Category Archives: Quick

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

 

 

 

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.

 

 

Honey Vanilla Almond Granola

One of my favorite breakfast or snack options is a fruit and yogurt parfait. I love them, they absolutely never get old. Cold, creamy yogurt mixed with fresh fruit and crunchy granola. Yum! What’s not to love?!

Honey Vanilla Almond Granola, healthy and delicious!!

But until now I didn’t have the perfect parfait granola. Something sweet, crunchy, but not overpowering. I love my Peanut Butter & Jelly Granola and I am obsessed with this Mocha Granola, but neither one are quite what I am looking for with fruit and yogurt. So, I did some experimenting. I made several batches and played around with flavors like cinnamon raisin and maple walnut, just to name a few. None of them hit the spot.

Honey Vanilla Almond Granola, healthy and delicious!

Eventually I decided on Honey Vanilla Almond Granola. This smelled amazing when it was cooking, but as soon as I tasted it I knew we had a winner. This totally knocked my socks off! The honey and vanilla really shine through and compliment the almonds perfectly! I enjoyed this with a couple different flavors and fruits, but my favorite was vanilla yogurt and freshly chopped peaches piled high with granola loaded on top. Perfection!

Honey Vanilla Almond Granola, healthy and delicious!

Honey Vanilla Almond Granola
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 6+
 
Ingredients
  • ½ cup honey
  • ½ cup coconut oil
  • 2 tablespoons vanilla extract
  • 2½ cups Old Fashioned Oats (I used Bobs Red Mill GF oats)
  • 1¼ cups almonds*
Instructions
  1. Preheat oven to 350
  2. In a microwave proof bowl combine the oil and honey. Heat for 45 seconds at a time until the oil is melted.
  3. Add vanilla, stir well to be sure it is combined.
  4. Pour in oats and almonds stir until everything looks moist and covered in the honey mixture.
  5. Spray a large cookie sheet with cooking spray, dump the oat mixture on the pan and make sure it is spread evenly.
  6. Bake 10 minutes, remove from oven and stir everything well. Bake 10 more minutes. Remove and let cool completely before storing.
  7. *Regular almonds work great, but Blue Diamond Honey Vanilla Almonds are fantastic in this.

 

Greek Salad Wraps with Roasted Red Peppers

Greek Wraps with Roasted Red Peppers

My lunch is painfully plain. It is the same every single day. I have a Greek salad, or at least what I call a Greek salad. Baby spinach, cherry tomatoes, cucumber, feta, olives and dressing. I like it, I really do. Those are some of my favorite flavors, but lets face it, everyone needs a little variety every now and then!

Since those basic salad ingredients are staples in my house I decided to change it up a bit. Instead of a boring old salad in a bowl I threw it in a wrap, added some goat cheese and roasted red peppers. Turns out, it was just the mix up I needed. It was healthy, refreshing, and full of flavor! It was also very filling! I ate this for dinner one night and almost couldn’t finish the whole thing, almost. ;)

Greek Wraps with Roasted Red Peppers, healthy and delicious!

You can totally adjust this based on your personal preferences or what you have on hand. But I warmed an Udi’s tortilla (they are gluten free) but you can use whatever brand you prefer. I threw in some nice chunks of goat cheese, sliced baby bella mushrooms, roasted red pepper and let it all get nice and warm. Then I slid the wrap out of the skillet and added the spinach, olives, feta and cucumbers. You can add the ingredients all at once, but I didn’t want my spinach to wilt while I was warming the tortilla. Again, personal preference is key here! :)

Greek Wraps with Roasted Red Peppers

I didn’t add any dressing or spreads since all of the vegetables were so fresh and juicy and the two cheeses provide the perfect balance of creamy, melted goodness!

Just in case you’re in a salad rut like me, keep this one in mind! Salads magically become more fun when you put them in a wrap!

Greek Wraps with Roasted Red Peppers #healthy #easy

5.0 from 2 reviews
Greek Salad Wraps with Roasted Red Peppers
Prep time: 
Cook time: 
Total time: 
Serves: 1
 
Ingredients
  • 1 large tortilla shell (I used Udi's gluten free)
  • ¼ cup sliced roasted red pepper (about ¼ a pepper)
  • ½ cup baby spinach
  • ¼ cup sliced baby bella mushrooms
  • ¼ cup sliced cucumber
  • 2 tablespoons goat cheese
  • 2 tablespoons feta
  • 2 tablespoons sliced olives
  • 1 tablespoon chopped green onions
Instructions
  1. Heat a large skillet over medium heat.
  2. Lightly spray skillet. Place wrap in skillet.
  3. Lay the goat cheese, feta, sliced mushrooms, green onions, and roasted red peppers on the wrap. Let wrap cook 30 seconds - 1 minute or until wrap is lightly brown and the cheese has started to melt.
  4. Remove wrap from skillet and add spinach, cucumber, and olives.
  5. Wrap tightly and slice.
  6. This is excellent with a little hummus on the side!

Looking for other healthy quick dinner ideas? Try this Grilled Zucchini Hummus Wrap or this Spicy Avocado Spinach Quesadilla!

Grilled Zucchini Wrap

Grilled Zucchini Hummus Wrap

Spinach and Avocado Quesadilla

Spicy Spinach and Avocado Quesadillas

 

Buffalo Chicken Stuffed Sweet Peppers

If that title doesn’t thrill you, I just don’t know what will.

Buffalo Chicken Stuffed Sweet Peppers, an easy, cheap, weeknight meal your whole family will love! This is SO good!

Shredded chicken mixed with creamy ranch flavored cream cheese, sharp cheddar cheese and zesty buffalo sauce stuffed into sliced mini sweet peppers.

Hello, dinnertime!

Buffalo Chicken Stuffed Sweet Peppers, an easy, cheap, weeknight meal your whole family will love! This is SO good!

I shared these Pesto Chicken Stuffed Sweet Peppers a few weeks back and showed you just how easy it is to make a meal out of these little sweet peppers. I am totally in love with these things! They are making weeknight meals so easy!

The prep for these Buffalo Sweet Peppers is very similar to the prep for the Pesto version. You simply mix the shredded chicken with cream cheese, ranch, buffalo sauce, stuff it in the peppers and top with cheese!

Buffalo Chicken Stuffed Sweet Peppers, an easy, cheap, weeknight meal your whole family will love! This is SO good!Buffalo Chicken Stuffed Sweet Peppers, an easy, cheap, weeknight meal your whole family will love! This is SO good!

This is also really easy to adjust based on you personal preferences. I would recommend just using my measurement for buffalo sauce as a guideline, since everyone has different tastes. As written, this is just enough for a nice bit of spice, but it won’t set your mouth on fire.

Buffalo Chicken Stuffed Sweet Peppers, an easy, cheap, weeknight meal your whole family will love! This is SO good!

Try them! I bet you won’t be able to eat just one!

Buffalo Chicken Stuffed Sweet Peppers
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 pound mini sweet peppers, tops removed and sliced
  • 3 cups cooked shredded chicken
  • 4 ounces reduced fat cream cheese
  • 1 package ranch dressing mix
  • ¼ cup of Frank's original Buffalo sauce
  • 1½ cup shredded cheddar cheese
  • Green onions for garnish (optional)
Instructions
  1. Preheat oven to 350
  2. Spray a large cookie sheet with cooking spray.
  3. Place sliced sweet peppers in a single layer
  4. In a medium size mixing bowl combine the chicken, cream cheese, ranch dressing, and buffalo sauce.
  5. Place a spoonful of the buffalo chicken mixture in each pepper.
  6. Top with shredded cheese.
  7. Bake for 15 minutes until cheese is bubbly.
  8. Garnish with additional buffalo sauce and green onions if desired.

 

 

 

 

 

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 3 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.

 

 

Black and Blue Crisp with Oatmeal Pecan Topping

Black and Blueberry Crisp with Oatmeal Pecan Topping

As you can tell by my teeny tiny dessert section on this blog, we don’t do a lot of desserts around here. Don’t get me wrong, we eat plenty of sweets, like granola bars, sweet breads, or fancy granolas. We just don’t do very many traditional desserts. The main reason is lack of self control. There are only two of us and we know no limits. So, in order for my skinny jeans to continue to fit, we just forgo them.

Black and Blueberry Crisp with Oatmeal Pecan Topping

Or at least we did…until these blackberries kept staring at me. They were just begging to be made into a fancy, warm, ooey, gooey, sweet, sticky fruit crisp with a perfect crunchy topping. So, one Sunday afternoon I decided to make it happen. The result? A-mazing. Seriously. So good. So good, in fact, that I ate it…ate almost all of it.

Oops.

Black and Blueberry Crisp with Oatmeal Pecan Topping

Don’t judge.

But once I put the ice cream on it for the photos what was I supposed to do?! It would be irresponsible to let food go to waste. Right?

See, I told you, total lack of self control.

There was a very small portion left for Mr. Maebell when he got home. He inhaled  it and requested that I please make more.

No problem. No problem at all!

Black and Blueberry Crisp with Oatmeal Pecan Topping

5.0 from 3 reviews
Black and Blueberry Crisp with Oatmeal Pecan Topping
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • For the Filling
  • 2 cups fresh blackberries
  • 1½ cups fresh blueberries
  • 2 tablespoons sugar
  • 2 tablespoons cornstarch
  • For the Topping
  • ½ cup old fashioned oats (I used gluten free oats)
  • ¼ cup flour (I used gluten free flour)
  • ¼ cup chopped pecans
  • 3 tablespoons brown sugar
  • 2 tablespoons of butter
Instructions
  1. Preheat oven to 350
  2. In a mixing bowl combine the berries, sugar, and corn starch until berries are completely covered.
  3. Grab a large cast iron skillet or deep dish pie pan and spray with cooking oil.
  4. Pour berries into pan.
  5. Wipe your mixing bowl clean and combine the oats, flour, pecans and brown sugar well. Then cut in the butter with a pastry cutter or use your hands to blend in the butter. It should be combined well and the mixture will be crumbly.
  6. Pour the oatmeal topping over your berries, making sure to distribute it evenly.
  7. Bake 20 minutes and serve warm with ice cream.