Cookies!!!!

Ok so the picture of these is from last year, but they are a favorite cookie so I made them again this year.  They are called peppermint meltaways and they do indeed literally melt in your mouth.  Its the cornstarch that makes them silky smooth.  I haven't glazed the ones from this year yet which is why the pic is from last year.  LOVE LOVE LOVE these cookies!!!

Here's the recipe:

These work really well if you have a cookie scoop.  I think I need to get one this year...what do you think?

Peppermint Meltaways

Cookie:  ½ cup powdered sugar, 1 cup softened butter, ½ teaspoon peppermint extract,

1 ¼  cups all-purpose flour, ½ cup cornstarch

Glaze:  1 ½ cups powdered sugar, 2 tablespoons softened butter, 1 to 2 tablespoons milk, ¼ teaspoon peppermint extract, 2 to 3 drops red food coloring, mint starlight candy, crushed, if desired.

In large mixer bowl, combine sugar, butter and extract.  Beat at medium speed until well mixed.  Reduce speed to low, add flour and cornstarch.  Beat until well blended.  Cover, refrigerate until firm (30 to 60 minutes)

Heat over o 350 degrees.  Shape rounded teaspoonfuls of dough into 1-inch balls.  Place 2 inches apart on cookie sheets.  Bake for 12 to 15 minutes or until edges are lightly browned.  Cool completely.

In small bowl, combine powdered sugar, butter and peppermint extract.  Gradually add enough milk for desired glazing consistency.  Stir in food coloring as desired.  Drizzle over cookies.  Immediately sprinkle with crushed candy, if desired.  Makes 4 dozen.

Enjoy!!!!!

Apple Turkey Potpie

Gotta use up those leftovers.  We are just about done with ours.  Tonight we made one of my favs.  Apple turkey potpie.  Super easy when you have turkey leftovers and soooo delicious.

1/4 cup diced onion
1Tbsp Butter
3 cups cooked turkey
2 cans cream of chicken soup
1 large tart unpeeled apple diced
1/3 cup golden raisins
1 tsp lemon juice
1/4 tsp nutmeg
1 pie crust (I use ready made...its just easier)

Saute the onion in the butter.  Mix all the other ingredients except pie crust together.  Pour into 11x7 pan.  Top with pie crust.  Bake at 425 for about 25-30 minutes.  It doesn't get much easier than that!!!

Overdue Updates

Ok folks. Its been a while since I've updated the blog.  I'm trying out some simple new recipes this week so there will definitely be some more updates coming soon.  Stay tuned. 

On a different subject...if you like earning free gift cards check out this website.  Just use their search engine and you get rewarded.  They have all kinds of gift cards: Starbucks, ITunes, Barnes & Noble (yay nookbooks!!!), Amazon, etc....Check it out: www.swagbucks.com/refer/tanager  Its free and I love it.  I'm going to get some free Starbucks with mine...$20!!!! 

well...its not for dinner tonight, but its a new fav!

Tacos!!!!  I know you can just buy a seasoning packet and mix it, but this is so much better (both in taste and health!!!)  Still easy and so delicious!!!

1 lb ground beef
1 cup chopped onion
2 cloves minced garlic
1/2 tsp sea salt (although I don't always use it)
1/2 tsp oregano
1/2 tsp or more chili powder (I like more and so does Jim)
1/4 tsp red pepper flakes (Again, I add a little more)
1 8oz can tomato puree or sauce (I've usually use sauce)

Cook the meat, onion, garlic and seasonings until browned.  Add tomato sauce and simmer for 10 minutes.

It doesn't get much easier than that folks!!!  Nicholas LOVES these too!!! 

Much less sodium than using the seasoning packet.

Black Bean Quinoa Casserole.....YUM!

Ok folks...I know its been a while since I posted.  Its not that I haven't been cooking or trying new recipes, just haven't blogged about them.  So over the next few weeks I'll be posting some recipes. I've decided that once a week we will have a vegetarian meal.  This one we had for dinner last night and it was great!!!!!  So easy to put together and very very filling....LOTS of heart healthy fiber.  Enjoy!!!! 

1 cup dry quinoa 1 cup salsa 2 eggs 1 cup shredded low-fat cheddar cheese 2 cups shredded sweet potato (use a box grater or a food processor) 3 cups black beans (or 2 cans, drained and rinsed) 1 T ground cumin 2 T fresh cilantro, chopped, for garnish Liberal pinches salt and pepper

Since I used canned black beans, I added some garlic and onion to up the flavor a bit.

Directions

Cook quinoa according to package directions.

Preheat oven to 350°F.

Mix cooked quinoa, black beans, sweet potatoes, half the cheese and the cumin, salt and pepper in a large bowl. In a small bowl, mix the eggs and the salsa, then pour over the vegetable-bean mixture. Pour all ingredients into a 9x9 casserole (I used 9x13) coated with nonstick cooking spray.
Sprinkle on remaining cheese and bake for 30 minutes, uncovered. Serve on a bed of spinach (optional) and garnish with cilantro.

Number of Servings: 8

Lime Grilled Chicken

My oh my was this delicious!!!!  Definitely making this a few times this summer.  It was so tasty.  I actually made this last week, but just got around to blogging and posting it now.  I was a little nervous about the chilies and wasn't sure I bought the right kind or was a little afraid that it would be too spicy.  I bought a green chili (not jalepeno, but I don't know what it was called).  I only used one and probably would have been fine to use the other one.  It wasn't spicy at all just yummy!!!!!
Jim was traveling when I made this so I just doubled the recipe.  I had large thick chicken breasts so I cut them in half to thin them out.  The recipe didn't say what to do with the limes so I just cut them up and squeezed the juice out.  If Jim had been here I probably wouldn't have added too much other than the extra chicken breast.  But I think there would have been more than enough marinade to cover the chicken.  You can marinate it for up to 12 hours, I only did it for about 30 minutes.

Marinated Grilled Lime Chicken

For 1 serving:

1 chicken breast
2 limes
3 garlic cloves
2 chilies
1 tablespoon olive oil

Add all ingredients (apart from the chicken) to a food processor. Pour into a Ziploc bag with the chicken breast, seal it and let it marinade in the refrigerator for 30 minutes.

On a hot pan or grill, cook the chicken for around 5 minutes on each side, or until it’s cooked thoroughly.

Chicken Stir Fry....YUM!

So I meant to post this last night after dinner, but I didn't get a chance.  This was sooooo simple yet soooooo delicious!!  Nicholas gobbled it up.  This will definitely become a "go-to" meal when I'm stuck for something to cook.  Not sure what made it so amazing, but it was great!

Shrimp and Broccoli Stir-fry

     1 lb chicken - cut into strips. I sauted it earlier in the day in coconut oil.

1 head fresh broccoli
1 chopped red pepper
2 Tbsp. olive oil
2 garlic cloves, minced
1/4 cup water
2 tsp. grated fresh ginger root  (I didn't have any so I used the powder)

In heavy skillet, heat olive oil over medium heat. Add garlic and vegetables and stir fry for 2-3 minutes. Add water, ginger root and chicken Bring to a boil, then reduce heat and simmer for an additional 4-5 minutes until vegetables and chicken are hot.

I don't think it gets much easier than this!!!