Beef, Bean, and Cheese Quesadillas

I would eat Mexican food every day if I could. Unfortunately, I run low on ingredients sometimes! Last week I found myself craving some Mexican, and all I had was tortillas, ground beef, refried beans, and cheddar cheese. I did some poking around and found a recipe for Beef, Bean, and Cheese quesadillas. Even then, I didn't have all of the ingredients so I tweaked it a little bit to make it my own.

Ingredients:

• 1 lb. lean ground beef (ground turkey would probably be just as delicious)
• 1 packet (or 1/4 c.) taco seasoning
• 1 can refriend beans (I used original, but fat free works too)
• 8 in. flour tortillas
• Cheddar or Mexican Blend cheese
• Sour cream and salsa for dipping

Directions:

1. Brown ground beef.
2. Drain beef and add taco seasoning according to directions on the packet.
3. Heat a separate, dry skillet on Medium heat.
4. Spread a layer of refried beans onto half of a tortilla.
5. Add tortilla with beans to the heated, dry skillet.
6. Add a spoonful of beef on top of the beans. Sprinkle with desired amount of cheese.
7. With a spatula, fold over the empty half of the tortilla on top of the beans, beef, and cheese.
8. When tortilla starts to crisp, flip over with the spatula and allow the other side to crisp as well (approximately 1-2 minutes on each side).
9. Remove from heat. Make as many quesadillas as you want!
10. Cut into wedges with a pizza cutter. Top or dip into your favorite condiments!

Roasted Rosemary Chicken with Roasted Rosemary Fingerling Potatoes, and Broccoli Florets

Don't let the title of this fool you...this was one of the easiest and most delicious meals I have ever made. I like to make it for Sunday dinner since the chicken has to roast for a bit. Plus it makes the house smell awesome!

Ingredients:

For roasted chicken:

• 3 lb. whole chicken, giblets removed (a larger chicken is, of course, okay also; just make sure you adjust your roasting time)
• 1/2 c. butter (use more if needed)
• minced garlic
• rosemary (Rosemary is a relatively strong herb, so not a lot is needed, but I use it to taste so I've never measured)
• salt and pepper to taste

For roasted fingerling potatoes

• 1 2-lb. bag of fingerling potatoes
• 1 tbsp. extra virgin olive oil
• rosemary
• salt (I used quite a bit)
• pepper

For broccoli (I totally cheated with this one)

• Your favorite brand of Steam-in-bag broccoli
• Season to taste

Directions:

For chicken:

1. Rinse chicken thoroughly and remove all giblets.
2. In medium-sized bowl mix together butter, garlic, rosemary, salt, and pepper.
3. Spread butter mixture on chicken. I spread it all over the top of the skin, under the skin, and inside of the chicken as well.
4. Place in roasting pan or baking dish with rack. Place breast side up.
5.  Roast at 425 degrees for 30 minutes. After first half hour, baste chicken with runoff juices and place back in oven. Leave the chicken uncovered for the first 30 minutes and roast at a higher temp to allow the skin to crisp.
6. Cover with aluminum foil. Roast for an additional hour at 375 degrees basting every 20 minutes. Cover with foil for the remainder of the roasting time to allow meat to moisten up. (Remember to adjust roasting time depending on the size of your chicken)
7. When chicken is done, remove from oven and keep covered with aluminum foil for 30 minutes

For potatoes:

1. Rinse potatoes thoroughly with water and dry. Cut larger potatoes in half lengthwise. Smaller potatoes can be left whole.
2. Put potatoes in a large bowl. Pour 1 tbsp. olive oil in the bowl with the potatoes. Toss potatoes into oil making sure all potatoes are coated with oil.
3. In small bowl mix together 1 tbsp. rosemary, 1 tbsp. salt, pepper to taste. Sprinkle mixture on top of potatoes. Toss to ensure potatoes are covered with rosemary mixture.

Lay potatoes in a single layer on baking sheet. Bake at 425 degrees for 20-25 minutes or until potatoes are crispy outside and soft inside. Test by poking potatoes with a sharp knife.

And don't forget the broccoli! Yum....

Enjoy!

Zesty Italian Crescent Casserole

I can not say enough about incredibly awesome this recipe is. It's quick, it's easy, and SO yummy! The night I made it I posted it on Facebook and had at least 5 people tell me they made it as well and LOVED it! Again, I have to give my props to Lauren at Food is Love for sharing this awesome recipe. This is now a regular in my house!

Ingredients:

• 1 lb ground beef
• 1/4 cup onion, chopped
• 1 cup spaghetti sauce
• 1 1/2 cups mozzarella cheese, shredded
• 1/2 cup sour cream
• 1 (8 ounce) can crescent rolls
• 1/3 cup parmesan cheese, grated
• 2 tablespoons butter

Directions:

1.  Heat oven to 375 degrees Fahrenheit.

2.  In large skillet, brown beef and onion then drain.

3.  Return meat to pan; add spaghetti sauce.

4.  Meanwhile, in a medium bowl combine mozzarella cheese and sour cream.

5.  Pour hot meat into an ungreased 12 x 8 inch dish.

6.  Spoon cheese mixture over meat.

7.  Unroll crescent roll dough over the top of the mixture.

8.  Mix parmesan cheese and butter together, then spread over the top of the dough.

9.     Bake 18-25 minutes or until golden brown.

Fried Rice

If there's one food I could eat with every meal it's rice. Not only is it super yummy, but it's also super cheap. I love it, so I'm always looking for new ways to prepare it. I found this recipe on Food is Love. It is so easy to make, and DELICIOUS. My super-picky 1 year old gobbles it up, so you know it's good. I like to make a batch or two on the weekends and use it throughout the week as meals, side dishes, lunches, etc.

Ingredients:

• 4 c. cooked rice (Make sure it's room temp, or it comes out a bit watery and the rice breaks apart too easily)
• 1 tbsp. vegetable oil
• 1 c. frozen peas, thawed (I've never thawed them...I always forget...)
• 2 tbsp. finely grated carrot (omitted)
• 2 eggs
• 1/2 c. diced onion (I like to use a little more)
• 1/3 c. green onion, chopped (omitted)
• 1 1/2 – 2 tbsp. butter (I use I Can't Believe It's Not Butter)
• 2 tbsp. soy sauce 
• salt to taste (you just need a few dashes)
• pepper to taste

Directions:

1. Cook rice following instructions on package. 
2. Pour rice into a large bowl to let it cool in the refrigerator.
3. Heat vegetable oil in skillet; add veggies to skillet & cook until onion & peas are cooked thru.
4. Heat butter over med heat until completely melted. Once veggies are done, add to melted butter skillet & add rice too. 
5. Make sure everything is coated in butter; add soy sauce & salt/pepper.
6. Push rice to the sides of the pan (making an empty circle in middle of pan); add egg to center of pan & cook until scrambled. 
7. Mix everything around for a few more minutes & enjoy!! (I like to add a few more dashes of soy sauce before I do the "enjoy" part!)

Preparing the peas and onions

Adding the eggs

Getting ready to be devoured (wine glass courtesy of my daycare lady)

Semi-Homemade Cinnamon Rolls

I am not a creative person when it comes to food. I steal any recipe I can find. One of my favorites is from my friend Lauren of Food is Love She posted this recipe a couple of years ago, but it took me a long time to actually make it. Instead of having to tediously make dough, they're made with crescent rolls! Genius! Lauren put a little disclaimer in her blog post about the rolls that the icing wasn't the best...she was right. So I ventured off to search for a better recipe. I found one on All Recipes that is to die for!

Ingredients for Rolls:

1 (8 ounce) package refrigerated crescent dinner rolls melted butter 

1 1/2 teaspoons sugar (I use more than this) 

1/2 teaspoon ground cinnamon (I use more than this)

Directions:

Unroll dough, and separate into 4 rectangles; pinch seams together to make one big rectangle of dough. 

Brush melted butter onto dough. 

Stir together sugar and cinnamon; sprinkle evenly over buttered dough. 

Roll up jellyroll fashion, starting with a long side; press edges to seal. 

Cut the log into 12 slices and place slices, cut side down, into lightly greased muffin/cupcake pans. 

Bake at 350 degrees for 12 minutes. 

Ingredients for Icing:

1 (3 ounce) package cream cheese, softened (I actually prefer to use about 5 oz of cream cheese) 

1/4 cup butter, softened 

1 1/2 cups confectioners' sugar (I like to use a little less...maybe 1 cup) 

1/2 teaspoon vanilla extract 

1/8 teaspoon salt

Directions:While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.

First up...Pretzel Salad

So this isn't one of my newest recipes, but it's definitely an old favorite of mine. I love it because it's relatively easy to make and has ingredients I usually have on hand. It's great for special occasions. I have yet to meet someone who doesn't like it!

Disclaimer: I do plan on including pictures with most of my posts, but since I just have this recipe stored on my computer, and no salad actually made, no photo. Maybe I should whip up a batch, you know, for the good of the people...

Ingredients

For Crust:
1/2. c. margarine, melted
2 c. thin pretzels, broken in pieces
¼ c. sugar

For Filling:
1 8-oz. container Cool Whip
1 8-oz. pkg cream cheese, softened
½ c. sugar

For Topping:
1 6-oz. pkg strawberry jello
1 20-pz. bag frozen strawberries, cut in ½

To make crust: Preheat oven to 350. Mix margarine, pretzels, and sugar together and place in bottom of greased 9x12” pan. Bake for 10 mins. Refrigerate until cold.

To make filling: Mix Cool Whip, cream cheese, and sugar. Spread over pretzel crust.

To make topping: Put jello in a large bowl. Add 2 c. boiling water. Mix until dissolved. Add frozen strawberry pieces. When it starts to set, pour over cream cheese mixture.

Cover with aluminum foil and refrigerate until ready to serve.

Not just for single moms

OK, so I lied. While this blog might not be for single moms, it is written by one. Ever since I've been on my own, I've found it more than necessary to pinch my pennies. This means no more ordering out every other night and buying all things generic. Not a big deal, but it can make things a little dull...I mean how many times can you eat spaghetti and meatballs in one week? I've made it my goal to search the world (or the internet at least) for some yummy, quick, easy recipes that both my son and I can love. So sit back, relax, and eat your heart out.