Category Archives: Quick

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.

 

Cake Batter Bars

Cake Batter Bars, a super simple, sweet, sticky treat! And it happens to be gluten free!

I am not spontaneous. Like, not at all…well, maybe when it comes to home improvement projects. But other than that, I am definitely not spontaneous. A couple weeks ago, Mr. Maebell had the idea to go for some frozen yogurt at about 9pm. When he told me I just looked at him. I actually thought it was a joke. I am such an old person. I am in bed by like 9:30 every single night. I have been like this my whole life. As a kid, a teen, and as an adult. I am the only kid I know that never had a specified curfew. My parents never had to wonder when I would be home because my bedtime was pretty much set in stone.

I like to sleep! What can I say?!

Cake Batter Bars, a super simple, sweet, sticky treat! And it happens to be gluten free!

We did get froyo that night. I changed out of my pajamas, we loaded the dogs in the car, and drove across town to get the frozen yogurt. So we walk in and there are tons of flavors and these massive dispensers of topping choices and a big bar of fresh fruit, chocolate, nuts, syrup and whipped cream.

I am standing there trying to decide what I want and he grabs a cup, walks right up to the vanilla dispenser and fills his cup all the way up. Then he makes a B line for the register and then turns to look for me.

Vanilla? Are you freaking kidding me?! You drag me out of the house at night, make me change clothes, and drive all the way across town for a cup of vanilla?!?!

Cake Batter Bars, a super simple, sweet, sticky treat! And it happens to be gluten free!

I couldn’t believe it. Now, I know some of the foods were off limits because they weren’t gluten free, but still he had a TON of choices. I asked him why he didn’t put anything on it and he said, “Why would I?”

Good Lord.

I choose mine (coffee and dark chocolate, is anyone surmised by that?) grabbed a couple toppings and we left. My sad little cup of chocolate coffee and his uninspired cup of vanilla. But after we left all I could think about was the cake batter flavor that I had passed up. Days passed and I couldn’t get it out of my head. Cake batter, cake batter, cake batter…it is all I wanted.

Cake Batter Bars, a super simple, sweet, sticky treat! And it happens to be gluten free!

Luckily, the Vanilla Chex cereal already tastes similar to cake batter, so I just kind of ran with it. The result are these super sweet, sticky, fantastic cereal bars that taste just like cake batter! And a big bonus, no weird ingredients! They include cereal, butter, marshmallows, vanilla, and of course, sprinkles.

Cake Batter Bars, only five simple ingredients!

So,  just in case all of this cake batter talk has you craving it, too. Know you’re only five ingredients away from these sweet treats!

Cake Batter Bars, only 5 ingredients and gluten free!

 

Cake Batter Bars
Recipe type: Sweets
Prep time: 
Total time: 
Serves: 8+
 
Ingredients
  • 5 cups Vanilla Chex
  • 5 cups of marshmallows
  • 4 tablespoons butter
  • 1.5 teaspoons vanilla extract
  • 1-2 teaspoons sprinkles
Instructions
  1. Heat a medium size sauce pan to medium low heat, add butter and let it slowly melt. When butter is mostly melted add in the marshmallows and stir them regularly.
  2. When the butter and marshmallows are totally melted add the vanilla extract.
  3. Grab a 9x13 pan (for thin bars, if you want thick bars use an 8x8 pan) and line with wax paper, lightly spray with cooking oil and set aside.
  4. Add the cereal to the marshmallow mixture, stir well, and spread into the pan then top with sprinkles.
  5. Place in the fridge and let the bars firm up.
  6. When you are ready to cut turn them out onto a cutting board, removing the wax paper and cut into squares.
  7. Store in an airtight container in the fridge.

 

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.

 

Vanilla Bean Frappuccino

A couple weekends ago I was at Starbucks with a friend. I ordered my usual caffeine filled macchiato and she ordered a Vanilla Bean Frappuccino. I can honestly say it had never crossed my mind to order something at Starbucks that didn’t have any coffee! But I was intrigued, it looked delicious! I tasted it and was totally in love. It is a super fantastic vanilla loaded ice cold drink. I immediately knew I had to recreate it.

Skinny Vanilla Bean Frappuccino

I did some quick googling and figured out most homemade versions of the Vanilla Bean Frappuccino include loads of ice cream. I really wanted to keep this drink on the lighter side of things so I tried a couple different mixtures of milk/yogurt/honey/vanilla and none of it was quite right. Ultimately, I decided the key to this drink is frozen fat free cool whip! Weird, I know. But it totally works. It mimics ice cream in that it adds a great creamy texture but without the calories.

This version is super simple and can be whipped up in a matter of minutes! The only thing even slightly tricky is the vanilla bean. If you haven’t ever used them before, just slice it lengthwise and you will see all of these little black “seeds” (I know they aren’t really seeds, but I don’t know what else to call them) just grab a small spoon and scoop them right into your blender.

And just in case you end up as addicted to this drink as I am and don’t want to spend all your money on vanilla beans look in the ethnic food section at your grocery instead of the baking aisle. They are likely much cheaper! And If you happen to have a World Market near you, they are even cheaper!

Skinny Vanilla Bean Frappuccino

What are you waiting for? Drink up my friends!

5.0 from 1 reviews
Vanilla Bean Frappuccino
Recipe type: Drinks
Prep time: 
Total time: 
Serves: 2+
 
Ingredients
  • 2 cups milk
  • 2 cups ice
  • 1½ cup frozen fat free cool whip
  • 1 vanilla bean split lengthwise and inside scooped out
  • 1 teaspoon vanilla extract
  • 2 tablespoons honey
Instructions
  1. Place all ingredients in a bender and blend for one minute or until ice is totally crushed.
  2. This makes 2 large cups or 4 small cups

 

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.

 

Strawberry Banana Smoothie

Continuing our week of girl food, what is more girly than a bright pink smoothie? Nothing I tell you, not a thing!

Strawberry Banana Smoothie

I have been making smoothies like a mad woman lately. I just cannot get enough! There is so much perfect fresh fruit this time of year it is pretty much all I want. And now that I have mastered adding greens to my smoothies I have decided that by adding ginormous handfuls of spinach to smoothies means that I am basically just drinking salad, right? This means it is surely okay to forgo my daily salad for lunch in favor of pizza, right?

Yes! Thank heavens we are all on the same page.

Strawberry Banana Smoothie

Today’s smoothie doesn’t have any spinach in it, but it is full of sweet strawberries, banana, yogurt, milk, and honey. It is thick, sweet, and ice cold! What more could you ask for?

I really like making this smoothie for breakfast. All of the fruit, with the addition of yogurt and milk really helps to fill me up, and keep me full.

But I am so bad about making more than I can actually drink. When I do that, I just pour any extra smoothie into ice cube trays and let it freeze. Then you can just pop a couple ice cubes and a liquid of your choice (milk or any juice will do) in the blender and you have a super fast snack without any measuring or getting out a bunch of different ingredients. I imagine this would be especially convenient  if you have hungry teenagers in your house this summer. It only dirties up a blender!

Strawberry Banana Smoothie

5.0 from 2 reviews
Strawberry Banana Smoothie
Recipe type: Drinks
Prep time: 
Total time: 
Serves: 2
 
Ingredients
  • 2 frozen bananas
  • 2 cups frozen strawberries
  • 1 6 ounce container yogurt (vanilla, strawberry, or strawberry banana would be great)
  • 1 cup milk
  • 2 tablespoons honey
Instructions
  1. Place all ingredients in blender and blend for 30 seconds to one minute or until it reaches a smooth constancy.

 

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.