About This Blog

I enjoy new recipes...especially those that are easy. I always look for two things in the ingredients - a short(er) list and ones that I normally have on hand anyway. So if you are looking for something new to serve...look here!

I can't promise that the recipes will all be easy or healthy, but I do promise to try to add a new one every now and then that I have already tried myself.

Visit my personal blog at www.take10withtricia.com.

Friday, April 29, 2011

Mostaccioli with Veggies

Cook the Mostaccioli - or any other pasta you prefer.

Meanwhile, saute the following in a pan on the stove with some EVOO:
Mushrooms (I used 4 crimini)
Red & Orange Peppers (about 1/2 each)
Garlic Clove

Throw together in a pasta bowl and garnish with a bit of cheese - YUMMY!

Wednesday, April 27, 2011

Betty Crocker's Sugary Gingerbread-Oat Chews

This recipe can also be found here: http://www.recipe.com/sugary-gingerbread-oat-chews/

Makes about 2 1/2 dozen. Can be doubled.

1/2 cup butter or margarine, softened
3 tablespoons molasses
2 teaspoons ground ginger
3/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 egg
1 pouch Betty Crocker® oatmeal cookie mix (1 pound 1.5 ounces)
1/3 cup coarse sugar (I used regular sugar)

1. Heat oven to 375 degrees F. In large bowl, beat butter, molasses, ginger, cinnamon, cloves and egg with electric mixer on medium speed until well blended. Add cookie mix; beat until soft dough forms.

2. The dough will be very sticky.  Shape dough into 1-inch balls. Roll balls in sugar. On ungreased cookie sheets, place balls 2 inches apart.

3. Bake 8 to 10 minutes or until edges are light golden brown.

4. Cool 5 minutes; remove from cookie sheets to cooling racks. Store in tightly covered container.

Tuesday, April 26, 2011

Turkey Bacon, Mushroom & Zucchini Quiche

This recipe is adapted from the following on Surviving Motherhood:

Turkey Bacon (I used half the package)
Mushrooms (I cut up 2 portobellos)
Zucchini (I used two small zucchini, sliced)
Red Pepper (I diced about 1/2 of one)
Onion (I used part of a yellow one)
Garlic (1-2 cloves)
Milk (1 cup)
6 Eggs
Half and half (1 cup)
Cheese (1 cup – I used mild cheddar)
Salt and Pepper to taste
2 Pie Crusts (I just bought a 2-pack frozen, let sit out 15-20 minutes first)

In a pan, saute the bacon, mushrooms, zucchini, onion and garlic on medium heat until the veggies are soft and tender (about 15 -20 minutes).

Meanwhile, in a large bowl mix the eggs, cream, milk, cheese and salt and pepper together.  Once the veggie mixture is tender, divide the mixture between the two pie crusts.  Then pour over the egg mixture and bake in the oven on 375 degrees for about 45-55 minutes.

You’ll know when it’s done when you can put a knife in the middle and it comes out clean.

It makes enough for two pies – one for now and the other for the freezer! 

Thanks Surviving Motherhood!

Monday, April 25, 2011

Chicken & Veggie Stir Fry

In trying to use up some of our fresh veggies from Green B.E.A.N. delivery, I put together this quick and easy stir fry.

1. Cut chicken (I used one chicken breast) into small pieces and cook for a few minutes in small amount of oil in the wok. 

2. Meanwhile, cut up the following vegetables in bite-size pieces:
Portobello mushroom
Red pepper
Yellow pepper
Snow Peas
Add other things that you LOVE or have on hand

3. Remove chicken and saute all of the vegetables.  Add 1-2 garlic gloves and a can of water chestnuts and baby corn.

4. Add chicken back to the mix.  Add stir fry sauce or soy sauce.

5. Serve over rice.


Sunday, April 24, 2011

Egg Salad

I decided to give this a try since we have TONS of hard boiled eggs after Easter.  There are many variations of egg salad online...here's the one I put together:

A couple of spoonfuls of Miracle Whip
A few squirts of spicy brown mustard
Fresh diced chives from our backyard
Diced onion