I find that after working all day it is a pain to then come home and cook a meal. Really makes me appreciate all the work I've seen my mother put in over the years. Especially when she would take care of my grandparents, work full time, and have full meals nicely plated and served on the table every night by 6pm. Life for myself, my husband, and my daughter is still being figured out since Charlotte is only 3.5months old and my husband works and goes to school so dinner varies by time and it all depends on what the little one wants and when she wants it. I look forward to days of consistency and when she'll be eating dinner right there with us at a specific time. However, for now I stick to the basics and things that cook quickly. I will share the recipes we love and things I come across that make life easy.
November 28, 2012
MacNCheese
Lately I've been using Macaroni and Cheese a lot to make meals for myself. Kagun isn't a fan of macaroni (long story) but I love it and lately I love it even more because I've been spicing it up. This isn't your kid's mac n cheese..
Ingredients
- Kraft MacNCheese
- Milk
- Butter
- Cheese
- Peppers
- (possibly Chicken)
I use a box of Kraft Macaroni and Cheese. You can use any kind. I really like their white cheddar but they have a bunch of kinds nowadays.
While I'm cooking that, I chop up some bell peppers (green, red, and yellow) and get them cooking in a pan with some vegetable oil (normally I would use olive oil but I haven't found it since we moved). I like them to still have a bit of a crunch so I don't cook them for too long.
Once the peppers are cooked and the macaroni is cooked it's time to ignore the directions on the box. While the macaroni is draining, I get the butter (usually 2 tablespoons) melting in the hot pot (stove off but on the same burner I used to cook the macaroni), I then add some finely shredded cheese (I use a little mozzarella, Parmesan, and cheddar jack), and then pour the macaroni on top of it so that it melts it. I then add the powdered cheese that comes with the macaroni and a little bit of milk. I kind of eyeball it but it is probably close to 1/4 a cup (enough to help everything mix but not enough to make it have too much liquid). Then mix it all and get everything nice and cheesy before adding in your peppers. I have also added in pieces of chicken that are precooked and I just heat them up with the peppers before adding them to the macaroni and cheese.
It makes for a delicious meal and adds a little something to the boxed macaroni and cheese. It also is a great way to make it more of a full meal when you add the chicken. I have found that it also then taste good cold the next day for lunch. It kind of turns it into a pasta salad.
December 2, 2012
Enchiladas
We make enchiladas every once in awhile. They are by no means a standard enchilada but we like them.
Ingredients:
1 can Green Chile Enchilada Sauce
4oz Sour Cream
1 cup Milk
1 can Fiesta Nacho Cheese Soup
Cheddar Jack Cheese
Tortillas (We use 3-4 tortillas but you could easily add more of everything and make a larger batch)
2 cups Rotisserie Chicken (or any other type really)
1 can Chopped Olives (told you it wasn't standard)
and Rice and Beans for sides
How to make it:
- I will take chopped rotisserie chicken and put it in a bowl with some cheddar jack cheese and the olives.
- I then make the enchilada sauce and the cheese sauce that goes with it.
- Once I have the mixture put together I pour a little bit of the thinned enchilada sauce in the bottom of the pan to help with sticking.
- Put some of the mixture in each tortilla, roll, and place in the dish. (I use an 8X8 class dish)
- Then cover in the enchilada sauce and cheese sauce (they mix together)
- Do a layer of cheddar jack on top and place in the oven at 350degrees for about 25-30 minutes.
To make the enchilada sauce:
Put the entire can on medium-low heat and mix with about 4oz or sour cream. Once it comes to gether pour about half of it in with the Chicken/Olive/Cheese mixture. Then pour in about half a cup of milk to thin out the rest of the sauce. Put it to the side while you compile everything together.
To make the cheese sauce:
Pour in 1 can of Fiesta Nacho Cheese soup and half a cup of milk into a pot on medium heat. Add a little bit of Cheddar Jack cheese and let it gook a little until it becomes the consistency of a sauce. Put a little bit in with the mixture of chicken, olives, cheese, and enchilada sauce.
As I said above, it may not be standard but it is tasty. It is also relatively quick to throw together. My husband and I have fun cooking together so get your husband or kids involved and enjoy the quality time and a good meal.
March 12th, 2013
Chicken Flatbread
Ingredients:
Garlic Naan (or any flatbread you like)
Ricotta
Italian Mixed Cheese/Mozzarella
Bell Peppers (I used Red, Green, and Yellow)
Onion
Rotisserie Chicken(Leftover)
Fresh Basil
Little bit of Olive Oil and Butter (to help cook the peppers and onions)
Garlic (I used powder because we were out of fresh)
Alfredo sauce (This is what I wish we had when I made it, just a touch to add some creaminess)
What to do:
-Grill the bread to get it a little crisp before putting ingredients on (this is something we thought to do after)
-Cook the onions, peppers, and heat up the chicken.
-Put a layer of ricotta on the bread
-Put your cooked onions, peppers, and chicken on and cover with the mozzarella and/or mixed cheese
-Put back on the grill until the cheese melts
-Cut and serve
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