Chili Pasta Skillet

Chili Pasta Skillet

Chili Pasta Skillet

Yummy – check

One Pot – check

30 Minutes – check

1 pound hamburger

1 onion, chopped

1 (15 oz) can red kidney beans, black beans, or red beans, rinsed and drained

1 (14.5 oz) diced tomatoes, undrained

1 (8 oz) can tomato sauce

1/2 cup uncooked elbow macaroni

1 (4 oz) can diced green chili peppers

2 – 3 teaspoons chili powder

1/2 teaspoon garlic salt

1/2 cup shredded Monterey Jack or cheddar cheese

1  Cook hamburger and onion in large skillet until meat is brown and onion is tender.  Drain off fat.

2  Stir in beans, tomatoes, tomato sauce, macaroni, chili peppers, chili powder and garlic salt.  Bring to a boil, reduce heat, cover and simmer for about 20 minutes or until macaroni is tender, stir often. Serve topped with cheese.

recipe from Better Homes and Gardens

Mexican Meatball Stew

Mexican Meatball Stew

Mexican Meatball Stew

This was a big hit, especially with the men in the house so I guess that means that meatballs are manly.  Also it was super easy to put together, you might even have on hand all the ingredients you need, there are only 5!

2 (14.5 oz each) cans Mexican style stewed tomatoes, undrained

2 (12 oz each) packages frozen cooked Italian style turkey meatballs, thawed, 24 total

1 (15 oz) can black beans, rinsed and drained

1 (14 oz) can seasoned chicken broth with roasted garlic

1 (10 oz) package frozen whole kernel corn, thawed

1  Combine all ingredients in a slow cooker or crock pot.

2  Cook on low for 6 – 7 hours or on high 3 – 3 1/2 hours.

recipe from Better Homes and Gardens

Lemon Poppy Seed Fettuccine

Lemon Poppy Seed Fettuccine

Lemon Poppy Seed Fettuccine

It’s getting cold around here so this lemony pasta dish was just the ticket for dinner the other night!

1 tablespoon olive oil

2 cloves garlic, lightly smashed

2 zucchini, halved lengthwise and sliced into half moons

1 tablespoon poppy seeds

12 ounces fettuccine

finely grated zest and juice of two lemons

4 tablespoons butter, sliced

1/3 cup Parmesan cheese

1  Bring a pot of salted water to boil.  Heat olive oil and garlic in skillet over medium high heat and cook until garlic is golden brown then discard garlic.  Add zucchini to garlic oil and season with salt and pepper.  Cook until zucchini is crisp tender, about 2 minutes.  Stir in poppy seeds and remove from heat.

2  Cook pasta in boiling water as directed on package.  Reserve 2 cups cooking water and drain pasta.  Return skillet to medium high heat, add pasta, 1 cup of cooking water, lemon zest, butter and Parmesan, season with salt and pepper.  Bring to a simmer and toss to combine.  Add more cooking water if needed and lemon juice and simmer until sauce is slightly thickened, about 1 minute.  Serve with more Parmesan.

recipe from Food Network

The Ultimate Chocolate Chip Muffins

The Ultimate Chocolate Chip Muffins

The Ultimate Chocolate Chip Muffins

I got a new pumpkin shaped muffin/cupcake pan and wanted to try it out so made these chocolate chip muffins (which were delicious by the way) and then had some fun decorating them.

2 3/4 cups flour

1 1/4 cups sugar

1 tablespoon plus 1/4 teaspoon baking powder

1 1/4 teaspoons baking soda

1/2 teaspoon salt

1/2 cup butter, melted and cooled

3 eggs

1/2 cup milk

3 teaspoons vanilla

2 cups chocolate chips

1  Preheat oven to 350.  Place paper liners in a muffin pan.  If you are using a pan like my pumpkin pan then spray well with cooking spray for baking.

2  Whisk together dry ingredients then add chocolate chips and stir.

3  Whisk together wet ingredients in another bowl until well combined.

4  Pour wet ingredients into dry and stir just until combined.  Scoop into liners.  (If you are making traditional nonshaped muffins, you can sprinkle the tops with coarse or turbinado sugar.

5  Bake for 7 minutes at 425 then reduce to 375 for 15 -20 minutes more.  Cool in pan 5 – 10 minutes before removing.

6  For my pumpkin shaped muffins, I made a simple glaze out of powdered sugar, heavy whipping cream and vanilla and colored it orange with my Wilton Color Right Food Coloring System.  I drizzled it over the pumpkins and then added sprinkles and candy knives that I found at Walmart.

recipe from Dishes and Dust Bunnies

Halloween Mummy and Monster Brownies

Halloween Mummy Brownies

Halloween Mummy Brownies

Here are a couple of cute Halloween treat ideas that are all over Pinterest and that you could put together pretty quick this Halloween and, bonus, they taste great!

1 brownie mix plus ingredients to make the brownies or 1 (9 x 13″) pan of homemade brownies

white frosting or white chocolate chips or white Wilton candy melts

candy eyes

1  For the mummy brownies, make a 9 x 13″ pan of any brownies, from a mix, from scratch, whatever, I used this brownie recipe here.  After baking, let the brownies cool completely then cut them into 16 brownies so they are more of a rectangle than a square.

2  You can do the mummy design one of two ways, you can drizzle melted white chocolate chips or white Wilton candy melts over the brownies or you can use a small round frosting tip and frost them onto to the brownies which is what I did.  I think you have more control with the frosting, just swish back and forth going down and then repeat going back up, doesn’t have to be neat, they are mummies after all.  Then just add candy eyes using the frosting or chocolate to stick them on there!  (All of those candy eyes came from Walmart.

Halloween Monster Brownies

Halloween Monster Brownies

1 box of brownie mix plus ingredients to make brownies or 1 (9 x 13″) pan of homemade brownies

various Halloween sprinkles

candy eyes

1  For the monster brownies, prepare brownies in a 9 x 13″ pan.  Before baking, sprinkle the top of the brownie batter with Halloween sprinkles, be generous!  I found cute Halloween sprinkles at both Walmart and Michaels. Bake according to directions then let cool completely.

2  Carefully cut brownies into 16 pieces.  Add candy eyes using frosting or melted white chocolate or Nutella to anchor them to the brownies.  I also added some bigger sprinkles to the torso of the monsters for some added fun.

ideas from Pinterest

Minestrone Soup with Sausage and Pesto

Minestrone Soup with Sausage and Pesto

Minestrone Soup with Sausage and Pesto

I am so excited for soup weather.  I’m not excited for the cold because I loathe it but I am excited to make and eat soup while sitting inside my warm house!  This one was a winner.

Minestrone Soup with Sausage and Pesto

Minestrone Soup with Sausage and Pesto

16 ounces mild sausage

1 (6 oz) can tomato paste

1 onion, chopped

1 1/2 cups celery, chopped

1 1/2 cups carrots, chopped

2 tablespoons garlic, pressed or minced

1 tablespoon oregano

1 (15 oz) can Italian style diced tomatoes, undrained

5 – 7 cups chicken broth

1 (15 oz) can cannellini beans, drained and rinsed

1 (15 oz) can red kidney beans, drained and rinsed

1 cup zucchini, sliced

1 cup yellow squash, sliced

1/2 cup dry ditalini pasta

pesto and shredded Parmesan for garnish

1  In a large stock pot or Dutch oven, brown sausage over medium to medium high heat.  Drain fat.

2  Add tomato paste, onions, celery, carrots, garlic, and oregano.  Saute for about 5 minutes.

3  Add can of tomatoes and chicken broth.  Turn heat to high and bring to a boil then reduce heat to a simmer and cook for 30 – 45 mintues, until veggies are tender.

4  Add both cans of beans, zucchini, yellow squash, and pasta.  Bring to a boil again then reduce to a simmer for 10 minutes or until pasta is cooked.

5  Serve with pesto and Parmesan.

recipe adapted from The Food Charlatan

Fiesta Chicken Pasta Bake

Fiesta Chicken Pasta Bake

Fiesta Chicken Pasta Bake

Finally had a day off from work and vacation to get in the kitchen and make some dinner, felt good, tasted even better!

Fiesta Chicken Pasta Bake

Fiesta Chicken Pasta Bake

16 oz pasta, I used rotini

1 cup salsa

1 cup sour cream

1 tablespoon taco seasoning

1 (15 oz) can corn, drained

1 (15 oz) can black beans, drained and rinsed

1 (12.5 oz) can chicken, drained and flaked

2 cups Mexican cheese blend

1  Preheat oven to 350.  Cook pasta according to package directions.

2  Drain pasta then add all ingredients to the pot, reserving 1 cup of cheese, and stir until combined.

3  Pour pasta mixture into a 9 x 13″ pan and top with reserved 1 cup cheese.  Cover with foil.

4 Bake 20 minutes, remove foil and bake for an additional 20 minutes.

recipe adapted from The Girl Who Ate Everything