Cheese & Bell Pepper Quesadillas

This delicious recipe, based on one I found somewhere on Pinterest, has become a family favorite. It's quick and easy and so, so good! Made from seven ingredients it can be added to your menu rotation for those busy nights. For the best color use all four colors of bell peppers (green, red, orange, and yellow).

Cheese & Bell Pepper Quesadillas

Ingredients:

        1 Tbs Olive Oil

        1 Green Bell Pepper, sliced into thin strips

        1 Red Bell Pepper, sliced into strips

        1 Orange Bell Pepper, sliced into strips

        1 Yellow Bell Pepper, sliced into strips

        1/2 tsp Cumin

        Dash Kosher Salt, to taste

        Black Pepper, to taste

        1/2 tsp Lime Juice

        2 1/2 cups Monterey Jack, grated

        2 Large Flour Tortillas

Serve with:

        Sour Cream

        1 cup Salsa

Directions:

1. Pre-heat the oven to 375.
2. Lightly grease a baking sheet.
3. Add the oil to a large skillet over medium heat.
4. Cook all of the bell peppers in oil.
5. While the peppers are cooking, add the cumin, kosher salt, a bit of fresh ground black pepper and the lime juice and cook just until peppers are just soft, about 3 to 5 minutes; do not overcook.
6. Place two of the flour tortillas flat on a lightly greased baking pan to assemble your quesadillas.
7. Place a thin layer of peppers on a flour tortilla.
8. Add a thick layer of cheese and cover with another flour tortilla, and assemble all of the veggie quesadillas in the same manner.
9. Bake the quesadillas for about ten minutes, or until the cheese has fully melted.
10. Remove from the oven and allow to cool slightly before slicing and serving.
11. To serve, slice each quesadilla into fourths or. 
12. Serve with sour cream and salsa for dipping.

Enjoy!

            Ingrid

Vegetable Pasta

This delicious healthy pasta recipe is a nice vegetarian option. I made this the first time a week or so ago for the girlfriend of my youngest. The other day I was drawing a blank on supper and my oldest requested this recipe again. It's quickly becoming a family favourite.

Vegetable Pasta

Ingredients:

        1 lb. Pasta, cooked al dente

Sauce:

        1 Yellow Onion, finely diced

        1 tsp Garlic, minced

        1 Green Bell Pepper, finely diced

        8 oz. Baby Portobella Mushrooms, diced

        24 oz. Pasta Sauce

        15 oz. Fire Roasted Diced Tomatoes, drained

        2 Tbs Worcestershire Sauce

        2 Tbl Sugar

        Red Pepper Flakes to taste

        Salt and Pepper to taste

        1 tsp Basil

        1 tsp Oregano

        1 Tbs Italian Seasoning

Instructions:

1. Over medium-high heat in a Dutch oven, saute the onion and garlic until the onions are translucent.
2. Add diced bell pepper and mushrooms and let the vegetables sweat, about 5 minutes.
3. Pour in pasta sauce, diced tomatoes, Worcestershire sauce, sugar, red pepper flakes, and season with salt and pepper to taste.
4. Reduce heat to medium-low. Cover and simmer for 30 minutes.
5. Add in basil, oregano, and Italian seasoning and stir to mix.
6. Dish and serve hot over cooked pasta topped with Parmesan cheese.

             

Enjoy!

            Ingrid

Cajun Shrimp Scampi

Much to my delight my youngest and his girlfriend decided they were going to make this delicious meal.They did an amazing job and it was delicious. I'm proud of them!

Cajun Shrimp Scampi

Ingredients:

        1 lb Angel Hair Pasta, cooked al dente

        2 Tbs Olive Oil

        1/4 cup Shallots, chopped

        2 cloves Garlic, minced

        2Tbs Cajun Seasoning

        1/2 tsp Cayenne

        1/4 tsp Black Pepper

        1 lb Shrimp, peeled and deveined

        1/2 cup White Wine

        2 Tbs Butter

        2 Tbs Fresh Parsley, chopped

        2 Tbs Lemon Juice

        1/4 cup Parmesan, grated

Directions:

1. Cook the pasta as instrcted on the package.
2. In a large skillet, heat the olive oil over medium-high heat.
3. Add the shallots and garlic and cook for two minutes.
4. Stir in the cajun seasoning, cayenne pepper and black pepper and cook for 1 minute.
5. Add the shrimp and cook until just pink, about two minutes.
6. Pour in the white wine and simmer until reduced by half, about three minutes.
7. Reduce the heat to low and stir in the butter, parsley and lemon juice.
8. Simmer until the shrimp is cooked through.
9. Serve on top of pasta.
10. Sprinkle with parmesan.

Enjoy!

            Ingrid

Delicious Black Bean Burger

Since the beginning of barbeque season we've been using the PitBoss a lot! To heck with the air temperature, that's what later meals are for. The difference this year is that my youngest is dating a young lady who is a vegetarian. I've made a few adjustments to my menus to accommodate her. One of those changes I've made is to include Black Bean Burgers to our barbeques. I played with several recipes and this is the recipe she likes best. Each time I make it the burgers look better. As my oldest said "It's almost like practice makes perfect". Yup, something like that.

Black Bean Burger

Ingredients:

        15 oz can Black Beans, drained and rinsed
        1/2 Green Bell Pepper
        1/2 small Onion
        2 cloves Garlic, peeled
        1 large Egg, beaten
        2/3 cup Whole Wheat Breadcrumbs
        1 Tbs Chili Powder
        1 tsp Cumin
        salt and Black Pepper, to taste


Directions:

1. Place rinsed and drained black beans in a bowl. If needed, blot them with a paper towel to remove extra moisture.
2. Mash well with a fork.
3. Place bell pepper, onion and garlic in a food processor and process until finely minced.
4. Transfer vegetable mixture to a fine strainer.
5. Use the back of a spoon to press out excess moisture. Don't skip this or the burger won't hold together.
6. Add the vegetable mixture to the bowl with the black beans.
7. Add the chili powder, cumin, salt and pepper.
8. Stir to combine.
9. Add beaten egg and mix well.
10. Stir in bread crumbs.
11. Divide mixture into 4 even-size portions.
12. Form them into patties with your hands.
13. Cook, separate from beef burgers, on well-oiled grill over medium heat for 4-5 minutes per side.

Top like you would any burger.

Enjoy!

            Ingrid

Beef And Broccoli

This recipe turned out absolutely amazing! I've been wanting to work on Chinese recipes and I found a recipe close to what I wanted on Pinterest. I did a few modifications and it was perfect.

Beef and Broccoli

Ingredients:

        2 pound Flank Steak, sliced thin
        6 cups Broccoli Florets
        4 Tbs Olive Oil

Sauce Ingredients:

        1 cup Soy Sauce
        1 cup Water
        1 tsp Rice Vinegar
        1 tsp Toasted Sesame Oil
        1/2 cup Brown Sugar, packed
        6 Tbs Cornstarch
        2 tsp Fresh Ginger, grated
        8 cloves Garlic, minced
        1/4 tsp Crushed Red Pepper Flakes


Directions:

1. Prep the steak by trimming off fat and slicing into thin bite-size pieces.
2. Prep the sauce ingredients to a bowl and whisk together thoroughly.
3. Add 1 tablespoon of the olive oil to a large skillet over high heat.
4. Let the pan heat up for a few minutes.
5. Add the broccoli and cook for 4-5 minutes, tossing often.
6. Transfer it to a bowl.
7. Add the remaining tablespoon of olive oil to the skillet.
8. Layer the beef spread out a little and leave it for a minute.
9. Flip it with cooking tongs and cook it for another minute or so.
10. Cook to a little rare.
11. Add the broccoli back to the pan.
12. Pour the sauce in.
13. Stir until coated and the sauce has thickened (about 1-3 minutes).

Serve over rice.
Serves 8.

Enjoy!

            Ingrid

Delicious Quick Chili Variation

We had a cooler snap after a wonderful rainfall so I decided to take the opportunity to make chili. Okay, so maybe it was more like I defrosted ground beef and forgot to do anything with it until it was almost time for people to come home.

I was thinking about chili but decided to try something different. The family seemed happy with the change. This one wasn't far off from the family favourite but had a few modifications done to it. Check out our other favourite chili recipes, like a healthier version, Maple Chili with added sweetness, and White Chicken Chili for a lighter take on the dish.

Quick Chili Variation

Ingredients:

        2 lbs Ground Beef

        1 Onion, finely diced

        3 Cloves Garlic, minced

        3 (14.5oz) cans Diced Tomatoes

        1 (15oz) can Kidney Beans

        1 (15oz) can Pinto Beans

        1 can Green Chili Peppers

        1 (8oz) can Tomato Sauce

        1 cup Water

        2 Tbs Chili Powder

        2 Tbs White Sugar

        1 Tbs Ground Cumin

        1 Tbs Salt

        1 Tbs Hot Pepper Sauce

        1 tsp Ground Black Pepper

Directions:

1. Cook and stir ground beef until browned and crumbly. Drain.
2. Add onion and garlic to beef and cook until onion is translucent.
3. Add remaining ingredients.
4. Simmer for 30 minutes until done.
5. Sprinkle with Shredded Cheddar.
6. Serve with Corn Muffins.

Enjoy!

            Ingrid

Reuben Sandwich

I'm of Irish decent. Only about 12% (it's beaten out by German and Scottish). With the maiden name of O'Brien I am legally obligated to celebrate my Irishness. Growing up, most of my family decided that we didn't like corned beef and cabbage. A few years ago I decided to try corned beef with my adult children. It was a strong "Meh". The next year I decided to try Ruebens. I mean, it's still cabbage, right? After a couple of years we decided to throw the sandwiches on the panini press. After all, everything tastes so much better on a panini press. This is now our go-to Rueben recipe.

Rueben Sandwich

Ingredients:

        8 slices Rye bread

        ½ c Thousand Island Dressing

        8 slices Swiss Cheese

        8 slices Corned Beef (we used oven-baked corned beef

        1 c Sauerkraut, drained

        2 Tbs Butter, softened

Directions:

1. Preheat a panini press.
2. Butter one side of all the bread.
3. Spread Thousand Island dressing evenly on other side of four bread slices. 
4. On four buttered bread slices, with butter side down, layer 
1. One slice Swiss cheese
2. 2 slices corned beef
3. 1/4 cup sauerkraut
4. Second slice of Swiss cheese. 
5. Top with remaining bread slice, dressing-side down.
5. Place sandwiches, butter-side down on the preheated panini press.
6. Grill until both sides are golden brown, about 5 minutes per side.
7. Serve hot.

 Enjoy!

            Ingrid

Crockpot Arby's Beef and Cheddar

My family enjoys eating Arby's Beef and Cheddar sandwiches but given the chance, they would prefer that I make them at home. After some experimentation I came up with what my oldest said "This is it!" I opted for deli slices because that seemed more consistent with the original sandwich than sliced roast. Heating the Roast Beef and Beef Broth in the Crockpot helps the flavors meld. Next time I definitely will use more beef than we did this time (this recipe reflects that).

Crockpot Arby's Beef and Chicken

Ingredients:

For Roast Beef:

        3 lb Roast Beef, thinly sliced deli
        2 c Beef Broth
        8 Onion Rolls, or other sandwich rolls

For Arby's Sauce:

        ⅔ c Ketchup
        1 Tbs Apple Cider Vinegar
        ½ tsp Garlic Powder
        ½ tsp Onion Powder
        ½ tsp Paprika
        ¼ tsp Salt
        ¼ tsp Sugar
        2 tsp Mayonnaise
        Water (to thin the sauce, if needed)

For Cheddar Sauce:

        2 Tbs Butter
        2 Tbs Flour
        1½ c Milk
        12 oz Sharp Cheddar Cheese, grated
        ½ tsp Salt


Directions:

1. Separate the slices of roast beef.
2. Add the roast beef slices to the CrockPot.
3. Add Beef Broth.
4. Cook on high for two hours.
5. Leave in Crockpot to add to sandwich.
6. Spread the homemade Arby's sauce on the bottom of the buns.
7. Divide the roast beef evenly over each.
8. Add cheese sauce and close the sandwich with the top bun.
9. Serve immediately.

Arby's Sauce: 

1. Whisk all of the sauce ingredients together in a small bowl and set aside. If the sauce seems too thick, add a tablespoon or two of water to thin it out.

Cheese Sauce:

1. Heat a small saucepan over medium heat.
2. Melt the butter and the flour and cook for 1 minute.
3. Pour in the milk in slowly, while whisking.
4. Melt the cheddar in the sauce, and season with salt.
5. Whisk until smooth.
6. Remove from heat, and set aside.

Serve with Arby's curly fries.

Enjoy!

            Ingrid

White Chicken Chili

Years ago, when I was assistant manager for a humane society I volunteered for the county Chamber of Commerce.  One of our events that we tried was a Winterfest. One of the events at Winterfest was a Chili Cookoff that was held at our church. A local restaurant belonging to members of our church supplied White Chicken Chili. I had never had this before and tweaked recipes to try to get close to that delicious chili. This take is the closest I have had so far. 

If you like this recipe try some of our favourite beef versions, like our quick chili recipe, our variation on the quick chili recipe and an amazing maple chili recipe. We also have a healthier version that our family enjoys.

White Chicken Chili

Ingredients:

        1 lb Boneless Skinless Chicken Breasts, chopped
        1 med Onion, chopped
        1 Tbs Olive Oil
        2 Garlic Cloves, minced
        2 cans (14 oz each) Chicken Broth
        1 can (4 oz) Chopped Green Chiles
        2 tsps Ground Cumin
        2 tsps Dried Oregano
        1 1/2 tsps Cayenne Pepper
        3 cans (14-1/2 oz each) Great Northern Beans, drained and divided
        1 cup Monterey Jack Cheese, shredded
        Sliced Jalapeno Pepper, optional

Directions:

1. Place chicken, onion and garlic in a CrockPot. 
2. Stir in the broth, chiles, cumin, oregano and cayenne.
3. With a potato masher, mash 1 can of beans until smooth. Add to crockpot. 
4. Add remaining beans to crockpot.
5. Cook on high for 4 hours or 8 hours on low.
6. Top each serving with Monterey Jack and Jalapeno Pepper (if desired).
7. Serve with Corn Muffins.

 Enjoy!

            Ingrid

Mississippi Pot Roast

In 2020 when the world was waking back up, my youngest got a job at Dick's Sporting Goods.  He loved working there, and even became the Team Lead for both the Hunting and Archery, and Outdoor Sports departments.  But alas, college classes got in the way.  The Admin told him about Mississippi Pot Roast, so he insisted I make some.

Some people like to add extra ingredients but this version only has the five basic ingredients, making it a true Mississippi Pot Roast.  Cooked in the slow cooker the flavors meld perfectly to the best pot roast you will ever have.  Once you have this pot roast, other pot roasts won't be as appealing.

Mississippi Pot Roast

Ingredients:

        1 (3-4 lb) Chuck Roast
        1 packet Ranch Dressing Mix (One packet of dry ranch seasoning is equal to  

           approximately 3 tablespoons of seasoning.)
        1 packet Au Jus Mix (or use my Au Jus recipe below)
        1/4 cup Butter, sliced
        4-5 Pepperoncini Peppers (with a splash of brine for added flavor)

Directions:

1. Heat Olive Oil in skillet.
2. Brown roast on both sides, for a bit of extra caramelized flavor.
3. Place roast in the slow cooker.
4. Sprinkle the top with the ranch dressing mix and au jus mix.
5. Place peppers on top of the mixes.
6. Add the butter slices.
7. Cook over low for 8 hours.
8. Serve with favorite vegetables, and pasta, rice or potatoes.

Notes:

The small amount of brine is all of the liquid you need to add to this recipe. It will make enough of it's own.
Add carrots and potatoes with 1 1/2 hours left, if desired.

Makes 8 servings.



Au Jus Recipe:

Ingredients:

    12 Beef Bouillon Cubes (or 4 Tbls granules)
    4 tsp Onion Powder
    2 tsp Parsley
    1/4 tsp Black Pepper
    1/4 tsp Garlic Powder
    4 Tbls Cornstarch


Directions:

1. Blend all ingredients in blender for 30 seconds until completely ground, and combined.
2. Store in airtight container or Ziploc bag.

To Make Au Jus:

1. Measure 4 1/2 tsp into a small saucepan.
2. Whisk with 2 C Water over medium heat 15 minutes until bubbly, and thickened.

To Use As Seasoning:

1. Measure 4 1/2 tsp to equal 1 package Au Jus mix.

Makes 12 servings.

Enjoy!

            Ingrid