Wednesday, July 31, 2013

What's Cookin Wednesday - Tex Mex Skillet Supper

Oh the joys of one pot cooking - I've discussed it here before!  This one messied up a few more dishes simply with prep (and the fact I added a wee bit more zucchini then called for an had to get a bigger skillet....)

Tex Mex Skillet Supper (click here to see the recipe in it's original form)

TEX MEX SKILLET SUPPER
Serve with warm corn tortillas, and any accompiments you like: salsa, avocado, guacamole, sour cream or chili sauce. This can serve as a stand-alone supper, but adding a plate of crunchy crudite or salad on the side makes a nice counterpoint.
  • 1 tablespoon extra-virgin olive oil
  • 1 large yellow or red onion, finely chopped
  • 1 teaspoon ground cumin
  • 2 teaspoons ground chili powder
  • Pinch red chili flakes
  • 2 large cloves garlic, minced
  • 1/2 pound ground beef
  • 2 medium zucchini, cut into large dice
  • 1 cup uncooked corn kernels (fresh off the cob or frozen)
  • 1 tablespoon tomato paste
  • 1 1/2 cups cooked black beans, drained (one 14 to 16 ounce box or can)
  • 1 tablespoon tomato paste
  • Juice of 1 medium lemon
  • 1 teaspoon salt
  • 3 ounces grated sharp Cheddar cheese
  • Corn tortillas for serving
Set your oven to broil.
Heat the oil in a 10-inch skillet over medium heat. Add the onion, cumin, chili powder, and chili flakes and saute until nearly tender, 4 to 5 minutes. Add the garlic and saute another minute. Add the ground beef and scramble until nearly cooked through (though still slightly pink). Add the zucchini and corn. Saute until just barely tender, but not soft. Remove from heat and stir in the black beans, tomato paste, lemon juice, and salt. Taste and add more salt or additional chili powder or chili flakes to taste. Remove from heat.
Sprinkle the cheese over the surface of the mixture and set under a broiler until melted and bubbly.
Serve immediately with warm corn tortillas.
Makes 4 to 5 servings.
- See more at: http://www.momskitchenhandbook.com/uncategorized/cheesy-tex-mex-skillet-supper/#sthash.NE1ppZDP.dpuf
TEX MEX SKILLET SUPPER
Serve with warm corn tortillas, and any accompiments you like: salsa, avocado, guacamole, sour cream or chili sauce. This can serve as a stand-alone supper, but adding a plate of crunchy crudite or salad on the side makes a nice counterpoint.
  • 1 tablespoon extra-virgin olive oil
  • 1 large yellow or red onion, finely chopped
  • 1 teaspoon ground cumin
  • 2 teaspoons ground chili powder
  • Pinch red chili flakes
  • 2 large cloves garlic, minced
  • 1/2 pound ground beef
  • 2 medium zucchini, cut into large dice
  • 1 cup uncooked corn kernels (fresh off the cob or frozen)
  • 1 tablespoon tomato paste
  • 1 1/2 cups cooked black beans, drained (one 14 to 16 ounce box or can)
  • 1 tablespoon tomato paste
  • Juice of 1 medium lemon
  • 1 teaspoon salt
  • 3 ounces grated sharp Cheddar cheese
  • Corn tortillas for serving
Set your oven to broil.
Heat the oil in a 10-inch skillet over medium heat. Add the onion, cumin, chili powder, and chili flakes and saute until nearly tender, 4 to 5 minutes. Add the garlic and saute another minute. Add the ground beef and scramble until nearly cooked through (though still slightly pink). Add the zucchini and corn. Saute until just barely tender, but not soft. Remove from heat and stir in the black beans, tomato paste, lemon juice, and salt. Taste and add more salt or additional chili powder or chili flakes to taste. Remove from heat.
Sprinkle the cheese over the surface of the mixture and set under a broiler until melted and bubbly.
Serve immediately with warm corn tortillas.
Makes 4 to 5 servings.
- See more at: http://www.momskitchenhandbook.com/uncategorized/cheesy-tex-mex-skillet-supper/#sthash.NE1ppZDP.dpuf


  • 1 tablespoon extra-virgin olive oil
  • 1 large yellow or red onion, finely chopped
  • 2 teaspoons ground chili powder
  • 2 large cloves garlic, minced
  • 1/2 pound ground beef
  • 2 medium zucchini, cut into large dice
  • 1 cup frozen corn kernels
  • 1 tablespoon tomato paste
  • 1 1/2 cups cooked black beans, drained (one 14 to 16 ounce can)
  • 1 tablespoon tomato paste
  • Juice of 1 medium lemon
  • 1 teaspoon salt
  • 3 ounces grated sharp Cheddar cheese
  • Corn tortillas for serving
Set your oven to broil.
Heat the oil in a 10-inch skillet over medium heat. Add the onion, cumin, chili powder, and chili flakes and saute until nearly tender, 4 to 5 minutes. Add the garlic and saute another minute. Add the ground beef and scramble until nearly cooked through (though still slightly pink). Add the zucchini and corn. Saute until just barely tender, but not soft. Remove from heat and stir in the black beans, tomato paste, lemon juice, and salt. Taste and add more salt or additional chili powder or chili flakes to taste. Remove from heat.
Sprinkle the cheese over the surface of the mixture and set under a broiler (I skipped the broiler part and simply put a lid on my pan until the cheese melted) until melted and bubbly.
Serve immediately with warm corn tortillas.
Makes 4 to 5 servings.

First, I bought 2 zucchini and realized after I cut them up there were probably considered LARGE - so I used 1 1/2 by the time I realized it was A LOT of zucchini....  I also used a bit more tomato paste (probably because of too much zucchini).  This could have used more heat - to her credit the original recipe call for cumin & red chili flakes.  Since I didn't have those we just used hot sauce on the finished product.  Also, (probably because of the zucchini again) this made probably 8 servings...and I didn't even notice the meat.  Meaning this would work as a vegetarian option too! 

This was yummy - and a great way to use all the zucchini coming into the garden!


TEX MEX SKILLET SUPPER
Serve with warm corn tortillas, and any accompiments you like: salsa, avocado, guacamole, sour cream or chili sauce. This can serve as a stand-alone supper, but adding a plate of crunchy crudite or salad on the side makes a nice counterpoint.
  • 1 tablespoon extra-virgin olive oil
  • 1 large yellow or red onion, finely chopped
  • 1 teaspoon ground cumin
  • 2 teaspoons ground chili powder
  • Pinch red chili flakes
  • 2 large cloves garlic, minced
  • 1/2 pound ground beef
  • 2 medium zucchini, cut into large dice
  • 1 cup uncooked corn kernels (fresh off the cob or frozen)
  • 1 tablespoon tomato paste
  • 1 1/2 cups cooked black beans, drained (one 14 to 16 ounce box or can)
  • 1 tablespoon tomato paste
  • Juice of 1 medium lemon
  • 1 teaspoon salt
  • 3 ounces grated sharp Cheddar cheese
  • Corn tortillas for serving
Set your oven to broil.
Heat the oil in a 10-inch skillet over medium heat. Add the onion, cumin, chili powder, and chili flakes and saute until nearly tender, 4 to 5 minutes. Add the garlic and saute another minute. Add the ground beef and scramble until nearly cooked through (though still slightly pink). Add the zucchini and corn. Saute until just barely tender, but not soft. Remove from heat and stir in the black beans, tomato paste, lemon juice, and salt. Taste and add more salt or additional chili powder or chili flakes to taste. Remove from heat.
Sprinkle the cheese over the surface of the mixture and set under a broiler until melted and bubbly.
Serve immediately with warm corn tortillas.
Makes 4 to 5 servings.
- See more at: http://www.momskitchenhandbook.com/uncategorized/cheesy-tex-mex-skillet-supper/#sthash.NE1ppZDP.dpufv
TEX MEX SKILLET SUPPER
Serve with warm corn tortillas, and any accompiments you like: salsa, avocado, guacamole, sour cream or chili sauce. This can serve as a stand-alone supper, but adding a plate of crunchy crudite or salad on the side makes a nice counterpoint.
  • 1 tablespoon extra-virgin olive oil
  • 1 large yellow or red onion, finely chopped
  • 1 teaspoon ground cumin
  • 2 teaspoons ground chili powder
  • Pinch red chili flakes
  • 2 large cloves garlic, minced
  • 1/2 pound ground beef
  • 2 medium zucchini, cut into large dice
  • 1 cup uncooked corn kernels (fresh off the cob or frozen)
  • 1 tablespoon tomato paste
  • 1 1/2 cups cooked black beans, drained (one 14 to 16 ounce box or can)
  • 1 tablespoon tomato paste
  • Juice of 1 medium lemon
  • 1 teaspoon salt
  • 3 ounces grated sharp Cheddar cheese
  • Corn tortillas for serving
Set your oven to broil.
Heat the oil in a 10-inch skillet over medium heat. Add the onion, cumin, chili powder, and chili flakes and saute until nearly tender, 4 to 5 minutes. Add the garlic and saute another minute. Add the ground beef and scramble until nearly cooked through (though still slightly pink). Add the zucchini and corn. Saute until just barely tender, but not soft. Remove from heat and stir in the black beans, tomato paste, lemon juice, and salt. Taste and add more salt or additional chili powder or chili flakes to taste. Remove from heat.
Sprinkle the cheese over the surface of the mixture and set under a broiler until melted and bubbly.
Serve immediately with warm corn tortillas.
Makes 4 to 5 servings.
- See more at: http://www.momskitchenhandbook.com/uncategorized/cheesy-tex-mex-skillet-supper/#sthash.NE1ppZDP.dpuf
TEX MEX SKILLET SUPPER
Serve with warm corn tortillas, and any accompiments you like: salsa, avocado, guacamole, sour cream or chili sauce. This can serve as a stand-alone supper, but adding a plate of crunchy crudite or salad on the side makes a nice counterpoint.
  • 1 tablespoon extra-virgin olive oil
  • 1 large yellow or red onion, finely chopped
  • 1 teaspoon ground cumin
  • 2 teaspoons ground chili powder
  • Pinch red chili flakes
  • 2 large cloves garlic, minced
  • 1/2 pound ground beef
  • 2 medium zucchini, cut into large dice
  • 1 cup uncooked corn kernels (fresh off the cob or frozen)
  • 1 tablespoon tomato paste
  • 1 1/2 cups cooked black beans, drained (one 14 to 16 ounce box or can)
  • 1 tablespoon tomato paste
  • Juice of 1 medium lemon
  • 1 teaspoon salt
  • 3 ounces grated sharp Cheddar cheese
  • Corn tortillas for serving
Set your oven to broil.
Heat the oil in a 10-inch skillet over medium heat. Add the onion, cumin, chili powder, and chili flakes and saute until nearly tender, 4 to 5 minutes. Add the garlic and saute another minute. Add the ground beef and scramble until nearly cooked through (though still slightly pink). Add the zucchini and corn. Saute until just barely tender, but not soft. Remove from heat and stir in the black beans, tomato paste, lemon juice, and salt. Taste and add more salt or additional chili powder or chili flakes to taste. Remove from heat.
Sprinkle the cheese over the surface of the mixture and set under a broiler until melted and bubbly.
Serve immediately with warm corn tortillas.
Makes 4 to 5 servings.
- See more at: http://www.momskitchenhandbook.com/uncategorized/cheesy-tex-mex-skillet-supper/#sthash.NE1ppZDP.dpuf
TEX MEX SKILLET SUPPER
Serve with warm corn tortillas, and any accompiments you like: salsa, avocado, guacamole, sour cream or chili sauce. This can serve as a stand-alone supper, but adding a plate of crunchy crudite or salad on the side makes a nice counterpoint.
  • 1 tablespoon extra-virgin olive oil
  • 1 large yellow or red onion, finely chopped
  • 1 teaspoon ground cumin
  • 2 teaspoons ground chili powder
  • Pinch red chili flakes
  • 2 large cloves garlic, minced
  • 1/2 pound ground beef
  • 2 medium zucchini, cut into large dice
  • 1 cup uncooked corn kernels (fresh off the cob or frozen)
  • 1 tablespoon tomato paste
  • 1 1/2 cups cooked black beans, drained (one 14 to 16 ounce box or can)
  • 1 tablespoon tomato paste
  • Juice of 1 medium lemon
  • 1 teaspoon salt
  • 3 ounces grated sharp Cheddar cheese
  • Corn tortillas for serving
Set your oven to broil.
Heat the oil in a 10-inch skillet over medium heat. Add the onion, cumin, chili powder, and chili flakes and saute until nearly tender, 4 to 5 minutes. Add the garlic and saute another minute. Add the ground beef and scramble until nearly cooked through (though still slightly pink). Add the zucchini and corn. Saute until just barely tender, but not soft. Remove from heat and stir in the black beans, tomato paste, lemon juice, and salt. Taste and add more salt or additional chili powder or chili flakes to taste. Remove from heat.
Sprinkle the cheese over the surface of the mixture and set under a broiler until melted and bubbly.
Serve immediately with warm corn tortillas.
Makes 4 to 5 servings.
- See more at: http://www.momskitchenhandbook.com/uncategorized/cheesy-tex-mex-skillet-supper/#sthash.NE1ppZDP.dpuf
TEX MEX SKILLET SUPPER
Serve with warm corn tortillas, and any accompiments you like: salsa, avocado, guacamole, sour cream or chili sauce. This can serve as a stand-alone supper, but adding a plate of crunchy crudite or salad on the side makes a nice counterpoint.
  • 1 tablespoon extra-virgin olive oil
  • 1 large yellow or red onion, finely chopped
  • 1 teaspoon ground cumin
  • 2 teaspoons ground chili powder
  • Pinch red chili flakes
  • 2 large cloves garlic, minced
  • 1/2 pound ground beef
  • 2 medium zucchini, cut into large dice
  • 1 cup uncooked corn kernels (fresh off the cob or frozen)
  • 1 tablespoon tomato paste
  • 1 1/2 cups cooked black beans, drained (one 14 to 16 ounce box or can)
  • 1 tablespoon tomato paste
  • Juice of 1 medium lemon
  • 1 teaspoon salt
  • 3 ounces grated sharp Cheddar cheese
  • Corn tortillas for serving
Set your oven to broil.
Heat the oil in a 10-inch skillet over medium heat. Add the onion, cumin, chili powder, and chili flakes and saute until nearly tender, 4 to 5 minutes. Add the garlic and saute another minute. Add the ground beef and scramble until nearly cooked through (though still slightly pink). Add the zucchini and corn. Saute until just barely tender, but not soft. Remove from heat and stir in the black beans, tomato paste, lemon juice, and salt. Taste and add more salt or additional chili powder or chili flakes to taste. Remove from heat.
Sprinkle the cheese over the surface of the mixture and set under a broiler until melted and bubbly.
Serve immediately with warm corn tortillas.
Makes 4 to 5 servings.
- See more at: http://www.momskitchenhandbook.com/uncategorized/cheesy-tex-mex-skillet-supper/#sthash.NE1ppZDP.dpuf

Wednesday, July 24, 2013

What's Cookin Wednesday - Broccoli Feta Pasta Sauce


If you've spent any time with me you know I'm not a huge fan of red sauce.  It can make or break pizza or pasta all on it's own.  I'm very, very picky.  I think we decided this week that it's the acidity of the sauce that affects me.  I digress....  I love pasta and any idea for sauce I'm willing to try - especially if I already have all the ingredients at home!

Broccoli Feta Pasta Sauce (as modified from LaaLoosh, click on the name to see the original recipe)

Broccoli Feta Pasta Sauce

A delicious, creamy and silky sauce that works wonderfully over pasta or potatoes. It’s loaded with healthy broccoli and is a delightfully unique pasta sauce recipe that will help keep your Weight Watchers goals in check.

Ingredients

  • 16oz package of frozen broccoli florets
  • 1 cup feta cheese, I used the herb kind as that's what I had in my fridge
  • 2 tbsp butter
  • 1 small onion, finely chopped
  • 3 garlic cloves, minced
  • 1 tbsp olive oil
  • 1/3 cup water
  • Juice of 1 lemon
  • Salt and pepper to taste

Instructions

  1. Using microwave or vegetable steamer, steam broccoli until tender.
  2. In a large, nonstick skillet, melt butter over medium high heat. Add in onions and garlic and sauté for about 3-4 minutes or until onions begin to soften and become translucent.
  3. Transfer cooked onions and garlic to a blender. Add in the steamed broccoli, feta cheese, olive oil, lemon juice, water, and salt & pepper. Puree until smooth. Add additional water if sauce is too thick. (I added a lot of water as this was pretty thick when complete and I wanted more "sauce")
Preparation time: 10 minute(s)
Cooking time: 10 minute(s)
Number of servings (yield): 4

This was yummy - kind of like an alfredo type pasta sauce.  But I'm a simple girl and I'd probably just prefer having the broccoli & feta on top of the pasta.  So I'll reserve this one for "fancy" meals :-)



Monday, July 22, 2013

She's a beast & a beauty

If you need any proof that my sisters and I think alike - even while miles away - just keep reading. 

I was gifted this beautiful rocking chair - because the giver had seen some of the work I've done and thought I could do a "marvelous" job with it. 
 

 
Now, I'll admit right now that sister #3 pays much better attention to detail to me & I was intimidated by this chair!  Great bones, but it needed some lovin. 



 Luckily the wood and frame were in pretty good shape and I could focus on simply reupholstering it.  That's when I call my resident This Old House expert....sister #3.  She pointed me to products and a great site for material.  And then she answered every.single.frantic.text I sent while working on this chair.  But my first question was "what fabric?!"  I switched between what I knew would be "historically accurate" (= leather) and wanting to do a bold, modern fabric (since when did I become a bold, modern girl?!).  This is what I chose:
Does it look familiar?  It might because it was also used on this chair which was redone by sister #3...who lives 7 hours away from me!  Yup, we might be related ;-)



So this chair took up 25% of my living room for MONTHS (I bought the fabric in April, 2 months AFTER I got the chair!) - I'm happy to present the finished product!

Whew!  Now on to the next project (I have room again to work on them as this beauty moved to my bedroom).