• Falafel Quinoa Salad

    June 19, 2023 Author: Rachel
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    Recipe adapted from Plays Well With Butter.

    Ingredients:

    • 1 1/2 c. – 3 c. cooked quinoa
    • 14 oz. can chickpeas, drained and rinsed
    • 1 small red onion, diced
    • 1 1/2 c. Persian cucumbers, diced)
    • 1 1/2 c. cherry tomatoes, halved
    • 1 bunch cilantro, chopped
    • 1 bunch parsley, chopped
    • 1/2 c. mint, chopped
    • Crumbled feta
    • Salad greens, optional

    Lemon-Cumin Dressing:

    • 5 TBSP olive oil
    • 2 lemons, zested and juiced (5 TBSP juice)
    • 3 garlic cloves, grated
    • 1 tsp. cumin
    • 1 tsp. coriander
    • 1 1/2 tsp. salt
    • 1/2 tsp. black pepper
    • Honey, to taste

    Directions:

    1. Prepare the the lemon-cumin dressing: Add all listed ingredients to a small bowl or jar. Whisk or shake to combine. Set aside, or store in an airtight container in the refrigerator for up to 1 week.
    2. Prepare Quinoa: Cook according to package or using an Instant Pot — rinse the quinoa; spray the Instant Pot liner with cooking spray; add the rinsed quinoa; add the water (1:1.5 quinoa to water ratio); place lid on and cook for 2 minutes, and then allow a 10 minute natural release; remove lid and fluff. Quinoa triples in expansion after cooking.
    3. For the Instant Pot: 1/2 c. quinoa : 3/4 c. water = 1.5 c. cooked; 2/3 c. quinoa : 1 c. water = 2 c. cooked; 3/4 c. quinoa : 1 c. + 2TBSP water = 2.25 cooked; 1 c. quinoa : 1.5 c. water = 3 c. cooked.
    4. Assemble the falafel quinoa salad: Combine the quinoa, chickpeas, red onion, cucumber, tomatoes, chopped herbs in a large mixing bowl. Pour the dressing over top. Toss to combine, ensuring all of the quinoa is well coated in the dressing. Taste, seasoning with additional salt or ground black pepper as desired. Top with crumbled feta. Serve over salad greens, optional.

    Falafel Quinoa Salad:

  • Big Mac Sloppy Joe

    January 16, 2023 Author: Rachel
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    Recipe adapted from Buns in My Oven.

    Ingredients:

    Meat Mixture:

    • 1 lb. lean ground chicken, turkey, or beef
    • 1 onion finely diced (reserve about 1/4 c.)
    • 2 cloves garlic minced
    • 2 tsp. Worcestershire sauce
    • 1 tsp. salt
    • 1 tsp. cracked pepper

    Big Mac Sauce:

    • 1 c. mayonnaise
    • 1/4 c. ketchup
    • 1/4 c. dill relish
    • 1 TBSP distilled white vinegar
    • 1 tsp. onion powder
    • 1 tsp. smoked paprika

    Sandwiches:

    • 4 sesame seed buns see notes
    • 1 c. shredded iceberg lettuce
    • Reserved diced onion
    • 4 slices American cheese
    • Dill pickle chips

    Directions:

    Meat Mixture:

    1. Add the ground meat, onion, and garlic to a skillet over medium heat. Cook, stirring often to break up the meat, until meat has cooked through. Drain any excess grease from the skillet.
    2. Season the mixture with Worcestershire sauce, salt, and pepper.
    3. Remove from the heat and stir 1/2 c. Big Mac sauce into the meat mixture.

    Big Mac Sauce:

    1. Add all of the ingredients to a bowl and stir well to combine.

    Make Sandwiches:

    1. Spread some Big Mac sauce on the bottom bun.
    2. Place1/4 c. of shredded lettuce on the bottom half of each bun.
    3. Top with a slice of cheese.
    4. Spoon the meat mixture over the top of the cheese.
    5. Drizzle a spoonful of Mac sauce over the meat on each sandwich, to taste.
    6. Top each sandwich with pickles and diced onion and the top bun.
    7. Serve hot.

    Big Mac Sloppy Joes:

  • Broccoli Salad

    May 14, 2015 Author: Rachel
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    DSC_0779

    The kiddos and I really enjoyed this broccoli salad.  Steve not so much, but he doesn’t like these kinds of salads in general. Â It’s kind of like cole slaw but with broccoli instead of cabbage. Â The dressing and craisins bring a nice sweet contrast to the bacon and broccoli. The flavors just work. Â This is a great one for picnics and potlucks too.

    Ingredients:

    • 8 c. fresh raw broccoli florets
    • 1/2 c. red onion, finely diced
    • 1/2 c. cooked crumbled turkey bacon
    • 1 c. craisins

    Dressing:

    • 1/2 c. granulated sugar
    • 1 1/2 c. light mayonnaise
    • 2 TBSP white vinegar

    Directions:

    1. In a large bowl combine broccoli through craisins.
    2. In a small bowl mix sugar, mayo and vinegar until smooth.
    3. Add dressing to the bowl and toss to coat and chill.

    Broccoli Salad:
    4star

  • Beer Mac-n-Cheese and Beer Bread

    September 16, 2014 Author: Rachel
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    DSC_0256

    If you like homemade mac-n-cheese you’ll definitely enjoy this version made with beer and bacon.  It’s so creamy and so flavorful.  If you don’t like bacon, leave it out, but bacon is a favorite in our house.  It was kid approved by the man-cheese eating kiddo (the non mac-n-cheese eating kiddo wasn’t home for dinner).  I added chipotle Tabasco to mine and that put it over the top for me!

    Beer bread: we’ve been making it for quite some time.  It is beyond good and beyond delicious and beyond easy!  We usually make a loaf, but this time we opted to make biscuits.  We’ll stick with the loaf from here on out because the biscuits didn’t have the same moist tenderness that the loaf has.

    Beer Mac-n-Cheese recipe from A Spicy Perspective.

    Beer Bread recipe from Food Network.

    Beer Mac-n-Cheese

    Ingredients:

    • 1 lb. elbow pasta
    • 12 oz. Shiner Bock (or favorite beer)
    • 8 oz. cream cheese (I used cream cheese with Greek yogurt)
    • 1 lb. cheddar cheese (not preshredded)
    • 1 c. crumbled bacon

    Beer Mac-n-Cheese directions:

    1. Place a large pot water on the stove to boil. Once boiling, add generous amounts of salt and add pasta; cook pasta al dente. Drain and set aside.
    2. Meanwhile, pour a bottle of beer in a skillet. (Choose a light crisp beer that you like to drink.) Turn the heat on high, and add the cream cheese in medium sized chunks. As the beer starts to simmer, break the cream cheese into pieces with a whisk and whisk into the beer.  Add the shredded cheese and whisk until completely smooth.
    3. Once the pasta is cooked and drained, pour it into the cheese sauce. Reduce the heat to low, then stir and cook another 3 minutes to thicken. Salt and pepper to taste.
    4. To serve, scoop the beer mac and cheese into bowls and sprinkle with crumbled bacon.

    Beer Mac-n-Cheese:
    4star

    Beer Bread

    Ingredients:

    • 3 c. self rising flour
    • 1/2 c. sugar
    • 12 oz. bottle of Shiner Bock beer (or favorite beer)
    • 3 TBSP melted butter

    Beer Bread Directions:

    1. Preheat the oven to 375*F.
    2. Butter a loaf pan and set aside.
    3. In a large bowl, combine the flour, sugar, and beer and mix well. The mixture should be sticky. Pour into the loaf pan and bake for 55 minutes. At the last 3 minutes of baking, remove from oven, brush the top of the loaf with butter and return to oven.

    Beer Bread:
    5star

  • Quick Chicken Cacciatore

    September 17, 2013 Author: Rachel
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    I really love chicken cacciatore, but it takes too long to make.  I found a recipe that reminded me of chicken cacciatore, and it took a fraction of the time to cook.  Everyone devoured their dinners.  Win, win!

    Note: the original recipe (and as pictured) called for celery, but I’ll omit the celery next time.  Add mushrooms if you’d like.

    Adapted from “Chicken Creole” from The Southern Lady Cooks.

    Ingredients:

    • Olive oil
    • 4 chicken breasts, cut into bite size pieces
    • 1 medium onion, chopped
    • 1 green pepper, chopped
    • 2 zucchini, chopped
    • 6-8 mushroom, sliced (if desired)
    • 1 (14.5 oz.) can petite diced tomatoes, undrained
    • 1 c. chicken broth
    • 1 (6 oz.) can tomato paste
    • 1/4 tsp. pepper
    • 1/2 tsp. salt
    • 1/2 tsp. garlic, minced
    • 2 tsp. Italian Seasoning
    • Serve over egg noodles

    Directions:

    1. Heat olive oil and saute chicken pieces until no longer pink.  Remove and keep warm.
    2. In the same skillet, saute the onion, green pepper, and zucchini in the remaining oil until tender.  Stir in the tomatoes, broth, tomato paste and seasonings.
    3. Bring to a boil, reduce heat; cover and simmer for 5 minutes.  Return chicken to the pan; heat through.
    4. Serve over hot egg noodles.

    Quick Chicken Cacciatore:

  • Taco Chicken

    September 17, 2013 Author: Rachel
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    This taco filling is quite tasty and both kiddos really enjoyed it.

    Ingredients:

    • 4 chicken breasts
    • 1 onion, chopped
    • 1 pack taco seasoning
    • 1 (15 oz.) can cream of onion soup (cheddar cheese soup works really well too)
    • 1 (15 oz.) can black beans, drained and rinsed
    • 1 (16 oz.) jar of salsa

    Directions:

    1. Put chicken in Crockpot; then add the onion and sprinkle with taco seasoning.
    2. Add the soup; then the beans; then the salsa.
    3. Cook on HIGH for 4 hours.  Remove chicken from Crockpot and shred then return chicken to Crockpot.
    4. Serve with tortillas and cheese.

    Taco Chicken:

  • Fried Rice

    August 10, 2013 Author: Rachel
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    This fried rice is so good.  The original recipe is from Life as a Lofthouse.  I added pineapple, because well, we love pineapple.

    Ingredients:

    • 3 TBSP sesame oil or olive oil
    • 1 1/2 c. frozen peas and carrots (thawed)
    • 1 small onion, chopped
    • 2 tsp. minced garlic
    • 6 oz. pineapple chunks
    • 2 eggs, slightly beaten
    • 3 c. cooked white rice (day old or leftover rice works best!)
    • 1/4 c. + 2TBSP soy sauce

    Directions:

    1. On medium high heat, heat the oil in a large skillet or wok.  Add the peas/carrots mix, onion and garlic. Then add the pineapple, and stir fry until tender. Lower the heat to medium low and push the mixture off to one side, then pour your eggs on the other side of skillet and stir fry until scrambled. Now add the rice and soy sauce and blend all together well. Stir fry until thoroughly heated.
    2. Serves 6

    Fried Rice:

  • Chicken and Biscuits Casserole

    April 3, 2013 Author: Rachel
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    This hearty and healthy dinner was enjoyed by everyone, and it’s easy to make which is always a plus.

    Adapted from Taste of Home Casseroles, 2011.

    Ingredients:

    • 2 tsp. oil
    • 1 medium onion, chopped
    • 1/4 c. flour
    • 1 tsp. dried basil
    • 1 tsp. dried thyme
    • 1/2 tsp. salt
    • 1/4 tsp. pepper
    • 2 1/2 c. skim milk
    • 1 TBSP Worcestershire sauce
    • 1 16oz. package frozen mixed vegetables
    • 2 c. cooked chicken, cubed (can use rotisserie chicken)
    • 2 TBSP Parmesan cheese

    Biscuit Ingredients:

    • 1 c. all purpose flour
    • 1 TBSP sugar
    • 1 1/2 tsp. baking powder
    • 1/4 tsp. salt
    • 1/3 c. skim milk
    • 3 TBSP oil
    • 1 TBSP fresh parsley, minced

    Directions:

    1. In a large skillet, heat oil over medium high heat; then add the onion and cook until tender.  Stir in the flour, basil, thyme, salt and pepper until blended.  Gradually stir in milk and Worcestershire sauce until smooth.  Bring to a boil; cook and stir for 2 minutes or until thickened; then add the vegetables, chicken, and cheese and reduce to low.
    2. Meanwhile, in a medium bowl, combine four through salt. In a small bowl combine milk, oil and parsley; then stir into dry ingredients until just combined.
    3. Transfer hot chicken mixture to a greased 2 1/2 quart baking dish.  Drop biscuit batter by rounded tablespoonfuls onto chicken mixture.
    4. Bake uncovered at 375* for 30-40 minutes or until biscuits are lightly browned.

    Chicken and Biscuits Casserole:

  • Spinach Pie

    April 1, 2013 Author: Rachel
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    If you like spanakopita, you’ll love this spinach pie.  My Grandma Boden used to make a spinach pie (it didn’t have the cheeses in it), and I loved it, and I really love this one too.

    Ingredients:

    • 1 rolled 9 inch pie crust, room temperature
    • Olive oil
    • 1 onion, diced
    • 2 lbs. frozen spinach, defrosted
    • 4 eggs
    • 1/4 c. small curd cottage cheese
    • 6 oz. feta, crumbled
    • 1/4 tsp. nutmeg
    • 1/2 tsp. Italian seasoning
    • 1/2 tsp. salt
    • 1/4 tsp. pepper

    Directions:

    1. Preheat oven to 350*.
    2. Spray pie plate with cooking spray and unroll pie crust and place in pie plate.
    3. Heat olive oil in a nonstick skillet over medium high heat; add onions and cook until they turn translucent and begin to caramelize.
    4. Add the spinach, and cook for 5 minutes.  Drain spinach and onions well.
    5. In a mixing bowl, beat the eggs, and then add remaining ingredients and add the spinach and onions.
    6. Pour the mixture into the crust and bake for 90 minutes or until a knife inserted into the center comes out mostly clean.

    Spinach Pie

  • 3 Bean and Corn Salad

    February 20, 2013 Author: Rachel
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    Aunt Nancy’s 3 Bean and Corn Salad is a Clark family staple.  It’s delicious and great for picnics, potlucks, summertime, and anytime!

    Ingredients:

    • 1/4 c. vegetable oil or olive oil
    • 2 T. white vinegar or rice wine vinegar
    • 1 T. soy sauce
    • 1/4 tsp.  pepper
    • 1/4 tsp. salt (I omit)
    • 1 can (19 oz.) garbanzo beans, rinsed and drained
    • 1 can (16 oz.) kidney beans, rinsed and drained
    • 1 package (9 oz.) frozen green beans, but, thawed, and drained
    • 1 1/2 c. frozen corn, thawed
    • 1/2 c. sliced green onions

    Directions:

    1. Mix/beat oil, vinegar, soy sauce, salt, and pepper with a fork until slightly thickened.
    2. Add remaining ingredients and toss to coat.
    3. Cover and refrigerate at least 1 hour.  Toss before serving.  Serves 6.

    3 Bean and Corn Salad:

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