Category Archives: Easy

Pina Colada Soft Serve

It is hot.
Like hot hot hot.

Piña Colada Soft Serve...no ice cream maker needed! Just 30 seconds and five simple ingredients!

Sunday afternoon I went to run a few errands and ended up cutting the day short because it was totally miserable outside. Make up was melting right off my face, and my car felt like it was a million degrees every time I turned it on. No thank you. I would rather do all my shopping online than deal with a heat index of 104!
I walked right into the house ready to make a smoothie but ended up making this Pina Colada Soft Serve by mistake.
Talk about a happy accident.

Piña Colada Soft Serve...no ice cream maker needed! Just 30 seconds and five simple ingredients!

This has the perfect soft serve consistency and it was loaded with pineapple and coconut flavor. Just the refreshing mid afternoon pick me up I needed! I topped the soft serve with toasted coconut which added a whole lot of flavor and a little bit of crunch.

Piña Colada Soft Serve...no ice cream maker needed! Just 30 seconds and five simple ingredients!

This makes the perfect snack size for two people or one super hungry person who needs to cool off! (um, yeah I ate both bowls)

What are you waiting for? You’re only five ingredients and 30 seconds away from tropical bliss!

5.0 from 1 reviews
Pina Colada Soft Serve
Recipe type: Dessert
Prep time: 
Total time: 
Serves: 2
 
Ingredients
  • ½ cup frozen pineapple
  • ½ cup frozen cool whip (I used fat free)
  • ½ cup milk
  • 2 tablespoons coconut
  • 2 teaspoons honey
  • ½ teaspoon coconut extract (optional)
Instructions
  1. Place all ingredients in blender and blend for 20-30 seconds. You may enjoy it immediately or put it back in freezer to firm up to a harder ice cream consistency.
  2. If you wish to add toasted coconut just set your broiler to low and sprinkle about ⅛-1/4 cup of shredded coconut on a baking sheet. Let it set under the broiler for 30 seconds-1 minute or until lightly toasted. Watch closely! Let it cool before adding to soft serve

 

 

 

Slow Cooker Shredded Habanero Beef Tostadas with Mango Salsa

Slow Cooker Habanero Beef Tostadas with Mango Salsa...a super EASY meal your whole family will love! #glutenfree #slowcooker www.maebells.com

Last week my youngest sister came to visit. She asked me what I was making for dinner one night and I said with total excitement “I am trying something new! I’m going to make some shredded beef for tostadas with mango salsa!” She looked at me and nodded her head…”oh, okay….yum” Bless her. She had no faith.

Later, Mr. Maebell asked me the same question and I gave him the same response. He stared for a moment considering how to answer and finally said “thats…great” Bless him. He had no faith either.

Whatever. I had faith.

Slow Cooker Shredded Habanero Beef Tostadas with Mango Salsa...so EASY your whole family will love it! #glutenfree #slowcooker www.maebells.com

It all started with a little habanero mango sauce. I added lime juice, brown sugar, garlic, cilantro, habanero peppers and mango in a little sauce pan and brought it to a nice simmer. (If you have never cooked with habanero peppers before watch this video you never even have to touch them! No habanero hands!) I basically just picked a bunch of random ingredients that I thought might go well together, let it simmer and then threw it in the blender.

Slow Cooker Shredded Habanero Beef Tostadas with Mango Salsa...finally a good reason to bring out your slow cooker! #glutenfree www.maebells.com

I poured the habanero mango sauce in the crock pot with the roast and a bottle of beer and let it cook on low all day long. I came home, fried up some tortillas and made a quick mango salsa for a really delicious dinner.

Slow Cooker Shredded Habanero Beef Tostadas with Mango Salsa...so EASY your whole family will love it! #glutenfree #slowcooker www.maebells.com

My sister and Mr. Maebell went back for seconds. They were both plesently surprised. The roast isn’t spicy at all, it just has this great smokey sweet flavor from the habanero mango sauce and the mango salsa has a nice zip from the cilantro and lime. They complimented the crunchy, salty tortillas perfectly!

5.0 from 3 reviews
Slow Cooker Shredded Habanero Beef Tostadas with Mango Salsa
Recipe type: Main Dish, Slow Cooker
Prep time: 
Cook time: 
Total time: 
Serves: 6+
 
Ingredients
  • For the Habanero Beef
  • 1 roast (mine was 2.5 pounds)
  • 2 habanero peppers, sliced and seeds removed**
  • ½ cup lime juice
  • ½ cup brown sugar
  • ½ cup chopped mango (I used frozen mango)
  • 3 cloves of garlic
  • ¼ cup of cilantro
  • 1 tablespoon Worcestershire sauce
  • 1 bottle beer (Red bridge is gluten free)
  • For the Mango Salsa
  • 1 mango, diced
  • 1 tomato, diced
  • 1 jalapeno, seeded and chopped
  • 3 tablespoons chopped cilantro
  • 3 tablespoons chopped red onion
  • 3 tablespoons chopped green onion
  • 1 lime, juiced
  • For the Tostadas
  • Corn tortillas
  • Oil for frying
Instructions
  1. To make the meat:
  2. In a small sauce pan bring the chopped habanero peppers, lime juice, brown sugar, mango, garlic cilantro, and Worcestershire sauce to a slight simmer.
  3. Let it simmer for 15 minutes to let the flavors meld.
  4. Carefully pour into a blender and blend until mixture is smooth.
  5. Spray the inside of a large crock pot with cooking spray. Place the roast fat side down, pour habanero mango sauce over the roast. Pour in the bottle of beer.
  6. Cover and let it cook on low for 8 hours.
  7. Shred the roast, and discard any fat and the liquid.
  8. To make the salsa:
  9. Combine all of the salsa ingredients with the lime juice and toss gently.
  10. To make the tostadas
  11. Pour just enough canola oil into a small skillet to cover the bottom. Heat the skillet to medium heat. Carefully place a corn tortilla in the oil and let cook 1-2 minutes until crisp and golden. Turn tostada and let it cook on the other side another 1-2 minutes. Remove from oil and pay on wire rack or paper towel. Sprinkle with salt if you wish.
  12. To assemble.
  13. Place shredded beef onto of tostada top with mango salsa!
  14. **BE CAREFUL! Do not touch your face or eyes. If you are not sure how to cut habanero peppers without touching them watch the video in the link above.

Slow Cooker Shredded Habanero Beef Tostadas with Mango Salsa www.maebells.com

 

 

Andouille Sausage and Red Beans over Rice

Andouille Sausage and Red Beans Over Rice. Total Comfort food! #glutenfree #easyrecipe www.maebells.com

Why didn’t I name this something obvious like Red Beans and Rice? Because I am not entirely sure this is authentic Red Beans and Rice. I once read comments on another blog where the readers got into a fierce debate about what is used in authentic cajun food, so in order to avoid that I will make no claims to know traditional cajun food! :) I just made it up and we really like it, and I happen to think you will like it too!

Andouille Sausage and Red Beans Over Rice. Total Comfort food! #glutenfree #easyrecipe www.maebells.com

While this may not be authentic, it is pretty darn good! Spicy Andouille sausage is cooked until slightly crisp, and paired with sauteed onions in a fiery tomato sauce. This is all served up over rice for an easy weeknight meal!

Andouille Sausage and Red Beans Over Rice. Total Comfort food! #glutenfree #easyrecipe www.maebells.com

While some of you may not be as ready for fall as I am I think this is a nice dish to slowly transition to the warm, comforting flavors of Autumn. As you can imagine this is pretty easy to throw together, it just uses some basic pantry staples you may already have lying around. I paired this with these Cheddar and Summer Squash Cornmeal Muffins that I shared earlier this week. It was awesome. A really really great flavor combonation!

Andouille Sausage and Red Beans Over Rice. Total Comfort food! #glutenfree #easyrecipe www.maebells.com

5.0 from 1 reviews
Andouille Sausage and Red Beans over Rice
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 1 link Andouille Sausage, sliced (Johnsonville Andouille Sausage is gluten free)
  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 1 bell pepper, chopped
  • 2 cloves of garlic, minced
  • 1 can red beans, drained and rinsed
  • 1 can dark red kidney beans, drained and rinsed
  • 1 can of rotel
  • 1 can of stewed tomatoes
  • 1 teaspoon Italian seasoning
  • 1 teaspoon chili powder
  • ¼ teaspoon garlic salt
  • ¼ teaspoon paprika
  • 2 cups chicken broth
  • 2 bay leaves (optional)
  • 1 cup jasmine rice
  • 2 cups water or chicken broth
Instructions
  1. Heat a large pot or dutch oven with a lid to medium heat. Lightly spray pot with cooking spray and place sliced sausage in skillet.
  2. Cook sausage for 2-3 minutes until browned.
  3. Add olive oil, chopped onion, peppers and garlic and let cook stirring occasionally for 5 minutes.
  4. Add drained and rinsed beans, undrained rotel and tomatoes.
  5. Add spices, broth and bay leaves (if using)
  6. Bring mixture to a simmer, reduce heat to low, cover, and let simmer for at least 30 minutes.
  7. In a small sauce pan bring broth or water to boil, add rice, reduce heat to low and cover. Let simmer for 15 minutes until liquid is absorbed.
  8. Serve the red bean mixture over rice
  9. (Alternatively, you can put this in the crock pot and let simmer on low all day)

 

Homemade Hash Browns

Hash Browns…love them or hate them?

Homemade Hash Browns, perfectly crispy hash browns from scratch!
Personally, I am totally in love with them. A real breakfast just isn’t complete without crispy, salty, piping hot fried potatoes!

It is so simple to make your own fresh from scratch hashbrowns, it only requires a couple things, potatoes, oil, salt and pepper. But they taste a million times better than the frozen hashbrowns at the store.

Homemade Hash Browns, perfectly crispy hash browns from scratch!

You simply shred your potatoes, and squeeze out as much water as you can. This is really important, if the potatoes are full of moisture they will never get nice and crispy. In my opinion red potatoes work best, but any kind will do.

Homemade Hash Browns, perfectly crispy hash browns from scratch!

Heat your skillet to medium heat, pour in a little oil and then place your shredded potatoes evenly in the skillet. Here is the super important part. Don’t touch them! I am so impatient I just have to walk away. If you stir them around the potatoes will just absorb the oil without getting golden and crisp.

Homemade Hash Browns, perfectly crispy hash browns from scratch!

Now after 5-7 minutes take a peak. See how they are nice and brown? Time to flip! If you have a big spatula and can flip it go for it! But I normally grab a plate and place it on top of the skillet and VERY CAREFULLY using potholders I flip the hasbrowns onto the plate. Then I add a little more oil to the skillet and scoot the uncooked side off onto the skillet. Sprinkle the hasbrowns with salt and pepper. When both sides are crisp slide it onto a plate.

Homemade Hash Browns, perfectly crispy hash browns from scratch!

Look at that! Beautiful! This particular morning I topped them with scrambled eggs, cheese, and bacon. They are also great topped with a sunny side up egg, but you can eat them plain if you wish.

Homemade Hash Browns, perfectly crispy hash browns from scratch!

There you have it! A big beautiful plate of breakfast food!

Homemade Hash Browns
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 2 red potatoes, shredded (about one cup)
  • 2 tablespoons oil
  • ⅛ teaspoon salt
  • ⅛ teaspoon pepper
Instructions
  1. Shred the potatoes and squeeze out as much moisture as possible. I normally squeeze the water out and then lay them in a dish towel to be sure they are totally dry.
  2. Heat a large skillet to medium heat add one tablespoon of oil . Add the potatoes to the skillet evenly. Let them cook for 5-7 minutes or until they are golden and crisp.
  3. Carefully flip the hash browns. Add the additional one tablespoon of oil if you think you need it.
  4. Sprinkle potatoes with salt and pepper.
  5. Let cook approximately 5 more minutes until each side is golden.

 

 

Cheddar and Summer Squash Cornmeal Muffins

Cheddar and Summer Squash Cornmeal Muffins

If you have been reading long you know I like to hide as many fruits or vegetables in my recipes as possible. I will eagerly shove some sort of baked good Mr. Maebell’s way and ask with unmasked anticipation “So what do you think?!” when he gives me some sort of approval I blurt out “Guess what’s in it?!” Then he looks at me fearfully until I answer.

This time was no different. When Mr. Maebell got home from work I shoved one of these beauties in his mouth before he even said hello. As he was still chewing his eyes got big and I got a thumbs up. “There are THREE WHOLE SQUASH in there!” I yelled.

Cheddar and Summer Squash Cornmeal Muffins...totally delicious! www.maebells.com

He was way less excited about that then I was.

Three whole squash! I thought that was pretty impressive. Of course, the vegetables are balanced out with some cheese and butter. Magical things happen when cheese and butter are involved, right? :) These are seriously easy and seriously good. It just tastes like good ole comfort food! And a huge plus is that they come together very quickly!

Cheddar and Summer Squash Cornmeal Muffins

Add these to your menu for next week, you won’t be sorry!

5.0 from 1 reviews
Cheddar and Summer Squash Cornmeal Muffins
Recipe type: Side Dish
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • ½ cup corn meal
  • ½ cup AP flour (I used GF Bisquick)
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 cup packed shredded squash (three small/medium squash)
  • ½ cup shredded cheddar cheese
  • 1 egg, beaten
  • 3 tablespoons butter, melted
  • ¼ cup sour cream
  • ¾ cup buttermilk
Instructions
  1. Preheat oven to 400
  2. Shred your squash and drain off as much water as possible by placing it in a small mesh strainer and pressing it against the side. Alternatively, you can just squeeze the water out of the shredded squash one handful at a time.
  3. Mix the flour, corn meal, baking powder, salt and pepper and mix well. Add the rest of the ingredients and stir until well combined.
  4. Lightly spray a 12 count muffin tin with cooking spray. Scoop batter into muffin tin, filling ¾ full. (I used an ice cream scoop)
  5. Bake 12-15 minutes until they are lightly brown and set.

 

Mango Moscato Smoothie

Are you melting yet?

I am.

Mango Moscato Smoothie

I have said it before and I will say it again. Summer is just not for me. I try really hard to enjoy the best of what each season has to offer, and while I do love the produce summer brings, I would gladly trade these perfect tomatoes for 70 degrees and sunny.

I am so over summer that I just ordered a bunch of fall clothes. Scarves, sweaters, cardigans, leggings, the works. Of course I can’t wear any of it yet, unless I want to suffocate, but in my mind the leaves are already changing and pumpkin is on the horizon.

Mango Mascato Smoothie AKA the best thing that has happened all summer long! Two ingredients!
Since it appears summer is showing no signs of slowing down I am bringing you the best invention ever. A Mango Moscato Smoothie. AKA the best thing that has happened all summer long. Just two ingredients here, frozen mango and moscato wine. Give it a go in the blender and suddenly your day just got a little better!

So here’s to Thursday, but wishing it was Friday! Cheers!

Mango Mascato Smoothie AKA the best thing that has happened all summer long! Only two ingredients!

5.0 from 1 reviews
Mango Mascato Smoothie
Recipe type: Drink
Cook time: 
Total time: 
Serves: 1
 
Ingredients
  • ¾ cup chopped frozen mango
  • ½ cup moscato wine
Instructions
  1. Place all ingredients in the blender and blend for 20 seconds or until smooth.
  2. Enjoy!

 

 

 

Chili Garlic Salmon and Broccoli Bowls

Chili Garlic Salmon and Broccoli Bowls

Last week we had something Asian inspired almost every single day. I have no idea what has gotten into us, but we are on a major kick. We had Lo Mein, Kung Pao Chicken, Fried Rice and these insanely delicious Chili Garlic Salmon and Broccoli Bowls.

I cannot stress how easy this meal was. From beginning to end this was done in about 15 minutes. It actually took longer for the rice to be ready than the main course. It all starts with a quick easy sauce made from chili garlic sauce, sesame oil, garlic, and soy sauce. Chop some fresh Broccoli into small bite sized pieces and your halfway done!

Chili Garlic Salmon and Broccoli Bowls

I used fresh salmon fillets that had the skin on, which used to major gross me out but I have kind of learned to deal with at this point. The easiest way to remove the skin is to cook the salmon with the skin on. Here is how I do it. Heat a skillet to medium heat and pour about a tablespoon of olive oil. Then add lemon slices to your skillet. This is your nice little citrus buffer that prevents the salmon from sticking. Lay the salmon skin side down right on top of the lemon slices and let it cook for about 5 minutes.

Chili Garlic Salmon and Broccoli Bowls

Flip the salmon and using tongs, carefully peel the skin off. Gross gross gross. Throw it away as soon as you can. Let the other side cook for 5 more minutes. At this point I usually carefully remove the lemon slices with tongs because I like the outside of the fish to get a little crisp (you don’t have to remove the lemons, it is totally up to you)

So now you have some lovely, half cooked, unseasoned salmon fillets in your pan. :) Time to add the sauce! Pour the chili garlic sauce right over the top and add the broccoli. Cover and let cook for 3 minutes.

Chili Garlic Salmon and Broccoli Bowls

I served this over jasmine rice and I found the best way to do it is to lay the salmon right on tip of the rice, add some broccoli and then pour the additional sauce from the pan over your fish so you can control exactly how flavorful you want it to be. I wanted mine super saucy, but Mr. Maebell liked his without extra sauce.

Chili Garlic Salmon and Broccoli Bowls

There you have it! An easy, healthy, quick meal that doesn’t require a boat load of ingredients or leaves you with a kitchen full of dishes. Don’t you wish all recipes were that easy?!

Chili Garlic Salmon and Broccoli Bowls
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 2 salmon fillets
  • 1 lemon, sliced
  • 1 tablespoon olive oil
  • ¼ cup reduced sodium soy sauce (La choy is gluten free)
  • 1½ tablespoon chili garlic sauce
  • 2 tablespoons sesame seed oil
  • ½ teaspoon minced garlic
  • 2 cups broccoli florets
  • 1 cup jasmine rice
  • 2 cups water
Instructions
  1. In a small sauce pan with a lid bring the 2 cups of water to a boil.
  2. Add the rice, stir and reduce heat to low. Cover and let simmer until all liquid is absorbed, approximately 15 minutes.
  3. Heat a large skillet to medium heat.
  4. Heat one tablespoon of olive oil and carefully add two rows of lemon slices. Lay the salmon skin side down and let cook covered for five minutes.
  5. Remove lid and carefully flip salmon, cover and let cook another five minutes.
  6. Meanwhile, combine the soy sauce, chili garlic sauce, sesame oil, and garlic in a small bowl. Set aside.
  7. At this point you can remove the lemon slices from the pan if you wish. Reduce the heat to low and pour in the sauce and the broccoli, cover and let cook for 3 minutes.
  8. To assemble bowls add rice, salmon, broccoli, and spoon out additional sauce from the pan if you wish.

Chili Garlic Salmon and Broccoli Bowls