As I mentioned at the beginning of the week, I won't ever judge you if you need to take a shortcut just to get dinner (or lunch or breakfast) on the table. It happens to everyone. As much as I subscribe to the thought that cooking is a relaxing wonderful experience that I love, there are days when I just need a break. Here are some additional ideas that will hopefully make those busy days a little easier.
Quick and easy is essential.
Freezer-friendly recipes are great because you can prep them on the weekend and then just pull them out and cook as necessary.
The handy-dandy crockpot is crucial for nights when you know you'll be working late.
What is your go-to shortcut in the kitchen? I'd love to hear your ideas.
Showing posts with label shortcuts. Show all posts
Showing posts with label shortcuts. Show all posts
Friday, April 11, 2014
Thursday, April 10, 2014
Shortcut Week Day 4: Brie Stuffed Cinnamon Rolls
Homemade cinnamon rolls have been on my bucket list for years. A quick perusal of my Pinterest boards shows at least 15 different recipes for these sweet breakfast treats. A while ago I made homemade cinnamon roll biscuits that were delicious and allowed me to get them to my stomach table in just over a half hour. But they aren't quite the puffy, fluffy, yeasty cinnabon-like rolls that I'm really craving to make from scratch. The ones I want to make take a long time: typically kneading, two rises of at least an hour each, plus baking. I'm sorry but I do not normally put that much effort into breakfast for myself. Now if you (any of you) came to visit and I had an excuse to get up extra early and make you a special treat, maybe I could convince myself the time was worth it.
Since most normal people don't spend hours prepping breakfast, today's shortcut recipe is a great one for when you want to impress your overnight guests. I cannot take credit for this ingenious idea of stuffing cinnamon rolls with brie cheese. One of my friends totally did this first and as soon as she told me about it, I put cinnamon rolls and brie on my grocery list. Oh it lives up to what you would expect. Delicious! And so easy!
Make this on Saturday. Or Sunday. And say thank you to Alison!
Brie Stuffed Cinnamon Rolls
Ingredients:
1 package cinnamon rolls with icing
about 1/2 of 6 oz log of brie cheese
Directions:
Preheat oven to 400 F. Lightly spray a round baking dish with cooking spray.
Slice the cheese into 6 pieces. There is no need to remove the rind. Pop open the cinnamon rolls. Working with one at a time, unroll the cinnamon roll, place of piece of cheese in the center and reroll covering all sides to seal in the cheese. Place into the baking dish.
Bake for 14-18 minutes until hot and browned. Let cool slightly and then spread the icing on top.
Since most normal people don't spend hours prepping breakfast, today's shortcut recipe is a great one for when you want to impress your overnight guests. I cannot take credit for this ingenious idea of stuffing cinnamon rolls with brie cheese. One of my friends totally did this first and as soon as she told me about it, I put cinnamon rolls and brie on my grocery list. Oh it lives up to what you would expect. Delicious! And so easy!
Make this on Saturday. Or Sunday. And say thank you to Alison!
Ingredients:
1 package cinnamon rolls with icing
about 1/2 of 6 oz log of brie cheese
Directions:
Preheat oven to 400 F. Lightly spray a round baking dish with cooking spray.
Slice the cheese into 6 pieces. There is no need to remove the rind. Pop open the cinnamon rolls. Working with one at a time, unroll the cinnamon roll, place of piece of cheese in the center and reroll covering all sides to seal in the cheese. Place into the baking dish.
Bake for 14-18 minutes until hot and browned. Let cool slightly and then spread the icing on top.
Wednesday, April 9, 2014
Shortcut Week Day 3: Mexican Tortilla Soup
My mom knows I love to cook so when she tries a new recipe that they love, she sends it along. This soup is one of hers. She said "I liked it because it doesn't take very long to prepare - just open the cans and heat!" It kind of resembles one of those 8-can soups but it is Mexican flavored!
All you need is 5 cans (chicken broth, corn, black beans, refried beans, chicken), a jar of salsa, some pre-shredded Mexican cheese, and cumin from your spice cabinet. It is so easy, how can you not make it?
Mexican Tortilla Soup (from my mother)
Ingredients:
1 cup salsa (I used medium, but adjust to your desired heat)
15 oz can corn, drained
15 oz can chicken broth
15 oz can fat-free refried beans
15 oz can black beans, un-drained
10 oz can chicken, drained
2 tsp cumin
1 cup shredded Mexican cheese
For serving: tortilla strips or chips, sour cream.
Directions:
Combine the salsa, corn, broth, beans, chicken, and cumin in a large pot. Heat over medium low until hot, about 15-20 minutes. Stir in cheese. Top with tortilla strips and sour cream, if desired.
Serves 4.
All you need is 5 cans (chicken broth, corn, black beans, refried beans, chicken), a jar of salsa, some pre-shredded Mexican cheese, and cumin from your spice cabinet. It is so easy, how can you not make it?
Mexican Tortilla Soup (from my mother)
Ingredients:
1 cup salsa (I used medium, but adjust to your desired heat)
15 oz can corn, drained
15 oz can chicken broth
15 oz can fat-free refried beans
15 oz can black beans, un-drained
10 oz can chicken, drained
2 tsp cumin
1 cup shredded Mexican cheese
For serving: tortilla strips or chips, sour cream.
Directions:
Combine the salsa, corn, broth, beans, chicken, and cumin in a large pot. Heat over medium low until hot, about 15-20 minutes. Stir in cheese. Top with tortilla strips and sour cream, if desired.
Serves 4.
Tuesday, April 8, 2014
Shortcut Week Day 2: Peanut Butter Brownie Muffins
I was invited to an impromptu dinner party (does it count as a party if there were 3 of us?) the other night and asked to bring a dessert. I could have stopped and picked up ice cream (it was too cold) or packaged cookies (I've never liked those sugar cookies from the store) but you know me, I really wanted to make something. However, I didn't have a lot of time. I had a bag of mini Reeses cups that my mom sent home with me after the holidays so I decided to dazzle up a box of brownies. Apparently I'm not the only one to think of this, so I followed along with a recipe from one of my go-to dessert blogs, Bakerella. This is so easy but no one will be able to tell you took a shortcut with the box. They'll be too excited about the fact you gave them a brownie stuffed with a peanut butter cup!
Peanut Butter Brownie Muffins (adapted from Bakerella)
Ingredients:
1 package Double Fudge Brownie Mix (I used Duncan Hines, but any brownie mix should suffice)
2 eggs
1/3 cup water
1/4 cup vegetable oil
15-20 mini Reeses cups, unwrapped
Directions:
Preheat oven to 350 F. Place foil liners for cupcakes on a baking sheet.
Stir together the contents of the brownie mix, eggs, water, and oil until well mixed. Fill each liner with approximately 2 tbsp of batter.
Bake for 10 minutes. Remove from the oven and push a Reeses into the center of each cupcake. Bake about 10 minutes longer until cooked through.
Let cool completely.
Makes 15-20 brownie muffins.
Peanut Butter Brownie Muffins (adapted from Bakerella)
Ingredients:
1 package Double Fudge Brownie Mix (I used Duncan Hines, but any brownie mix should suffice)
2 eggs
1/3 cup water
1/4 cup vegetable oil
15-20 mini Reeses cups, unwrapped
Directions:
Preheat oven to 350 F. Place foil liners for cupcakes on a baking sheet.
Stir together the contents of the brownie mix, eggs, water, and oil until well mixed. Fill each liner with approximately 2 tbsp of batter.
Bake for 10 minutes. Remove from the oven and push a Reeses into the center of each cupcake. Bake about 10 minutes longer until cooked through.
Let cool completely.
Makes 15-20 brownie muffins.
Monday, April 7, 2014
Shortcut Week Day 1: Chicken Salsa Casserole (Slow Cooker)
Are you ready for another theme week?
You know those days when you are just crazy busy. Those times when you just need a shortcut. You must use pre-canned, pre-packaged, pre-cooked things to make your "home-cooked" meals. Otherwise there is no way you will get dinner on the table before 9 pm. It could be that you aren't running from one place to another but you are just feeling lazy. Maybe you don't want to wait for the yeast to rise, or maybe you don't feel like making your own stock, or maybe the thought of standing over the stove stirring risotto makes you want to cry.
Everyone has those days. And it is those days that we are celebrating this week. These dishes are meant to be the ones that you can turn to in a pinch. They promise to bring you the flavor and finesse without the time or work. All you'll have to do is recruit someone to wash the dishes and you will be in the clear.
We'll start the week off using my favorite kitchen appliance, the slow cooker. This chicken salsa casserole has actually been in my recipe box since college. My sister found it in a book (or maybe got it from a friend) and passed it on to me so I'm not really sure where it originated. If you have some diced chicken leftover from a night earlier in the week, this is super easy. Choose your spice level by varying the salsa. This was a hit among my college friends and I'm sure it will be a hit for your friends and family. Just don't tell them how simple it is!
Chicken Salsa Casserole in the Slow Cooker
Ingredients:
1 can cream of chicken soup
1 1/2 cups salsa (I used medium)
1 cup shredded Mexican cheese
6 corn tortillas, torn into pieces
2 cups diced cooked chicken breast
1 tsp dried parsley
For topping: diced tomato, sour cream, lettuce
Directions:
Combine the soup, salsa, cheese, tortillas, chicken, and parsley in your slow cooker. Mix to combine. Cook on low 6-8 hours (it can potentially go for 9 hours but I wouldn't let it go much longer unless you can change it to warm after the 6 hour mark).
Serve garnished with tomato, sour cream and lettuce.
Serves 4.
You know those days when you are just crazy busy. Those times when you just need a shortcut. You must use pre-canned, pre-packaged, pre-cooked things to make your "home-cooked" meals. Otherwise there is no way you will get dinner on the table before 9 pm. It could be that you aren't running from one place to another but you are just feeling lazy. Maybe you don't want to wait for the yeast to rise, or maybe you don't feel like making your own stock, or maybe the thought of standing over the stove stirring risotto makes you want to cry.
Everyone has those days. And it is those days that we are celebrating this week. These dishes are meant to be the ones that you can turn to in a pinch. They promise to bring you the flavor and finesse without the time or work. All you'll have to do is recruit someone to wash the dishes and you will be in the clear.
We'll start the week off using my favorite kitchen appliance, the slow cooker. This chicken salsa casserole has actually been in my recipe box since college. My sister found it in a book (or maybe got it from a friend) and passed it on to me so I'm not really sure where it originated. If you have some diced chicken leftover from a night earlier in the week, this is super easy. Choose your spice level by varying the salsa. This was a hit among my college friends and I'm sure it will be a hit for your friends and family. Just don't tell them how simple it is!
Chicken Salsa Casserole in the Slow Cooker
Ingredients:
1 can cream of chicken soup
1 1/2 cups salsa (I used medium)
1 cup shredded Mexican cheese
6 corn tortillas, torn into pieces
2 cups diced cooked chicken breast
1 tsp dried parsley
For topping: diced tomato, sour cream, lettuce
Directions:
Combine the soup, salsa, cheese, tortillas, chicken, and parsley in your slow cooker. Mix to combine. Cook on low 6-8 hours (it can potentially go for 9 hours but I wouldn't let it go much longer unless you can change it to warm after the 6 hour mark).
Serve garnished with tomato, sour cream and lettuce.
Serves 4.
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