Wednesday, October 8, 2014

Greek Sloppy Joes

I have loved eating Sloppy Joes since I was a little girl.
Do you know how easy it is to make them from scratch? So easy.
Anyone that knows me, knows that I'm obsessed with Greek food
and even more obsessed with feta cheese. I literally will put it on everything.

You will be pleasantly surprised how scrumptious these are. They are -
now in my menu rotation. I hope you give them a try.

Greek Sloppy Joes

1 1/2 pound ground beef
1 red onion, diced
1 green bell pepper, diced
1/2 can tomato paste
1 ( 15 ounce ) can tomato sauce
salt and pepper
1 1/2 teaspoons oregano
1/2 teaspoon each garlic and onion powder

1) In a large skillet cook ground beef, onion and pepper, until cooked through.
Drain, add tomato paste, tomato sauce and all of the seasonings. Bring to a
simmer and cook for 10 minutes or until thickened.

Note - I like to serve these on rolls. Sometimes I toast them. 
Red onions sprinkled on top are my favorite. 
Add lettuce and extra feta.

Wednesday, October 1, 2014

Homemade Rice Pilaf

                         Did you know how easy it is to make your own rice pilaf?  You will never
                         need to buy the box stuff again. Quick, simple and most of the ingredients
                         are pantry staples. Rice Pilaf is a great side dish that everyone will love.

                                                                   Homemade Rice Pilaf

                                                                   2 tablespoons butter
                                                                   1/2 cup orzo
                                                                   1/2 cup white rice
                                                                   1 large shallot, diced
                                                                   1/2 teaspoon onion powder
                                                                   1/2 teaspoon garlic powder
                                                                   salt and pepper
                                                                   2 to 3 garlic cloves, minced
                                                                   2 cups chicken broth

                     1) Melt butter in skillet over medium low heat. Cook and stir orzo until
                     golden brown. Add onion and cook until soft, add garlic and spices, cook
                     for another minute. Mix in rice and broth. Increase heat and bring to a boil.
                     Reduce heat to medium/low, cover and cook until rice is tender. Cook for
                     about 20 to 25 minutes. Remove from heat and fluff with fork.

                     Note - I like to double the recipe and add in extra things. Parmesan cheese,
                     green onion. You could use beef or vegetable broth. Add Cooked carrots or
                     peas. Whatever you like to mix it up. It's perfect the way it is but fun to add
                     in your favorites.

Thursday, September 25, 2014

Moist Banana Bread Muffins

I never let over ripe bananas go to waste....That generally means that there is
lots of baking happening at my house. I like to pack them for my daughters
snack at school and they're perfect with your morning coffee or tea.

Moist Banana Bread Muffins

1 1/2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
3 ripe bananas - mashed
3/4 cups white sugar
1/4 cup brown sugar
1 teaspoon vanilla extract
1 egg
1/3 cup butter - melted

1) Preheat oven to 350 degrees. Spray muffin pan with non stick spray.
In a medium bowl, place flour, baking soda, baking powder, salt and
cinnamon, mix well and set aside.

2) In another bowl, combine sugars and butter with a hand held mixer,
add egg, bananas and vanilla extract. Mix well. 

3) Add the dry ingredients to the wet and mix until incorporated. 
Place in muffin tin and bake for 25 to 30 minutes. 

                                 To me, these are the most perfectly moist and tender muffins.

Saturday, September 20, 2014

Cheesy Chicken Enchiladas

Cheesy Chicken Enchiladas

4 chicken breasts, cooked and cubed
1 onion, diced
1 bell pepper,  diced
1 cup shredded cheddar cheese
1/2 pint sour cream
1 teaspoon oregano
1 tablespoon parsley
1/2 teaspoon salt and pepper
1 ( 15 ounce ) can tomato sauce, divided
1 ( 8 ounce ) jar taco sauce, divided
2 garlic cloves, minced
1 tablespoon chili powder
9 flour tortillas
3/4 cups cheese - for top
green onions for garnish

1) Preheat oven at 350 degrees.

2) In a skillet cook onion and bell pepper until almost done, add garlic.
Place cooked chicken on pan. Add sour cream, cheese, heat until cheese
begins to melt. Add half of the tomato sauce and half of the taco sauce.
Stir in all the spices. and stir until combined.

3) Roll even amounts of mixture into tortillas. Arrange into a 9 by 13 pan.
Mix the remaining tomato sauce and remaining taco sauce together and
pour over the rolled tortillas. Top with 3/4 cups of cheese. Bake uncovered
for 20 minutes. Let cool for about 10 minutes.

Note - I like to serve these with sour cream, green onions, rice and a 
side salad. Enjoy!!!!!

Monday, September 15, 2014

Potato Pancakes

I don't know about you, but when I make mashed potatoes, I always have
and ton of left overs - here is a great recipe to use them up for your morning
breakfast. It would be great served along side sausage and eggs.

Potato Pancakes

2 cups mashed potatoes
1 egg, beaten
1/4 cup flour and more for rolling the potatoes
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
salt and pepper
2 tablespoons vegetable oil
1/2 cup cheddar cheese 
2 tablespoons fresh chives

1) Combine potatoes, egg, 1/4 cup flour, spices, cheese and chives in a bowl.

2) Heat skillet with oil over medium heat. Roll potatoes into little patties and
place them into a little dusting of flour and place in frying pan and cook on
each side until golden. Serve with sour cream and chives.

Note - I also like to serve mine with applesauce.

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