Posts Tagged ‘quick and easy’

CREAMY BREAKFAST POLENTA

Wednesday, March 25th, 2015

creamy breakfast polenta

I am in a breakfast rut.  Most mornings I have a hard boiled egg, some fruit, and a cup of coffee.  After making polenta for dinner a week or so ago, I decided it would also be delicious for breakfast.  Time to change things up!  I made my breakfast polenta with milk to make it creamy.  The toppings, like oatmeal, make the bowl sing.  I added pure maple syrup and strawberries.  Other toppings or add-ins might include: vanilla, brown sugar, cinnamon, blueberries, blackberries, heavy cream.  The possibilities are endless.

It took less than 10 minutes to make.  While not instant, it is still a quick and easy breakfast!

breakfast polenta

CREAMY BREAKFAST POLENTA

1/2 cup     Corn Grits or corn meal  { I used Bob’s Red Mill Corn Grits}

1 1/2 cup   Milk

Bring milk to a boil.  Add corn grits and reduce heat.  Cook for about 5 minutes, stirring occasionally.  Remove from heat and cover for a couple of minutes.   Add desired toppings and enjoy!  Serves 2.

 

You might also like:

CROCK POT APPLE SAUCE

Thursday, October 2nd, 2014

Crock Pot Apple Sauce

My grandmother made the best apple sauce of all time.  My favorite was a version that she made with Red Hot candies.  Until I can find a recipe that replicates that delicious pink applesauce, I will be making this apple sauce.  Using Danielle Walker’s recipe, I used farmer’s market apples and cooked the apples in the crock pot all day on a Sunday.  It did take some time to peel, core, and slice the apples-but after that I just threw in the apples and a bit of water and let them cook for six hours.

In the evening, I mixed in the simple whole, ingredients {honey, vanilla, and cinnamon} and single-handedly ate the entire batch over the course of a week!  I am headed to the market again this Sunday to buy more farm, fresh apples.  Delicious!

Need another quick and easy fall treat?   These Quick Pear Crips are perfect on a crisp autumn evening!

 

You might also like:

THE ALL-AMERICAN SLIDER

Wednesday, March 19th, 2014

The All-American Slider

Yes, I do love to cook and I try new recipes all of the time.  Many of them include healthy, whole foods like kale and squash.  But sometimes you just need a good burger.  I have pretty much perfected the slider, or mini burger.  Or at least Big W thinks so.  These are totally kid approved!

The All-American Slider

1 lb of organic ground beef {10% fat}

1 tbs. Lawry’s Seasoned Salt

2 tsp. {low sodium} Soy Sauce

3 slices Tillamook Medium Cheddar Cheese

12 King’s Hawaiian Original Hawaiian Sweet Rolls

Combine beef, seasoning, and soy sauce with your hands.  Make small patties by using your palm as the guide.  The patty should will be no bigger than your palm.  Grill or cook on the stove stop until done to your liking.  Just before taking the burgers off the heat, cut each slice of cheese into quarters {or fold and break apart with your hands} and top each patty with cheese.  Place into sliced rolls and serve!

I think the secret is the Lawry’s and the rolls.  Who doesn’t love those incredibly soft, sweet Hawaiian rolls?  You can jazz these up with guacamole, bacon, or barbeque sauce.  My boys like them simply with ketchup.  The All-American Slider.  You can’t go wrong!

 

You might also like:

BAKED GRAPEFRUIT

Monday, January 13th, 2014

baked grapefruit

I have an incredibly intense sweet tooth.  After dinner I am always looking for a little something sweet. While trying to avoid the Oreos, I often will slice an apple and sprinkle cinnamon sugar on top.  However, this baked grapefruit is perfect for cold, January nights.  With only three simple ingredients, it is a quick and easy treat.  I used Ballard Bee Company honey and a red grapefruit.  Baked at 350 degrees for 15 minutes-it comes out warm and bubbly.  The perfect combination of sweet and tart.  Plus, at only 6o calories for half of a grapefruit this treat is also virtually guilt free!

baked grapefruit

baked grapefruit

 

 

You might also like:

QUICK AND EASY PUTTANESCA

Wednesday, July 24th, 2013

Quick and Easy Puttanesca

I know that summer is grill season, but I love a great plate of pasta.  My grandmothers made pasta dishes year round, no matter the temperature outside.   This time of year the pasta needs to be quick and easy, but still full of flavor.  My recipe uses a few “cheater” ingredients to make this Puttanesca sauce a breeze to throw together.

Quick and Easy Puttanesca

  • 1 clove of garlic
  • 1 small onion
  • 28 oz diced tomatoes [canned]
  • 1 jar of your favorite prepared pasta sauce
  • 1 cup pitted Kalamata olives
  • 4 oz capers + a bit of liquid from the jar
  • 1 deli rotisserie chicken

 

  1. 1.  Mince garlic and chop onion.  Saute together in 1 T. olive oil over Medium heat.
  2. 2.  Add diced tomatoes and jar of pasta sauce. Bring to simmer.
  3. 3.  Roughly chop olives and add to sauce.  [Truth be told I used more than 1 cup of olives!  I love them.]
  4. 4.  Add capers and bit of the liquid from the jar to the sauce.
  5. 5.  Let simmer for 20-30 minutes.
  6. 6.  Shred chicken and add to the sauce.  Turn heat to low.

Serve over your favorite pasta.  Since our pasta must be gluten free, I used Scharr Spaghetti.

Salute.

You might also like:

Where is June?

 

  • Popular Posts

  • Archives

  • Subscribe

    Enter your email address

  • Daily Favorites