Category: Vegetarian

Easy and Quick Quesadillas

Published on by Tracie10 Comments

Anytime we have taco’s at our house, someone (Hayden) always asks for Quesadillas.  Which I am happy to provide because:  1.  They are yummy, Deux.  He will actually eat them, and iii.  They are SERIOUSLY easy to make.  All things that make me happy.

Since I am making taco’s anyway, I have everything I need to quickly whip up a giant batch of these.

Flour tortillas, taco meat, cheese and onions.  Layer on your ingredients: 

Cheese…..

Taco meat….. 

More cheese and taco meat.  Butter your skillet and carefully lay everything inside to sizzle in an open face style…..

Halfway through I like to flip it in half – like so.  This is so I can monitor how crispy and crunchy everything is getting.  Yum.  Just flip it back and forth until your level of crispiness is achieved. 

Liv prefers refried beans……

Diced onions……

Cheese!

Fry until crispy and golden.  They are SO good!  You can add anything you like, just make sure to give it a good base of cheese first.  Here’s the handy dandy printable.

Sharing this recipe at Weekend Potluck.

Easy and Quick Quesadillas

Print Recipe

Ingredients
  

  • Flour tortillas
  • Cheese
  • Butter
  • Now you can add whatever your heart desires: Taco meat onions, refried beans, black beans, avocado, corn, salsa, the list could go on and on.

Instructions
 

  • Place a layer of cheese on your tortilla.
  • Layer on the rest of your ingredients.
  • Butter your pan and raise the heat to medium.
  • Fry open face style until the cheese begins to melt.
  • Fold in half and fry until golden and crispy.
  • Enjoy!

Melt in Your Mouth Green Beans

Published on by Tracie22 Comments

Until the entire world became a global community via Pinterest, Facebook, Instagram, and Twitter, I thought there was only one way to make green beans.  The way my entire family makes them, just like I’m about to show you.  I now LOVE other kinds of green beans prepared in a variety of ways, but when I want comfort food, or I’m missing my family and friends back home, I can make a pot of these and I’m transported.

Now, I have to say, the BEST green beans to use are my Aunt Mary Jane’s white half runner’s that she grows in her garden every summer.  If you don’t live in my hometown, I’m sorry to tell you that you’ll just have to use canned from the store like I am today.

I was pressed for time today, so I am taking a short cut.  I’m going to simmer my onions in the butter (you can use olive or canola oil here too) because I didn’t have 45 minutes to wait until they softened naturally.  They taste the same either way.

Yum.  Is there anything on earth better than onions cooked in butter?

If you have the time, you can skip this part entirely!

Just open up your can of green beans……

Drain off half of the water……

Pour the entire can of green beans with the remaining water into your onions and butter.  Add some salt and pepper……

Put the lid on it and simmer until they are heated through.  If you skip the sauteing the onions part, just add everything to the pot and simmer.  It should take about 45 minutes.

They will literally melt in your mouth.  Deliciousness in a bowl.  Here’s the handy dandy printable:

Melt in Your Mouth Green Beans

Print Recipe

Ingredients
  

  • Canned green beans you can make as little as 1 - 14 ounce can or as many cans as you like
  • 1/2 onion - diced or sliced into thin rounds
  • 2 TBSP Butter canola oil or olive oil
  • Salt and pepper to taste

Instructions
 

  • Saute the onions in the butter or oil until tender - about five minutes.
  • Drain half of the canning water out of your green beans.
  • Add the green beans and the remaining water to your onions.
  • Put the lid on your pot and simmer for about 20 minutes.
  • Enjoy!!
  • P.S. You do not have to saute the onions first. Drain your beans, put them into the pot with half of the water, add your onions, butter or oil and simmer for about 45 minutes. You'll get the same mouth watering dish either way!

 

Best EVER 4 Ingredient Potato Soup

Published on by Tracie7 Comments

Seriously.  This is the best potato soup.  Bonus that it’s so easy to make.  I love recipes like this.  Very few ingredients, it tastes amazing, and it’s easy.  It ticks all of my boxes.  Here’s how you do it.

potato

Wash and peel your potatoes.  I always buy russet potatoes.  I use them in this soup and my mashed potatoes.  They are delicious.

I always judge how many potatoes to use by their size.  If they are gigantic the way we like to use them for our Restaurant Baked Potatoes, I’ll use one per person and add in an extra just in case.  If they are smaller, I’ll use two per person with an extra two.  Make sense?

Chop them up and add them to a stock pot with chicken broth and water to cover.  You can sub in vegetable stock/broth here for the chicken broth.

chicken broth

I generally use one 14 ounce can of chicken broth and the rest water, but you can use straight chicken broth if you would like.

Salt and pepper too.  I do NOT count salt and pepper in the ingredients list.  I always have salt and pepper on hand, and actually don’t know anyone who doesn’t.

Next I add in a pinch of cayenne pepper.  If you need an exact measurement of a pinch I would guestimate half of 1/8 teaspoon.  This is going to give it an amazing depth without people not quite knowing why.  If you like heat, you can add as much as you like.  Cook everything until the potatoes are fork tender.cream cheese

This is your secret ingredient and will make this soup something you’ll add into your weekly rotation.  I like to take the cream cheese out of its package and put it straight into a bowl.   Add in a couple of large ladles of your potato water and use a hand blender to completely meld the two together.  I love my hand blender.  I got it as a wedding gift and it has literally lasted for almost 25 years now.  Then you just pour that straight into your pot.

At this point I turn the soup OFF.  I like to let it start to cool for about 30 minutes before I serve it.  This does two things.  It will drop the temperature of the soup from ‘surface of the sun’ realm to a ‘just right to eat it’ temperature.  It will also give the soup a “rest” so that it can slightly thicken as it cools down. 

This makes the best leftovers too.  If you have any leftovers, that is.  I would definitely recommend doubling this recipe, because it’s even better the next day!  Now I’m off to make soup.  Here’s the handy dandy printable:

Best EVER 4 Ingredient Potato Soup

Print Recipe

Ingredients
  

  • Potatoes. You can make as much or as little soup as you like I estimate 1 large potato per person with an extra thrown in for good measure.
  • 1 14 ounce can of chicken broth
  • A pinch of Cayenne pepper less than 1/8 of teaspoon
  • 1 Block of Cream Cheese
  • Salt and pepper to taste I don't count this as an ingredient - most people have this on hand

Instructions
 

  • Wash, peel and dice your potatoes.
  • Add chicken broth and water to cover the potatoes.
  • Add Cayenne pepper.
  • Cook until the potatoes are fork tender.
  • Put the cream cheese into a bowl and cover with the hot potato water. Blend with a hand mixer until thoroughly combined. Pour the combined mixture into the pot.
  • Turn the soup OFF. Let cool for approximately 30 minutes and enjoy!

Easy & Delicious 15 Minute Alfredo

Published on by Tracie6 Comments

Hayden loves Alfredo.  He doesn’t care for spaghetti, but he will ALWAYS eat Alfredo.  This is what I make every single time I make everyone else spaghetti.  It’s easy, fast and delicious.

Start with a couple of teaspoons of olive oil or canola oil in a hot pot.

Add in 2 or 3 heaping teaspoons of minced garlic.

Fry the garlic for about a minute.  You do NOT want it to burn!

Add in 14 ounces of chicken broth…..

And a couple of cups of milk.  You could also substitute heavy cream here.

Throw in a few tablespoons of butter…..

With salt and pepper.

Bring this yumminess to a simmer and add in your fettuccine.

Simmer on low to medium until the pasta is done.  About 10 minutes. 

Here is where I add the Parmesan.  OR the Asiago if you don’t have any Parmesan!

Grate it up and add it in!

Delicious!

You’ll be so glad you didn’t open a jar!

Here is the handy dandy printable!

Easy & Delicious 15 Minute Alfredo

Print Recipe

Ingredients
  

  • 2 tsp olive oil
  • 3 to 4 tsp minced garlic
  • 14 ounces chicken broth
  • 2 cups milk
  • 2 to 3 TBSP butter
  • salt and pepper
  • 16 ounces fettuccine
  • 1/2 cup of grated Parmesan

Instructions
 

  • Pour your olive oil into a hot pot.
  • Add the minced garlic and fry until just golden.
  • Add in the chicken broth, milk, butter, salt, pepper and the fettuccine.
  • Simmer until done.
  • Grate in the Parmesan and enjoy!

Easy and Delicious Taco Salad

Published on by Tracie10 Comments

This is another one of my “recipes” that’s really so easy I can hardly call it a recipe.  But, it’s so, so good!

Here’s how I make it.

Start with your favorite tortilla chips in a bowl….

Smash them into bite size pieces.

Sprinkle on your taco meat.   (fry whatever meat you are using, I even use tofu for Liv, mix in your taco spices – cumin, chili powder and garlic powder)   I’ll make an actual post of my taco seasoning for those who want the printable to refer to!

Add shredded cheese….

Refried beans……

Tomatoes……

Onions, of course.

Lettuce, yum.  I am loving this red leaf lettuce right now.  I think I’ll try to grow some.          

Mix it all together and you have something utterly delicious.  Points for how quick and easy this is!  Here’s the handy dandy printable of ingredients.

Easy and Delicious Taco Salad

Print Recipe

Ingredients
  

  • Use your own judgement here for how much or how little you want!
  • Tortilla chips crushed
  • Taco meat
  • Shredded cheese
  • Refried beans
  • Tomatoes
  • Onions
  • Lettuce

Instructions
 

  • Mix everything together and enjoy!!
  • Note: You can add other ingredients as you like. Examples: Avacado, sour cream, greek yogurt, corn, fried eggs, salsa, hot sauce, cilantro, jalepeno, rice, etc., etc.! The list is endless.

Cornbread Salad with Cauliflower and Broccoli

Published on by Tracie17 Comments

In our extended family everyone gets together once a month for what one of the cousins dubbed “Eatin’ Meetin’s”.  (Love you Kenny!)  Of course, since we moved almost five hours away, we only hit a few of them a year.  It’s an excellent way to keep contact with people you love and for everyone to share yummy food together.

This recipe is a version of one of the dishes we had years, and years ago.  I can’t even remember who made it and if it was from my Mamaw Sylvia or my Great Aunt Bay.  But, I have been craving this, so this was my shot to see if I could recreate something that even came close.  It is amazing.  Here’s what I came up with.

Start with crumbled cornbread.  This can be leftover from another meal, or you can make it specifically for this recipe.  Just make sure that it has cooled completely.

Next, add some chopped broccoli!

Then some yummy chopped cauliflower…..

Shredded cheese…..

Diced onion……

Mix this well and add some salt and pepper.

Pour on some ranch dressing…..  

Mix again until everything is combined and delicious looking…..     

And try not to founder yourself like me and eat the entire batch.  This is so, so good right after you make it, but if you can restrain yourself and put it into the fridge at least overnight it gets even better.

Note:  Like most of my recipes, this is just essentially a guide.  You can add whatever veggies you like:  green peppers, tomatoes, cucumbers, the list could go on and on.  Make it your own!  Let me know what you added and if you loved it!

You have to try this.   Here’s the handy dandy printable.

Cornbread Salad with Cauliflower and Broccoli

Print Recipe

Ingredients
  

  • 1 box of 8.5 oz Jiffy Corn Muffin Mix baked and cooled You can use any cornbread you love, leftover or fresh made, just make sure it's cooled
  • 1 small head of broccoli
  • 1 small head of cauliflower
  • 1/2 onion diced
  • 1 cup shredded cheese
  • salt and pepper to taste
  • 1/2 cup of ranch dressing more if you feel like it needs it!

Instructions
 

  • Crumble your cooled cornbread and add all of your chopped vegetables and cheese.
  • Salt and pepper it to taste and drizzle the ranch dressing over everything and mix it well.
  • Enjoy!

Butter Fried Mushrooms

Published on by Tracie6 Comments

Butter fried mushrooms.  These are the absolute holy grail of mushrooms in my opinion.  You can add many, many things to these and they will be divine.  But.  With just two ingredients, butter and mushrooms, you can make something that will make your mouth water.

You’ll also want to add salt and pepper, but I don’t count those as ingredients.  Who do you know who doesn’t keep salt and pepper?!?

Here we go!

Start with yummy, delicious mushrooms.  You can start with whole mushrooms, or sliced mushrooms.  The sliced ones just save you a step.

Next, find your butter!

Put them both into your skillet……

And saute, 

saute,

saute!  Until they are deep brown and delicious.  You will be so, so happy you make these.

Try not to eat the entire batch yourself.  Here is the handy dandy printable!

Butter Fried Mushrooms

Print Recipe

Ingredients
  

  • 8 ounces of mushrooms
  • 8 ounces of butter
  • salt and pepper

Instructions
 

  • Melt the butter in a skillet.
  • Slice your mushrooms and add to the butter.
  • Salt and pepper the mushrooms as they cook.
  • Saute until the mushrooms are browned and delicious!

Christmas Candy :AKA: Old Fashioned Icebox Fruitcake

Published on by Tracie9 Comments

This is a recipe that’s from Denton’s family.  Denton’s Mama makes it every Christmas that they get to spend with us.  She got my Daddy hooked on the stuff when she made it for him one year.  So this year when we had Christmas at Thanksgiving, lol, I made him and my Mama a giant batch to last them through the winter.  Maybe.

I LOVE this stuff.  I hesitated to even put the word FRUITCAKE in the title of this post because – 1. I HATE fruitcake.  I’m sorry if you love it!  B.  This has nothing, NOTHING to do with traditional fruitcake in my opinion.  Sorry for all of the shouting in this paragraph.  I feel VERY STRONGLY about fruitcake, obviously.

Let’s get on with the recipe and you’ll see what I mean.

Gather your ingredients.  You need:

A whole box of vanilla wafers.  My MIL always, ALWAYS uses the Nilla brand.  Now, you know me, unless it’s on sale and I have a coupon for this specific brand…..I used the brand from Aldi.  Shhh, don’t tell Denton’s Mama. 

Candied Cherries…..

Yum!

Candied Pineapple.

Double yum.

I absolutely could not find any candied pineapple this year until we got home and I found ONE.  So in the recipe for my parents, I substituted the tropical dreams Pineapple from Sun*Maid.  My parents still loved it, but if you can find the candied pineapple use it.

Raisins.  Denton’s Mama always uses golden raisins, but I had these, so……. and chopped pecans, which I somehow didn’t a photo of.

Nectar of the universe……it goes with everything, right?

Crush your vanilla wafers.  You can make them very, very fine or leave chunks of cookies.  Both ways are excellent!  Then, start adding the other ingredients.  Chop the pineapple pretty fine……

The raisins too……

Chop the candied cherries fine and add them.  Pour in the sweetened condensed milk and pecans…..

Stir, stir and stir.

Press into buttered dishes.

Try not to just scoop it out and eat it by the spoonful at this point!  Refrigerate for at least a couple of hours, then cut into bite size pieces.  This stuff is heaven.  But, it’s very, very rich, so you’ll definitely want to cut it into 1 X 1 pieces.  And then try not to eat forty of them.  Good luck with that!

Here’s the handy dandy printable.

Christmas Candy :AKA: Old Fashioned Icebox Fruitcake

Print Recipe

Ingredients
  

  • 1 box of vanilla wafers
  • 1 can of sweetened condensed milk
  • 1 8 ounce container of candied cherries
  • 1 8 ounce container of candied pineapple
  • 4 ounces of raisins
  • 1 cup of finely chopped pecans

Instructions
 

  • Crush the vanilla wafers until fine.
  • Chop the cherries, pineapples, raisins and pecans until fine.
  • Add all the ingredients together and stir until very well combined.
  • Scoop into a very well buttered dish and refrigerate until set (at least a couple of hours).
  • Cut into 1 X 1 pieces and enjoy!
  • Note: This stuff freezes fantastically!!!

 

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Easy Homemade Almond Joys

Published on by Tracie41 Comments

This year Olivia has fallen in love with Almond Joys.  Knowing her Mama, she casually asked a few nights ago if I could make them, homemade.  Of course we can!

Here is what you will need:

Start out with sweetened coconut flakes.

Add a can of sweetened condensed milk.  (Ignore the chocolate chips for now)

Powdered sugar.

Mix it all together and add a splash of vanilla.

Next, melt your choice of chocolate. 

I went with semi-sweet chocolate chips in the microwave for 30 seconds at a time.  Take them out every 30 seconds and stir.  It will literally only take about 1 minute to a minute and a half to melt.  If you don’t do this, you run the risk of burning your chocolate.  Bad news, dude.

While your chocolate is melting, butter your dish after putting parchment paper in it.  I used aluminum foil in my dish and I won’t do this next time.  Parchment paper, yes.  Aluminum foil, no.

Pour your yummy mixture into your dish…..

Dot every available surface with almonds.  There are never enough almonds in my Almond Joys!

Pour on your melted chocolate and spread thin.  Put them into the fridge for at least an hour and then devour.

Here’s the handy dandy recipe!

Easy Homemade Almond Joys

Print Recipe

Ingredients
  

  • 14 ounces of sweetened coconut flakes
  • 14 ounces of sweetened condensed milk
  • 2 1/4 cups of powdered sugar
  • 1 tsp vanilla
  • 1 cup of almonds
  • 14 ounces of semi-sweet chocolate chips or any other chocolate of your choice!

Instructions
 

  • Mix together: coconut, condensed milk, powdered sugar and vanilla.
  • Pour into buttered dish.
  • Push almonds into the mixture. We covered ours completely!
  • Melt chocolate and pour over everything and spread until thin and even.
  • Cool in the fridge for at least an hour.
  • Devour and enjoy!

 

Black Bean Burgers

Published on by Tracie5 Comments

Black bean burgers.  Yum.  Liv hasn’t eaten meat in over two years now.  Actually, I think it’s closer to three years.  Finding ways to up her protein was high on my list when she made the decision to become vegetarian.  This one is easy peasy lemon squeezy.

Start with your favorite can of black beans.  Or cook your own from dried beans.

Drain and rinse very, very well.

Yum.  Black bean burgers are so good!

Put your drained beans into a food processor.  You don’t have to, you can mix everything by hand, but I’m tired at the end of the day and I have a food processor soooo…..  Then add a big spoonful of minced garlic.  I always used the canned stuff.  See earlier sentence.

Salt and pepper.

Bread crumbs and a good glug of olive oil.

Jujsh it until the mixture comes together….

Patty out your burgers.  One recipe will make four of the hamburger happy meal type burgers you would get at a fast food joint.  I always lay the other three onto wax paper and put them into a freezer bag.  Tada, I have three extra burgers for later because Liv is a tiny human who can’t eat four burgers, but you may want to eat all four.

You will want to put this burger onto oiled aluminum foil to grill.  Trust me, they do NOT do well if you put them straight onto the grates.  Flip once and you are ready to eat!

Deliciousness on a plate.   Here’s the handy dandy printable.

Black Bean Burgers

Print Recipe

Ingredients
  

  • 1 15.5 ounce can of black beans, rinsed and drained
  • 1 heaping tablespoon of minced garlic
  • salt and pepper
  • 1/3 cup of breadcrumbs
  • 1 TBSP of olive oil

Instructions
 

  • Put everything into the food processor.
  • Mix until combined - less if you want some whole beans in your burger.
  • Patty into four burgers.
  • Place onto oiled aluminum foil and grill for 3 to 4 minutes on each side.
  • Eat and enjoy!