November 18, 2014

30-Minute Green Enchilada Beef over Rice

  It is such a busy time of the year right now and it helps to have some fast and easy recipes on hand.   This dish is not only fast and easy, but it is absolutely delicious too.  It has just the right amount of spice to leave your lips a little tingly.

I usually have all of the ingredients on hand, so it is perfect for a weeknight or last minute dinner.  I like to add a big dollop of sour cream on top to add some creaminess to the dish and it helps cut down on the spiciness a bit.

 Spend less time on dinner and more time enjoying the holiday season. 

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30-Minute Green Enchilada Beef over Rice
From: Jenn@eatcakefordinner

1/2 Lb. lean ground beef
1 large bell pepper (any color), diced
1/3 c. finely chopped onion
salt and pepper, to taste
1 1/2 tsp. chili powder
1 tsp. cumin
1/2 tsp. garlic powder
2 (10 oz.) cans green enchilada sauce
1 (15 oz.) can pinto beans, drained and rinsed
1/2 c. corn
1 Tbl. chopped cilantro

For serving:
cooked rice
sour cream
shredded cheese
chopped cilantro

Brown ground beef in a large skillet over medium heat.  Just before the beef is cooked all the way through, add the diced pepper and chopped onion and saute until tender; about 5 minutes.  Add the salt, pepper, chili powder, cumin and garlic powder and stir well.  Add the remaining ingredients and stir until well combined; simmer for 5-10 minutes.  Taste and adjust seasonings, if needed. Serve over rice with desired toppings.  Serves: 3-4 

November 12, 2014

Banana Cream Pie Bars

You are going to love today's recipe.  Can you believe Thanksgiving is in only 15 days???  I know, and tomorrow is Christmas.  Ha - that's what it feels like - time is just flying bye.  Have you planned out your meal yet?  If you need a good roll recipe, these Cloud Like Crescents were easy, buttery and delicious and this Sweet Potato Casserole is irresistible. 

Thanksgiving is not Thanksgiving without some kind of Banana Cream Pie.  It is my all-time favorite pie EVER.  Even though it is really easy to make, I usually only get to enjoy it once a year, BUT I see myself making these bars all year long.

My family loved each and every layer of these luscious bars.  Nilla Wafers, Cream Cheese, Bananas, Pudding, Cool Whip and Caramel are all combined into one delicious dessert.  If you want to try something a little different this year, try serving these bars instead of pie.   

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Get this MUST MAKE recipe over at THE RECIPE CRITIC'S Site . . . click HERE.

Linked up at Weekend Potluck!

November 9, 2014

Cloud Like Crescent Rolls

Is anyone elses favorite part of Thanksgiving the rolls?  This is the first homemade roll recipe I have posted in 2014.  Can you believe that?  I can't.  I usually try many new roll recipes every year, but this year I stuck to a few of my favorite breads instead . . . this Soft and Chewy French Bread and this Easy and Fabulous Focaccia were made quite often in my kitchen for Sunday dinner.  

But last time I served bread with dinner, I really wanted rolls.
If you want a good roll recipe to try, these were fantastic.  They really are as light as a cloud.

I used to be afraid of homemade crescents, because I could never make perfect triangles.  But . . . YOU GUYS, it really doesn't matter.  Once the rolls have risen and are baked, they don't look so uneven and they still taste amazing, so who cares.
Roll out dough into a circle and cut into triangles, just like a pizza.

Starting at the widest end, roll up and place tip-side down on a lightly greased baking sheet.  Cover with a towel and let rise until doubled.

When the rolls have doubled in size, bake in a preheated oven for 10 minutes.  Once they are baked to perfection, remove from oven and brush with melted butter.  Brushing butter on top adds a lot of comforting flavor to the rolls.  mmm . . . butter :)

These rolls were so good and impossible to stop eating.  If you decide to make these, plan for at least a few rolls per person.

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Cloud Like Crescent Rolls
adapted from: The Badd
(Printable Recipe) or (Printable with Picture)

2 Tbl. active dry yeast
1 1/4 c. warm water
1/2 c. sugar + 1 tsp.
1/2 c. canola or vegetable oil
3 well-beaten eggs
2 tsp. salt
4 1/2 c. all-purpose flour
2 Tbl. melted butter, for brushing on top

In the bowl of a stand mixer, combine yeast, 1/4 cup of warm water and 1 teaspoon sugar.  Let sit until bubbly and frothy, about 5-10 minutes.  This is how you know if the yeast has been activated.  If it does not get frothy, it didn't activate and you will want to start over.  Once the yeast is frothy, mix in the remaining 1 cup of warm water, remaining 1/2 cup sugar, oil and beaten eggs using the paddle attachment.  Switch out the paddle for the dough hook and add the flour and salt.  Mix for a few minutes, scraping down the bowl occasionally until everything is incorporated.  The dough will stick to the side of the bowl a bit and if you touch it, it will be sticky and will leave a little dough on your finger.  That is exactly what you want for a cloud-like effect.  

Cover your bowl with a kitchen towel and allow dough to rise in a warm place until doubled, about 1 1/2 hours.  Once dough has doubled, turn it out onto a generously floured surface.  Divide dough into three equal portions.  Roll out first portion into a circle, between 1/8-1/4-inch thick.  Using a pizza cutter, cut dough into 12 triangles.  Starting with the widest end of each triangle, roll up.  Place tip side down on a lightly greased baking sheet, placing rolls several inches apart.  You will end up using more than one baking sheet.  Repeat with remaining two portions of dough.   

Cover baking sheets with a kitchen towel and allow rolls to rise until doubled, about another hour.  Once rolls have doubled in size, preheat oven to 375 degrees and bake for about 10 minutes.  They will be lightly browned.  Remove from oven and brush tops with melted butter.  Makes 36 rolls.       

Jenn's Notes: Recipe can be cut in half.  The way I know if my water is warm enough is, I hold my hand under the warm tap water and just before it is too hot to hold my hand under it, I fill up my measuring cup. 

Linked up at Weekend Potluck!

November 5, 2014

Shredded BBQ Chicken and Swiss Sandwiches

This is one of my EASY dinner recipes.  Anytime I make something during the week that involves hamburger buns, I always plan this shredded chicken dish too.  We never finish the entire bag of buns with one meal, so a super easy 2nd meal is a must. 

I switch up what I serve on the side.  Sometimes I serve a side salad, sometimes I serve french fries with bacon salt or sometimes I serve chips.  Whatever you decide will taste great next to these sandwiches.

If you aren't a fan of Swiss cheese, you can really use any type of cheese, Cheddar, Pepper Jack and Monterey would all be delicious.  I just really happen to love the flavor of Swiss with the BBQ sauce.
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Shredded BBQ Chicken and Swiss Sandwiches
From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

3 large chicken breasts
desired seasonings  
  (I use lemon pepper, smoked paprika, Italian seasoning, garlic powder)
salt and pepper
BBQ sauce (I use Sweet Baby Rays or Famous Daves)
4-5 hamburger buns, toasted
4-5 slices Swiss cheese

Preheat oven to 350 degrees.  Place chicken breasts into a 9x13-inch casserole dish.  Top with desired seasonings.  I always add lemon pepper, smoked paprika, Italian seasoning and garlic powder.  I add between 1/8 - 1/4 teaspoon of each seasoning to each chicken breast.  Add a little salt and pepper.  Cover tightly with foil and bake until chicken registers 165 degrees on an instant-read thermometer.  I always use frozen chicken breasts and they take about 45-50 minutes until they are done.

Remove from oven and shred chicken.  Add as much BBQ sauce as desired and stir to coat.  Divide shredded chicken between toasted hamburger buns and top each with a slice of Swiss cheese.  Place sandwiches on a baking sheet and place in the warm oven for a few minutes or until cheese is melted.  Remove from oven and serve.  Serve with additional BBQ sauce, if desired. Makes 4-5 sandwiches.         

Linked up at Weekend Potluck!

November 2, 2014

Banana Muffins with Crunchy Streusel Topping

 These gorgeous muffins are so light and fluffy with a sweet banana flavor and a buttery streusel topping.  They are some of my favorite banana muffins.

Can you believe it is November already???  Christmas is next month - say what?  Did you guys all have a good Halloween - what did your cute kiddos dress up as?  Elsa (from Frozen) was the popular one around here.

The weather is getting cold and it's been rainy all day today.  A warm muffin right out of the oven is just so comforting.  This is the time of year, when comfort food happens quite often in my kitchen . . . muffins, bread, soup, hot chocolate, etc . . . you name it!
If anyone has some good soup recipes, send them my way :)
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Banana Muffins with Crunchy Streusel Topping
From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

1 c. all-purpose flour
1/2 c. wheat flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 large bananas, mashed (about 1 cup)
1/3 c. non-fat plain Greek yogurt
3/4 c. sugar
1 egg
5 Tbl. unsalted butter, melted

Streusel Topping:
1/3 c. light brown sugar
2 Tbl. all-purpose flour
1/2 tsp. cinnamon
1 Tbl. cold unsalted butter

Preheat oven to 375 degrees.  Line a 12 cup muffin tin with paper liners and spray with cooking spray.  In a medium bowl, whisk together the flour, wheat flour, baking powder, baking soda and salt.  In a separate bowl, whisk together the mashed bananas, yogurt, sugar, egg and melted butter until smooth.  Add wet ingredients to dry and stir together until just combined.

Use a large ice cream scoop and divide batter between muffin cups, filling 3/4 full.  For the topping: Combine brown sugar, flour and cinnamon.  Add the butter and using your clean hands, work the butter into the dry ingredients until it resembles wet sand.  Divide topping between muffins.  Bake for 18 minutes or until a toothpick inserted in the center comes out clean.  Makes about 12-13 muffins.

Jenn's Notes:  If your mashed bananas don't quite equal 1 cup, you can make up the difference with more yogurt. 

Linked up at Time to Sparkle!  and Weekend Potluck!