Daily Cooking Recipes Let Me Make Cooking Easy

July 21, 2014

Summertime Blueberry Muffins

Filed under: Muffins — Tags: , , , , , , , , , — Chef @ 3:37 pm

Summertime Blueberry Muffins

Florence
Course Breakfast
Cuisine American
Servings 18

Ingredients
  

  • 1/2 cup butter
  • 1 1/4 cups white sugar
  • 2 eggs
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup milk
  • 2 cups fresh blueberries
  • 1/4 cup white sugar

Instructions
 

  • Preheat oven to 375 F.
  • Line muffin pans with paper liners.
  • In a large bowl, cream butter and 1 1/4 cup sugar until light and fluffy.
  • Add eggs and mix well.
  • Mix flour, baking powder and salt together and mix well.
  • Add flour mixture and milk and mix well.
  • Fold in berries.
  • Fill muffin cups and sprinkle with the remaining 1/4 cup of sugar.
  • Bake for 30 minutes.
  • Allow to cool in pans for approximately 30 minute before removing them from pans.

 

June 19, 2014

Mexican Jicama Sticks

Filed under: Side Dishes — Tags: , , , , — Chef @ 3:00 pm

Mexican Jicama Sticks

Florence
Course Side
Cuisine Mexican

Ingredients
  

  • 1 medium size jicama
  • 3 Tbsp fresh lime juice
  • 1/4 tsp chili powder
  • 1/4 tsp sea salt

Instructions
 

  • Peel the jicama then cut into french fry size strips.
  • Place jicama in bowl and sprinkle with lime juice and chili powder and toss lightly.
  • Add salt, toss again.
  • Chill or serve immediately.

 

June 18, 2014

Whole Wheat Mac ‘N Real Cheese

Filed under: Cheese,Macaroni — Tags: , , , , , — Chef @ 11:00 am

Whole Wheat Mac 'N Real Cheese

Florence
Course Side
Cuisine American
Servings 5

Ingredients
  

  • 8 oz whole wheat elbow macaroni
  • 2 cups frozen vegetables
  • 1 3/4 cups milk divided
  • 3 Tbsp whole wheat flour
  • 1/2 tsp garlic powder
  • 1/2 tsp kosher salt
  • 1/4 tsp pepper
  • 3/4 cup shredded Cheddar cheese
  • 1/4 cup shredded Parmesan cheese
  • 1 tsp Dijon mustard

Instructions
 

  • Cook macaroni according to package direction.
  • When macaroni is half way cooked add frozen vegetables and continue cooking until macaroni is tender.
  • Drain through a colander and keep warm.
  • In sauce pan, add 1 1/2 cups of the milk to the pot and bring to a simmer.
  • Whisk together remaining milk, flour, salt and pepper.
  • Slowly add flour mixture to simmering milk, simmer until thickened.
  • Add both cheeses and mustard, stir constantly until cheese is melted completely.
  • Add Macaroni and Vegetables, stirring until well coated.

 

June 15, 2014

Lamb Kabobs

Filed under: Lamb — Tags: , , , , , , , — Chef @ 3:00 pm

Lamb Kabobs

Florence
Course Main
Cuisine Mexican

Ingredients
  

  • 2 pounds boneless lamb
  • 1 cup yogurt
  • 1/4 cup lemon juice
  • salt to taste
  • **FOR PASTE**
  • 1 cup coriander leaves
  • 1 cup mint leaves
  • 3 green chiles
  • 1 " ginger piece
  • 10 garlic flakes
  • 12 grams raw papaya

Instructions
 

  • Combine all ingredients for paste and mix well.
  • Add Lamb, yogurt, lemon juice and salt and mix well, making sure the lamb is well coated.
  • Marinate for 5 hours
  • Skewer these pieces through a kabob rod and grill over fire, until they are evenly reddish brown.
  • Serve with onion pieces and lemon wedges.

June 6, 2014

Bacon, Egg, And Cheese Bagel

Filed under: Breakfast,Sandwiches,Staff Favorites — Tags: , , , , — Chef @ 3:00 pm

Bacon, Egg, And Cheese Bagel

Florence
Course Breakfast
Cuisine Amerian
Servings 1

Ingredients
  

  • 1 bagel
  • 2 eggs
  • 2 slices of bacon
  • 2 slices of cheese

Instructions
 

  • Cook bacon until crisp.
  • Toast bagel.
  • Fry eggs in bacon grease. When 1/2 way cooked pop yolk and turn over.
  • When is eggs are almost cooked place a piece of cheese on each egg to melt.
  • Take toasted bagel and add 1 egg/cheese on bottom.
  • Place 4 slices of bacon in the middle (2 slices of bacon in 1/2).
  • Then add other egg on the top.
  • Enjoy !

 

May 26, 2014

Chicken Strips

Filed under: Cooking Recipes — Tags: , , , , — Chef @ 3:00 pm

Chicken Strips

Florence
Course Main
Cuisine American
Servings 2

Ingredients
  

  • 1 large egg
  • 1 dash of hot sauce
  • 1 cup cornmeal
  • 1/2 tsp garlic powder
  • 1/4 tsp ground black pepper
  • 1/4 tsp thyme
  • 1 lb chicken breast bones and skin removed, cut into strips

Instructions
 

  • Preheat oven to 350°F.
  • Place cooling rack on baking dish.
  • Whisk together eggs and hot sauce and place in pie pan.
  • Mix together cornmeal, garlic powder, black pepper, and thyme and place in pie pan.
  • Coat each piece of chicken with egg mixture then cornmeal mixture.
  • Repeat until all chicken is coated evenly.
  • Place chicken on rack and back for 25 to 30 minutes or until chicken is slightly browned.
  • Server with BBQ, Ranch or any of your favorite dipping sauces.

 

May 25, 2014

Albacore Asian Stir Fry

Filed under: Cooking Recipes,Seafood,Vegetables — Tags: , , , , — Chef @ 6:00 pm

Albacore Asian Stir Fry

Florence
Course Main
Cuisine Asian
Servings 4

Ingredients
  

  • 2 - 5 oz . cans white albacore tuna packed in water
  • peanut oil
  • 1 small sweet onion cut into thin strips
  • 2 garlic cloves minced
  • 1 - 16 oz bag frozen stir-fry vegetables
  • 2 Tbsp soy sauce
  • 1 lemon juiced
  • hot cooked brown rice for serving

Instructions
 

  • Drain Tuna.
  • Heat oil in a skillet until very hot.
  • Add the onion and garlic and stirring quickly for approximately.
  • Add frozen vegetables and cook, stirring until vegetables soften, about 3 to 5 minutes.
  • Cook on a high of heat as possible, but do not burn.
  • When vegetables are tender, stir in the soy sauce, lemon juice, add the albacore.
  • Remove from the heat, and stir gingerly to combine.
  • Serve over hot cooked brown rice.

 

Veggie Patties

Filed under: Cooking Recipes,Vegetarian — Tags: — Chef @ 11:00 am

 

Veggie Patties

Florence
Course Vegetarian
Cuisine American

Ingredients
  

  • 1 large egg
  • 1/4 cup whole wheat flour
  • 1 green onion chopped
  • 1 Tbsp horseradish
  • 1/4 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 cup grated carrots
  • 1 cup grated parsnips
  • 1 cup grated potatoes
  • 1 cup grated sweet potatoes
  • oil for cooking

Instructions
 

  • Preheat oven to 375°F.
  • Grease 13x9 baking pan.
  • Whisk together eggs, flour, onion, horseradish, salt and pepper until well combined.
  • Add in carrots, parsnips, potatoes, and sweet potatoes and mix well.
  • Heat cooking oil in large skillet over medium-high heat.
  • Ladle small piles of mixture into the skillet, press down with a spatula to form patties. Cook until patties are browned, then carefully flip and cook again until browned; remove to baking sheet and continue cooking until all mixture is used.
  • Bake for 12 to 14 minutes or until patties are cooked through and firm.
  • Serve hot.

 

May 17, 2014

Black Bean Spinach Salad

Filed under: Cooking Recipes,Salad — Tags: , , — Chef @ 11:00 am

Black Bean Spinach Salad

Florence
Course Salad
Cuisine American
Servings 4

Ingredients
  

  • 2 Tbsp fresh lime juice
  • 1 tsp cumin
  • 1/4 tsp kosher salt
  • 1/4 tsp black pepper
  • 2 - 15 oz. cans black beans drained and rinsed
  • 2 cups diced fresh tomatoes
  • 1/4 cup shredded cheese
  • 1/4 cup diced onion
  • 2 Tbsp chopped fresh cilantro
  • 4 cups chopped spinach

Instructions
 

  • Whisk together lime juice, cumin, salt, pepper in a bowl.
  • Add black beans, tomatoes, cheese, onion, and cilantro and toss to coat with the dressing.
  • Place a bed of spinach 4 salad plates and spoon mixture over salad.
  • Serve immediately.

 

May 5, 2014

Unforgetable Brownies

Brownies Photo

Unforgetable Brownies

Florence
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 12

Ingredients
  

  • 2/3 Cups Butter
  • 5 oz. Unsweetened Chocolate cut into pieces
  • 1 3/4 Cups Sugar
  • 2 tsp. Vanilla
  • 3 Eggs
  • 1 Cup Flour
  • 1/2 Cup Chopped Walnuts optional

Instructions
 

  • Preheat oven to 350°F.
  • Grease 9x9 Pan.
  • Heat butter and chocolate over medium heat until melted, stirring constantly. Cool.
  • Mix together all other ingredients.
  • Mix in chocolate mixture.
  • Pour into pan.
  • Bake for 40 to 45 minutes

 

April 27, 2014

Caesar Pasta Salad

Caesar Pasta Salad

Florence
Course Side Dish
Cuisine Italian
Servings 6

Ingredients
  

  • 8 ounces bow tie pasta
  • 2 cups shredded romaine lettuce
  • 1/2 cup sliced marinated sun-dried tomatoes
  • 1 1/3 cups Parmesan cheese
  • 1/2 cup sliced ripe olives
  • Caesar salad dressing

Instructions
 

  • Cook the bow tie pasta as you normally would
  • Drain and rinse thoroughly
  • Fold the tomatoes, cheese, olives, and lettuce into the cooked pasta
  • Toss in Caesar dressing until moist
  • Serve Immediately

April 1, 2014

But I Don’t Have Time To Cook

Filed under: Quick and Easy - Freeze and Reheat — Tags: , , , , , — Chef @ 12:00 pm

Busy days can lead to frustration when it comes to making dinner. Who has time to fix a meal when they don’t get home until 6pm or later? Better yet, who feels like cooking a meal after a hard day’s work? So, what’s a girl to do in order to avoid frozen dinners or worse yet, fast food? Use your weekends off to prepare all your meals for the upcoming week.

We’ve all been there at least once and if you’re like me, more times than we wish to admit. We go to the grocery store and spend a ton of money so that there will be food in the house. We then make a promise to cook each and every night since the food is already there and ready to be consumed.

 

But, guess what happens? I come home from work late and I am tired. Everyone else is tired from work and school and no one wants to cook. It falls on me to cook so I suggest that we order take-out food. We spend twenty or thirty dollars on food for one meal when we have a freezer full of food. Have you been there, too? Not a very good choice when we’re trying hard to save money, right?

 

One way I’ve found to stop this endless cycle is to pick one day on the weekend and have a cooking party. Yes, you read that right – a cooking party. I make a menu for the week and thaw out the food on Friday. Then, on Saturday morning I get to work. The kids can help me if they choose and when they do, they get a say in what we will be eating.

 

For your weekend cooking party, decide on the menu early. This ensures that everything needed is present and accounted for. Start with the meats. They will take the longest to cook so get that going and try to have a variety so you’re not bored with the same meats all week long.

 

Side dishes should be prepared, too. It seems like such a small thing to cook the main part of the meal and save the rest for later. What usually happens is no one feels like cooking anything. Avoid the drama by cooking everything at the same time.

 

Cooking that much food for later requires containers to hold it all. There are two ways this can be done. One way is to use containers that are large enough for each side dish and the main meat courses. Each day, take a meat and two sides out of the fridge and heat it up for dinner.

 

The second way gives the family a little more of a choice each day of what they want to eat. When the food cools (everything needs to cool before placing it in containers), have each person scoop what they want to eat into a serving container. Have one meat and two sides per container. In the absence of the family you can do it yourself. Label each with what is inside. During the week, everyone can pick from a variety of dinner combinations.

 

Each works, but it is up to you to decide which is better for your family. Cooking on the weekend saves time and money because you’ll be less tempted to go out when you’re tired from working all day. Not to mention, for once you’re sure to use the leftovers!

 

If your food makes more meals than you could eat in a week, freeze several of them for another time. Simply thaw each meal the day you plan to serve it. Yes, you will have to make an investment in dinner size containers, but it pays off the more you use them. Once you see how much stress you relieve and healthier your family is eating it will be well worth the initial cost.

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