Quinoa Burrito Bowl

PREP TIME
10 mins
COOK TIME
15 mins
TOTAL TIME
25 mins
Serves: 2 people

INGREDIENTS
Avocado-Lime Dressing
½ cup greek yogurt
1 avocado
1 cup cilantro
2 garlic cloves
2 limes zested and juiced
2 jalapeños
2 tablespoons mint, roughly chopped
½ teaspoon Kosher salt
freshly ground black pepper, to taste
Quinoa Bowl:
1 cup quinoa
1 lime zested and juiced
½ cup cilantro, roughly chopped
Kosher salt and freshly ground pepper to taste
1 romaine heart, chopped
1 15 ounce can black beans, drained and rinsed
1 15 ounce can whole kernel corn
½ pint grape tomatoes, sliced lengthwise
¼ cup red onion, diced
1 avocado, diced

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Heavenly Blueberry and Cream Angel Dessert

YIELD: SERVES 8

So here’s the deal, it depends on what type of angel food cake you are using to determine how much of it you need. You need about one angel food cake. According to my Aunt Marilyn, a storebought angel food cake is the perfect size. I made this while my mom was visiting; she made an angel food cake from a cake mix and we used almost all of it in the dessert (minus the amount that exploded in my oven and the pieces we snacked on – so I’d say we used 3/4 of the cake). I’m guessing that my homemade angel food cake recipe would be just about perfect since it is slightly less tall than a cake mix angel food cake. Basically, just keep an eye on the cream/cake mixture – only add cake cubes while they are all evenly coated with a thick layer of cream. Too many cake cubes and it might dry out (especially if it is made in advance). Speaking of making it ahead, this can be assembled and refrigerated up to 24 hours in advance.

INGREDIENTS

Blueberry Filling:
    • 12 ounces frozen blueberries
    • 2 tablespoons granulated sugar
    • 2 tablespoons cornstarch
    • 1/4 cup cold water
    • Squeeze of fresh lemon juice (about 1/2 tablespoon)
Cake and Cream:
    • Baked, cooled and cubed angel food cake (see note)
    • 16 ounces light cream cheese, softened to room temperature
    • 2/3 cup half-and-half or evaporated milk (I used 1 cup the second time because it was so thick)
    • 2/3 cup granulated sugar (also used 1 cup the second time)
Whipped Cream:
  • 1 1/2 cups heavy cream 
  • 3 tablespoons powdered sugar (I used

DIRECTIONS

  1. For the blueberry filling, in a medium saucepan, combine the blueberries, sugar, cornstarch, water and lemon juice. Bring the mixture to a simmer and cook until thickened, 5-7 minutes, stirring often. Remove from the heat and let cool to room temperature.
  2. For the cake and cream layer, in a blender or with an electric mixer (handheld or stand mixer), whip together the cream cheese, half-and-half or evaporated milk and sugar until smooth and creamy. Transfer the mixture to a bowl if you used a blender. Fold in the angel food cake cubes. Keep in mind (from the note above) that you may not use all the cake cubes, especially if using an angel food cake mix. Add cake cubes until they are all thickly coated with a layer of cream. If making this in advance, it can dry out if there is too much angel food cake added.
  3. For the whipped cream, beat together the heavy cream and powdered sugar until peaks form.
  4. To assemble, in a trifle dish or in a large glass bowl, spread half of the angel food cake mixture. Top with half of the blueberries, spreading evenly across, and then spread half of the sweetened whipped cream. Repeat the layers.
  5. Cover and refrigerate at least 2 hours or up to 24 hours. Serve chilled.

Recipe Source: adapted from Mel’s Kitchen Cafe

Creamy Confetti Corn with Bacon

8 slices bacon, chopped
2 – 12oz. packages frozen corn kernels, white or yellow
1/2 cup chopped onion (white, yellow or red)
1/2 cup finely chopped red bell pepper
1 – 8oz. package cream cheese, cubed (light or regular)
1-2 Tablespoons milk or cream
1 teaspoon sugar
1/2 teaspoon salt
1 teaspoon pepper
4 green onions, green parts finely chopped (discard white)

Directions:
In a large nonstick skillet, cook the chopped bacon until golden and crisp. Scoop the bacon to a paper towel lined plate and discard all the grease except for a thin coating on the pan.

Add the corn, onion, and red pepper, and cook over medium heat, stirring every so often, until the vegetables are tender and the corn is heated through, 6-8 minutes. Add the cream cheese and milk, stirring until the cream cheese melts and the mixture is evenly combined.

Stir in the sugar, salt and pepper. Add more salt to taste if needed. Stir in the green onions.
Serve warm topped with the reserved bacon.
This dish can be made up to 2 days ahead of time. Scoop the creamy corn mixture into an oven-safe dish, sprinkle with the bacon and cover with a lid or plastic wrap. Store in the refrigerator. When ready to eat, heat the corn dish in a 325 degree oven for 15-20 minutes until heated through.

Recipe from Mel’s Kitchen Cafe

White Chocolate Cheesecake

IMPORTANT: when mixing the filling, only use a hand held mixer. Don’t use a Bosch Universal because it is so powerful and whips too much air.

For crust:
1 cup graham cracker crumbs
4 Tablespoons sugar
4 Tablespoons butter, melted

For Cheesecake:
1 1/2 lbs cream cheese, softened (3 – 8oz packages)
12 oz. Swiss Chalet white chocolate, chopped
1 1/4 cups sugar
3 Tablespoons white flour
1 Tablespoon white vanilla
1 cup heavy whipping cream
3 eggs

For topping:
Frozen mixed berries
Sugar
Water

Instructions:
In a double boiler, melt 12oz. chopped Swiss Chalet white chocolate.

Combine graham cracker crumbs, sugar, and butter. Place bake liner or parchment paper circle in the bottom of an 8″ springform pan. Pack crumb mixture in pan. Set aside.

Mix cream cheese, sugar, flour and vanilla with hand held mixer on speed 3 until well blended. Add cream and eggs; mix for approximately 2 minutes or more. Add white chocolate.

Pour onto crust in springform pan. Place second parchment paper circle directly on filling and cover with foil, making sure to crimp the edges well so that no moisture gets into the cheesecake.

Use your turkey lifter chain to place trivet in pressure cooker. Add 1 1/2 cups of water and bring to a boil. Place cheesecake on trivet. Put lid on cooker and bring to the second red ring. Maintain pressure for 40 minutes. Allow pressure to drop on its own. Remove cheesecake and chill for 3 hours or overnight.

Top with berry topping.

SOFT CHOCOLATE CHIP COOKIES

4 ½ cups flour
2 teaspoons baking soda
2 cups butter, softened
1 ½ cups packed brown sugar
½ cup white sugar
2 – 3.4oz packages Instant vanilla pudding
4 eggs
2 teaspoons vanilla
3 cups semi-sweet chocolate chips

Preheat oven to 350 degrees. Bake for 10-12 minutes.  

Sift together the flour and baking soda; set aside. In mixer, cream together butter, brown sugar, and white sugar. Beat in instant pudding mix until blended. Stir in eggs and vanilla. Blend in the flour mixture. Stir in chocolate chips. Drop cookies by rounded spoonfuls onto parchment lined cookie sheets.

Variations: can use Chocolate pudding, white chocolate chips, nuts, etc.

Yield: 72 cookies
Source: Grandma Velma Smithson

Sweet Corn and Zucchini Pie

This is very similar to my zucchini pie family recipe, which includes a crust, but the corn in this version makes is so yummy and sweet!
Serves: 6-8
INGREDIENTS
  • 4 tablespoons butter
  • 1 yellow onion, diced
  • 2 ears sweet corn
  • 2 large zucchini, sliced thin (about 4 cups)
  • 1 tablespoon dried basil
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • 12 ounces shredded cheese (I used both Mozzarella and Swiss)
  • 3 eggs, beaten
INSTRUCTIONS
  1. Preheat the oven to 375 degrees. Heat the butter in a large, deep skillet over medium high heat. Add the onions and zucchini. While the veggies saute, cut the corn kernels off the cob. Add them to the pan and continue to saute until the veggies are soft, 5-10 minutes. Remove from heat.
  2. Add the basil, oregano, and salt. Stir once to combine. Add the cheese and the beaten egg. Line a pie pan (9-inch or larger) with parchment paper or just grease a pan with nonstick spray. Transfer the mixture to the pan. Arrange the top so the zucchini slices lay flat and look nice. Top with a little extra cheese for looks, cover with greased foil, and bake for 20 minutes. Remove foil and bake for an additional 5 minutes to brown the top. Let stand for 10-15 minutes before cutting into slices.
NOTES
It will bubble up a little bit as it bakes, so put a pan under to catch drips if it’s really full. Also, there was a little extra watery-ness (about 2 tablespoons) in the bottom of my pan when I sliced it, but the pieces held together perfectly so NBD. I think the moisture could be prevented by just being a little more patient before cutting.

I sprinkled mine with fresh herbs (parsley and cilantro) like I always do on everything. Basil would also be yummy.

Source:  Pinch of Yum

Arnett’s Baked Beans

*May 2015* Not my favorite beans recipe. Made them on the Big Green Egg and they were too thick and smoky flavored.

1 large can Campbell pork and beans
1/2 pound bacon diced
1 medium onion
1 green bell pepper
1/2 cup brown sugar
1 cup ketchup
1 teaspoon Worcestershire sauce

Preheat oven to 300 degrees.
Saute bacon. Add onion and green pepper. Add brown sugar, ketchup, W. sauce. Mix with pork and beans. Bake for 2/12 – 3 hours.