Category: Recipes

Dish to Pass Season

Tis the season!! Thanksgiving is later this month and then various holiday activities will fill up our calendar for the rest of the year.


In our families, my sister is the hostess for most gatherings on my side of the family. Peter’s parents host gatherings for his side. We also gather there for football every Sunday. In attempt to not feel completely useless, we do try to contribute to the food being offered. But, let’s face it, I am lazy… so I try to volunteer easy dishes. Here are some winners we’ve done in the past:

Appetizers:

This super easy pizza dip was a big hit at last year’s small Christmas gathering. And I do love anything that can be made in a crock pot!

I have not made these 3 ingredient meatballs in a long time. But they are literally the easiest dish anyone can bring. They used to be what I brought to every single gathering, in recent years I’ve branched out only to show I’m capable of cooking something besides meatballs. Now that I’ve proven myself, I may go back to this for this year’s festivities because they were so yummy and I miss them!

Sides:

This Nacho Grande Soup was my contribution to last year’s extended family Christmas. It didn’t last long. If I make again I will be making a double batch. Super yummy!

I’ve made this as a side dish for my own family but it’s certainly easy enough to make multiple batches and bring to share with a big crowd. Asparagus Crescent Rolls would be a welcome addition to the Thanksgiving table in my book!

Desserts:

Halloween this year proved particularly challenging as children at our gathering had allergies to peanut butter, chocolate and cheese. So I said I’d bring apple crisp, and when I went to make it realized I had no oats… I found this oat free recipe and turns out, Peter and I prefer our apple crisp without oats!

Had I not had such rigorous restrictions on my Halloween dish to pass this year I probably would have made last year’s Thanksgiving contribution, peanut butter cheesecake truffles. They’re a little messy, but very worth it.

A drink:

Just for good measure, in case you want to bring ingredients to play bartender, here’s my husband’s creation he calls Cuban Missile Crisis.

Do you have a signature dish to pas or like to experiment with new stuff every time?




Easy Taco Loaf

Since my last meatloaf turned out so well, I decided to try something new again. I did this recipe a couple months ago and Peter has requested it every week or two since then. And as always it’s super easy, just get:

1/2 packet taco seasoning

1 egg

1 pound ground turkey

1/2 cup baby oatmeal (if you aren’t trying to get rid of a bunch of baby oatmeal, substitute bread crumbs and you’ll be just fine.)

1/3 cup of salsa

Combine the first 4 ingredients in a bowl and mix well. Then shape into a loaf and bake at 350 degrees for 45 minutes. When 10 minutes remains, pour the salsa on.




We Love Muffins

Picky pants Lucille has been on a muffin kick lately, so though I’ve never been a baker, I’ve been brave and tried a few recipes. We’ve loved them, so I thought I’d share.

In addition to the massive amounts of leftover baby oatmeal I have from my struggles of trying to get Lennon to eat solids, I have some pureed baby food stashed away too. I don’t think they’ll save until baby #3 is ready for solids, and even if they did, I’m planning to do 100% baby led weaning next time around, so… my first attempt at muffins were these baby food muffins. It says to use pureed fruit but I do fruits and veggies. One of the only ways I can get Lucille to eat veggies. These have been her favorite muffins so far! Which is great because I’m sure they’re the healthiest. Though I’m now out of baby food… but I’m sure I can just puree my own stuff up and substitute it.

For Easter I made these SUPER delicious Maple Mixed Berry Muffins!! I loved them. One tip: When she says to coat the muffin pan with non stick spray, do it! Don’t do what I did and just stick in some paper liners. you’ll loose a lot of good muffin that way!

Peter’s favorite of my muffin attempts has been these Berry-Smash Muffins that I made when I bought too many strawberries.

Also, not muffins, but we baked these Oatmeal cookies about a month ago and they were super good too! And easy. And per usual I substituted some of the oats with baby oatmeal.




Lemon Honey Rosemary Ham And Veggies

In case you read this post about my glaze I made for ham steak and thought my cooking couldn’t get lazier… here I am to prove you wrong. I included veggies in this recipe so I didn’t have to cook them separately. All I used was:

  • Honey
  • Lemon Rosemary Seasoning
  • Ham Steak
  • Bag of Cauliflower and Broccoli

I preheated the oven to 350, and dumped the veggies into a casserole dish, sprinkling them with lemon rosemary seasoning. Then I put the ham on top and squirted a bit of honey on the ham, spreading it evenly on the top of the steak. Sprinkled the ham with the same seasoning and baked it for 15-20 minutes. Then I stirred the veggies, flipped the ham, and covered the other side with honey and lemon rosemary seasoning. Baked another 15-20 minutes. All done.




Buffalo Chicken Salad

1st of all, I never want to have salad as a main course. If I’m being honest, I usually don’t even want salad as an appetizer. But that’s largely because of my hatred for iceberg lettuce… still, even with romaine or spinach, it’s unlike me to make salad into a meal. But I went a little crazy buying veggies so I thought I’d try it one night. Peter didn’t seem excited and I wasn’t either. But surprisingly both of us loved it and Peter agreed I need to make this dinner more often. I used:

8 oz fresh romaine lettuce

1 peeled and cubed cucumber

1 cubed red pepper

1 cubed tomato

4 oz cubed mozzarella cheese

3/4 pound of cubed chicken

a couple squirts of Sweet Baby Ray’s Creamy Buffalo Dipping Sauce

I squirted the dipping sauce into a frying pan and cooked the chicken in it. Combined everything else in a bowl and then dumped the chicken and tiny bit of extra sauce right in. I thought about adding some dressing, but honestly, it was totally unnecessary. And this made SO MUCH salad. We had a lot leftover. So feel free to cut back the amounts I used… or just feed more people with it.

I think my next family function I’m going to volunteer to make this and people can eat it as an appetizer. Yum!

 




Super Easy Ham Steak

Growing up I loved ham. As an adult I loved it even more. Because ham steaks are so easy and quick to cook, plus they take up almost no room in your fridge or freezer! But, I think I’ve been lazy and resorted to them too many times because… I’ve become rather bored of ham. So I tried to spice it up with different seasonings. It turned out great, so I’m writing it down so I remember what I did. All I used was:

Equal part honey and dijon mustard

Lemon pepper seasoning

A Ham Steak

I mixed the honey and mustard, made just enough to spread on the ham steak. THen I seasoned it and baked it as normal… which for me is about 15 minutes at 350, flip it, and another 15 minutes.




Brown Sugar Asparagus

This recipe literally could not be any easier. Or tastier. Sure, it takes a healthy vegetable and makes it… not healthy… but, I’m going to be making it again anyways! All you need is:

About a pound of asparagus

About 2 tbs of butter

About 2 tbs of brown sugar

In a skillet melt the butter with the brown sugar. Then toss in the asparagus (cut off the yucky woody ends first) and sauté them up a couple minutes until they are your desired texture.

The asparagus didn’t soak up all the liquid so I poured it right on top of the asparagus, and the potatoes we happened to be eating that night too. YUM!




No Cut Unicorn Cake

I gave Lucille several options for her birthday cake this year and as soon as the word “unicorn” left my mouth, she wouldn’t settle for anything else. Then I thought “well, shit, why’d I offer that? I have no idea how to make a unicorn…”

My mom offered to come over the night before the party so we could do the cake together. We went back and forth about ways to cut the cake in the shape of a unicorn that would look the best, be the easiest, and give us the maximum amount of cake for people to eat. We spent so much time changing plans it was getting too late to do any of them. Then I thought about how it was a cake for a 3 year old’s birthday. She wanted a pink unicorn. She didn’t care how sculpted it was. We weren’t entering it in a contest… so we decided to just draw the unicorn on the cake and not do any cutting.

We used 1 funfetti cake in a rectangular pan, 1 tub of white frosting, pink food coloring, black gel, sparkly blue gel and a thick spiralling yellow candle.

We drew a horse’s head on paper, cut it out and placed it on the cake. Then we frosted white all around it. We set aside a tiny bit of white frosting for the eye and used food coloring to turn the rest pink and frosted the entire area that was below the paper. Then we used the white frosting and frosted on an eye with blue sparkle gel in the center. With the black gel we drew the inside of the ear, a nostril and a smile. Place a thick yellow candle at the top of the head to make a horn. Then it’s time for the mane… we just put a bunch of blue lines coming out of the head and then took a toothpick to blur the individual lines together.

A cake artist I will never be… but this was good enough for Lucille, so it’s good enough for me! And I hope it’ll help someone else make a cake if their child is also easily impressed.




Jumbo Honey BBQ Chicken Wings

My husband says if we ever open a restaurant (which is not something we’re planning on doing ever) we should cook up chicken drumsticks like buffalo wings and serve them as jumbo wings. So, here is my first creation for his future restaurant.

As always, easy breezy ingredients and instructions:

4 lbs. of chicken drumsticks

18 oz of barbecue sauce

1/4 cup of honey

Frank’s red hot (I didn’t measure this, just shook the bottle a few times, obviously shake it more to make it spicy, less or not at all if you don’t like things hot.)

Remove the skin from the chicken and place in the crock pot. Next combine all other ingredients in a bowl. I recommend using 2 different barbecue sauces, 9 ounces of each, this gives it a more complex and interesting flavor. Pour mixture over chicken and cook on low for about 7 hours.

These were really yummy. And as usual I didn’t think to snap a picture, haha. So here’s a picture of some ingredients!




Asparagus Crescent Rolls Recipe

In an attempt to get my carb loving daughter to eat some veggies, I attempted something new the other night. It was yummy and it was super easy!

All you need is:

a package of crescent rolls

bacon bits

shredded cheese (I used Mozzarella)

about a pound of asparagus

I chopped the yucky woody ends of the asparagus and boiled it for a couple minutes while I opened the crescent rolls and laid them out individually. I sprinkled a tiny bit of bacon bits and then a tiny bit of cheese on each roll. Then I placed the asparagus inside and rolled them up. Baked them for about 10 minutes at 400 degrees.