that no one wants to eat!!!  This recipe is easy and fast.  Sinfully simple, yet tastes heavenly!!

Ingredients

  • Frozen taquitos (chicken or beef)
  • 1 Lg can of enchilada sauce (your favorite)
  • 4 green onions – sliced
  • 1/2 cup black olives
  • 1 small can diced green chiles
  • shredded cheese (your favorite)
  • sour cream (optional)

Directions

Preheat oven to 350 degrees.  Begin by taking a couple of tablespoons of the sauce and place it on the bottom of a baking dish (in this case, size really doesn’t matter ;0 … it just depends on how much you want to make).  I have a box of 20 taquitos which in my family feeds about 4 of us with some leftovers.  After you ‘sauce’ the dish – place the frozen taquitos into it.  My dish held 18 perfectly, so I just popped the last two in the microwave and had a snack while I was cooking… Hey… I was hungry!

Slice green onions.  Pour about 1/3 of the sauce over the taquitos then top with green onions.

Next are the olives.  I usually use a small can of sliced olives here, but I didn’t have any on hand so I just used whole olives and sliced them in half.  I didn’t have the time to slice up  those little buggers!

Add all but a few of the olives and diced chiles on top of your enchiladas.  Now you can add another 1/3 of the sauce.  The tortillas will soak up some of the sauce and you don’t want them to come out dry.

Here comes the best part… top with cheese!!!  I like to add the rest of the olives on top of the cheese at this point… I’m not really sure why – I think it just looks good.

Time to pop this sucker into the oven!  Bake on 350 for about 30 minutes until hot and bubbly.

Sooo Good!!!

…   and the grandkids love it!!

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