Thursday, October 18, 2012

Artichoke & Spinach Stuffed Bread

Today is National Pasta Day, so we celebrated with a meal of Spaghetti with Mama Mia Marinara Sauce.  (Mama Mia is a dry mix from Tastefully Simple that you add to a can of crushed tomatoes.)  Since no pasta meal is complete without some good crusty bread, I decided to give this stuffed bread recipe a try.  If you're looking for a nice ooey gooey warm cheese bread - this is it!


Artichoke & Spinach Stuffed Bread
Submitted by Rosemary (MN) HQ Resident Chef

Ingredients
1 packet Artichoke & Spinach Warm Dip Mix
8 oz. softened cream cheese
1 cup shredded Swiss cheese
14.5 oz. can artichoke hearts, drained and chopped
1/2 cup shredded Parmesan cheese
Ground black pepper to taste
1 lb. loaf French bread

Directions
Preheat oven to 400°. Combine first 6 ingredients; stir to blend. Slice French bread in half horizontally; pull some bread out of both halves, leaving about a 1-inch shell. Spread cream cheese mixture inside the bottom shell; top with top shell. Wrap loaf in foil, place on baking sheet. Bake for 15-20 minutes. Unwrap loaf; let stand 10 minutes. Slice and serve warm. Makes 8-10 servings.

NOTE:  I found a 7 oz can of artichoke hearts, so I used it.  Thought if I used too many the kids might notice :)  Mission accomplished - they had no idea they were there. 

Thursday, October 11, 2012

Pork Loin with Sweet Pepper Glaze

Earlier this week, we took my oldest son out for a 'birthday dinner' at a local steak restaurant (with an Aussie flair).  He's officially too old to order off the kid's menu now.  How is this possible?

Anyway, he ordered a pork loin with a sweet chutney glaze.  After trying a bite of his dinner, I determined the glaze tasted IDENTICAL to our Tastefully Simple Sweet Pepper Jalapeno Jam.  Now, I generally use our Pomegranate Chipotle Sauce on pork loin, but decided to venture out in an attempt to replicate the 'steak restaurant' creation.  In the process, I ended up finding an incredible new way to cook pork loin!  (Thanks Google :)

I've also been working to experiment with some new ingredients, and was very pleased at how these dishes all complemented each other.  I recommend giving them a try!  Get out of that recipe rut and experiment a little :) Couscous on it's own doesn't have a ton of flavor, so it works great as a side dish with the pork.



Pork Loin with Sweet Pepper Glaze
1-2 lb pork loin
seasonings of your choice (I used Garlic Garlic and Seasoned Salt from Tastefully Simple)
Tastefully Simple Sweet Pepper Jalapeno Jam

Preheat oven to 500 degrees.  Season pork loin and place in a roasting pan (uncovered) on the bottom 1/3 of your oven. Bake pork loin 5 1/2 minutes PER POUND.  Turn oven OFF and DO NOT open it for an hour.  Remove from oven after 1 full hour and let sit 5-10 to allow juices to re-distribute before cutting.  Use meat thermometer to make sure it has reached 150-160 degrees.  Slice into medallions and top with a few spoonfuls of Sweet Pepper Jalapeno Jam.

Roasted Butternut Squash
1 butternut squash (remove seeds and cut into bite sized cubes)
1 Tbsp olive oil or Tastefully Simple Roasted Garlic Infused Oil
brown sugar

Combine oil and squash and place in same roasting pan as pork loin, but make sure they aren't touching the meat to aid in cooking both properly.  Squash will be done at the same time as pork.  Sprinkle with brown sugar when you remove from oven.

Couscous with Spinach & Herb
Submitted by Jackie Prehn (IL) 

Ingredients
1 1/4 cups chicken broth
1 cup frozen peas, thawed
2 Tbsp. butter
1 cup couscous
1 Tbsp. Tastefully Simple Spinach & Herb Dip Mix

Directions
Combine first 2 ingredients; bring to a boil. Add remaining ingredients. Remove from heat and let stand 5 minutes. Fluff with fork. Makes 6 servings.


Thursday, September 27, 2012

Super Foods Side Dish

Quinoa and Edimame...two BIG buzz words in the health food market these days.  I purchased these about a month ago and there they sat...sitting in my food pantry and freezer.  I admit, I had NO IDEA how to use them! However, I've heard over and over the high protein benefits of these foods.

When a friend (and fellow Tastefully Simple consultant) shared a quinoa recipe with me yesterday, I decided today was the day to experiment!  The verdict...I'm HOOKED!  Not only did I enjoy the taste of this dish - I feel full yet not weighed down after dinner.  Best of all, I know my family is stocked full of protein as they all go their separate ways to various activities tonight.  And yes...EVERYONE ate it!  Of course I got comments such as "What is this, fish eggs?"  No, it's not caviar.  "Are these lima beans?"  It's soybeans.  But in the end, they ate them and that makes me feel good as a Mom. :)


Given I had no idea how to prepare these foods, I'm going to assume some of you don't either. 

#1 - What are these foods?
Quinoa - is like a grain, but is actually a seed.  I would compare it to brown rice with a bit more texture.
Edimame - fancy name for soybean.  You'll see it served at many Asian restaurants inside the pod.  Many people dip the pod in soy sauce and then bite out the seeds from the pod.

#2 - Soak & rinse the quinoa.
My online research showed to soak for a couple hours and then rinse several times.  I rinsed mine about 5-6 times.  When you drain the water, you'll see a soapy type reside strain off the top.  Takes several times of adding new water, then draining again before all the soapy reside is gone.

Super Foods Side Dish
1 Tbsp Tastefully Simple Roasted Garlic Infused Oil
1 cup uncooked quinoa, rinsed
1/2 tsp Tastefully Simple Seasoned Salt
1/2 cup broth (chicken or vegetable)
1/2 cup frozen edimame, shelled
1/4 cup Tastefully Simple Sesame Teriyaki Sauce

In a heated skillet (use one that has a lid), add oil and quinoa.  Toast on medium heat about 5-10 minutes.  Add broth and Seasoned Salt along with frozen edimame.  NOTE:  My cupboard was bare, so I actually substituted water! I'm sure broth would've added more flavor, but the water actually worked just fine.  Place lid on skillet and simmer for another 5-10 minutes until liquid is gone and edimame is softened.  Add Sesame Teriyaki Sauce, mix well and serve.



Wednesday, August 15, 2012

Breakfast Sandwiches

Those of you who follow Pinterest have probably seen the recipe using a muffin pan to bake eggs.  Pinterest is where I first viewed this idea and I think it's GENIUS!  I am not a Mom who gets up early to make her family a full scale breakfast.  I'll help them make oatmeal or frozen waffles, but mornings are just to chaotic for more than that in this home.



However, I do enjoy breakfast foods.  Therefore, every so often we have 'breakfast' for our evening meal.  This is one of my favorites, and thanks to the muffin pan idea they are SOOO easy to make!

Breakfast Sandwiches
1 pkg refrigerated biscuits (I use Pillsbury Grands Flaky Layers)
6 eggs
6 slices cheese
6 slices Canadian Bacon
Your favorite Tastefully Simple seasonings.

Pre-heat oven to 350 degrees.  Spray muffin pan with non-stick spray.  Crack eggs and place in muffin tin.  Sprinkle with your favorite Tastefully Simple Seasonings.  Everyone picks their favorite which generally means making a couple each using Spinach & Herb Seasoning, Seasoned Salt and Bacon Bacon.  Place biscuits on baking stone or cookie sheet.  Place both muffin tin and baking stone in the oven and bake for 15 minutes.  Half biscuit and place one slice of cheese and one slice of canadian bacon on bottom.  (I like to microwave these for 15 seconds to melt the cheese.)  Use knife to loosen egg from muffin pan if necessary and finish assembling sandwich.

Wednesday, July 11, 2012

Sizzlin Steak Fajitas

I've been told by a certain male in my household that I don't cook enough steak.  So, dear husband...this recipe was for you! 

What is it about the sizzle of fajitas that just makes your mouth water anytime a waiter at a restaurant walks by you with a plate?  With my attempts to duplicate this restaurant quality at home, I've found a couple tricks along the way that work well and settled upon the below recipe our family highly enjoys!

 
Sizzlin Steak Fajitas
Ingredients
1 Tbsp Tastefully Simple Roasted Garlic Oil
1 onion
1 green or red bell pepper
1 flat iron steak (1 - 1 1/2 lbs)
flour tortillas (I use burrito size, but you can use smaller)
Your favoite toppings (cheese, avacado, tomato, lettuce, etc.)
Tastefully Simple Seasonings:  Seasoned Salt, Garlic Pepper, Wahoo Chili, and Fiesta Party Dip



Directions
Season the steak with Garlic Pepper and Seasoned Salt and grill 7-8 minutes (turning 1/2 way through and seasoning other side).  You want to get the nice grill marks and crispiness out the outside - the inside will still be pink.  Remove from grill and let steak rest for at least 10 minutes while you cook the vegetables.  This allows the juices to redistribute into the meat.

Heat oil in skillet over medium heat.  Slice onion and bell pepper and add to skillet.  Sprinkle with Garlic Pepper, Wahoo Chili and Fiesta Party Dip.  Note:  The fiesta will add the heat factor, so use it based on how spicy you like your flavor.  Once onions have carmelized, slice steak diagonally into thin strips against the grain and add into skillet.  Continue to stir and cook until steak is done to your liking.  Heat tortillas (I microwave for about 30 seconds), stack your meat, veggies, and toppings & enjoy!

Tuesday, June 19, 2012

Panini Perfection

I've said it before and I'll say it again....our Balsamic & Basil Dipping Oil is adds PERFECTION to a panini sandwich!  One of my hosts also told me last week that the Burger & Brat Mustard is fabulous on a turkey and cheese sandwich.  I've had a craving for one ever since.  So...today while the kids were searching out some new books at the library, I decided to thumb through some cooking magazines for recipe ideas.  I came across some gourmet panini recipes.  As I glanced through the ingredient listing, I knew there was no way I was going to that much work.  And why bother when I can shop from my own shelves!  Definitely one of the best things about being a Tastefully Simple consultant.  I stopped by the local grocery store on the way home, picked up a couple ingredients and here was the delicious result...


Turkey & Pear Panini
1 loaf nice artisan bread (I used HyVee Baking Stone - Asiago)
cheese slices (I used smoked gouda - would highly recommend!)
1-2 tsp of Tastefully Simple Burger & Brat Mustard
1 pear, peeled and sliced
sliced turkey (I used HyVee Honey Mesquite)
2 Tbsp Tastefully Simple Balsamic & Basil Dipping Oil

Slice bread into serving size pieces and cut in half.  Spead small amount of Burger & Brat Mustard on bread, top with slice of cheese, turkey, and sliced pear.  Brush top and bottom of bread with Balsamic & Basil Dipping Oil.  Place on panini press or yes...I still use my George Forman grill :)  Cook until bread is golden brown. 

Note:  If you don't have a panini press or tossed out your GF grill back in the 90's, then use a skillet and something as simple as a brick covered in foil to press down the sandwich.

My kids weren't so sure about fruit on a sandwich, but my oldest gave it a try and agreed it was good.  The other two...well, at least they picked it off and ate it separately.  Hope you enjoy this recipe as much as we did!

Tuesday, June 12, 2012

Creamy Ham & Veggie Pasta

Earlier this year, I made a mixed vegetable dish that included mushrooms.  I fully expected the kids would pick around them, but to my surprise...they instead announced they like mushrooms again.  (We went through about a 2 year span where all of a sudden they didn't like them anymore.)  So when I found mushrooms on sale this week, I decided to pull out this Creamy Ham & Veggie Pasta recipe which I love.  I must give credit to Julie Trusler (an AMAZING cook from my home town) who's recipe in her cookbook "JT's - Volume 1" was the inspiration - I simply tweaked to our liking and incorporated items I have on hand.  Now with many dishes, you can omit mushrooms and not really impact the dish.  However, I strongly encourage you to include them with this one.  Really adds a ton of flavor to the meal!

Creamy Ham & Broccoli Pasta
8 oz rotini pasta
1 Tbsp butter
2 Tbsp Tastefully Simple Roasted Garlic Infused Oil
8 oz. white button mushrooms, sliced
2 tsp Tastefully Simple Garlic Garlic
1 cup diced ham
8 oz. (about 1/2 bag freezer bag) of chopped broccoli, cooked
1/2 pint of heavy whipping cream (splurge and get the real stuff here!)
1/2 cup grated parmesan or romano cheese

Cook pasta in water until al dente.  While pasta is cooking, make sauce.  Melt butter in skillet (using a combination of both butter and oil will bring out a fuller flavor to the mushrooms).  Add oil and sliced mushrooms; saute until golden brown.  Add garlic, ham, broccoli, cream and cheese.  Cook for few minutes to thicken sauce.  Add cooked pasta, toss and heat through.

NOTE:  Leftovers make a great lunch the next day too!

Thursday, June 7, 2012

Lemon Peppercorn Scallops

I think it's a bit fascinating how our bodies crave different types of food depending upon the season.  During the summer when the heat turns up a notch I find myself wanting more salads and lighter meals.  Yesterday I ventured to the grocery store with thoughts of shrimp in mind, but when the selection didn't look so great, I noticed they had some fresh scallops.  (Well, as fresh as we can get here in the mid-west - ha!)


Being that I've only cooked scallops once, I'm definitely not a pro!  However, the first attempt (posted on this blog on 6/22/11 - Baked Scallops) was a success, so I thought I'd give it another shot. 

Tastefully Simple just released our 'Returning Favorite' products for June & July.  These are items we've had before and clients requested back.  Two of them - Meyer Lemon Infused Oil and Green Tea Peppercorn Seasoning - pair together quite nicely and are a combination I generally use on tilapia.  (Meyer lemons are kind of like a cross between a mandarin orange and regular lemon, so have a great citrus flavor.)

I really wanted to make a sauce similar to a local hibachi restaurant nearby, but that didn't meet my standards.  I went with a nice panko bread crumb topping instead.  The fact I'm posting the recipe on this blog should tell you we all enjoyed the meal!  (I will admit my two youngest smothered them in tartar sauce.  However, the rest of us enjoyed the true flavor.)


Lemon Peppercorn Scallops
2 Tbsp Tastefully Simple Meyer Lemon Infused Oil
1 1/2 Tbsp Tastefully Simple Green Tea Peppercorn Seasoning
1 pound (about a dozen) scallops
1/2 cup panko bread crumbs
1 Tbsp butter, melted

Heat oil in skillet.  Rinse and pat dry scallops.  Note:  you'll want to get them good and dry to avoid the oil popping at you when you add them to the skillet.  Place scallops in oil and sprinkle with Green Tea Peppercorn Seasoning.  Cook about 8-10 minutes until golden brown.  Combine melted butter and bread crumbs then add to skillet.  Give everything a good stir and cook minute or two more to combine the flavors.

We just ate this as prepared above, but it would work well as a pasta dish also.

Tuesday, April 3, 2012

Hawaiian Ham & Swiss Sandwiches

Added a Tastefully Simple touch to this recipe, and it came out DELISH!  Original recipe was from www.Heatherlikesfood.com.  It called for adding poppy seeds into the sauce that goes over the rolls, but I knew I'd get nothing but complaints from my family about these...and more importantly - I forgot to buy them at the store - ha!  I think the onion flavor on the rolls was plenty & there enough other sweetness to this recipe that I don't think you need them.  As I noted within the ingredients listing, I think you can get away using half the amount of butter.  Next time I plan to only use 4 Tbsp melted butter as using the full amount did make the bottom roll a little soggy.  They were very tasty though and extremely easy!

Good 'make ahead' recipe for busy spring schedules.



Ingredients
  • 12 King's Hawaiian Sweet Rolls
  • 12 slices Honey Ham
  • 12 slices Swiss Cheese
  • 1/4 C Mayonnaise
  • 1 1/2 Tbsp Dijon Mustard
  • 8 Tbsp butter, melted  ( NOTE:  I will use 1/2 this next time - I don't think you need this much)
  • 1 tsp Tastefully Simple Onion Onion
  • 1/2 tsp Tastefully Simple Merlot Sauce
  • 1/4 C brown sugar
Instructions
  1. Preheat oven to 400°
  2. On a rimmed baking sheet or 9x13 dish, place bottom half of dinner rolls and top with 1 slice of ham and 1 slice of swiss cheese. Spread about 1 tsp of mayonnaise on each top-half of roll and place on top of ham and cheese. 
  3. In a small bowl combine the mustard, melted butter, brown sugar, Onion Onion and Merlot Sauce. Mix until combined and evenly pour over the assembled rolls. Cover with foil and refrigerate until ready to bake.
  4. Bake covered with foil for 10 minutes, remove the foil and bake for an additional 5-10 minutes or until the tops are browned, and cheese is good and melted.

Thursday, March 29, 2012

Parmesan Zucchini Patties

It could be this summertime weather we're having...it could be that the Tastefully Simple incentive trip to Cancun I earned is in 3 weeks...but I've been in the mood lately to try some new 'healthy' meals.  I'm a sucker for trying recipes which include pictures that look appealing to the eye - thus my addiction to Pinterest!

I will say though, I have found several good recipes there.  I generally adapt them to items I have in the house - which of course include several Tastefully Simple products.  And really...why waste time peeling and mincing garlic when I can just grab a bottle of Garlic Garlic?  While I love trying new recipes, I am still a busy mom (it IS soccer season now) and the family doesn't care if it's made from scratch.  If it's made in my home then it is 'Homemade' in my book!

While shredding the zucchini for this recipe, I got a craving for my Mom's Zucchini Bread - so today you get a bonus recipe.  I recommend grabbing an extra zucchini from the store and shredding enough to make both of these.  While I got the typical 'what is that' comment from all the boys as I was making the Zucchini Patties, they were gobbled up quickly and I was told "These Zucchini Balls are pretty good."  To which I corrected them and they were zucchini PATTIES not balls.  Given I live with 4 males...you can just imagine how the conversation took a downturn from there and giggles ensued.... Boys...what can you do except shake your head and laugh along with them :)



Parmesan Zucchini Patties (adapted from recipe in Shape magazine)

Ingredients:
1 Tbsp Roasted Garlic Infused Oil
1 large zucchini, grated
1 large egg
1 c. panko bread crumbs (you can find these in most grocery stores now - and I think they are worth buying for this recipe)
1 tsp Tastefully Simple Seasoned Salt
1/2 c. Parmesan cheese, grated
Directions:
Remove excess liquid from freshly grated zucchini by placing them between paper towels and squeezing.  Heat a large skillet on medium, and add Roasted Garlic Infused Oil.  In a large bowl, combine all the other ingredients. Mix thoroughly.  Shape spoonfuls of the zucchini batter into 2-in. (diameter) patties, and drop onto the sizzling pan. Cook each side for about a minute and a half, or until the outside is golden brown. Finish the cakes off in the oven. Stick them on a baking pan and broil them for 1-2 minutes. Serve hot, alone or with ranch dressing.
NOTE:  I did stick the patties in the oven under the broiler for a couple minutes, but I don't think you really need to do this.  Mine were cooked nice and crispy before then.  We are ours plain.
Mom's Zucchini Bread
3 eggs, beaten
1 cup cooking oil
2 cups sugar
2 cups grated zucchini
2 tsp vanilla
3 cups sifted flour
1 tsp baking soda
1/2 tsp baking powder
1 tsp salt
1 tsp cinnamon
Preheat oven to 325 degrees.  Grease and flour 2 loaf pans.  Beat eggs, oil, sugar, zucchini, vanilla - cream together.  Sift other ingredients and add to creamed mixture.  Bake one hour.

Tuesday, March 13, 2012

Easy Clean Up Dinner

Time to break out some fabulous GRILL recipes?  Heck ya!  Weather this week is GORGEOUS!

Here's a brand new recipe off the Tastefully Simple website using a couple of our spring products.  I must say...I think they could have picked a better name for the recipe :)  However, it's still worthy of praise.  We had this for dinner last night.

Note:  Next time I make it I will double the recipe.  Didn't quite fill up this family of growing boys, but it's always a good sign when they're asking for more!  Makes about 4 'normal' portions.  A portion what you see pictured below on each foil sheet.

Prep before the grill...

 finished product!
Easy Clean-up Dinner
Submitted by Rosemary (MN) HQ Resident Chef

Ingredients
1 lb. kielbasa sausage, cut into bite-size pieces
1 onion, sliced into wedges
1 red bell pepper, seeded and sliced into strips
4 small potatoes, cubed
2 Tbsp. olive oil or Roasted Garlic Infused Oil
1 Tbsp. Honey BBQ Seasoning & Rub
Burger & Brat Mustard

Directions
Combine all ingredients except mustard in a large bowl; toss to combine flavors. Divide the mixture evenly among 4 large sheets of aluminum foil. Top each with another sheet of foil, and roll up the edges tightly to seal. Grill over medium-high heat until potatoes are tender, about 45 minutes. Open foil packs carefully; drizzle sausage and vegetables with Burger & Brat Mustard to taste. Makes 4 servings. 

Wednesday, March 7, 2012

Beautiful Brunch Egg Bake

Came across some wonderful fresh vegetable produce at the store this week, so was looking for a recipe to incorporate all the spring colors.  Yes, it might sound strange, but I love it when my food is bright and colorful.  It's simply so much more visually appealing.  Now...I do get the occasional "What's this stuff" from my kids.  However, I've come to the conclusion after 12 years of being a Mom and household cook that I'm going to cook meals the way I like and they can either pick things out or adapt! :)  Okay...okay...maybe that sounded harsh.  I do cater to them at times. For the most part though, I've learned that if you put new types of food in front of them - eventually they're going to try it.  Just recently (after years of not using mushrooms), my boys decided they actually really like them now!  Score one for the fungus :)  I credit Tastefully Simple's Portobello Mushroom Dip for that one.


This recipe I 'Tastefully Simplified' from an Allrecipes.com post.  It called for basil, parsley, pepper, garlic, etc.  Since these all all seasonings within our Dried Tomato & Garlic Pesto, I found it a fantastic alternative!  This is a terrific egg bake base, so you can play around with whatever veggies/meats/cheeses you enjoy.

Beautiful Brunch Egg Bake

  • 3 cups shredded cheese (I used a combination of colby jack and cheddar)
  • 1/2 cup sliced mushrooms (could easily substitute canned)
  • 1/3 cup sliced green onions (could use Onion Onion instead)
  • 1/2 cup chopped sweet red pepper
  • 1/2 cup asparagus, cut into bite size pieces
  • 2 tablespoons butter or margarine
  • 2 cups diced fully cooked ham
  • 8 eggs
  • 1 3/4 cups milk
  • 1/2 cup all-purpose flour
  • 1 Tbsp Tastefully Simple Dried Tomato & Garlic Pesto
  • 1 tsp Seasoned Salt

Combine cheeses; place in an ungreased 8-in. x 11-in. baking dish and set aside. In a medium skillet, saute mushrooms, onions and red pepper in butter and Sesoned Salt until tender; drain. Place over cheese; top with ham. In a bowl, beat eggs. Add milk, flour and Dried Tomato & Garlic Pesto; mix well. Slowly pour over the cheese. Bake at 350 degrees F for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand 10 minutes before cutting.

Enjoy!  Contact me if you need to restock your Tastefully Simple products - or order online at www.tastefullysimple.com/web/kkeninger 

Thursday, February 23, 2012

Italian Garlic Linguine Shrimp

I LOVE testing out our new Tastefully Simple products when we go through a season change!  Last night I tried out our BRAND NEW '29 Minute Citrus Marinate'.  Imagine an Italian dressing blended with wonderful citrus flavors!  This is definitely one you're going to want to have on hand - especially when you fire up that grill.  However, as last night's dinner proved, works just as good to saute in the pan.

This recipe was inspired by my love of buttered noodles from Noodles & Co.  Sometimes we over think what it takes to make a good meal.  The below recipe shows you really can make a great HOMEMADE meal in the same time it takes to sit in a fast food line.


Italian Garlic Linguine Shrimp
Ingredients
2 lbs. uncooked, tail off shrimp (I get frozen and defrost in fridge over night or rinse under cold water for 5 min.)
1/2 bottle Tastefully Simple 29-minute Citrus Marinade  (Available as of March 1st!)
Linguine pasta (I used 1/2 box)
1-2 Tbsp Tastefully Simple Italian Garlic Bread Seasoning
1 Tbsp butter

Place thawed shrimp in gallon size ziploc bag, add marinade and place in refrigerator.  (I had to prep mine ahead of time, so it actually marinated for about an hour.  With seafood you don't even really need the 29 minutes as the citrus will actually start to cook the seafood.  However, mine was fine after being in the fridge for an hour.)

Cook pasta while you saute shrimp on stovetop.  Rinse pasta, add in 1 Tbsp butter to noodles.  Add in Italian Garlic Bread Seasoning.  Add in cooked shrimp.  Enjoy!

Tuesday, February 14, 2012

Cinnamon Muffin Melts & Apple Pie Bites

My kids requested Cinnamon Muffin Melts as a Valentine's Day breakfast today.  Many of you know that I'm not one of those Mom's who 'makes' breakfast in the mornings.  (Well, that is unless you count putting frozen waffles in a toaster or boiling water for instant oatmeal.)  However, since it's a special day AND they only take 9 minutes to make...I obliged :)  After all...how can you resist this act of happiness?



I don't follow the exact directions for the preparation of Cinnamon Muffin Melts, so thought I would post how I make them here.  I find that if you use as much butter as indicated, they're a bit too crumbly.

Ingredients:
1 box Tastefully Simple Cinnamon Muffin Melts
1 cup water
2 Tbsp butter, melted

Add Cinnamon Muffin Melt mix with water.  Lightly grease mini muffin pan.  (You can also make 12 regular size muffins, but we prefer the bite-size version.)  Use a small cookie scoop to fill the muffin tin's 1/2 full.  Bake at 400 degrees for 9 minutes.  Cool for 2-3 minutes.  Place one pan of mini muffins in gallon size ziploc bag.  Melt 1 Tbsp of butter and drizzle over muffins.  Seal ziploc and roll muffins in butter.  Once coated, pour 1/4 of the cinnamon sugar packet into the ziploc.  Seal and roll muffins again.  Repeat process for 2nd batch.

NOTE:  You will only use 1/2 the cinnamon sugar packet with this preparation method.  Use the other 1/2 of the package to make the Apple Pie Bites recipe.


Apple Pie Bites
1 pkg (15 oz) refrigerated pie crusts (the kind in tubes you roll out)
2-3 Tbsp butter
2 apples, I used Granny Smith
Cinnamon Sugar
Parchment paper
(I recommend serving w/ Breyer's Vanilla Bean Ice Cream!)

Line cookie sheet with parchment paper.  Thaw the pie crusts.  Core apples and cut each one into 8 pieces (you can leave skin on or peel).  Unroll one pie crust and brush with melted butter.  Sprinkle with cinnamon sugar.  Cut pie crust into 8 strips.  Roll each strip around one slice of apple and place on parchment paper.  Once you've wrapped all the apple slices, brush tops with remaining butter and sprinkle with remaining cinnamon sugar.  Bake at 425 degrees for 15 minutes or pastry is golden brown.

Many of you have probably viewed this recipe on Pinterest - it's originally a Taste of Home recipe as well.  FANTASTIC use of your leftover cinnamon sugar!  The only down side was that while I was taking this picture shown above - ALL the rest of them were devoured!

Wednesday, January 25, 2012

Shredded Chicken Taco's Ole!

Today was one of those days when I try a new recipe and think...how is it possible I've been selling Tastefully Simple for over 9 years and never tried this?  Not only were these taco's FABULOUS, but there was NO work involved other than placing everything in the slow cooker and turning it on!  (And the kids didn't even try to pick out the black beans or tomatoes)



Shredded Chicken Taco's Ole!
Ingredients
3-4 chicken breasts
1 jar Tastefully Simple Corn, Black Bean Salsa
1 large spoonful sour cream
soft tortilla shells
avocado, lettuce, cheese, etc.

Directions
Place chicken breasts in slow cooker and pour entire jar of Corn, Black Bean Salsa over top.  Turn slow cooker on low for 6 hours.  Just before serving, shred chicken with fork and stir in a large spoonful of sour cream.  Add your favorite toppings.  DELISH!

Sunday, January 22, 2012

Cranberry Apple Wild Rice Casserole

Last November I posted my favorite stuffing recipe using Tastefully Simple's Creamy Wild Rice Soup.  This recipe is a casserole using similar ingredients.  Now, you may be thinking...cranberries, apples and wild rice?  Believe me...they work wonderfully together!


Cranberry Apple Wild Rice Casserole
 

Ingredients
Tastefully Simple Creamy Wild Rice Soup Mix
5 cups hot water
14 oz. seasoned breadcrumbs
1/2 cup dried cranberries
1 large unpeeled, chopped Granny Smith apple
2 cups cooked, cubed turkey or chicken
3 eggs
Salt and pepper to taste

Directions
Prepare soup as directed on package with water; cook 30 minutes. Place breadcrumbs into bowl, add cranberries, apple and meat. Lightly beat eggs; pour over dry mixture. Mix well. Pour soup over stuffing mixture. Mix thoroughly and place in a large greased baking dish; season to taste. Bake, covered, at 350° for 1 hour. Remove cover for last 15 minutes. Makes 4-5 servings.


I have Creamy Wild Rice Soup in stock should you need to purchase some - or as always you can order directly from my website www.tastefullysimple.com/web/kkeninger.

Monday, January 2, 2012

Mmmm....Slow Cooker Tender Pot Roast!

Happy New Year!  I officially hit the 'sugar wall' a few days ago, and am ready to get back on track with some healthy eating.  I do enjoy indulging over the holidays, but by the time New Years hits - my body is always telling me ENOUGH!  I generally take a break from cooking much the week between Christmas and New Years, and after a week of eating out - the entire family is ready for home cooked meals also!

However, considering today is still a 'holiday' in our household, that means a no fuss meal was on list.  This January and February I'm showcasing a Slow Cooker Meal Plan with my Tastefully Simple parties.  I've been working on this for the past couple months - trying new recipes, deciding which ones were worthy of the list, etc. 

So, for today's meal, I picked one of my favorites that's extremely low maintenance.  Tender Pot Roast with potato, carrot and onion.  If you'd like to try this for yourself and you don't have any of the sauce on hand, contact me and I can hook you up!  (Or you can always order directly from my website too.  www.tastefullysimple.com/web/kkeninger)


Slow Cooker Tender Pot Roast
2-3 pound beef roast (whatever your preference or what's on sale!)
1 jar Tastefully Simple Tender Pot Roast Sauce
5-6 potatoes, peeled and quartered (I prefer yukon gold)
carrots (I used baby carrots - no peeling!)
1 onion, chunked

Place roast and entire jar of sauce in Slow Cooker.  Cook on low 6-8 hours.  Last couple hours add potatoes, carrots and onion.  It's that easy and oh so good!