Tag Archives: foodie

Quick Eats: Carnival Casserole

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While most of the ‘Quick Eats’ posts I’ve shared on here have been inspired by recipes I’ve discovered all on my own (gotta’ love late night internet browsing), I do have a few concoctions up my sleeve that have actually been passed down to me from family members, great-grandparents, and so on. ‘Carnival Casserole’ is one of those dishes- and don’t let the name fool you- it doesn’t taste nearly as crazy as it sounds.

My grandmother (on my dad’s side) used to cook this up for my brothers and I when we were kids and would stay over her house for the weekend. It was quick to prepare, tasted good, and was filling- which meant we were less likely to go rummaging through her cupboards for a late-night snack after our designated bedtimes came and went.

Since then, my mom occasionally makes this dish- typically when she’s expecting a lot of people for dinner- but has shared the recipe with me to keep the history (and tradition) of this casserole alive and well- although even she couldn’t tell me why it’s called ‘Carnival Casserole’ in the first place.

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WHAT YOU’LL NEED:

* 1/4 cup of chopped onion

* 1/4 cup of chopped green pepper

* 1 lb. ground beef

* 1 lb-12 oz. can of diced tomato

* 1/2 cup of corn cyrup

* 1/2 teaspoon of salt

* 1/4 teaspoon of pepper

* 2 tablespoons of cornstarch

* 1 box of macaroni

* A handful of shredded cheese (your preference on the type!)

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OKAY, HERE’S WHAT YOU DO:

1. Preheat your oven to 350ºF

2. In a large pan, sauté the chopped onions and peppers until they’re tender. Add the ground beef and mix until it is browned and thoroughly cooked through.

3. With the exception of 1/4 cup (which you’re going to use momentarily)– drain the liquid from the can of diced tomatoes. Add them, the salt, pepper and corn syrup to your pan and bring everything to a boil- then let it simmer for about 10-15 minutes.

4. While your vegetables and ground beef are simmering, take the opportunity to boil, cook and strain your macaroni.  Using a casserole dish, pour the pasta in- creating an even layer of macaroni along the bottom of the dish. Return to your beef and vegetable mix.

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5. In a separate bowl, combine the saved 1/4 cup of juice/liquid from the can of diced tomatoes with the 2 tablespoons of cornstarch. Mix until the consistency is smooth and then add it to your pan of beef and vegetables. Stir until the texture of your mixture is a bit thicker.

6. Pour the beef/vegetable mix on top of the cooked pasta in the casserole dish. You’re going to mix everything together one last time to make sure the macaroni is evenly coated in the sauce before you sprinkle your handful of shredded cheese on top (feel free to add more if desired.)

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7. Bake for 30 minutes.

8. Once the casserole is done baking, let cool for 5-10 minutes (it’s gonna’ be really hot otherwise!) and then serve!

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This casserole has a variety of flavors in it and all of them are good- and to prepare and bake everything takes just under an hour- making this a perfect go-to dinner when you’re in a pinch for time but want to serve something that tastes delicious and hits the spot.

If and when I have kids of my own, I plan on passing along this recipe to them, too. It’s pretty fun and more than a little neat to have something as simple as this this carry on for generations and generations!

xx

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Quick Eats: Homemade Peppermint Patties

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Since I’m not scheduled to start my new job for a couple more weeks, I’ve had plenty of time to get into a more festive state of mind in preparation for the upcoming holidays. My Christmas tree is going up this coming weekend (as well as an attempt at some exterior illumination ala Clark Griswold in ‘Christmas Vacation’,) I’ve been listening to classic holiday music in my car as I go from store to store to try and finish my shopping and gift wrapping within a reasonable amount of time- and I’ve been looking at seasonal recipes in-between signing Christmas cards and drafting my usual year-end best wishes e-mails to distant friends and former colleagues.

Over this past weekend, one recipe in particular caught my eye- homemade peppermint patties. Growing up, my dad ate the individually wrapped York brand of the candies all the time, and nearly every Christmas present I purchased for him up until his passing included an oversized bag of them with it, too.

And so I thought it’d be fun to try my hand at making my own this year, instead.

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WHAT YOU’LL NEED:

* 3 cups confectioners’ sugar

* 3 tablespoons unsalted butter, at room temperature

* 3 tablespoons heavy cream

* 1¼ teaspoon peppermint extract

* ½ teaspoon vanilla extract

* 12 ounces dark chocolate candy melts or baking bars

OKAY, HERE’S WHAT YOU DO:

1. In the bowl of an electric mixer fitted with the paddle attachment, mix the confectioners’ sugar and butter to combine. Add the cream gradually, and mix until the mixture is uniform.

2. Add the peppermint and vanilla extracts, and continue mixing to combine.

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3. Place the peppermint mixture on a piece of parchment paper and form it into a log about 2 inches in circumference.

4. Wrap the log in the parchment and transfer to the freezer. Freeze until well chilled (approximately 20 to 30 minutes.)

5. Using a sharp knife, cut the frozen log into ½-inch-thick wafers. If the mixture seems to have softened, return the wafers to the freezer.

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6. Melt the chocolate in the microwave in 15-second intervals, mixing in between. Line a baking sheet with parchment paper. Working one at a time, dip each wafer into the melted chocolate with a fork. Tap away excess chocolate from the base, then transfer each dipped piece to the prepared baking sheet. Let set fully.

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7. Once the chocolate has set, use a spoon to drizzle more melted chocolate over the peppermint patties in a decorative fashion. Let set fully before serving. Store in an airtight container for up to a week.

These things came out SO GOOD. Sure, they weren’t perfectly round like the York brand, and sure- I deliberately cut them a teeny, tiny bit thicker than instructed- but they tasted incredible.

And if eating a tray of these things wasn’t enough to ruin my diet for a week and a half- I also served the Patties up with a hot mug of Nutella cocoa, which is made by simply adding two tablespoons of Nutella to one cup of steamed milk and stirring until it’s evenly dissolved.

I plan on making another batch of these for when I have family over on Christmas Eve- and I’d like to think my dad would have enjoyed them, too!

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Quick Eats: Sweet Potato Waffle Fries

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Happy Early Thanksgiving, fellow American friends and followers! Now, whatever your thoughts or opinions are on the origins of this holiday- I think it’s safe to assume we can all agree that eating a ton of great food is the best, right? Of course it is!

And naturally, there’s almost always leftovers (especially when my mom hosts Thanksgiving- since she tends to make way too much food every. single. time. without fail,) and while the initial meal is undoubtedly fantastic- by day three or four of eating reheated turkey and vegetables- dinner can seem a bit stale and boring.

Thankfully, this year I came prepared- having scoured the web for interesting, innovative and tasty ways to liven up leftovers a little bit- and I thought I’d share one of my favorite finds: a quick and simple way to revive those extra sweet potatoes you may have laying around post-Turkey Day. My favorite thing about this recipe- apart from how delicious these fries were when they’d finished cooking- was that they can be served any time of day. They work well as hash browns with breakfast, or as a crunchy and salty side to the main course at dinner.

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WHAT YOU’LL NEED:

* 2 medium sweet potatoes, peeled

* 1 medium russet potato, peeled

* 3 tablespoons butter, melted

* A pinch or two of salt and freshly ground black pepper

OKAY, HERE’S WHAT YOU DO:

1. Plug in and preheat your waffle iron. Spray the interior with nonstick spray.

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2. Use a grater to grate the potatoes. In a large bowl, toss the potatoes to combine. Add the butter and combine that as well. Season the mixture with salt and pepper.

3. Divide the mixture into even portions. Mound a portion onto the heated waffle iron and then spread it out toward the edge of the iron to form a thin and even layer. Close the waffle iron and cook on high heat for 4 to 5 minutes, or until the potatoes are golden and crisp.

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4. Repeat with the remaining potato mixture portions. Serve immediately.

5. Shovel shamelessly into your mouth and enjoy!

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I love sweet potatoes to begin with, so I’m glad to have another way to prepare them to add to the list. These really are so good.

I’m wishing you all a safe and happy holiday filled with family, friends, and never-ending baskets of warm crescent rolls. I have a lot to be thankful for this year- and I look forward to expressing my gratitude to my loved ones who are gathering at my mother’s house tomorrow afternoon.

‘Til next time,

xo

Quick Eats: Feta and Caramelized Onion Puffs

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So if you’re like me, you’re probably looking for a way out of the sugar high/sugar crash downward spiral otherwise known as the days following Halloween- where any and all extra candy that wasn’t deposited into the Trick-Or-Treat bags of costumed little kids (and some not costumed and just plain sneaky adults) is being devoured by you and anyone you live with during random intervals throughout the day. Who knew Kit Kat bars were such a delicious addition to breakfast? (I knew, but that’s besides the point.)

Once you’re ready to put down the miniature Milky Ways and Snickers and begin eating real food again- I have a quick, simple and tasty transition to help you ease your way back from chocolate-induced coma to a much more satisfying and slightly saltier appetizer.

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WHAT YOU’LL NEED:

* 1 package of miniature fillo shells (you can find pre-packaged shells or the dough to make your own in the frozen baked goods aisle at your local grocery store!)

* Feta cheese

* 1 thinly-sliced Vidalia onion

* 1 teaspoon of caramelized onion sauce

* 1 tablespoon of salted butter

OKAY, HERE’S WHAT YOU DO:

1, Preheat your oven to 350°

2. Using a baking pan or muffin pan, line up the fillo shells. Be sure to keep a little bit of space between the shells so that they aren’t touching and can bake evenly.

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3. Using a saute pan or frying pan, melt the tablespoon of butter and saute the onions until they are a golden brown.

4. Using a regular bowl, mix the sauteed onion slices with the teaspoon of caramelized onion sauce. Make sure the slices are evenly covered and coated.

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5. Fill the fillo shells with the feta cheese, and top with the coated sauteed onion slices.

6. Bake the shells and toppings in the oven for 8-10 minutes or until the outer edges of the shells appear to be slightly darker and crisp.

7. Let the baked puffs cool for 1-2 minutes, and then try to stop yourself from cramming all of them in your mouth at once.

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It was seriously love at first bite with these things, and I can’t get over how easy and quick it was to prepare them. They’re salty, crunchy, and satisfying- and the recipe will definitely come in handy the next time you’re in a pinch for time and need to make something mouthwatering to serve guests (or to just serve yourself!)

I think I’ll be breaking out this recipe again for Thanksgiving!

Quick Eats: Yogurt Biscuits with Honey Butter.

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When preparing a large home-cooked meal- like my specialty of roasted chicken and vegetables, for example- it just doesn’t feel right not having fresh, warm biscuits at the table, too. Unfortunately, if you love them as much as I do- then you’ll know that eating them in mass quantities (which I have done- not my proudest moment,) isn’t the best thing for you. Of course, these days it’s easier to find considerably healthier substitutes for beloved recipes that don’t skimp on flavor- and I came across this yogurt-infused version of classic biscuits and had to give it a try.

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WHAT YOU’LL NEED:

* 3 cups all-purpose flour

* 4 teaspoons baking powder

* 2 teaspoons kosher salt

* 1 1/4 cups Greek yogurt

* 1/3 cup buttermilk

* 2 tablespoons butter, melted

* 1/4 cup honey

OKAY, HERE’S WHAT YOU DO:

1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.

2. In a medium bowl, whisk the flour with the baking powder and salt to combine. In a small bowl, whisk the yogurt with the buttermilk to combine.

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3. Make a well in the center of the flour and add the yogurt mixture to it. Using a large spoon, mix to combine. The dough will look crumbly- but it will actually be fully moistened. If you’re unsure of the consistency, it’s okay to add a little more yogurt. (I did this and they came out just fine!)

4. Scoop the dough into 12 even balls and place them side by side, touching each other, in four rows of three.

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5. In a small bowl, whisk the butter with the honey to combine. Brush half the mixture over the biscuits and save the rest for when the biscuits are finished baking.

6. Bake the biscuits until golden brown, 25 to 30 minutes. Remove the biscuits from the oven and brush with the remaining honey butter. The biscuits are best served warm, but can be made up to a day ahead.

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The biscuits were sweet, fluffy on the inside, and had just the smallest hint of tangy-ness to them from the yogurt- but they were delicious! While I had made these to accompany a dinner I had cooked- I think I’d like to try these as breakfast biscuits in the future. The honey butter makes them a great way to begin a morning!

xx

Quick Eats: Herb-Crusted Pork Cutlets.

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I’ve never really been one to eat a lot of pork. I’m not picky by any means, but when it comes to cooking- I usually stick to what I know and what I can’t do wrong with (so chicken and fish, basically.) On the occasions when I do eat pork, and specifically pork chops/cutlets- they’re usually as plain as possible. It doesn’t make them bad- just a little bland- and nothing about them has ever really stood out or caused me to crave them the way I would other foods on the dinner menu.

During my most recent trip to the local market, I picked up a couple of pork cutlets that were on sale in the hopes of finding a recipe that would give them a little boost of flavor when it came time to prepare a meal with them. After a little browsing, I found this herb-crusted cutlet guide that looked really tasty- and I decided to give it a try!

The recipe below is in preparation of six cutlets. I only cooked up two- so the ingredients can be changed around a little to better accommodate you and how many of these you’re looking to make. I used just enough flour, egg, and bread crumbs/herb/cheese mixture to evenly coat the cutlets as to not waste anything.

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YOU WILL NEED:

* 6 sliced pork cutlets

* Salt and freshly ground black pepper

* 1 cup all-purpose flour

* 2 eggs, lightly beaten

* 2 cups bread crumbs

* 4 tablespoons chopped fresh herbs (such as thyme, rosemary, tarragon, sage or oregano)

* 3 tablespoons grated Parmesan cheese

* 1/4 cup olive oil

* Flaky sea salt, for finishing

OKAY, HERE’S WHAT YOU DO:

1. Season the pork cutlets with salt and pepper.

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2. Prepare a breading station: Place three shallow bowls on your work surface. Fill the first with the all-purpose flour, the second with the beaten eggs and the third with the bread crumbs. Add the herbs and cheese to the bread crumbs and mix to combine.

3. Bread the cutlets: Dip a cutlet into the flour and shake off the excess. Next, dip it into the egg and let the excess drip off. Finally, press the cutlet into the bread crumbs to coat it on all sides, then set aside. Repeat with the remaining cutlets.

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4. Cook the cutlets: In a large sauté pan, heat the olive oil over medium heat. Cook the cutlets until golden brown on each side, 3 to 5 minutes per side.

5. Remove the cutlets from the pan and finish with flaky salt. Serve warm.

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I served these cutlets- which were tender and full of flavor thanks to the herbs and cheese- with warmed apple sauce for dipping, roasted red potatoes, and steamed broccoli. It was an incredible and filling meal that I’m looking forward to making again the next time I have company over!

I’d actually love to cook them tonight for The Patriots’ season opener against the Steelers- but such an occasion calls for chicken wings and nachos, instead.

xx

Quick Eats: Salted Peanut Butter Cup Smoothie

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I fully and openly admit that when it comes to Autumn-centric beverages, I much prefer salted caramel flavored anything over the immensely popular pumpkin spice flavored drink/food. There’s just something about the perfect mixture of sweet and salty that can satisfy nearly any craving.

Of course, it’s still technically Summer here- and with the temperatures still steadily soaring high- it might be a little bizarre to walk into any coffee shop to order a piping hot salted caramel latte or hot chocolate.

Thankfully, there’s a colder alternative available that takes no more than 2 minutes to prepare, mix and enjoy. Best of all, this recipe can easily be tweaked to become sweeter or saltier based on your own personal preference.

I went ahead and made it the old fashioned way, so the recipe below reflects what I used and how many measurements it’d take to make one smoothie.

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WHAT YOU’LL NEED:

* 1 cup vanilla almondmilk

* ½ frozen banana

* 1 tablespoon cocoa powder

* 1 tablespoon peanut butter (creamy- not chunky)

* ½ cup ice

* 1 scoop vanilla whey protein powder

* A pinch (or two) of sea salt

OKAY, HERE’S WHAT YOU DO:

1. Blend all ingredients (except the sea salt) until smooth.

2. To garnish, sprinkle the pinches of the salt on top. You can also use chocolate bar shavings and/or caramel sauce to make it look more presentable.

3. Enjoy!

How easy is that, right? I’ve been loving these lately- and they’re a great way to transition from Summer to Fall flavors without burning your tongue.

If you have any Summer-to-Fall recipes (including beverages) that you swear by this time of year- I’d love to hear them!

xx

Quick Eats: Eggs Baked in Tomatoes.

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I am one of many, many people who enjoy breakfast foods no matter what time of day it is. It’s 2 in the afternoon and I’m not in the mood for a sandwich or a salad? Scrambled eggs it is. Quiet and cozy night in and I need something to eat that’s quick and easy? Pancakes or waffles, for sure. I’ll eat an omelette any time, any place- and don’t even get me started on how much I love bacon- because I really, REALLY love bacon.

They say breakfast is the most important meal of the day, and I will never argue that- but sometimes eating the same thing every morning day in and day out gets a little boring, and as tempting as reaching for the nearest sprinkle-covered doughnut is- I know that ultimately I’ll regret it in the long run. Occasionally I need to mix it up while keeping it healthy, too.

I saw this recipe floating around online recently and knew I had to try it. It doesn’t require a ton of ingredients, it’s quick to prepare, it isn’t loaded with sugars or fats- and the most important thing- it tastes really good, too!

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WHAT YOU’LL NEED:

[JUST A QUICK NOTE ON THE INGREDIENTS: The recipe I saw online was for eight eggs. Now, as much as I love breakfast- I can’t eat eight eggs- so the listed amounts below were for a serving of two eggs/tomatoes. If you’re making a different amount- here’s an easy way to measure: There’s one egg inside each tomato, and one tablespoon of milk on top of each egg. You need just enough olive oil to coat the bottom of your skillet/baking dish- and you can season the egg however you like! The amounts below are just what I, personally, used when preparing this.]

* 2 tablespoons of olive oil

* 2 medium tomatoes

* 2 large eggs

* 2 tablespoons of milk

* Sprinkle of grated Parmesan cheese

* Salt and ground black pepper

* A pinch of chopped herbs (any that you like!), chopped bacon, and/or chopped vegetables.

OKAY, HERE’S WHAT YOU DO:

1. Preheat the oven to 375°F. Grease an oven-safe skillet or baking dish with the olive oil.

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2. Using a small paring knife, cut around the stems of the tomatoes and remove them. Use a spoon to scoop out all the insides of the tomatoes. (Reserve the insides and use them to make tomato sauce or salsa.)

3. Arrange the tomato shells snugly in the prepared skillet or baking dish. Crack an egg into each tomato. Top each egg with 1 tablespoon milk and a sprinkle of grated Parmesan. Season each egg with salt and pepper.

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4. Bake until the tomatoes are tender, the egg whites are set and the yolks are still a little jiggly, 15 to 17 minutes (or 20 if you’re paranoid about undercooked eggs like I am.) Let cool 5 minutes and then garnish with the fresh herbs/bacon/vegetables. Serve immediately.

5. Stuff your face and start your day right!

The eggs, while cooked, can be a little runny when prepared this way (I made a side of toast to dip in the yolks for that very reason) so if you like your eggs to be a bit more solid in texture- I recommend whisking them first and then pouring them inside the tomato, instead.

If anyone tries this recipe- I’d love to hear how it came out! Did you do anything differently? Did you add different ingredients? Feel free to share!

xx

Quick Eats: Oven-Baked S’mores Bars.

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I know that August, while still scorching hot in certain parts of the world (including here)– also marks the wind-down of the Summer season. For some who don’t like stifling weather or the humidity, this is a relief- but for those of us in New England, most of who feel like we only just recently dug ourselves out of a never ending snow pile- the last days of Summer can feel like a punch to the stomach. I adore Autumn (my favorite season!) but I really wouldn’t mind if Summer decided to stick around for just a little while longer- maybe even lingering around in late September? Please? Pretty please?

Oh well- fret not! There’s still a little bit of time between now and Labor Day to enjoy and savor some final Summer fun- including baking one of my favorite seasonal treats- and you don’t need a campfire to do it!

If you don’t have access to a fire pit, or if it’s raining, or if you just can’t seem to make a proper s’more on a stick (I’m notoriously bad at it,) you can bake your own less-messy version right in your oven in just over a half hour!

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WHAT YOU’LL NEED:

* 18 graham crackers

* 1/4 cup of granulated sugar

* A pinch of salt

* 8 tablespoons of melted unsalted butter

* 3-4 extra-large Hershey’s bars (or 7/8 regular-sized ones)

* 1 bag of marshmallows (you don’t have to use all of them, but if you want them extra gooey- go nuts.)

OKAY, HERE’S WHAT YOU DO:

1. Preheat your oven to 400°F. Lightly grease a 9 x 13″ baking pan with nonstick spray and line with parchment paper, allowing an extra 2-3 inches of parchment to hang over the edges of the pan.

2. Using a bowl or a food processor, pulse/beat the graham crackers until they are finely ground. Pour the crumbs into a medium bowl.

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3. Add the sugar and salt to the graham cracker crumbs and stir to combine. Add the melted butter and stir until the crumbs are evenly moistened. Pour your crumb mixture into the prepared baking pan and press it into an even layer.

4. Bake the crust for 8-10 minutes, or until the edges are lightly golden. From there, let the crust cool for 5-10 minutes.

5. Arrange the chocolate bars evenly on top of the slightly cooled crust, leaving about ¼ inch of crust uncovered around the edges. Arrange the marshmallows on top of the chocolate, leaving some space between each one (they will expand a little).

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6. Bake until the chocolate is soft and beginning to melt, and the marshmallows are evenly toasted on top, 10-12 minutes (a little less if you don’t want the graham cracker crust too crispy.)

7. You can slice and serve the bars immediately, or let them cool for 15-20 minutes if you’d like to slice them cleanly.

8. Enjoy! (Side note: you can reheat sliced bars in the microwave for 20 to 30 seconds!)

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These came out so, so good (although s’mores are one of those rare desserts that are near-impossible to screw up,) and I will definitely be making them again before September creeps up on me. My niece would love these for sure- so I’m going to enlist her help in making them with me next time!

xx

Quick Eats: Patriotic Cobbler.

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Happy Independence Day, America! Although the sky is looking depressingly cloudy today- I’m hoping it clears up by tonight so I can get an unobstructed view of some fireworks after a family cookout later on this afternoon. I did commemorate this National holiday by doing the most American thing I could think of last night- seeing “Magic Mike: XXL” in the theater with some friends (and it was really, really fun,) but I also wanted to bake or cook something with some red, white, and blue elements in it to offer up to visitors over the next couple of days.

Last year on the Fourth of July, I had whipped up a simple recipe with some strawberry and blueberry fruit bowls and smoothies. This year, using the same ingredients but taking it a step further- I created what I consider to be a very patriotic mixed berry cobbler that was easy to make in no time at all- and it tastes amazing!

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YOU WILL NEED:

* 9×13″ baking pan

* 1/3 cup of butter

* 1 1/2 cups of flour

* 1 1/2 cups of granulated sugar

* 1 1/2 cups of milk

* 2 teaspoons of baking powder

* 1/2 teaspoons of cinnamon

* 1/2 teaspoons of salt

* 5 cups of chopped strawberries and whole blueberries

* 1/3 cup of chopped nuts (any of your choosing! I used walnuts with the one I baked.)

* 1/3 cup of brown sugar

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OKAY, HERE’S WHAT YOU DO:

1. Preheat your oven to 375°F and add the 1/3 cup of butter to your baking pan. Place the pan in the oven to melt the butter.

2. In a large mixing bowl, combine the flour, granulated sugar, milk, baking powder, cinnamon, and salt. Stir/whisk the mixture until it is smooth and thin in texture and there are no lumps.

3. Once the butter has melted in the baking pan, retrieve the pan from the oven and pour the batter inside of it. DO NOT STIR. Some of the butter will pool along the edges and top of the batter- and that’s a good thing. That’s what you want!

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4. Sprinkle the strawberries and blueberries evenly over the batter and butter. Once you have the fruit where you want it- sprinkle the chopped nuts and brown sugar on top.

5. Bake the mixture for 45-50 minutes or until the top crust is a nice golden color.

6. Serve by itself or with a scoop of ice cream on top.

7. Enjoy!

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One of these cobblers can serve quite a few people, depending on how big a scoop they take, and what I really love about this recipe- apart from how delicious it tastes- is that you can substitute the strawberries and blueberries for other types of fruit and it will still come out great!

I’m actually going to grab a serving before I get ready to head out for the day’s festivities.

Have a great Fourth of July, everyone!

xx