Tasty Tuesday: Veggie Bake

I’m not sure where I found this YUMMy recipe but it is a great way to clear out the fridge of the leftover veggies BEFORE they go bad.  You will be surprised how good it tastes.

Prep Time: 20 minutes     Cooking Time: 50 minutes     Yields: 4 servings

Ingredients:

• All the leftover veggies in your fridge
• 1/4 cup olive oil, divided
• 1 large can chopped tomatoes
• 1 can chickpeas, drained
• 1-2 large yams, slices into 1/8-inch-thick sheets

Directions:

1. Preheat the oven to 350 degrees.
2. Chop veggies (not yams) and sauté in 2 teaspoons of oil until soft, 5-10 minutes.
3. Add can of tomatoes and chickpeas. Mix well and remove from heat.
4. Slice yams into thin sheets.
5. Lightly oil a casserole dish and layer the bottom with half of the yams.
6. Spoon out vegetable mixture and spread evenly on top of yams.
7. Layer remaining yams on top of vegetables and lightly drizzle with olive oil.
8. Bake covered for 30 minutes.
9. Take off the cover and turn up temperature to 450 degrees for 10 minutes to crisp up the top later.

Notes:

• Add your favorite spices, like basil, oregano, fennel, cumin, chili pepper or sea salt when adding tomatoes and chickpeas.
• Try Wicked Good Spice Mixes Tuscan Bistro for a yummy italian mixture.
• Use a mandolin to slice the yams into even slices.

This is a great yummy dish for tailgating or an upcoming holiday gathering.  On Weight Watchers, this is point friendly.  Thirty One offers the perfect way to carry this yummy casserole to the next gathering with the Perfect Party Set. The Set expands to hold two 9” x 13” casserole pans inside 2 interior water-resistant thermal compartments. Handle grips make it easy to carry, while the exterior zipper pocket can keep additional items like utensils, baking instructions and additional ingredients secure during transport. It’s the most convenient way to take your favorite casseroles, desserts, appetizers and more to your next family picnic, neighborhood cookout, celebration or camping trip!

Have a blessed day!

Tasty Tuesday: Lemonade Custard Pie

Here is a yummy recipe I found from Delish…. They say “This creamy, tart lemonade pie gives key lime a run for its money.”.  I’m not so sure about that since key lime (especially from 502 Bakery) is my absolutely favorite!  If you try this recipe, let us know what you think.

YIELDS: 8

PREP TIME: 15 minutes     TOTAL TIME: 4 hours 25 minutes

INGREDIENTS: GRAHAM CRACKER CRUST

• 15 graham crackers
• 10 tbsp. butter, melted
• 1/3 c. sugar
• pinch of kosher salt

INGREDIENTS: LEMONADE FILLING

• 8 oz. cream cheese, softened
• 1/2 c. heavy cream
• 14 oz. can sweetened condensed milk
• 6 oz. can frozen lemonade concentrate
• Zest of 1 lemon, divided

DIRECTIONS

1. Make the crust: In a Ziploc bag or food processor, crush graham crackers until fine, then transfer to a large bowl. To bowl, add butter, sugar, and salt and mix until evenly combined. Pack tightly in pie dish and bake at 350° until golden and fragrant, 8 to 9 minutes. Let cool.
2. In a large bowl, beat cream cheese until light and fluffy. Add heavy cream and beat until soft peaks form, 4 to 5 minutes more. Mix in condensed milk, lemonade concentrate, and 1/2 of the zest and beat until smooth and fully incorporated.
3. Pour pie mixture into crust and top with remaining lemon zest. Freeze until firm, about 4 hours.

Taking this yummy dessert to a gathering.  Be sure it stays cool while traveling in Thirty One’s Perfect Party Set….The Perfect Party Set expands to hold two 9” x 13” casserole pans inside 2 interior water-resistant thermal compartments. Handle grips make it easy to carry, while the exterior zipper pocket can keep additional items like utensils, baking instructions and additional ingredients secure during transport. It’s the most convenient way to take your favorite casseroles, desserts, appetizers and more to your next family picnic, neighborhood cookout, celebration or camping trip!

Have a blessed day!

 

Tasty Tuesday: American Pie

YIELDS: 8     PREP TIME: 30 minutes      COOK TIME:50 minutes 

INGREDIENTS

• 2 refrigerated pie crusts (unbaked)
• 5 c. strawberries
• 3 c. blueberries
• 1/2 c. cornstarch, divided
• 3/4 c. sugar, divided (plus more for sprinkling)
• 1 lemon (zest and juice)
• egg wash (1 egg + 1 tbs. heavy cream)

DIRECTIONS

1. Preheat oven to 400 degrees F.
2. Make the base. Roll out the base of the pie dough into a large rectangle, about 15 x 12-in. Transfer the dough into a 12 x 9 x 1-in baking sheet or jellyroll pan. Gently press the dough along the edges. Fold the edges under and crimp. Transfer to refrigerator while you prepare the other crust.
3. Make the stars and stripes. Roll out a second piece of pie dough. Use about 1/4 of the dough to cut out stars with a small star cookie cutter. Using a paring knife (or pastry wheel), cut long 1-in thick stripes lengthwise using the rest of the dough. Refrigerate until ready to use.
4. Make the fillings. In a medium bowl, add blueberries, 1/4 c. sugar, 1/4 c. cornstarch and the juice and zest of 1/2 lemon. Stir to combine. In a separate bowl, add strawberries, 1/2 c. sugar, 1/4 c. cornstarch and the juice and zest of 1/2 lemon. Stir to combine.
5. Make the pie. Fold aluminum foil into a thin strip, about 1 1/2-in wide. Then fold the strip into a right angle about 5×4-in. Remove the base crust from the refrigerator and place the foil into the upper lefthand corner of the crust to form a small rectangle. Spoon the blueberry filling into the foil-lined rectangular portion. Then spoon the strawberry filling into the rest of the crust. Remove the foil.
6. Assemble and bake! Then place pastry stars on top of the blueberry mixture. Lay the stripes lengthwise across the strawberry filling, leaving about 1-in between each stripe. Brush the egg wash onto the pie crusts and sprinkle with sugar. Bake for 50 minutes, until pie crust is golden and the filling is bubbling. Let cool for at least an hour before serving.

Taking this AMAZING pie to a tailgating party or a barbeque?  Why  not use Thirty One’s Perfect Party Set to get it there safely?  The Perfect Party Set expands to hold two 9” x 13” casserole pans inside 2 interior water-resistant thermal compartments. Handle grips make it easy to carry, while the exterior zipper pocket can keep additional items like utensils, baking instructions and additional ingredients secure during transport. It’s the most convenient way to take your favorite casseroles, desserts, appetizers and more to your next family picnic, neighborhood cookout, celebration or camping trip!

Have a favorite recipe you want to share?  Send it to me and if we use it, you will receive a FREE gift from me.

Have a blessed day!

Tasty Tuesday: S’mores Icebox Cake Recipe

Thank you Delish for this yummy recipe.  The marshmallow whipped cream is everything.  I am going to try and recreate it with some changes since dairy and gluten are out of my diet…..

PREP TIME:  30 minutes     TOTAL TIME: 6 hours 30 minutes     YIELDS: 6

INGREDIENTS

• 1 package instant chocolate pudding mix
• 2 c. cold milk
• 1 c. heavy cream
• 2 tbsp. sugar
• 7 oz. marshmallow crème
• 1 sleeve graham crackers
• 1 package mini marshmallows

DIRECTIONS

1. Line a 9″-x-5″ loaf pan with plastic wrap, allowing overhang on all sides.
2. In a large bowl, whisk pudding and milk until fully combined. Let cool completely.
3. Make marshmallow whipped cream: In a large bowl, beat heavy cream and sugar until stiff peaks form. Fold in crème and set aside.
4. To loaf pan, add 1 layer of graham crackers, breaking crackers up when necessary to completely fill bottom. Spread 1/3 chocolate pudding on top of that, then add an even layer of mini marshmallows (about 1/2 cup). Spread on 1/3 marshmallow whipped cream mixture, then repeat process 2 more times, ending on marshmallow whipped cream. Refrigerate overnight.
5. When ready to serve, invert cake onto flat serving platter and peel off plastic.
6. On a baking sheet, add 1/2 cup mini marshmallows. Using a kitchen torch or broiler, toast marshmallows until golden brown. Once cool enough to handle, place on top of cake. Serve immediately

Want to take this YUMMY recipe to the next barbecue? Why not try Thirty One’s Perfect Party Set. The Perfect Party Set expands to hold two 9” x 13” casserole pans inside 2 interior water-resistant thermal compartments. Handle grips make it easy to carry, while the exterior zipper pocket can keep additional items like utensils, baking instructions and additional ingredients secure during transport. It’s the most convenient way to take your favorite casseroles, desserts, appetizers and more to your next family picnic, neighborhood cookout, celebration or camping trip!

Have a favorite recipe?  Share it with us and if I use it in the blog, you will receive some “happy mail” from me….

Have a blessed day!

Tasty Tuesday: Taco Pasta

 

 

Today’s recipe is from BuzzFeed.  It is the combination of TWO awesome things – tacos and pasta.  A quick and easy meal, the kids will love.

The recipe will serve 10 – 12 people.

 

INGREDIENTS

• 1 lb ground beef
• 1 package taco seasoning
• 2 cups water
• 1 (15 oz.) can diced tomatoes
• 1 (15 oz.) can tomato sauce
• 1 (15 oz.) can whole kernel corn
• 2 cups uncooked elbow macaroni (I used gluten free)
• Pepper
• Salt

DIRECTIONS

1. Brown beef in a large quart pot over medium/high heat. Drain fat and return beef to pot.

2. Add taco seasoning, water, tomatoes, tomato sauce, and corn. Bring to a boil.

3. Add uncooked macaroni and reduce heat to low. Cover and simmer for 10-15

minutes (until pasta is cooked through). Stir occasionally.

4. Remove from heat. Sprinkle cheese on top and cover.

5. Serve once cheese is melted!

Headed to a covered dish party? Place your pan in Thirty One’s Perfect Party Set and head out the door.  It expands to hold two 9” x 13” casserole pans inside 2 interior water-resistant thermal compartments. Handle grips make it easy to carry, while the exterior zipper pocket can keep additional items like utensils, baking instructions and additional ingredients secure during transport. It’s the most convenient way to take your favorite casseroles, desserts, appetizers and more to your next family picnic, neighborhood cookout, celebration or camping trip!

OR if you just want to take some leftovers for lunch….Check out the Lunchbreak Thermal.  It is one of my favorites and it is on the retirement list so it will be gone at the end of February.  Great for school, the pool, sporting events, day trips, flights and dozens of other places. Extended handles allow you to tote this cooler bag over your shoulder so you can stay hands-free. An interior thermal lining keeps your food cool or warm, while an exterior pocket gives you a useful place to put your cell phone, keys or wallet. Makes a great gift for teachers, neighbors, friends and anyone else who loves to lunch!

Have a ThirtyOne-derful day!