Wednesday, February 18, 2009

Easy Cool Whip Lemon Cookies

I made these from a recipe I found before I realized they are not original and can be found on All Recipes right HERE. This is a super easy cookie to make and tastes delicious... they go especially great with some tea. They are a little more light, fluffy, and cake like than most cookies, which is probably what makes them so good.

Easy Cool Whip Lemon Cookies
From: All Recipes

1 8oz Container of Whipped Topping (thawed)
2 Eggs
Lemon Cake Mix
Powdered Sugar

1. Beat together thawed whipped topping and 2 eggs

2. Add cake mix, and beat.

3. Drop by teaspoonfuls into a bowl of powdered sugar and roll just to coat (it is a little messy)

4. Bake at 350 degrees on a lightly greased baking sheet for about 8 minutes

Breakfast Burritos/Migas

I love Breakfast Burritos, so when I saw this recipe for Migas on the Pioneer Woman Cooks, I had to try it. After I did, I decided to change it up a little the next time I made it, and instead of fying the tortillas and putting them in the dish, using them to make breakfast tacos/burritos. Usually when I attempt at making Breakfast Burritos it is just some eggs and whatever I happen to have on hand, but these were delicious! Since there are only two of us eating them, and the recipe called for 10-12 eggs, you can either cut it in half or make the whole thing and use it for breakfast all week... they reheat quite well!

*** Note: obviously we used more eggs and less butter than is pictured... but you get the idea

Breakfast Burritos/Migas

From: The Pioneer Woman

Corn or Flour tortillas
10-12 eggs
1/4 cup half & half
1 Tblsp Olive oil
1 Tblsp Butter
1 medium onion (roughly chopped)
1 red bell pepper(roughly chopped)
1 green bell pepper(roughly chopped)
4 plum tomatoes(roughly chopped)
1 jalapenos, seeded and finely diced
1/4 - 1/2 cup chopped cilantro
1/2 cup grated Monterey jack cheese

1. In a bowl, whisk together eggs and half & half. Salt and pepper eggs, then set aside

2. In a large skillet over medium-high heat, melt the olive oil with the butter. Add onions and bell peppers and cook until starting to turn brown. (3-4 min)

3. Add in diced jalapenos and stir to combine. Add tomatoes to the skillet and stir around, then add tortilla pieces, stirring gently to combine

4. Reduce heat to low.

5. When the heat has decreased, pour egg mixture into skillet. Stir gently to cook with the vegetables. Folding mixture very gently as it cooks.

6. After egg is cooked, Add in grated cheese and chopped cilantro, and stir to combine.

7. Spoon into warm Tortillas and top with salsa, hot sauce, sour cream, or lime as desired.

***The picture above is the one I took when I made the Migas - I'll have to take a picture next time I make the Breakfast burritos and update then. ***

***If you want to try the Migas, add the aditional step below
- In a small skillet over medium heat, heat oil and fry each corn tortilla just until crisp. Remove to a paper towel-lined plate to drain. Chop tortillas and add them to the mixture just before the eggs.

Monday, February 9, 2009

Fish in a Bag with Artichokes, Tomatoes, Onion, and Lemon

This is a recipe we adapted from one we found in Men's Health. We really like it!

Fish in a Bag with Artichokes, Tomatoes, Onion, and Lemon
From: Men's Health 
Prep Time: 10 min
Cook Time: 12-15 min

2 Fillets of Tilapia (or other white fish)
Artichoke hearts (sliced)
Roma tomatoes (sliced) or Cherry tomatoes (quartered)
Onion (sliced)
Olive Oil
Salt and Pepper

1. Preheat oven to 400 degrees.

2. Take 2 large sheets of foil, place a fillet in the center of each, and top equally with artichokes, tomatoes, and onion.

3. Squeeze 1/4 - 1/2 of a lemon onto each fillet.

4. Drizzle with olive oil and top with salt and pepper.

5. Fold the foil and seal to create a secure pouch

6. Place the pouches on a baking sheet and bake for 12 - 15 minutes. Serve with remaining lemon wedges.

Sunday, February 1, 2009

Stir Fry

Here is a recipe I found on one of my favorite cooking sites... The Pioneer Woman Cooks. You can see the recipe here. It isn't difficult to make, but there is a lot of ingredients, so don't let that scare you. It is delicious!

Stir Fry
From: Pioneer Woman

Peanut Oil (I actually used olive oil because I didn't have Peanut oil)
3 Chicken Breasts, cut into cubes
drizzle of sesame oil
1 medium onion
2 gloves of garlic
2-3 tablespoons fresh ginger, minced (my supermarket was out of fresh ginger, so I used ground)
1 red bell pepper, cut into chunks
10 white mushrooms, sliced
1 small jar baby corn, cut into pieces
1/3 - 1/2 cup chicken broth
1/2 cup soy sauce
3 Tbls. Sugar
2 rounded teaspoons arrowroot (I don't have this, but I did add a little bit of cornstarch)
Rice Vinegar (i used white vinegar)

1. After cutting meat into chunks, drizzle with soy sauce and sesame oil. Set aside.
2. Prepare all vegetables and have them ready.

3. Mix 1/2 cup soy sauce with sugar. Stir together and set aside.
4. To begin stir fry, heat skillet or wok over high heat. When it is hot drizzle 2 Tbsp Oil.
5. Add meant to skillet and fry quickly, stirring around for 3-5 min. When brown and cooked through, remove to a separate bowl
6. Add additional tablespoon of oil to same skillet. Add onions and cook for 1 minute.
7. Add pepper and cook for 1 more minute, add ginger and garlic. Stir.
8. Add Mushrooms and stir, cook all for 45 seconds. Add baby corn. Stir.

9. Pour in 1/4 cup chicken broth. Pour in soy sauce/sugar mixture.
10. Drizzle in 1 tsp vinegar. Drizzle in 1/2 tsp sesame oil
11. Add cooked chicken. Stir together. Pour in additional chicken broth, and add arrowroot or cornstarch.
12. Stir together and heat through, then turn off heat. Sauce should thicken up.
13. Serve over cooked rice.
*** Any veggies can be used I might add some broccoli or water chestnuts next time. Cashews might also be good :)


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