Category Archives: Six Ingredients or Less

November 11, 2010 · 10:00 am

Chorizo Enchiladas

If you like it spicy, these are for you.

Ingredients:
12 corn tortillas
1 pound chorizo diced
1/2 white onion chopped
1/2 cup chopped roasted and peeled green chilies
2 cups red chili enchilada sauce
2-1/2 cups grated pepper jack cheese

Instructions:
Preheat oven to 350 degrees.

Place tortillas on a lightly oiled cookie sheet and bake at 350 for 5 minutes then set aside.

In large heavy skillet over medium high heat fry chorizo until it is no longer pink. Add onion and continue to fry for 5 minutes.

Stir in chilis and sauce then remove from heat.

Oil a square baking dish. Place 4 tortillas in baking dish and top with 1/3 of the chorizo mix and 1/3 of the cheese. Repeat to more times then bake for 35 minutes.

What did the family think? Hubby and I really liked this, but I am glad I had some sour cream on hand to add to it after it came out of the oven to help tone down the spiciness. I had the boys try it, but even our youngest who loves spicy said it was too hot.

from grouprecipes.com

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Filed under Mexican, Six Ingredients or Less, Spicy

November 4, 2010 · 10:57 am

Buttermilk Syrup

I had never even heard of Buttermilk syrup until my friend and former neighbor, Valerie, wrote about making it on her blog. Valerie is an awesome cook, so I knew it had to be good.

Ingredients:
1 1/2 c butter
1 1/2 c buttermilk
3 c sugar
1 t vanilla
1 T baking Soda

Instructions:
In large saucepan (make sure it is big enough to accommodate the syrup foaming when the baking soda is added), combine butter, buttermilk, and sugar. Bring to a boil, stirring regularly.

Remove from heat and whisk in vanilla and baking soda (it will foam up at this point.) It is now ready to serve.

Did I change anything? No, but I will tell you this makes A LOT of syrup. Next time I am only making half. Also, once you make it, let it set for about 15 minutes. It needs to rest and thicken up a bit. It’s kind of weird at first while I was waiting for it to cool off a bit…it’s thick and kind of bubbly… and I wasn’t sure if I was going to like it AT ALL, but it was awesome! Trust me. It’s good. You can thank me later. 🙂

What did the family think? Heavens to Betsy this stuff is good!

from whiteonricecouple.com

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Filed under Definitely Making it Again, Six Ingredients or Less, Vegetarian

November 2, 2010 · 10:08 am

Stuffed Shells

We are a pasta lovin’ and a cheese lovin’ house, so I knew these would be a hit!

Ingredients:
1 (12 ounce) package jumbo pasta shells
2 eggs, beaten
1 (32 ounce) container ricotta cheese
1 pound shredded mozzarella cheese, divided
8 ounces grated Parmesan cheese, divided
1 (28 ounce) jar pasta sauce, divided

Instructions:
Preheat oven to 350 degrees F (175 degrees C).

Bring a large pot of water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and run cold water over them too cool them off.

In a large bowl, mix eggs, ricotta, half the mozzarella and half the Parmesan until well combined.

Cover bottom of 9×13 dish with thin layer of spaghetti sauce.

Stuff cooked shells with ricotta mixture and place in baking dish.

Pour remaining spaghetti sauce over shells and then sprinkle remaining mozzarella and Parmesan on top.

Bake in preheated oven 45 minutes, until edges are bubbly and shells are slightly set.

We had these with a salad, but I wish I would have made some nice warm yummy garlic bread to go with it, too.

Did I change anything? I actually ended up using two jars of sauce. I used just a little bit of the second one to finish off the top of the noodles. I just felt like it needed a little bit more sauce.

What did the family think? It was a hit! There was a little bit leftover and I was already dreaming about having the leftovers for lunch. Apparently, so was our oldest. He asked me if he could have the rest in his lunchbox for the next day. I reluctantly said yes. Next time I will have to make more. 🙂

adapted from a recipe on allrecipes.com

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Filed under Definitely Making it Again, Easy, Everybody Ate It, Italian, Lent, Six Ingredients or Less, Vegetarian

October 27, 2010 · 1:43 pm

Sunshine Cupcakes

I used to make a version of these a lot when the boys were little for birthday parties, preschool birthday celebrations, etc. I haven’t made them in forever, but I know they’d still like them. It’s a cupcake…what’s not to like?

Ingredients:
1 package of yellow cake mix
1 tablespoon of orange zest
1 cup of orange juice
1/2 cup of canola oil
1 teaspoon of vanilla extract
4 large eggs

Directions:
In a large bowl, combine the cake mix and orange zest. Whisk to combine.

Add orange juice, canola oil, vanilla extract and eggs. Blend with the mixer on low speed for one minute, then speed it up to medium and beat for 2 more minutes.

Fill cupcake papers about 1/2 to 2/3 full. Bake at 350F until golden in color and a toothpick test comes out clean, about 22-25 minutes.

Did I change anything? The only thing missing from these cupcakes is the frosting. I never put frosting on them when I was taking them up to preschool…the preschool teachers REALLY appreciate that. They are good just the way they are.

Cool in the pan for 10 minutes then transfer to a cooling rack to cool completely.

from Family Fun magazine

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Filed under After School Snacks, Definitely Making it Again, Desserts, Easy, Six Ingredients or Less, Vegetarian

October 20, 2010 · 9:42 am

Onion Potato Gratin

In an attempt to get my children to eat a potato in a form other than a french fry…

Ingredients:
1 1/2 pounds Yukon Gold potatoes, peeled, cut into 1/4 inch thick slices
3/4 pound onions, thinly sliced
1 cup (packed) grated Gruyere cheese (about 4 oz)
8 Tbsp (packed) freshly grated Parmesan cheese (about 2 oz)
2/3 cup whipping cream

Instructions:
Preheat oven to 400°F (unless preparing in advance).
Combine potatoes and sliced onions in heavy large saucepan. Add enough water to cover. Bring water to boil. Reduce heat and simmer until potatoes are almost tender, about 3 minutes. Drain potato onion mixture well.

Arrange half of potato-onion mixture in 11×7 inch glass baking dish. Sprinkle with salt and pepper. Sprinkle mixture with 1/3 cup Gruyere cheese and then 2 Tbsp of Parmesan cheese.

Arrange remaining potato-onion mixture atop cheeses. Pour cream over. Sprinkle with salt and pepper. Sprinkle the remaining 2/3 cup of Gruyere and 6 Tbsp of Parmesan cheese.

(Can be prepared 8 hours in advance. Cover and refrigerate.)

Bake gratin uncovered in 400°F oven until cream thickens, about 25 minutes. Remove from oven. Preheat broiler. Broil gratin until top is golden, about 2 minutes.

Did I change anything? I couldn’t find any Yukon Gold potatoes, so I just used another kind. I don’t think it’s super important that you use that variety. I love that you can prepare it ahead of time and pop it in the oven when you are ready. That’s what I did and it worked out perfectly.

What did the family think? Three out of four’s not bad. These are really, really good and we all loved them except for our youngest who just has to get over his fear of new foods. Once he’s seen these on his plate a few times he’ll probably be fine with them.

from Simply Recipes

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Filed under Definitely Making it Again, Make Ahead of Time, Side Dish, Six Ingredients or Less, Vegetarian

October 17, 2010 · 5:00 pm

Sunshine Eggs

I saw this recently in a magazine…Parents or Family Fun maybe…anyways it brought a smile to the boys’ faces this morning when they sat down for breakfast. 🙂

Ingredients:
Scrambled Eggs
Toast

Instructions:
Scramble the eggs and place in the center of a plate in a circle.

Toast some bread and use a knife or a pizza cutter to make triangles. Place the triangles around the eggs to look like the sun’s rays.

What did the family think? They thought it was great…smiles all around. 🙂

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Filed under Breakfast, Definitely Making it Again, Easy, Everybody Ate It, Six Ingredients or Less, Super Easy to Make, Vegetarian

October 13, 2010 · 12:41 pm

Apple and Beet Salad

I am always trying to figure out what to do with the other half of the apple that doesn’t get used when I make the boys an apple and peanut butter sandwich or an apple and cheese quesadilla for their lunches. Well, this is what I decided to with it today after seeing it in An Apple a Day in this month’s Food Network magazine.

Ingredients:
1/2 apple, diced
2-3 T diced canned beets (not the pickled variety)
1-2 T plain yogurt
Salt and pepper to taste

Instructions:
Combine all ingredients in a small bowl.

Makes 1-2 servings.

What did the family think? I just made this for myself since I honestly don’t think anyone else in my house would eat this. It made a nice side with the sandwich I had for lunch and it’s kind of cool because the juice from the beets turns everything pink. 🙂

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Filed under Easy, Salad, Side Dish, Six Ingredients or Less, Super Easy to Make, Vegetarian

October 6, 2010 · 9:38 pm

Zucchini Noodles

I have wanted to try this recipe since May when I read A Homemade Life. The only problem was I needed a mandoline to slice the noodles/zucchini the right way and I didn’t have one. My dear sweet generous MIL bought me one a week or so ago just for the heck of it.

Ingredients:
2 medium zucchini, trimmed
3 T olive oil
3/4 lb. dry spaghetti
Spaghetti sauce

Instructions:
Put a large pot of water over high heat and cook the pasta per the directions on the box. DO NOT DRAIN.

While the water heats, prepare the zucchini. Using a mandoline slicer fitted with the julienne blade, carefully slice the zucchini into long, skinny noodles, each about the width of a strand of spaghetti.

Warm the oil in a large skillet over medium heat. Add the zucchini “noodles” and cook, stirring occasionally, until tender but not mushy.

When the pasta is done, use tongs to transfer the pasta to a large bowl. Add zucchini to bowl and toss to mix.

Serve with spaghetti sauce and parmesan.

We had this with some meatballs (which I had made ahead of time…I just put them in the pot of spaghetti sauce and while the spaghetti sauce warmed up on the stove, the meatballs warmed up, too) and some grapes.

Did I change anything? I made this pretty much the way the recipe calls for. You can, however, completely leave out the pasta, and just serve the zucchini noodles. My favorite Italian restaurant has this on their menu and I order it almost every time.

What did the family think? You won’t even know there is zucchini in there. It is SO good and such a neat way to get some extra veggies in there as well.

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Filed under Definitely Making it Again, Everybody Ate It, Italian, Lent, Six Ingredients or Less, Vegetarian

October 3, 2010 · 9:29 pm

Candy’s Cozi Classic Chicken

My good friend, Candy, entered this recipe in a recipe contest a year or so ago and won a sizable chunk of change, so it has got to be good. Right? Right!

Ingredients:
3 – 4 lb chicken parts (8 pieces)
Olive oil
Salt
Ground black pepper

Instructions:
Preheat oven to 400°F.

Briefly run chicken pieces under water to rinse and pat dry with paper towels.

Drizzle olive oil on bottom of a roasting pan. Thoroughly rub chicken pieces with olive oil to coat.

Sprinkle both sides of chicken pieces with salt and pepper. Place chicken pieces with skin side up in the pan.

Cook for 30 minutes at 400°F. Lower oven temp to 350°F and cook for 15-30 minutes more or until juices run clear (not pink) when poked with a sharp knife or the internal temperature of the chicken breasts is 170°F.

Optional: To brown chicken pieces, place under broiler for 7-10 minutes of cooking.
When chicken is done, remove from oven and tent with aluminum foil and let rest for 5 to 10 minutes before serving

What did the family think? We all LOVED it. Yes, even our youngest who can’t stand chicken said it was good. That’s a huge compliment.

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Filed under Chicken, Definitely Making it Again, Easy, Everybody Ate It, Six Ingredients or Less, Super Easy to Make

October 1, 2010 · 12:43 pm

Sweet Potato Fries

You can either buy whole sweet potatoes for this, or cheat and save yourself some prep time and use
pre-cut sweet potatoes.

Ingredients:
12 oz. of Pre-cut sweet potatoes or 3-4 sweet potatoes
Olive oil
Salt
Pepper

Instructions:
If you are using whole potatoes, peel and cut them into 1/2 inch to 3/4 inch thick sticks. If any of the “sticks” are pointy at the end, chop the pointy part off as it will cook too quickly and burn. You want them all to be uniform in thickness. If you are using pre-cut potatoes, skip this step and move on to the next step.

Next, evenly coat the sweet potatoes with olive oil by placing potatoes in a bowl and drizzling olive oil over them. Toss to coat.

Sprinkle with salt and pepper. Toss again.

Spread them out evenly on a baking sheet.

Bake for 20 minutes. Turn potatoes over and cook for another 10 minutes or until crispy and browned. Enjoy!

What did the family think? Hubby and I could have eaten about six more servings of these. My kids don’t know a good thing when they taste it. They ate them, but they certainly didn’t like them. Weirdos. 🙂

adapted from Trader Joe’s recipe

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Filed under After School Snacks, Definitely Making it Again, Easy, Side Dish, Six Ingredients or Less, Super Easy to Make, Vegetarian