Wednesday, October 1, 2014

Quick and Easy Penne Pasta Goulash Recipe

Hey everyone! Sheena's sister Shannon here again from In Blurred Focus.  I had to laugh when I made this for supper and I plated it for a photograph.... my husband said "You are giving away all my secrets!" No, really, he doesn't mind.  I think he actually secretly likes seeing his recipes on Sheena's blog! :)  So this recipe, is my husband's version of the short spaghetti recipe that Sheena and I grew up on!  And let me tell you, it is not only quick and easy to make but it is so flavorful and so very delicious!





Quick and Easy Penne Pasta Goulash (click here to print recipe)


What you need:
1 lb ground beef
16 oz penne pasta
4 - 15 oz cans tomato sauce
1 - 15 oz can diced tomatoes
1/2 teaspoon ground black pepper
3/4 teaspoon salt
1 teaspoon Italian seasoning
3/4 teaspoon garlic powder
3/4 teaspoon onion powder

Directions:
Cook the noodles according to package directions.  Meanwhile, brown the ground beef. Once the beef is thoroughly cooked, add the tomato sauce, diced tomatoes, black pepper, salt, Italian seasoning, garlic powder and onion powder.  Simmer sauce until noodles are cooked. Drain noodles. Combine noodles and sauce. Serve and enjoy!

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On the blog... one year ago: Ground Chicken Four Bean Chili



Two years ago: Dilly Chicken and Veggie Cups


Three years ago: To Be a Slave by Julius Lester


This recipe is shared at these blogs:

Monday, September 29, 2014

Slow Cooker Cheddar, Broccoli and Cauliflower Soup Recipe with Green Giant Steamers!

“Disclosure: The information and prize pack have been provided by General Mills through Platefull Co-Op.”

You know me... I'm all about easy and mostly homemade meals, especially during the week when there's not alot of spare time to be had with after school activities and sports! That's where Green Giant Steamers comes in! They are quick and easy sides to add with your main dish, or in this case, an easy addition to a slow cooker soup that's ready in time for dinner!





I used the Broccoli with Cheese Sauce for this recipe, but there's also Roasted Red Potatoes, Green Beans and Rosemary Butter, or Honey Roasted Sweet Corn! They all sound like a delicious way to get some veggies in your belly and can be found in the frozen veggies section at your local grocery store!




Let me tell you... this soup couldn't be any easier to throw together. And the end result? Completely fantastic! We had some company over for dinner when I served this soup, and the whole group loved it! I made some garlic bread as a side. I just love dipping bread into my soup! Yum!

So, if you need a recipe to make those busy weeknights easier, you'll definitely want to give this one a try! Enjoy!

Slow Cooker Cheddar, Broccoli and Cauliflower Soup (click here to print)

What you need:
2- 12 ounce Green Giant Broccoli and Cheese Sauce Steamers
1- 12 ounce Frozen Broccoli and Cauliflower Mix
4 cups veggie or chicken stock
1 medium onion, diced
1/2 cup half and half
1 cup shredded cheddar
salt and pepper as needed
croutons for topping

Directions:
Place steamers, broccoli and cauliflower mix, stock and onions into a slow cooker. Cook on low for 6-7 hours. 

Using an immersion blender, blend soup until almost smooth. Stir in the half and half, shredded cheddar, salt and pepper. Cook for another 10 minutes. Serve topped with croutons.  



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This recipe is shared at these blogs: Memories by the MileInside BruCrew LifeFeeding Big

Friday, September 26, 2014

Buttermilk Banana and Blueberry Quick Bread Recipe

Happy Friday!! I'm SO glad it's finally the weekend!! I'm excited to get in the kitchen, spend time with my family and relax!

This Buttermilk Banana and Blueberry Quick bread would be a great addition to your weekend breakfast!! It's ready in less than a hour and it's soooo good warm with some butter smeared on each slice. My daughter also loves bringing it for snack at school, or eating it after school when she gets home. 

I love most any quick bread recipe, but this ones especially good with the buttermilk added in. The blueberries also add a great punch of flavor. We really liked this one! Enjoy!





Buttermilk Banana and Blueberry Quick Bread (click here to print recipe)

1- 9x5 loaf

What you need:
1 3/4 cups flour
1 teaspoon baking powder
1/8 teaspoon baking soda
1/2 cup butter, melted
1 cup sugar
2 large eggs
1/4 cup buttermilk
1/2 teaspoon vanilla extract
2 ripe bananas, mashed
1 cup blueberries

Directions:
Preheat oven to 350 degrees. Grease the loaf pan.

In a bowl, combine flour, baking powder and baking soda. Set aside.

In a large bowl, beat butter and sugar with an electric mixer until combined. Beat in the eggs, buttermilk and vanilla until combined. Then beat in the mashed bananas. Slowly add flour mixture, beat until combined, then fold in the blueberries. Pour into the loaf pan and bake for 50 minutes to 1 hour, until toothpick inserted comes out clean. Cool on a wire rack, then remove from loaf pan. 

Recipe slightly adapted from: Damn Delicious

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Wednesday, September 24, 2014

Cheesy Mushroom, Spinach and Ham Tortilla Cups Recipe

Hey!! Hope everyone's having a wonderful week so far!!

I have a super quick, easy and delicious dinner recipe for you tonight! As you know, I'm a mushroom lover and it's been a while since I've blogged a recipe with them. These tortilla cups are stuffed full of earthy goodness, with a little kick of spiciness from the pepper jack cheese! It's ready in less than 30 minutes, which is great for busy school nights. If the kiddos don't like spicy, you can sub a different type of cheese for them. We also love this with cheddar.





Cheesy Mushroom, Spinach and Ham Cups (click here to print recipe)


What you need:
2 tablespoons olive oil
1 pound white mushrooms, sliced
1/2 medium onion, diced
10 ounce box frozen spinach, thawed and squeezed until liquid is removed
1/2 cup chopped ham
2 cups shredded pepper jack cheese, divided
6- 8 inch flour tortillas, warmed
salt and pepper, as desired

Directions:
Preheat the oven to 450 degrees.

Heat the olive oil in a skillet over medium high heat. Add mushrooms and onions, saute for 4-5 minutes. Add spinach and ham, saute for another 2-3 minutes. Season with salt and pepper if needed. Stir in 1 cup of the pepper jack cheese. Remove from heat. 

Fold warmed tortillas to fit in the cups of a muffin tin. Scoop mushroom and spinach mixture evenly into each of the 6 tortilla cups, Sprinkle the remaining cheese on top. Bake for 7 minutes or until browned and crispy on the edges. Serve immediately. 



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Monday, September 22, 2014

Dark Chocolate Chunk Ice Cream Recipe

Hi Everyone! Sheena's sister Shannon here from In Blurred Focus with a dark chocolate chunk ice cream recipe!  This recipe is so super creamy, totally rich and amazingly indulgent!  As an added bonus, I used Godiva dark chocolate as the chunks.... too die for, for sure! 



Dark Chocolate Chunk Ice Cream (click here to print recipe)

What you will need:
  • 1 can of sweetened condensed milk
  • 1/2 cup cocoa powder
  • 2 oz of baking chocolate, chopped
  • 2 cups of milk
  • 1 tsp vanilla
  • 1/2 tsp salt
  • 2-3 oz of dark chocolate bar, chopped
Directions:
  • In a small saucepan over medium heat, mix the sweetened condensed milk and cocoa powder together and continue heating for about 2 minutes.  Add in the chopped baking chocolate and heat for an additional minute until everything is melted and well incorporated.  Mix the entire time to avoid burning.  Pour the heated chocolate mixture into a bowl and then vigorously whisk in the 2 cups of milk.  Once well mixed, whisk in the vanilla and salt.  
  • Chill the chocolate mixture in the fridge for 1-2 hours.
  • When chilled, churn the mixture in ice cream maker according to your manufacturer's instructions. 
  • Once churned, scoop the ice cream into a freezer safe container.  Fold in the chopped dark chocolate bar.
  • Cover and place in the freezer for at least 2-3 hours, or overnight.
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