Category Archives: 30 Minutes or Less

Sweet Corn Salad with Cherry Tomatoes and Lime

Grilled Sweet Corn Salad with Tomatoes and Lime

If you follow me on Instagram you know I am a total sucker for the Farmers Market. My Saturday morning ritual is to make the trip downtown, fight someone over a parking spot, circle the whole market twice, scope out what looks good, load my arms as full as I possibly can, then hitting up this little coffee shop on the corner.

I love it. It just seems like such a great way to start the weekend. There is usually a band playing from one of the upper floors of the downtown shops. It is the only time this place we live in now actually reminds me of the town I grew up in. The community, the fellowship, the good food. I love it all.

Grilled Sweet Corn Salad with Tomatoes and Lime

Last week I ended up with a load of sweet corn because I just couldn’t help myself. I knew from the start I wanted to grill it. I just didn’t know what else I wanted to do. Ultimately, I settled on corn salad because the tomatoes I had were absolutely perfect and I knew the combo would be amazing.

It definitely did not disappoint. I grilled the sweet corn, cut it off the cob and threw in some halved cherry tomatoes, a chopped bell pepper, lime juice, cumin, garlic salt, and a little pepper. I topped the salad with a little crumbling cheese and some chopped green onions and cilantro. We ate this with steak, but the leftovers were great with tortilla chips or in a quesadilla.

Grilled Sweet Corn Salad with Tomatoes and Lime

5.0 from 1 reviews
Sweet Corn Salad with Cherry Tomatoes and Lime
Recipe type: Salad
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 4 ears sweet corn
  • 2 cups cherry tomatoes, halved
  • 1 green bell pepper, seeded and chopped
  • ½ lime, juiced
  • ½ teaspoon cumin
  • ½ teaspoon pepper
  • ½ teaspoon garlic salt
  • ¼ cup chopped green onions
  • ¼ cup Queso fresco (or other mexican crumbling cheese)
Instructions
  1. Soak the unshucked ears of sweet corn in water for 20 minutes. (This will prevent the corn from burning the outside before it cooks all the way through) After the corn has soaked remove it from the water and lightly pat dry with a paper towel.
  2. Heat your grill to medium heat. Place the corn directly on the grill and let cook for 25-30 minutes, rotating every 10 minutes.
  3. Remove corn from grill and let it cool
  4. Meanwhile, chop the tomatoes and bell pepper. Place them in a large bowl.
  5. When corn has cooled enough to handle remove the husk and silk (it should easily come off). Then carefully cut the corn off the cob and place it in the bowl with the tomatoes and bell pepper.
  6. Sprinkle with cumin, pepper, and garlic salt and squeeze a lime over the top. Stir until everything is evenly coated.
  7. Top with green onions and the crumbling cheese. Garnish with cilantro if desired.

 

 

Bacon, Ham, and Egg Wrap with Honey Dijon Sauce

Sometimes when I ask Mr. Maebell what he wants for dinner he looks at me with pleading eyes and says, “please..just something simple.”

Ham, Bacon, and Egg Wrap with Honey Dijon Sauce

I have said before that spouses of food bloggers will someday need a support group. I totally stand by that. Sometimes I get caught up in an idea and go a little overboard. The dinner might be good, but it is a little much. Or the other side of that is that I get an idea, spend a lot of time on it, and then decide it is terrible and we eat cereal for dinner. That also happens a lot.

So, when he politely asks me to chill the heck out with the meals I don’t really blame him. That is kind of what happened the night that I made this wrap. Luckily, it ended up being a no fuss meal that was actually pretty darn impressive. I combined a lot of basic staples together to make a really filling wrap. Some deli ham, a couple slices of cooked bacon, an egg, swiss cheese, lettuce, tomato, and of course a nice little sauce to top it all off.

Ham, Bacon, and Egg Wrap with Honey Dijon Sauce

This has quickly become one of our favorites. It can be thrown together in under 20 minutes and is sure to please even your pickiest eater!

5.0 from 2 reviews
Bacon, Ham, and Egg Wrap with Honey Dijon Sauce
Recipe type: Wrap
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 4 slices of ham
  • 4 slices of bacon
  • 2 eggs, beaten
  • 2 slices of swiss cheese
  • 4 lettuce leafs
  • 4 slices of tomato
  • 2 large tortilla wraps (I used Udi's gluten free)
  • 1 tablespoon mayo
  • 2 teaspoons dijon mustard
  • 2 teaspoons honey
Instructions
  1. Heat a skillet on medium to medium low heat and cook the bacon until crisp, approximately 4 minutes on each side. Remove bacon from skillet and place on paper towels.
  2. Wipe the skillet clean and return to heat. Place each tortilla in the skillet for bout 30 seconds, or until lightly browned. Place each tortilla on a plate. Top with 2 teaspoons of the honey dijon, two slices of ham, one slice of cooked bacon, one slice of cheese, two leaves, two tomato slices, and set aside.
  3. Spray the skillet with cooking spray and carefully pour a beaten egg into the skillet. When the egg is set, flip, and let it cook an additional 20 seconds. Remove from heat and place on wrap.
  4. Carefully roll your wrap and slice down the center.

 

Spicy Sausage Black Bean Pasta

Spicy Sausage Black Bean Pasta, a one dish, 30 minute meal that is delicious and gluten free!

What kind of grocery shopper are you? Are you super organized and only buy what you need? Do you follow your list to a T? Or are you a free spirit that will purchase whatever looks good? Most of the time I am a strict list follower. We already spend so much money on food that if I get things that I don’t need for that week it would get out of control quickly. So, I normally don’t have much left in my pantry at the end of the week. But last week I found myself in a pinch and needed to make something quickly with only what I had on hand. My first thought was to make breakfast for dinner (that is my go to, I will never turn down bacon and eggs) but I did have a couple things in the cabinets so I decided to get creative.

The result was a super tasty pasta dish loaded with flavor. Not only was it good, but it took just one dish and it was ready in less than 30 minutes! It doesn’t get much better than that!

Here is how I did it!

Spicy Sausage Black Bean Pasta, one dish, 30 minute meal, and gluten free

I thinly sliced some andouille sausage, chopped an onion and sauteed them in a little olive oil in a large cast iron skillet. I tossed in a can of rinsed black beans, rotel, tomato sauce, and some water (not pictured) and then gave it all a good stir. I also threw in some spices and dry rotini noodles.

Spicy Sausage Black Bean Pasta

When everything was mixed well, I  just covered the skillet and let everything simmer for approximately 12-15 minutes, stirring occasionally. When the pasta was tender I stirred in some cheese to make it extra creamy. And topped the whole thing off with a little extra cheese on top and some chopped green onions.

Spicy Sausage Black Bean Pasta

Voila! It really is that simple!

Just some basic pantry staples and some andouille sausage are transformed into an easy cheesy pasta dish that your whole family will love!

Spicy Sausage Black Bean Pasta

5.0 from 4 reviews
Spicy Sausage Black Bean Pasta
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 link andouille sausage (1/2 a pack of Johnsonville Andouille Sausage)
  • 1 small onion, chopped
  • 1 tablespoon olive oil
  • 1 can black beans, drained and rinsed
  • 1 can rotel
  • 1 15 ounce can tomato sauce
  • 2 cups dry pasta (I used Gluten Free Barilla Rotini)
  • 1 cup water
  • 1 package taco seasoning* (or spices listed below)
  • 1 cup cheese
  • chopped green onions for garnish
Instructions
  1. Thinly slice sausage, and finely chop the onion. Set aside.
  2. Heat olive oil in a large skillet over medium heat. Add the sausage and onion and saute until lightly browned, stirring occasionally. (3-4 minutes)
  3. Add the can of drained and rinsed black beans, the undrained cans of rotel and tomato sauce.. Stir in the cup of water, dry pasta, and taco seasoning (or spices*)
  4. Cover skillet and reduce heat to medium low. Let the mixture simmer for 12-15 minutes, stirring occasionally.
  5. When pasta is tender, stir in ¾ cup of cheese, and top with remaining ¼ cheese, place lid back on pasta just until cheese melts. Top with chopped green onions.

* If you prefer not to use packaged taco seasoning or do not have it on hand these spices work great:

  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon smoked paprika

Chicken and Pesto Stuffed Sweet Peppers

Are you ready for this?

A four ingredient, yes, FOUR ingredient, healthy, fast, delicious dinner!

Pesto Chicken Stuffed Sweet Peppers

In other words, this little dish is kind of a miracle!

We are loving these little sweet peppers. Have you tried them? You can find them next to the bell peppers in the produce section. At my grocery store they come in a small bag (about a pound) or a large bag (about two pounds). I usually opt for the big bag and add a handful to things like pasta, omelets, veggie kabobs, or stuff them with things. I just love how handy they are!

Pesto Chicken Stuffed Sweet Peppers, a simple FOUR ingredient dinner that is healthy and gluten free!

In this case, I had a bowl of shredded chicken, a jar of pesto, a bag of sweet peppers, and some mozzarella. Turns out, that simple combo makes for a fantastic dinner!

You can probably guess how to go about this. Just wash and slice your peppers and remove any seeds. Toss the shredded chicken with the pesto. Stuff the chicken in the peppers, top with cheese and bake. Voila! Dinner is ready! These are fabulous as is, but I also really loved them dipped in warm marinara and served with a nice big salad!

Pesto Chicken Stuffed Sweet Peppers, a simple FOUR ingredient dinner that is healthy and gluten free!

5.0 from 1 reviews
Chicken and Pesto Stuffed Sweet Peppers
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 2 chicken breast, cooked and shredded*
  • 1 jar of pesto (mine was 6.25 ounces)
  • 2 pounds sweet peppers, sliced and seeds removed
  • 1½ cups mozzarella cheese
Instructions
  1. Preheat oven to 350
  2. Wash and remove tops from the peppers. Slice and remove any seeds. Lay pepper halves on a large greased baking sheet.
  3. In a medium size mixing bowl combine the shredded chicken with the pesto and toss to coat.
  4. Add a heaping spoonful of chicken to each pepper and top with cheese.
  5. Bake for 15 minutes
  6. *I just put two chicken breast in my smallest crock pot, lightly seasoning with salt and pepper and added 1 cup liquid (water or chicken broth works) and let it simmer on low for 8 hours. I drained off all liquid and shredded the chicken.

 

Grilled Zucchini Hummus Wrap

Grilled Zucchini Wrap

I am so happy to be sharing today’s recipe with you. Actually, all of the recipes for this week make me excited. It is a full week of girl food!

That sweet Mr. Maebell ran off a couple weekends ago to do manly things with his manly friends and left me and the pups to fend for ourselves. I don’t especially like when he leaves, but to be totally honest with you I had a pretty good weekend. :)

I watched Steel Magnolias three times and bawled like a baby. I made Greek Salad, this Zucchini sandwich, sipped on smoothies, and perfected the best granola bar ever. I made sangria, gave myself a pedicure, and took a bubble bath. I made an avocado face mask, went shopping, and binged watched Gossip Girl until I couldn’t handle Blair Waldorf anymore.

Grilled Zucchini Wraps

I didn’t do a single load of laundry, I didn’t put away a single dish. I never ventured to the grocery. I only have clean floors because we have one of those robot vacuums and I decided it wasn’t too much effort to, ya know, just push a button. I decided it is appropriate to forgo adulthood one weekend out of the year. Turns out, weekends like that are good for your soul.

Today, I have my favorite wrap! This wrap is packed with grilled zucchini, veggies, cheese and hummus! It is my version of Jason’s Deli Zucchini Grillini, and it is great and so simple!

Sliced zucchini is tossed in olive oil and sprinkled with salt and pepper then grilled. The grilled zucchini is then placed on a nice big tortilla topped with kale,  red onion, tomatoes, cheese, and then a heaping dose of hummus.

Grilled Zucchini Wraps

Mercy. This is good.

One of my favorite things about this is how versatile it is. You can change up the veggies based on your personal preferences. Don’t have kale? No big deal, just throw in some spinach! Just use whatever fresh summer produce you have on hand! Just be sure not to skimp on the hummus. It is what makes the whole wrap come together so nicely. I used Sabaras Roasted Red Pepper Hummus, but you can make your own or use whatever flavor you like most.

Grilled Zucchini and Hummus Wrap

 

5.0 from 1 reviews
Grilled Zucchini Hummus Wrap
Recipe type: Main Dish, Lunch, Vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 1 zucchini, ends removed and sliced
  • salt and pepper to taste
  • 1 tablespoon olive oil
  • 1 tomato, sliced or handful of cherry tomatoes
  • ⅛ cup sliced red onion
  • 1 cup kale, tough stems removed
  • 2 slices white cheddar or chipotle gouda cheese
  • 2 large Udi's gluten free tortillas
  • 4 tablespoons hummus
Instructions
  1. Heat a skillet or grill to medium heat.
  2. Remove the ends from the zucchini and slice length wise into strips. Toss sliced zucchini in olive oil and sprinkle with salt and pepper.
  3. Place sliced zucchini directly on grill and let cook for 3 minutes, turn and cook for 2 more minutes.
  4. Set zucchini aside.
  5. Place the tortillas on grill for approximately one minute, or just until grill marks are visible and tortillas are pliable.
  6. Remove tortillas from grill and assemble wraps, 2 tablespoons of hummus, one slice of cheese, zucchini slices, ½ cup kale, onion and tomato slices.
  7. Wrap tightly and enjoy immediately.

 

Creamy Broccoli Cheddar Rice

My general rule of thumb for recipes that I share with you is pretty simple.

Creamy Cheddar Broccoli Rice

If the recipe is delicious, simple to make, easy to understand, and uses regular ingredients most people already purchase then it goes on the blog.

If it is super complicated and requires a ton of ingredients it is a no go.

Personally, I like both types of recipes. I like quick and easy, but I also like multi step-stand-in-the-kitchen-for-three-hours recipes. I like the challenge.

Creamy Cheddar Broccoli Rice

But from the get go I decided Maebells was going to be a resource for regular people. I want all of the recipes to be easy enough someone learning to cook can follow along, but also something a home cook extraordinaire can appreciate. This Creamy Broccoli Cheddar Rice is just that. Simple, classic flavors that come together for the perfect comfort food.

Creamy Cheesy Broccoli Rice

This dish starts with sautéing onion and minced garlic to add extra flavor to your dish. Then I pour in a good quality chicken broth and bring to a boil. Next, pour in a cup of jasmine rice and let it simmer. By cooking your rice in chicken broth it adds a ton of extra flavor making this dish super rich. After about 10 minutes, the rice is nearly done. I add a little more liquid, give it a stir, and add in the broccoli and spices, cover and let it cook an additional five minutes. All that is left is a hearty dose of cheddar cheese!

I could eat this all by itself as a meal, but it would make a great addition to some grilled chicken or a salmon dish. Or for an extra quick dinner grab a rotisserie chicken and whip this rice dish up in under 20 minutes for a complete, well balanced meal.

Creamy Cheddar Broccoli Rice

5.0 from 1 reviews
Creamy Broccoli Cheddar Rice
Recipe type: Side Dish
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 1 teaspoon minced garlic
  • 2 cups chicken broth
  • 1 cup jasmine rice
  • ⅓ cup water
  • 2 tablespoons butter
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 1½ cup chopped broccoli
  • 1 cup shredded cheddar cheese
Instructions
  1. Heat olive oil in a medium size sauce pan over medium heat, add chopped onion and minced garlic and saute 2 minutes, stirring occasionally.
  2. In the same sauce pan add the chicken broth and bring to a boil. Add the jasmine rice, cover and reduce temp to low, stirring occasionally. After the rice has simmered on low for 12 minutes remove cover and stir well. Add in two tablespoons butter, ⅓ cup water, salt and pepper, cover and let simmer for 3 more minutes.
  3. After three minutes stir in broccoli. Continue to let the rice cook on low for 4-5 minutes or until your broccoli is the desired tenderness.
  4. Stir in cheese and serve.

 

Peanut Butter Banana Protein Muffins

It is pretty rare for me to post recipes that aren’t my own creation. Really, the recipe development is my favorite part of this whole blogging thing. I love when an idea pops in my head, I make it happen, take a picture, write about it, post it here, and then hear what you guys think. I love it, it is super satisfying that a little thought I had becomes a reality in your kitchen. I love it even more when you comment, post on instagram or tell me on Facebook. You guys make my day over and over. And for that, I am so super grateful!

Peanut Butter Banana Protein Muffins

Today’s muffins were not my idea, they were Averie’s. She had me at peanut butter and banana, but when I realized there was no flour in these I was sold! Gluten free flour can get pretty pricey so if I can make muffins for breakfast that have absolutely NONE in it, I am game! I did alter the recipe a bit because I needed twelve big filling muffins.

Your probably wondering what makes a muffin a muffin if there isn’t anything to bake with! Turns out, magical things happen when you blend up a couple of well chosen ingredients. These little guys are full of ripe bananas, peanut butter, honey, protein powder, chocolate chips, and a bit of baking powder. Just toss all of your ingredients right into your blender, give it a whirl and your nearly done!

Peanut Butter Banana Protein Muffins

I love that they are basic pantry staples you probably already have on hand. And I don’t know about you, but I find my self almost always having a couple extra ripe bananas around! Now, finally a recipe to use them up that isn’t banana bread! :)

Just in case your looking for a quick, easy and healthy snack keep this one in mind. We loved it for breakfast with a big tall glass of milk, but you could also leave out the chocolate chips and have an excellent road trip snack! Easy to pack and no mess!

5.0 from 3 reviews
Peanut Butter Banana Protein Muffins
Cuisine: Breakfast, Snack
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • 2 large brown bananas
  • 1 cup creamy peanut butter
  • 2 eggs
  • ¼ cup honey
  • 4 tablespoons protein powder
  • 1 tablespoon vanilla extract
  • 1 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup mini chocolate chips
Instructions
  1. Preheat oven to 400
  2. Place all ingredients except the chocolate chips in a blender. Blend mixture approximately 30-45 seconds or until completely smooth.
  3. Using a spatula or spoon lightly stir in the chocolate chips
  4. Spray a standard muffin tin with cooking spray and scoop batter into muffin tin (I use an ice cream scoop)
  5. Bake 12-14 minutes or until muffins have set.

Peanut Butter Banana Protein Muffins

Recipe inspired by and adapted from Averie Cooks.