Beef Burrito Skillet

 

 

I've been trying to make simpler meals, using what I have on hand.  The prices of everything has gone up, and meat is starting to be quite difficult to buy around here.  Long gone are the days where I could get a pound of ground beef for 3 dollars at the base commissary.

 

It makes it harder to meal plan, but it's also quite fun to try and make delicious meals, that stretch, that fill our tummies but don't break the bank.

 

 

Using just one pound of ground beef, and a few other pantry ingredients, this meal comes together pretty quickly and when paired with a side salad, it makes for a filling dinner that is sure to please everyone.

 

Recipe is adapted from Life in the Lofthouse.

 

 

 

Beef Burrito Skillet

 

Ingredients

• 1 pound lean ground beef (I use 7% fat)
• salt and pepper, to taste
• 2 cloves garlic, minced
• 1 small red bell pepper, diced
• 1 small yellow onion diced
• 1/2 cup salsa
• 1 can (10 ounces) Rotel (diced tomatoes and green chilies) undrained
• 1 can (15 ounces) corn drained
• 1 can (15 ounces) black beans drained
• 1 cup uncooked jasmine rice
• 2 Tablespoons taco seasoning
• 2 ½ cups chicken broth
• 1 cup shredded cheddar or Colby-Jack cheese

Instructions

• Spray a large non-stick skillet with cooking spray. Turn heat to medium-high and then add ground beef to skillet. Crumble beef and season with salt and pepper, to taste. Then add garlic, diced bell pepper and onion. Continue to stir and cook until beef is no longer pink. Drain any grease.
• Add salsa, Rotel, corn, black beans, jasmine rice, taco seasoning and chicken broth. Stir gently to combine everything. Bring to a boil, once it starts to boil reduce heat to low. Cover with lid.
• Let mixture simmer, covered, for 15 to 18 minutes, or until rice is tender and thoroughly cooked.Remove skillet from heat and sprinkle the top evenly with shredded cheese. Let stand a few minutes for cheese to melt then serve.

 

Red Velvet Cheesecake

 

 

If you love cheesecake, and red velvet cake, then this is the perfect combination for you.  So yummy!!!

I made this cheesecake for Valentine's Day, and it was a success.  I wasn't quite sure how it would turn out, because to be honest with you, my experiences with cheesecake, are hit or miss.  Some are phenomenal, some crack, and I've even made one that completely fell apart.

This recipe seemed like a winner, and it was.

There is only one thing I would change, and that is the amount of red velvet cake that I added to the cheesecake mixture.  I found that the amount suggested in the recipe is far too much.  Also, make sure that the cake is completely cold before adding it to the cheesecake, or it will fall apart and end up turning the whole cake pink, like mine.  Not a bad thing, it was still delicious, but far too much cake for the cheesecake ratio.

Aside from that, it was really and I mean really yummy, and I will be making it again.

The recipe is from Restless Chipotle.

Red Velvet Cheesecake 

Cheesecake

• red velvet cake prepared but not baked
• 32 oz cream cheese
• 16 oz sour cream
• 2 cups sugar
• 2 teaspoon vanilla
• 6 eggs

Topping

• 1/2 cup heavy cream
• 1 teaspoonful white chocolate instant pudding mix
• 2 tablespoons of sugar as needed

 

Instructions

Cheesecake

• Prepare the red velvet cake batter.
• Preheat oven to 375F
• Put about ¼ inch of cake batter in the bottom of a greased and floured 10 inch springform.
• Use the rest of the batter in a 13x9 or 9 inch cake pan.
• Bake cakes 20 minutes or until firm and done.
• Break the cake (NOT the one in the springform) into large chunks and set aside.
• Beat the cheesecake ingredients together until smooth.
• Reserve about ½ cup cake crumbs for the top.
• Fold the remaining cake chunks into cheesecake batter.
• Pour into the springform pan.
• Cover the bottom of the springform with aluminum foil, bringing it up the sides.
• Place pan in larger pan of hot water. Water should come halfway up the sides.
• Bake for 50 minutes.
• Turn oven off and leave door closed for 1 hour. Don’t PEEK!
• Remove from oven, take out of the water bath.
• Let come to room temperature.
• Cover tightly and refrigerate overnight.

Topping

• Whip the heavy cream until it starts to thicken.
• Add the teaspoon of instant pudding mix and 1 tablespoon of sugar.
• Whip until soft peaks form.
• Taste and add more sugar if needed.
• Spoon on top of cooled cheesecake.
• Sprinkle with reserved red velvet cake crumbs.

Amish Chicken

 

   

Amish Chicken

 

 

Ingredients: 

6 -8 chicken pieces, cleaned 

1 cup flour 

2 teaspoons garlic powder 

1 tablespoon salt 

1 teaspoon pepper 

2 teaspoons paprika 

1 1/2 cups heavy whipping cream 

1 1/2 cups water 

 

 

Directions: 

Dredge the chicken pieces in the flour and spices and arrange skin side up in a baking dish. Mix the cream and water and pour over the chicken. 

 

Bake at 350* for 1 1/2 hours or until the skin is golden brown. Review from my followers: Excellent recipe! I love Amish food and this really hit the spot! 

 

Oreo Truffles - Valentine's Day

 

 

I know it's a little late in the game, after all, Valentine's Day is today.  But, if you are looking for a quick and easy, but really really and I mean REALLY good treat for your loved one, these are it.

Jasmine (my daughter) made them for her boyfriend, for their Valentine's Day Date, and let me tell you, they are phenomenal.  She is just now starting to learn to cook and bake, or rather, she is just now starting to actually want to cook and bake.  For a momma who has cooked her whole life, this is the best feeling ever.

So I'm guiding her, teaching her, especially the Portuguese recipes, after all she is half Portuguese, and watching her get comfortable in the kitchen.

I started by helping her in the beginning, but now she is much more comfortable following recipes and getting things done on her own.

I thought it would be fun to bring some of her creations here to the blog, as an incentive and motivation, perhaps, to younger girls who are just getting started in the kitchen, or feel nervous or intimidated and think they will never be able to do it.

If Jasmine can, you can!!!

Without further ado, let's jump right in to this delicious treat.

Oreo Truffles

Yield: 17

Ingredients:

8 ounces cream cheese, softened

36 Oreo cookies, finely crushed

12 ounces white candy melts

12 ounces milk chocolate, melted

Valentine's Day sprinkles

Instructions:

Cover large rimmed baking sheet with parchment paper.  When done, mix cream cheese and cookie crumbs until blended.

Using a cookie scooper, shape cream cheese mixture into balls and place on the baking sheet.  Freeze for 20 to 30 minutes.  You can also do this step the day before and let them chill in the fridge overnight.

While the oreo balls are in the freezer, melt the white candy melts and milk chocolate in two separate containers.

When the oreo balls are finished chilling, dip them in the white candy melts and place them back on the parchment paper covered baking sheet.  Drizzle with the milk chocolate.  

Keep refrigerated until ready to serve.

Creamy Bratwurst

When I think of making Bratwurst for the family, it is usually the same ol thing.  Shove it in a bun, drizzle on mustard or ketchup, or sauerkraut, and call it good.

But truth be told, it's a little boring and I'm quite tired of that.  So, I had seen this Portuguese recipe for creamy sausages, using a different kind of sausage than Bratwurst, but since my family love brats and they were on sale at my local commissary, I went with those.

You can still serve it on buns for a fun quick lunch, or turn into into an easy dinner meal served over mashed potatoes or rice.  We had ours with Basmati rice and it was filling and delicious.

Give it a try and let me know what you think.  

 

Creamy Bratwurst

Ingredients:

Bratwurst sausages (however many you want, I used two packages for this recipe)

Olive oil

2 small onions, thinly sliced

Half a red pepper and half a green pepper

Garlic

Salt and pepper to taste

Nutmeg to taste

Paprika

Diced Tomato

1 tablespoon tomato paste

Little bit of water

2 teaspoons mustard

2 tablespoons mayonnaise

1 can Media Crema (or heavy cream)

Method:

In a pot, add a drizzle of olive oil, the garlic, onions, garlic to taste and peppers.  Stir to combine and cook over medium heat until onions are translucent.  Add in the salt and pepper to taste, nutmeg, paprika, diced tomato and tomato paste.

Stir to combine and dissolve the tomato paste, then add in the bratwurst.  Pour in about half a cup of water, cover and let it cook for about 10 minutes or until bratwurst is cooked through.

Open lid, stir the bratwurst, then add in the mustard and mayonnaise, mix well, then pour in the small can of media crema.  Remove from heat and let sit for a few minutes to thicken up.

Serve immediately.