Beth Eggers of Wye Mountain Flowers and Berries shared this simple yet killer recipe with Little Rock Mamas as the River Market Farmer’s Market prepares to kick off this Tuesday.
We can’t wait to try it!
Fresh triple-berry pie
9″ graham cracker crust
2-3 cups of mixed raspberries, blueberries and blackberries
1 cup sugar
3 tbs. cornstarch
1 1/4 cup water
1/2 tsp. vanilla extract
1 3oz. package raspberry gelatin
sweetened whipped cream (optional)
STIR together cornstarch and sugar in a saucepan; slowly whisk in water and vanilla. Cook over medium heat, whisking constantly, 7 to 8 minutes or until mixture thickens.
STIR in raspberry gelatin into the warm cornstarch mixture.
SPOON berries into piecrust. Pour glaze evenly over berries, pressing down gently with a spoon to be sure all berries are coated. Chill 2 1/2 hours. Serve with whipped cream, if desired.
Looking for a new chicken recipe? Check out this Ooey, Gooey goodness from Kraft.
- 3 cups shredded cooked chicken breasts
- 1 can black beans, rinsed
- 1 can no-salt added diced tomatoes, drained
- 2 green onions, sliced
- 1 tub Philadelphia Santa Fe Blend Cooking Creme, divided
- 3 flour tortillas
- 3/4 cup Kraft Mexican Style finely shredded four cheese, divided
Heat oven to 375
Combine first four ingredients in large bowl. Add 1/4 cup cooking creme; mix lightly.
Spoon 1/3 of chicken mixture into 9-inch pie plate; top with 1 tortilla, half the remaining chicken mixture and 1/4 cup shredded cheese. Cover with second tortilla, remaining chicken mixture, 1/4 cup shredded cheese and remaining tortilla. Top with remaining cooking creme and shredded cheese, cover.
Bake 20 minutes, or until heated through; uncover. Bake 5 min. or until cheese is melted.
Hello! Arkie Mama here.
Last night, Hubs requested “some sort of breaded chicken” for dinner. While Googling, I stumbled across this recipe from a blog called Harmony Household and decided to give it a whirl.
It turned out to be a good choice — really flavorful!
So here’s the recipe:
Marinade chicken breasts in Italian dressing. Make sure breasts are coated.
In a Ziploc bag, pour in 2 1/2 cups of Panko bread crumbs. Then add a tad of red pepper, 1 teaspoon of basil, 1 teaspoon of rosemary and 1 teaspoon of oregano.
(I had garlic breadcrumbs on hand, so I used those. And I used more than 1 teaspoon for the spices.)
Take each marinated chicken breast out of dressing and immediately place in Ziploc bag to coat with crumbs & spices.
Place breasts in baking dish and bake at 350 for about 30 to 40 minutes. When chicken is close to done, put a slice of provolone on each breast. Resume baking until cheese is melted and has become a golden brown.
Daddy is the breakfast man in our house. And every now and then he’ll go above and beyond to come up with something really rocking.
The banana ears were a great touch for Easter morning. And the teeth were pineapple tidbits. Bravo, Daddy, bravo!
I’m a plan ahead, keep-it-organized kinda gal. Which means, of course, that I’ve got a deep freezer out in the garage that I try to keep stocked at all times. Fairly frequently, I will either have a big cooking day or plan at least to double something while I’m at it to freeze for later.
Most recently, I took things to near-ridiculous levels with Sam’s club-size ingredients. The onions, in particular, were crazily bigger than I had realized. But, oh, the savings!
Using the light but creamy tomato-basil soup recipe I posted HERE, we all had a big lunch, then had plenty left over for later. (We actually gave half to a friend in need, along with some yummy asiago cheese rolls from Sam’s. I figured that’d be a good break from the heavy dishes everyone tends to sign up for on MealTrain.)
After lunch, we washed the pot and got cranking all over again — this time on a really yummy baked pasta.
penne pasta (wait until it’s on sale for $1 per box at Kroger)
ground beef (or turkey or chicken or leave it out!)
ricotta/sauce (also bought in bulk at Sam’s, saving more than $1 per jar)
While that was simmering for a bit, we cooked up some pasta and lined up baking dishes, giving them a shot of Pam first.
A perfect dish to have one ready for dinner and another one or two frozen up for later. Since I prebake them, I generally pull them out to thaw for a few days in the fridge, and then they can be reheated in the oven or microwaved up for nights we’re really in a hurry to eat after work and kid activities.
Yes, I know it’s Wednesday. But I’m going whacky and instead of Wordless Wednesday today, I’ve headed toward meal planning instead. (It’s pretty much always on my brain in some fashion. Because if I didn’t plan these things out ahead of time, we’d starve.)
My friend Katie — who’s a vegetarian — and I chatted a bit about meatless Monday meal ideas recently, so we wanted to share her fabulous ideas. Thanks, Katie!!
Katie’s recipes and ideas for readers who want to partake in Meatless Mondays:Florentine lasagna1 package lasagna noodles (you’ll really use about half; I use 9 noodles for this)1 pound mushrooms, your choice1 T. olive oil1 small onion1 15-oz. container ricotta cheese OR one package of tofu1/4 c. Parmesan (or more, if you like. Mmm. Parm)2 10-oz. packages frozen spinach1 egg1 1/2 c. mozzarella, divided useAbout 36 oz. pasta sauce, your choice (canned, homemade, whatevs)fresh, chopped parsley for sprinklingWhile you put your pasta water on to boil, saute mushrooms and onions in oil. Create or add pasta sauce and simmer. Meanwhile, microwave packages of spinach without adding water; set aside to cool; then press the water out thoroughly. Mix ricotta or pressed, drained tofu with 1/2 c. mozzarella, the Parmesan, the egg, and the spinach. If using tofu, add 1/2 tsp. garlic powder and a healthy pinch of black pepper. One lasagna noodles are just barely al dente, drain them and rinse in cold water. In a 9 x 13 pan, spread half the sauce, put down a layer of noodles, spread creamy spinach mixture on top, the second noodle layer, and the other half of the sauce. Top with remaining cup of mozzarella and fresh parsley. Cover and bake about 25 minutes at 350*; uncover and bake about 10 minutes more.Mujadara (aka rice, lentil, and caramelized onion pilaf)2 large onions, diced2 tablespoons olive oil (canola will work)1 cup brown or basmati rice1 cup brown lentils4 cups water (approximate)1/2 teaspoon salt (you can use more or less, but some is definitely recommended)Heat oil in pan. Add onions, and cook on medium high heat until they are brown and caramelized, stirring occasionally (this will take some time). Stir in rice and lentils, mix in with onions. Add water. Add salt and stir. Cover and simmer. This will take at least an hour. The water will be absorbed into rice and lentils. You may need to add more water so that rice and lentils cook until softness.Notes: Some people make this with a quarter-teaspoon each cumin and cinnamon as seasoning; some add black pepper and cayenne onto that. Some people sub in vegetable brother for some or all of the water. Any way is good.This version is awesome served with a sprinkle of feta cheese and a healthy squeeze of fresh lemon.Mushroom bourguignon by Smitten KitchenChana Masala by Smitten KitchenThis is awesome with the Indian Spiced Cauliflower and Potatoes at the same site:Sweet Potato and Black Bean burritos/enchiladas(adapted from Moosewood Restaurant Low-Fat Favorites by someone online who’s clearly less lazy than I am)Ingredients5 c. peeled, cubed sweet potatoes1/2 tsp salt2 tsp vegetable oil3 1/2 c. diced onions4 large garlic cloves, minced or pressed1 T. minced fresh green chile4 tsp. ground cumin4 tsp. ground coriander4 1/2 c. cooked black beans (or 3 15-oz. cans, drained)2/3 c. lightly packed cilantro leaves2 T. lemon juice1 tsp. salt8 eight-inch flour or corn tortillasEnchilada sauce or tomato salsaPreheat oven to 350.Place sweet potatoes in pot with water to cover. Cover and bring to boil. Simmer until tender, about 10 minutes. Drain and set aside.With 2 T. oil in a non-stick skillet, saute onions, garlic, and the chile. Add water as necessary to keep from sticking. Cover and cook on medium-low heat, stirring occasionally until onions are tender, about 7 min. Add cumin and coriander and cook 2-3 minutes, stirring frequently. Remove from heat and set aside.In food processor, combine beans, cilantro, lemon juice, salt, and cooked sweet potatoes. Puree until smooth. (OR You can also mash the ingredients in a large bowl by hand using a potato masher. The result will be a less smooth but nicely textured filling.)Transfer to a large mixing bowl and mix in cooked onions and spices.Grease a large baking dish. Spoon about 2/3 to 3/4 C. of the filling into center of each tortilla, roll closed, and place seam side down in baking dish. Cover tightly with foil and bake at least 30 minutes, until piping hot. Top with hot enchilada sauce or tomato salsa.Other meatless meal inspiration:• Falafel sandwiches: Serve falafel (you can find a mix in the Middle Eastern foods section of the grocery store) on top of toasted pita spread with hummus and dressed with cucumbers, tomatoes, onions and parsley.• Use canned, chopped chickpeas or lentils in place of ground beef for a yummy taco filling.• Toss matzo balls into a boiling “no chicken” broth infused with sauteed carrots, celery and onion, bay leaves, pepper and thyme.• Vegetarian chili + macaroni and cheese. Homemade or not: Mmmm.• Test out Fleischmann’s Pizza Crust Yeast (http://www.pizzacrustyeast.com/) and follow the lightning-quick dough recipe on the back (seriously, it’s my new love). Create a quick pizza sauce with tomato paste, water and a little Italian seasoning; top with whatever combo of veggies and cheese makes you happy. Bake, then devour.• Serve black beans, seasoned with garlic and oregano, on a bed of hot cooked quinoa. Top with sliced avocado, salsa, yogurt, cheese, onions, cilantro, or some combination. Thank me later.• When in doubt, stir-fry the vegetable contents of your crisper with garlic, black pepper, a little teriyaki sauce and a little sesame oil at the very end.
Hey, Arkie Mama here. I found this recipe on Pinterest, but it originally comes from My Kitchen Escapades.
It was really, really good. And easy.
Oh, and the always picky Hubs went back for seconds. (I used the Greek yogurt. And I made my own seasoning salt.)
6 chicken breasts
1 C light mayonaise or greek yogurt
1/2 c fresh parmesan cheese, plus more for the top
1 1/2 tsp seasoning salt
1/2 tsp pepper
1 tsp garlic powder
1. Preheat oven to 375 degrees and spray the inside of a 9×13 glass pan. Lay the chicken inside the pan.
2. Mix together the remaining ingredients and spread evenly over each piece of chicken, being sure to cover all the exposed raw meat (so it doesn’t dry out.) Sprinkle on a bit more fresh parmesan over all the chicken.
3. Bake uncovered for 45 minutes. This dish is even better the next day, so just reheat in the microwave!
OK, I kind of cobbled this together using recipes from various websites. The nice thing is, you can modify ingredients & directions to make this as healthy (or not!) as you want. — Arkie Mama
- flour tortillas
- refried beans
- ground beef
- taco seasoning
- red enchilada sauce
- Pam spray or butter/margarine
- green onions
- shredded Colby, Monterrey or Mexican blend cheese
Cook ground beef & add taco seasoning per directions. Also cook refried beans.
Meanwhile, prep your tortillas. If you’re going for healthy, spray baking sheet & tortillas with Pam and bake until crispy. Or you can baste with butter or margarine. I’ve tried it both ways. The butter version makes them crispier. Or, of course, if you want to be really, extra-bad, you can fry them!
Heat enchilada sauce.
Take a baked tortilla and spread with refried beans.Next, add ground beef.
Top with a second tortilla. Baste the second one with the red enchilada sauce. Add onions and tomatoes.
Top with shredded cheese.
Bake at 350 degrees until cheese melts.
Hey, Arkie Mama here. I made this the other night and it was truly amazing. Found the recipe on Allrecipes, and decided to make it as a side on the night that Hubs made his yummy chicken wings.
2 cups uncooked macaroni
2 T butter
1 t salt
1/2 t black pepper
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
3/4 cup heavy cream
1/3 cup all-purpose flour
1/2 cup plain yogurt
1 cup crumbled bleu cheese
1/2 cup shredded Parmesan cheese
Bring large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes. Drain.
In a medium saucepan over medium heat, combine butter, salt, pepper and bell peppers. Simmer until heated through. Stir in cream, flour, yogurt, bleu cheese and Parmesan cheese.
Stir cooked macaroni into cheese mixture and serve.