Taco Cupcakes

I tried making these because they looked like fun and because we like mexican food and because I figured they would be easy to freeze and take to work!

Ingredients:
1 1/2 t  Olive Oil...
1/2 lb lean ground beef (I used a package of Morning Star beef crumbles)
1 packet of taco seasoning
1 can canned black beans, drained and rinsed
24 wonton wrappers (found in the produce section)
5 tbsp or so of queso dip or salsa con queso
1 cup or so of chunky salsa
1 cup or so of reduced fat shredded Mexican cheese
Guacamole and/or sour cream and/or shredded lettuce for serving
Sidenote: Once I finished putting the taco cupcakes together, I had leftovers of the meat mixture.


Directions:1.  pre-heat the oven to 375. Lightly mist 8 cups in a muffin tin with cooking spray and set aside.
2. Heat oil in a saute pan or large skillet over medium-high heat, add the beef and then taco seasoning and brown beef, breaking it with a spoon. Add black beans and continue to cook, stirring occasionally, for a few minutes until warm.
3. Push a wonton wrapper into the bottom of each of the 12 sprayed cups in the  muffin tin. Spoon a teaspoon of queso dip into each wonton wrapper and spread across the bottom.
4. Follow by spooning some of the meat/beans mixture into each cup and then spoon a teaspoon or so of salsa on top of that. Sprinkle a pinch of the cheese evenly over the top of each cup.
5. Press another wonton wrapper on top and repeat the layering steps with the remaining ingredients.
6. Bake for 18-20 minutes until golden brown. Let cool for a couple of minutes before removing from muffin tin.

   

I adapted this recipe from http://bricelife-gabrielle.blogspot.com/2012/01/taco-cupcakes.html

Famous Garlic Knots - lil bites of heaven

These might not be healthy but they are RIDICULOUSLY good. My husband even said that if we were ever to open a restaurant, we would have to have these. They really are little bites of heaven.

Ingredients:
1 package refrigerated buttermilk biscuits
3 tbsp olive oil
1 teaspoon garlic powder
1 teaspoon dried parsley
1 dash or so of onion powder
1 dash or so of garlic salt
1/2 teaspoon of garlic, chopped fine
2 tbsp butter

Directions:1 Preheat oven to 400 degrees. Spray a baking pan with cooking spray lightly.
2 Cut each biscuit into half.
3 Roll each piece into a 5 inch rope and tie into a knot; tuck ends under
4 Place 2 inches apart on baking sheet.
5 Bake for 8-10 minutes or until golden brown.
6 While they are baking, combine the remaining ingredients in a small bowl. Pop in the microwave for 30 seconds to melt the butter and to incorporate the ingredients.
7 Using a pastry brush, brush the mixture onto the cooked knots. Serve warm for maximum drooling.

   

Real Fried Rice

I'm always amazed that when I go to a Japanese or Chinese restaurant, the fried rice tastes SO SO SO different than the kind I have made at my house. So I asked my mom how she makes hers and she used the below recipe to school me! I tasted it and have to agree that hers is the closest I have ever tasted to restaurant quality (the good kind!).

Ingredients:1/3 cup plain vegetable oil, like soy, corn, or peanut
1 onion, diced
Salt and pepper
3 cloves garlic, finely chopped
2-inch piece fresh ginger, peeled and finely chopped
3 whole scallions, thinly sliced on the bias, white and green separated
1 1/3 cups (6 ounces) medley frozen corn, peas, carrots
4 large eggs, lightly beaten
4 cups cold cooked long-grain rice, white or jasmine rice, grains separated
Directions:1. Heat a large heavy-bottomed nonstick skillet over high heat. When hot add 1 tablespoon of the oil.  Add the onions to the pan, season with salt and pepper, and cook for 1 to 2 minutes until onion is fragrant. Add the garlic, ginger, and scallion whites and stir-fry until fragrant, about 30 seconds. Add the frozen vegetables. Cook until just defrosted but still crisp. Transfer contents of the skillet to a large bowl.
2. Return the pan to the heat and add 2 more tablespoons of oil. Add the eggs and season with salt and pepper. Stir the eggs constantly and cook until almost set but still moist, then transfer egg to the bowl. Break the eggs up with a wooden spoon or spatula.
3. Return the pan to the heat and add the remaining oil. Add the rice to the pan and use a spoon to break up any clumps. Season with salt and pepper and stir-fry the rice to coat evenly with oil. Stop stirring, and then let the rice cook undisturbed until its gets slightly crispy, about 2 minutes. Stir the rice again, breaking up any new clumps. Add the scallion greens. Transfer to the bowl. Stir all the ingredients together with the rice, taste and adjust the seasoning with salt and pepper, if necessary. Serve.


Tips:
Do not crowd the pan or the veggies will steam instead of cooking crisp and make the final dish soggy. The egg is cooked right before the rice because it has a tendency to stick to the pan and remnants in the pan burn as the other ingredients are cooked. When cooked right before the rice, any remnants become incorporated into the rice. Although jasmine rice is preferable, any kind of long grain rice can be used. Avoid using medium and short-grained rice as they tend to be sticky. Also, the rice should not be warm fresh rice, otherwise it will also tend to be sticky.

Recipe adapted from http://www.foodnetwork.com/recipes/food-network-kitchens/fried-rice-recipe2/index.html

Easy Breezy Breakfast Casserole

This is a super easy breakfast to put together in the mornings and really tasty. The best part is that you can just put in whatever veggies or meats you have lying around. I came up with this recipe after reading several other recipes and then going for what I thought would be good. After it is cooked and cooled, I like to section it up in individual portions then wrap in tin foil and put in the freezer so I can take it to work with me.

Ingredients:
2 cups of cubed bread, I use pumpernickel or sourdough (cubes about 1/2 inch thick is fine)
1 pint of egg beaters, more or less depending on how much egg to veggie ratio you like  (use egg whites for a bit of a healthier version)
1.5 cup cheese, shredded (I used cheddar)
1.5 cups sliced breakfast sausage links, cooked and drained (I used Morning Star sausage links)
1/2 cup green pepper, diced
1 tomato, diced
2/3 cup of cream of mushroom soup (cream of chicken may also be substituted)
hot sauce, a couple of dashes to taste
salt and pepper, to taste

*feel free to add any other vegetables or crumbled bacon

Directions:
1. Preheat oven to 350. Spray a 9x13 pan with cooking spray.
2. Layer bread cubes along the bottom of the pan. Layer the other vegetables and sausage on top of that.
3. In a bowl, mix the egg mixture and cream of mushroom soup along with salt and pepper and hot sauce. Pour the mixture over the bread and veggies. Sprinkle the cheese of top of this.
4. Bake in the over for about 30-40 minutes until you insert a knife and it comes out clean.

 

Easy Cheese Danish

Here is another recipe that I found through Pinterest and adpated it and it was so delicious! Mine was not nearly as pretty as the one I found on the Lauren's Latest Blog, but it sure as heck tasted good! I will try to get mine to be flatter (wider) next time and using less icing.

Above picture from the http://www.laurenslatest.com/ blog

Ingredients:1 tube reduced fat crescent rolls
1 8-oz. package low-fat cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
3 tablespoons all purpose flour
icing:
1 cup powdered sugar
5+ tablespoons heavy cream
splash vanilla extract

Directions:1. Preheat oven to 375 degrees. In a small bowl, combine cream cheese, sugar, flour and vanilla. Set aside.
2. Pop open crescent roll dough and unroll, leaving crescents in rectangles. On an ungreased baking sheet, lay the crescent roll rectangles together, lining them up width wise.
3. Press them out so they stretch out width-wise. Dough should be almost the entire length of a half sheet pan. Press edges together to even out edges and seal any holes.
4. Carefully spread cream cheese filling down the center of the dough to be about 2-3 inches wide.
5. Cut 1/2 inch diagonal strips up each side of the dough.
6. Fold 1/2 inch dough pieces up over filling alternating sides to get a braided pattern. You may have excess dough once you reach the end of the danish, so fold them in as best as you can.
7. Bake for 20-30 minutes or until filling is set and crescent dough is golden in color. Cool before removing from baking sheet.
8. Once danish has cooled, remove to serving platter.
9. In a small bowl, mix together powdered sugar, vanilla and cream to create icing. You may need to add more cream to get the desired consistency. Drizzle icing over danish.
10. Cut into pieces and serve.

  

Recipe adapted from http://www.laurenslatest.com/easy-cheese-danish/

Asian Glazed Chicken

My mom and I made an asian inspired dinner the other night and this was one of the dishes. Wow, I was really impressed with this recipe as it is SOOOOO GOOOOOD! Highly recommended! The pan did require to be soaked over night and some major elbow grease after it was cooked but it was well worth it.

Ingredients:
8 medium chicken drumsticks or 4-6 thighs, bone in (I used real chicken and also made the recipe with the fake chicken scallopini)
olive oil spray
1 cup water
1 tbsp Sriracha hot sauce (more or less to taste)
1/2 cup balsamic vinegar
1/2 cup soy sauce
4 tsp agave nectar (or sugar)
3 cloves garlic, crushed
1 tsp ginger, grated
2 tbsp chives or scallions, chopped
1 tsp sesame seeds

Directions:
1. In a heavy large saucepan, brown chicken on high for 3-4 minutes with a little spray oil.
2. Add water, balsamic, soy sauce, agave, garlic, ginger, hot sauce and cook on high until liquid comes to a boil. Reduce heat to low and simmer, covered for about 20 minutes.
3. Remove cover and bring heat to high, allowing sauce to reduce down, about 8-10 minutes, until it becomes a thick glaze, turning chicken occasionally. (Keep an eye on glaze, you don't want it to burn when it start becoming thick)
4. Transfer chicken to a platter and pour glaze on top. Top with chives and sesame seeds and serve.

 

Recipe adapted from http://www.skinnytaste.com/2010/07/asian-glazed-drumsticks.html

Buffalo Chicken Dip (AKA: Crack Dip)

I kept reading about this on Pinterest so my mom and I had to try it. We made it for the Superbowl. It was really good, seriously..... but "crack dip" is a bit misleading! I was definitely able to stop eating it because it is very rich!

Above picture from the http://www.singforyoursupperblog.com/ blog

Ingredients:
8 ounce package of low fat cream cheese, softened
1/4 cup ranch salad dressing
1/4 cup blue cheese salad dressing
1/2 cup buffalo sauce
1/2 cup crumbled blue cheese (shredded mozzarella cheese can be substituted)
2 boneless, skinless chicken breasts, cooked and shredded

Directions:
1. Pre-heat oven to 350 degrees F.
2. In a deep baking dish, mix cream cheese, salad dressing, buffalo sauce, and cheese. Stir until combined. Stir in chicken.
3. Bake uncovered for 20-25 minutes, until the dish is heated through.  Serve with crackers, pita chips, sliced bread or vegetables.
NOTE:  Depending on your tastes and the ingredients on hand, you can use 1/2 cup ranch or blue cheese salad dressing rather than 1/4 cup of each.  Similarly, you can mix blue cheese and mozzarella, or use portions of each.

Recipe adapted from http://www.singforyoursupperblog.com/dips-and-salsas/the-famous-quot-crack-dip-quot/