This year  of cooking in a 45 minute class period has been quite trying at times.  Some recipes I have found will work very well and others are just not worth the trouble.  It is the same way with busy families.  It can be very difficult to put together a home cooked meal and deal with everyone’s schedule.  Here is a make it in 10 minute meal that you might have forgotten about.  Tacos!  Kids love them as well as adults.  You cannot go wrong.  Another plus is that everything can be made ahead of time and reheated when you are ready to eat.

Soft Tacos

Yield 4-6

Ingredients:

• 1 pound ground meat
• Pinch of cumin
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• salt and pepper to taste
• 1 can black beans
• Soft corn or flour tortillas
• fresh cilantro
• other topping such as shredded lettuce, tomatoes, sour cream, peppers, and whatever you like

Directions:

1.  Brown and drain ground meat.
2. Season meat with garlic powder, cumin, chili powder, salt, and pepper
3. Heat tortillas according to the package.
4. Heat black beans until bubbly in the microwave or in a small saucepan.
5. Fill tortillas with a couple of tablespoons of seasoned meat and heated beans.
6. Top with cilantro and your favorite toppings.

• One Year Ago  Cream Cheese Banana Bread
• Two Years Ago  Boursin Spinach Gratin

This is what my classes did for their last lab.  Simple, quick, and somewhat healthy.  I was pleasantly surprised at the number of students who really loved spinach.  Spinach is one of the mega foods that is packed with nutrients.  A plate of spinach might not be so appealing, but put it in a tortilla with cheese and it will win hearts every time!

Here’s how we put them together.

Spinach and Cheese Quesadillas

Yield: 6 servings

Ingredients:

• Bag of spinach
• 8 oz.  Monterey Jack cheese, shredded
• 1/4 cup olive oil, divided
• 6 flour tortillas

Directions:

1. Heat large skillet to medium high heat.
2. Add about 2 tablespoons olive oil and quickly add spinach.
3. Stir just until wilted.  Set aside.
4. Using an electric skillet preheat to 325 degrees.
5. If using a large skillet, heat to medium  heat.
6. Brush tortillas with olive oil placing in hot skillet.
7. Place a couple of tablespoons of sautéed spinach and couple of tablespoon of cheese on tortilla .(Some of my students added cooked chicken)
8. Fold tortilla in half.
9. Brown on both sides or until cheese is melted.
10.  Serve with your favorite toppings such as jalapenoes, sour cream, or salsa.

• One Year Ago  Sophisto Joes
• Two Years Ago  Salmon Cakes

Fried rice is easy to prepare, especially if you have leftover rice.  I cringe as I type this – in class we used instant rice.  It worked OK, but I don’t like using it.   It is too sticky.  But you do what you have to do in a 45 minute class period.  My students put together an awesome Fried Rice that anyone can do.

• Cook a box of instant rice.
• After the water is absorbed add a small bag of frozen baby green peas.  Let them sit while you cook everything else.
• Saute a small minced onion, 1 clove of garlic, and 1 1/2 teaspoons of minced ginger in a couple of teaspoons of sesame oil.  (  Keep ginger in your freezer for quick use)
• You can add other vegetables for example 1/2 bell pepper, couple of stalks of celery, or  sliced water chestnuts.
• Scramble 3 eggs in a teflon skillet.
• Mix rice, vegetables, and eggs.
• Add about 1/4 cup soy sauce.
• Enjoy!

That is a pretty basic recipe for fried rice that can be done quickly.  At home here is what I did for my family.  It is really good and very easy.  I am sure that you have most of the ingredients at your disposal right now.  Here is your next go to dinner when you are in a pinch for time!  I added sauteed spinach and it is absolutely delicious!

Bacon-and -Egg Rice  adapted from Gourmet Quick

Yield: 3-4 servings

Ingredients:

• 1 cup of long grain white rice
• 2 cups water
• 4 slices bacon cut into crosswise 1/2 inch strips
• 3 large eggs
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 small onion, about 1/2 cup finely chopped
• 1 1/2 teaspoon of vegetable oil
• 1/4 cup sliced green onions
• 1/2 teaspoon Asian sesame oil
• 1/4 cup soy sauce

Directions:

1. Bring water to a bowl in a medium saucepan.
2. Place rice in boiling water.  Stir.
3. When water comes back to a boil turn the heat to simmer.  Cover with a lid.  Cook for 20 minutes or until all water is absorbed.
4. Remove from heat and let stand for 5 minutes.
5. Gently stir rice from top to bottom with a rubber spatula.
6. Cook bacon in a skillet over medium heat until crisp and golden.  About 6 minutes.
7. Drain bacon in a strainer.  Save drippings.
8. Place 1 1/2 tablespoons of the bacon drippings back in the skillet and saute finely chopped onion until pale golden.  Remove from heat.
9. Whisk together eggs with 1/4 teaspoon salt and 1/4 teaspoon pepper
10. In a teflon coated skillet heat over medium heat 1 1/2 teaspoons vegetable oil.  Pour eggs into the hot skillet and push with a rubber scraper until set.  Remove from heat.
11. Into the skillet  with the onions add eggs, rice, bacon, green onions, sesame oil, and soy sauce.
12. Stir and enjoy.

• One Year Ago  Panfried Smashed Potatoes
• Two Years Ago  Chocolate Pudding Pie

I made my first ice cream of the year this weekend to reduce the number of strawberries that were overflowing in my refrigerator and wouldn’t you know that the temperature would drop to the low 4o’s.  March was a record high 80′s.  What’s up with this ridiculous range of tempts?  But, no matter what the weather is outside the strawberries are coming in like crazy and there are just so many that I can eat before they go bad.  Southern Living came to my rescue with their winning recipe for ice cream, sherbet, or frozen yogurt.  Whatever you want to name it make sure that you put the word scrumptious in front of it.  It is the easiest ice cream you’ll ever make and what is even better is that it is low in calories.  You might want to hide any straws.  The mixture is so good you’ll want to drink it like a milkshake.  It is that good!

Here’s all that you will need to get this churning:   strawberries, sugar, buttermilk, and vanilla.  There is no custard to cook and it takes 15 minutes or less to get this ready to chill.  It is ready to go into to your favorite ice cream maker in an hour.  I cannot wait to try this with the fruits of summer.  You know those sweet Georgia peaches.   Oh, by the way GI Joe has no love for strawberries and loved this dessert.  You’ll love it,too.

Strawberry Buttermilk Ice Cream  from Southern Living

Yield: 4 1/2 cups

Ingredients:

• 2 cups chopped strawberries
• 1 cup sugar
• 2 cups whole milk buttermilk
• 1 teaspoon vanilla

Directions:

1. Wash berries.
2. Remove stems and leaves.
3. Roughly chop strawberries.
4. Puree strawberries in a food processor or a blender until smooth about 30 seconds
5. Pour strawberry puree through a fine wire-mesh strainer into a large bowl.  Discard solids.
6. Add sugar and mix.
7. Add buttermilk and vanilla mix well.
8. Cover and chill at least an hour.
9. Pour strawberry mixture into freezer container of a 1 1/2 quart  ice cream maker, and freeze according to the directions.
10. Enjoy!

• One year ago  Seven Layer Bean Dip
• Two years ago  Cheese Dip Superbowl Dip

Don’t hate me for this recipe that you are going to love!  It’s fantastic, easy, but not healthy.  Invite at least 18 of your friends over when you decide to make it that way everyone gets two and you have no guilt.  Or just have them as a main dish with a big salad.  Anyway, you’ll  have to balance out the calories  some way to keep it all away from your hips if you know what I mean.

Here’s how I got the recipe.  After Easter, Madison in my fourth period class told me that his mother had made the best biscuits with Rotel tomatoes and that was all it took.  I had to have the recipe.  It is really good and you can change it up for whatever meat that you might have.  I think that Canadian Bacon, ham, sausage, and even chicken would work perfectly.

At first some of my students gagged at the thought of using mayonnaise, but they really were a hit. Another plus is they are fast.  Remember that my classes are 45 minutes long and I did no preprep.  My kitchen has to be clean and ready for the next class so, they are made, cooked, served, and cleaned up quickly!

For your next get together choose these small, but big flavored cups as a great hot appetizer.  Thank Madison for a stress free appetizer that will impress your friends!  By the way Madison was a great sous chef during my demonstration.

You will need a mini muffin tin.  Mine that I have at home holds 24 mini muffins.  I love it.  It is teflon and so easy to clean. I used mine from home and one from school that holds 12 mini muffins.  The recipe makes 32 muffins.  I filled the empty cups halfway with water to make sure the cups cooked evenly.

Serve these right out of the oven, but being careful not to burn your mouth with the hot cheese!

Here are the biscuits in the muffin tins.

Bacon-Tomato Cups from Morgan

Yield 32 small muffins

Ingredients:

• 1 can Rotel Tomatoes, drained
• 1/4 cup of bacon, crumbled ( I used 5 slices microwave bacon that was on sale.  You can use real bacon bits to save more time)
• 1 cup of shredded cheese ( I used cheddar in some and Mozzarella  in others.  Original recipe called for Swiss)
• 1 teaspoon dried basil
• 1/2 cup mayonnaise
• 16 ounce can of Pillsbury Grands

Directions:

1. Preheat oven to 400 degrees.
2. Grease lightly Miniature muffin pans.
3. Drain Rotel tomatoes in a strainer.  Using a spoon push as much of the liquid out as you can.
4. Mix cheese, mayonnaise, basil, bacon, and drained tomatoes together.
5. Using kitchen shears or a knife cut each biscuits into fourths.
6. Press each biscuit fourth  flat and place into the muffin pan.
7. Fill each cup with a heaping teaspoon of filling.
8. Bake for about 10-12 minutes or until golden brown.
9. Serve warm.
10. Enjoy!

Muffins are so easy to put together but here  are a few rules to remember:

• Measure flour correctly by spooning lightly in a dry measuring cup and level with a straight edge
• Mix dry ingredients in one bowl and wet ingredients in another bowl
• Gently stir wet ingredients into dry ingredients.
• Mix only until moistened
• Fold in fruit
• Cook until golden brown and a toothpick inserted into the center of the muffin comes out clean

You are really going to enjoy this recipe.  I love the lemon tartness which makes this a not so sweet muffin.  With the great strawberries out there now you cannot go wrong.

Strawberry-Lemonade Muffins from Southern Living

Yield:  18 muffins

Ingredients:

• 2 1/2 cups self-rising flour
• 1 1/4 cups sugar divided
• 8 oz. sour cream
• 1/2 cup butter, melted
• 1 tablespoon lemon zest
• 1/4 cup fresh lemon juice
• 2 large eggs, lightly beaten
• 1 1/2 cups diced fresh strawberries

Directions:

1. Preheat oven to 400 degrees.
2. Combine flour and 1 cup of sugar in a large bowl.
3. Stir together sour cream, butter melted, lemon zest, lemon juice, and eggs.
4. Add the wet ingredients to the dry ingredients just until moistened.
5. Gently fold strawberries into the batter.
6. Spoon batter into lightly greased muffin pans filling about 3/4 full.
7. Sprinkle remaining 1/4 cup of sugar over the batter.
8. Bake at 400 degrees for about 16 to 18 minutes or until golden brown and a wooden pick inserted i center comes out clean.
9. Cool in pans for about 1 minute.
10. Run a knife or spatula around the edge and remove from pan.
11. Cool 10 minutes.

• One Year Ago  Balsamic Vinaigrette
• Two Years Ago  Lisa’s Chocolate Chip Cookies

I love recipes that require little effort, that you can pull the ingredients out of your pantry at a moment’s notice, and taste heavenly!   This is the recipe.  Easy, easy, easy and good, good, good!  I cannot tell you one time that I have had pinto beans other than a Mexican restaurant.  My mother always made black eyed peas, but no pintos or black beans.  Well, now I have broadened my horizons or rather my tastebuds.  I love this recipe and have made it several times now and each time there is not one spoonful left and there are just two of us eating these beans.  I made homemade cornbread, but also being the nutrition teacher that I am I sauteed spinach with a little olive oil, garlic, and red pepper flakes and topped it with a squeeze of fresh lemon juice.  Oh, my gosh!

The night before you plan to cook the beans place them in a saucepan and cover with water plus 3 inches.  They will soak up the water.  The next day drain and rinse well.  Place them in a slow cooker.  You have to flavor them.  I’ve used 4 ounces of bacon, diced then cooked in a skillet.  I added the fat as well as the cooked bacon.  Loved it!  Another time I had leftover baked ham that I diced and added to the beans.  Either way is great, but I just like the beans with very little meat.  So I lean more toward using the bacon to flavor with instead of the diced ham.  Next add a chopped onion, chili powder, oregano, and water.  That’s it!

Cooking time will vary. The older the beans are the longer they will need to cook.  Don’t add salt until the end.  Salt will toughen the beans.  I have cooked them on high for 5 hours and they were wonderful and I cooked them on low for 8 – 10 hours and I thought they were wonderful.  So both times and temperatures work about the same.  I would not cook them on high if you can’t check them right at the end if your slow cooker is like mine.  A lot of the liquid cooks out on high.

So here you go just the recipe for a hectic day and if you keep a well stocked pantry, you want even have to make a trip to the grocery store.

Pinto Beans in the Slow Cooker  from Paula Deen

Yield 10-12 servings

Ingredients:

• 1 pound dry pinto beans
• 1 teaspoon chili powder
• 1/2 teaspoon oregano
• 4 ounces bacon, diced  or ham cubed
• 4 cups of water , or more if needed
• 1 onion chopped
• Salt and pepper

Directions:

1. Soak beans overnight in cold water.
2. Drain beans and place into a slow cooker.
3. Brown diced bacon in a skillet.  Add both the bacon and fat to the slow cooker.
4. Add chopped onion, oregano, chili powder, and water.
5. Cook until very tender 8-10 hours on low or 5 hours on high
6. Season with salt and tobasco to taste.
7. Take about 1 1/2 cups of the beans and mash with a fork or you can just use an immersion blender.  This will thicken the gravy!
8. Serve with your best cornbread and maybe try my sauteed spinach.  YUMMY!

• One Year Ago  Chicken Fingers
• Two Years Ago  Tuna and Shells

This is one of my favorite salads.  It is so easy to put together if you have grilled chicken in the freezer or you can use rotisserie chicken instead and keep some glazed walnuts or pecans on hand.

Glazed Walnuts

You’ll need your favorite greens, feta cheese, apples, craisins, and your favorite vinaigrette.  That’s it!  Salad restaurant style.  Just a side note here:  GI Joe was pleasantly surprised with this salad!   Try it with your family and make them lovers of salad!

Salad with Grilled Chicken, Apples, and Glazed Walnuts

Yield 1 serving

Ingredients:

• 1 small grilled chicken breast sliced
• Salad greens
• 1/2 cored and chopped apple
• 2 tablespoons feta cheese, or more if you like
• 2-3 tablespoons craisins, more or less
• 6 glazed walnuts ( Recipe Here)
• 2 tablespoons vinaigrette  dressing

For the past three weeks I have received these beautiful frozen blueberries in my CSA box.  They have been sitting in my freezer calling out to be included in some recipe.  Now these are not blueberries that you will find in the frozen section of the grocery now or fresh ones that you might find shipped to us from across the sea.  These are gargantuan blueberries from this past summer right here in my area of Georgia.  We are talking beautiful blueberries, so these muffins were just perfect for them.  They will be great to take to work or eat on the way to the  gym before working out.  And they are fabulous because  I just have eaten one.  WOW! 

The recipe for the muffins you will find here.  It is one that I posted awhile back.  I took out enough batter to make 18 large muffins.  It was about 6 cups of batter.  Before you take out the batter measure about 6 cups of water into the bowl that you are using to get an idea of how much batter you need.  It is just easier than measuring out the batter.   I used about 3/4 cup for each muffin.  I folded in 2 cups of the largest blueberries I have seen in a long time.  DO NOT THAW the berries.  Fold them in frozen.  Allow at least 20 minutes to bake.  Then enjoy them for the next couple of weeks by heating them in the microwave for about 30 seconds.  Yummy!

• One Year Ago  Meat Sauce Made by Rosco
• Two Years Ago Beef Stroganoff Made Easy

I have found that people either love a pressure cooker or they are scared to death of one.  I love mine, but don’t use it as often as I should.   Now I am still using the first generation pressure cooker.  I have this one made by Mirro.  I have had it since the beginning of time and have never even had to replace the gasket.  I have been investigating getting a newer one, but do I really want to spend $80 on a new one when there is nothing wrong with the old one?  There is even a Third Generation pressure cooker out there now.  It is electric and has lots of bells and whistles on it, but it is cumbersome.  I really  prize my cabinet space.  I don’t want to clutter it up with an object that is way too expensive, takes up too much space, maybe won’t even get used that much, and since it’s operation system is a computer chip it could go out at any time.  And you know what that means,  throw out the appliance because it will cost more to repair than it would to by a new one.  So I’m sticking with my First Generation pressure cooker.

I always include a lesson on using the pressure cooker in my class.  About a fourth of my students have them at home and are used quite frequently.  The other three-fourths should know how to use one.  It is safe and easy as with any other appliance if it used properly.  I love this beef stew recipe and it has been a hit in my class since day one of teaching foods.  So if you have a pressure cooker give this a try.  It is a quick way to use a cheap cut of meat and make it really tender in about 45 minutes which includes peeling potatoes and carrots.  If you don’t have a pressure cooker and want to learn how to use one there is plenty of information out there on the internet.  Check out Gourmet’s  how-to video on YouTube.  Or you can just sign up to take my class and I’ll teach everything that you need to know about using  and buying one.  And just forget all those horror stories about using a pressure cooker.

Beef Stew 

Yield 4-5 servings

Ingredients:

• 2 Tablespoons Crisco
• 1 lb. Stew Beef cut into 2 inch cubes
• 1 medium onion sliced
• 4 small potatoes peeled and quartered
• 4 carrots peeled and cut into 2 inch slices
• 1 14 ounce can tomatoes
• 1 tablespoon flour
• 1/4 cup water