Super easy dinner!

So tonight I was trying to figure out what to make for dinner. I had thin boneless, skinless chicken breasts that needed to be used and recently bought some crescent rolls to make. So I decided to make the super easy recipe below.

 1 package of 8 crescent roll dough
4 thin boneless, skinless chicken breasts
Cheese (I used goat and shredded non-dairy)

 Preheat oven to 350 degrees (my favorite oven temp)

Cut each chicken breast in half length wise so you have 8 strips With each crescent roll triangle, unroll and put cheese along the length. Place a strip of chicken on top of the cheese and roll from skinny end to big. Tuck ends around to secure. Repeat for all crescent rolls and place in a greased 9X9 baking dish. Cover with foil and place in oven for 25 minutes. Uncover and continue to cook for another 5-10 minutes.

 I used the goat cheese for mom and dad and the non-dairy for the kids. To make sure I knew which was which I drew on the kids' ones with food pens. They each got one with their name and a smiley face.

You could add all kinds of things to the inside too.. Hope you enjoy!

Dessert for Dinner?

Tonight for dinner I made cupcakes. I guess you could call them savory cupcakes. Check out the recipe and pictures.

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Meatloaf Cupcakes

1 lb ground turkey

½ c Italian bread crumbs

½ c ketchup

1 egg

1 tsp Worcestershire sauce

1/3 c Chopped onion or Dehydrated Onion

Pepper

Garlic Powder or Fresh Garlic

2 tbsp milk

Pre-heat oven to 450 degrees. Mix all ingredients together in a mixing bowl. Spoon into a muffin tin to fill. Bake for 18 minutes.

Frosting

Potatoes

8 c water

2 tbsp milk

1/4 c grated parmesan cheese

Peel and chop the potatoes. Add to the water and boil 35 minutes or until tender. Drain water and mash the potatoes with the milk and cheese. Stir until smooth.

Frost the Meatloaf muffins and decorate with ketchup or mustard if you want.

For some reason the recipe made 13 cupcakes and my tin was only for 12. Good thing I had some silicone muffin bakers to make the 13th. Thyme was excited to have the flower one.

Super Easy Salsa

When your Vegetable Box delivers 2 of the 4 ingredients for salsa to your doorstep then you just have to make it. This week I got heirloom tomatoes and fresh organic cilantro. I then made a quick stop at the grocery store for an onion and diced green chiles.

4 Ingredient Salsa
Tomatoes
Cilantro
Onion
Diced Green Chiles

Dice the tomato and onion and put in a bowl. Chop up the cilantro leaves and add to the bowl. Add the diced green chiles to your taste preference. Mix all ingredients thoroughly.

The salsa is best if you make it a day before you plan on eating it. That way all the flavors can mingle. Enjoy with chips, on chicken or just plain.

Beets & Beer?

So I get a fruit and vegetable box every other week from Farm Fresh To You and this week I got a whole bunch of little beets. I was wondering what I could make with these lovely beets and remembered that with my delivery I also get a newsletter that includes recipes. I found one that is perfect for my husband. Especially after working a 58 hour week.

Sauteed Beets with Beer
1 bunch beets, trimmed and scrubbed
1 bunch beet greens
4 tablespoons butter1/4 cup stout or other dark beer
1 tablespoon balsamic vinegar (I used a little more)

Cover beetroots in pan with cold water and bring to boil. Boil until tender to the touch, about 15 minutes. Remove beets from water; cool and rub skins from them. Meanwhile, trim tough stems and roughly chop greens. In a separate pan, boil stout, vinegar and 2 tablespoons butter until reduced slightly. Quarter and add beets to stout sauce. Saute beets in sauce over medium-low heat until greens are done. Melt remaining 2 tablespoons of butter over medium-high heat in a separate pan and add greens, a handful at a time, until all are wilted. Remove from heat. Serve beets over greens, drizzled with sauce.
Bonus: With only part of a Guinness beer used there was enough left over to make the hard working man a Black and Tan. Pour half a glass of Bass beer and then top with Guinness pouring it over the back of a spoon to make sure it goes slowly.

Apples by the score!

9/23/2010 ~Drake's class had an apple feast and I got to help out in the classroom. To prepare for the feast all the students were asked to make an Apple Pig. That was a fun and easy activity. All of the pigs looked quite different and really took on the students' personalities.

I made the most AMAZING apple muffins for the feast.
Cream together:
2 cups sugar
2 eggs
1 cup applesauce
1 Tablespoon vanilla

Mix:
3 cups flour
1 teaspoon salt
1 teaspoon baking soda
2 teaspoon cinnamon

3 cups peeled, cored, diced apples (around 3 apples)
Brown sugar for topping (around 1/2 cup)

Directions:
Preheat oven to 350 degrees. Add dry ingredients to creamed mixture. The batter will be very thick. Add the diced apples. Butter & flour muffin tins or use paper liners. Fill muffin tins to the top. Sprinkle with brown sugar.

Bake at 350 degrees for 20-25 minutes. Makes 48 mini muffins and 12 regular size muffins.

Pink Princess Tea Parties

9/21/2010 ~ Today was library day at school and Thyme got to pick out a book to bring home. She picked a cookbook called Pink Princess Tea Parties. When she got home she wanted to try out one of the recipes and picked Confetti Meringue Cookies. We did have to go to the store to buy the Cream of Tartar, but we had all the other ingredients.


3 egg whites, room temperature
3/4 cup sugar
1/4 teaspoon cream of tartar
1/4 teaspoon vanilla extract
1/2 cup confetti sprinkles, divided
Preheat oven to 250 degrees F. Line two cookie sheets with foil.

In a large bowl , whip egg whites with a mixer until soft peaks form. With mixer running, slowly add sugar, 1 tablespoon at a time. Add cream of tartar and vanilla extract. Continue beating until stiff peaks form. Fold in 1/4 cup confetti sprinkles.
Spoon mounds (about 2 tablespoons) about 1/2 inch apart onto prepared cookie sheets. Sprinkle each one evenly with the remaining confetti sprinkles.

Place both cookie sheets on the middle rack of the oven and bake for 1 hour. Turn off oven and leave oven door closed for another 10 minutes. Remove cookies from oven. Cool on cookie sheets for 10 minutes, then store in an airtight container until ready to serve.


These were very easy to make with Thyme & Drake's help. Tasty too!