Category Archives: Vegetarian

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.

 

Fresh Strawberry and Vanilla Pudding Pops

It is hot.

Fresh Strawberry and Vanilla Pudding Pops

Like full on, you-will-melt-if-you-walk-outside. And it is only going to get hotter.

You know how some people love summer and frolic in the water and run around in bathing suits drinking fruity drinks? Yeah that isn’t me. The only good thing about summer is that school was out. Since I am no longer in school I really don’t care for this season. Terrible, right? I know. Give me fall with leggings, boots, and scarves and I am a happy girl.

I do try to like summer. There are certain things I do enjoy. I really like that it stays daylight until almost 8 at night. I like sun dresses and ponytails. I love the fresh produce this time of year, and I like Popsicles.

Fresh Strawberry and Vanilla Pudding Pops

So in an effort to embrace summer I have these Fresh Strawberry and Vanilla Pudding Pops for you. You won’t believe how simple this is, just fresh strawberries, milk, and a couple tablespoons of instant pudding mix. Toss it all in the blender, give it a whirl and then freeze. Not only are these easy, but they are also a great light summer snack. So just in case you are one of the ones that likes sun, summer, and bathing suits, this won’t wreck your bikini bod! :)

Fresh Strawberry and Vanilla Pudding Pops

And just in case you are looking for more “summer friendly fare” here is a list of my favorite things to make that don’t require turning on your oven!


Fresh Strawberry and Vanilla Pudding Pops
Recipe type: Dessert
Prep time: 
Total time: 
Serves: 6
 
Ingredients
  • 2 cups strawberries
  • 1½ cups milk
  • 3 tablespoons dry vanilla instant pudding mix
Instructions
  1. Remove stems from berries and place all ingredients in a blender and blend 30 seconds to one minute or until berries are crushed and completely combined.
  2. Pour mixture into molds and freeze 24 hours.
  3. Run the molds under warm water for 15 seconds to make them easier to remove.
  4. Enjoy!

 

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.

 

Spicy Homemade Buffalo Chips

Remember how I told you I kick off Saturday afternoon with these Italian Herb Kale Chips? Yeah, well that was true.  I really do. But do you want to know how I kick off Friday afternoon? Spicy Homemade Buffalo Chips.

Spicy Homemade Buffalo Chips

They even each other out, right?

I have been kicking the idea of Buffalo chips for a while, we have roasted potatoes a lot. Normally, I just toss potatoes in a little olive oil and sprinkle whatever spices I feel like. But I thought why not buffalo sauce?

Because everything is better with Buffalo sauce, right? Right!

This all starts by chopping some little red potatoes super duper thin, like paper thin. Now, if you have a hard time slicing them this thin they will still taste great, but they won’t end up like chips. They will just be buffalo flavored roasted potatoes. Personally, I don’t see a thing wrong with that!

Spicy Homemade Buffalo Chips

After you slice your potatoes super teeny tiny thin, you just toss them in buffalo sauce and place them in a single layer on a large cookie sheet. Make sure they do not overlap, you want each one laid flat so they get nice and crisp. Then just pop them in the oven!

Spicy Homemade Buffalo Chips

After I baked my chips I chose to stack my crunchy little chips in a small skillet, sprinkled it with cheese and stick them under the boiler just until the cheese melted. Then I drizzled the chips with extra buffalo sauce and sprinkled some chipped green onions.

Spicy Homemade Buffalo Chips

There you have it! Homemade buffalo nachos! Hello Saturday afternoon snack!

5.0 from 2 reviews
Spicy Homemade Buffalo Chips
Recipe type: Snack, Appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 2 cups thinly sliced red potatoes
  • 2 tablespoons Frank's Classic Buffalo sauce
Instructions
  1. Preheat oven to 425
  2. Place thinly sliced potatoes in a large plastic bag, drizzle with buffalo sauce and shake until very well coated.
  3. Spray a large cookie sheet with cooking spray, place potatoes in a single layer on the cookie sheet.
  4. Bake 10 minutes, flip the potatoes over and cook 3-5 more minutes.
  5. Let chips sit for a few minutes to cool and crisp.
  6. Eat them plain or garnish with cheese, buffalo sauce, and green onions.

If you like these you should try the Buffalo Chicken Tenders and the Buffalo Chicken Taquitos!

 

 

Jalapeño Cheddar Cornmeal Waffles and Why Freaking Out is Important

Sometimes things just don’t work out.

Logically, I know that. I understand that I won’t be 100% successful in everything I do. Really, I do know that. However, I happen to be super dramatic so sometimes I tend to go from one extreme to the other.

I have had several, several recipe flops lately. Most of them have just been near misses. Maybe the flavor was right but the texture was a bit off, or I need to adjust the cooking temp or time and try again. Or some of them turned out great, but because I was also binge watching The Good Wife while I was cooking I can’t remember if I put 1 egg in or 2, or did I add the vanilla extract? It is on the counter but I don’t remember doing it? URGH! Which means I have to do it all over again.

Cornmeal Jalapeno Cheddar Waffles

Some of them, actually several of them, ended up being total disasters. Okay, I am going to be honest with you. I can handle approximately one true disaster a month before I start questioning my entire identity. (I told you I am dramatic) So, last weekend I was just cooking my little heart out and one after another my recipes failed me. First, it was a granola bar that would break your tooth, a smoothie that ended up looking like muddy water, a chicken and green pea pasta dish that tasted fantastic but ended up looking lime green (that one I really don’t understand).

I stood in my kitchen, all by myself and declared defeat. It was official. I had lost my mojo.

I poured the muddy water smoothie down the drain, dumped the granola bars in the trash, washed the dishes and waited for Mr. Maebell to get home. Later that night, I served the lime green pasta for dinner (covered with a nice layer of Parmesan and dim lighting to ensure he wouldn’t see the actual color of the food he was eating) and I told him of my troubles.

He listened intently, furrowed brow and all, to show his empathy for my situation. He waited until I was done venting and he simply said “Tomorrow will be better.”

Tomorrow will be better? Wait…what? Vent, fume, huff, puff. I don’t care what you do just show some frustration! Can’t you tell I’m upset! This is pretty much a crisis here!

I HAVE LOST THE WILL TO COOK!

Cornmeal Jalapeno Cheddar Waffles

You know what, everything was fine. Tomorrow was better. We woke up, drank some coffee, and I made these crazy waffle breakfast sandwiches. And all was right with the world.

I could tell you that I should just chill when I get frustrated. Which I probably should. I could give you some inspirational story about how I realized it is silly to have a melt down over granola bars. But the thing is, I don’t think it is silly…I think that being true to yourself, in all forms, is important. If coming up with the very best blueberry granola bar is important to you have a melt down when it doesn’t work. Then pick yourself up and try again, and keep trying until you don’t just have it right, you have it spot on perfect.

Life is a series of goals. You set a goal and either defeat it or let it defeat you. You just have to decide which side you want to be on.

Cornmeal Jalapeno Cheddar Waffles

As for me, I think I found my mojo.

5.0 from 3 reviews
Jalapeno Cheddar Cornmeal Waffles
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • ½ cup Bisquick (I use GF Bisquick)
  • ½ cup cornmeal
  • ½ cup shredded cheddar cheese
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 egg, beaten
  • 1 cup milk
  • 1 fresh jalapeno, seeded and diced
Instructions
  1. Heat your waffle iron according to manufactures directions. I cooked mine on temp 2 out of 5.
  2. Combine the Bisquick, cornmeal, cheese, baking powder, salt and pepper in a medium size mixing bowl. Stir until mixture is well combined.
  3. Add in the beaten egg, milk, and diced jalapeno.
  4. Scoop batter into waffle iron and let it cook according to your waffle makers directions or until steam stops emitting from your waffle maker. (This was about 2 minutes for me)
  5. To assemble breakfast sandwiches place one slice of cheese, cooked egg, and bacon or ham in between two waffles. Enjoy!

As always, I made this dish using gluten free ingredients. I use Glutino Gluten Free Pantry All Purpose flour or Gluten Free Bisquick in place of flour. 

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.

 

Eggplant Mozzarella Stacks

Eggplant and Mozzarella Stacks

Sometimes my inner vegetarian just cannot be contained. Lately, I have been all about fabulous meatless meals, this is probably no coincidence that Mr. Maebell has been working long hours so it has just been me, myself, and I around this little house. Last weekend I made lunch for myself and I decided to experiment a little bit. I had already made this fabulous marinara, so my first thought was of course, pasta. Instead I opted for eggplant.

I haven’t bought an eggplant since, oh I don’t know, like 2008, but while I was at the market they were right in front of me with a big yellow .99 sticker on them. Okay sure, why not. Turns out, it was a great impulse buy. This lunch was a show stopper and done in about 15 minutes!

Sliced Eggplant

I had a big ball of fresh mozzarella and i could envision these cute little petite stacks with alternating lightly fried eggplant and sliced cheese drizzled with marinara. So, I sliced the eggplant then used a biscuit cutter to cut out circles. I got 8 circles out of my eggplant. This method does mean you waste more of your eggplant than if you just sliced it, but I was just cooking for me so I didn’t worry about it.

I just threw some flour and spices together in a shallow bowl, beat and egg with a little milk in another and double dipped them. Then fried them up in a little oil. I just stacked everything right on top of each other and voila! I actually dipped mine in warm marinara too because while the little drizzle of marinara looks pretty for the photo I pretty much wanted the whole thing dunked in it.

Eggplant and Mozzarella Stacks

The only thing to consider is that if you are making several servings of this you may want to turn your oven on low and keep the cooked eggplant in the oven as you go, and then assemble while the eggplant is warm. Alternatively, if you want your cheesy gooey and melted assemble and let them sit in a warm oven for a couple minutes. This is super easy to adjust based on your preferences! The next time you hear your inner vegetarian calling remember these Eggplant Mozzarella Stacks

5.0 from 5 reviews
Eggplant Mozzarella Stacks
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 1 egg plant, sliced
  • 1 egg, beaten
  • ¼ cup milk
  • ½ cup flour (I used gluten free AP flour)
  • 1 teaspoon Italian seasoning
  • 1 teaspoon garlic salt
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon red pepper flakes
  • ½ ball of mozzarella, sliced
  • ½-1 cup marinara
Instructions
  1. Slice eggplant and use a biscuit cutter to remove circles from eggplant.
  2. In a shallow bowl combine flour and all seasonings, in a second bowl combine the milk and beaten egg.
  3. Dip eggplant into flour, then egg, then repeat so the eggplant is double breaded.
  4. Heat oil in a large skillet over medium heat. Place cook eggplant 2-3 minutes on each side or until golden brown. Remove eggplant from skillet.
  5. Assemble stacks alternating eggplant, cheese and drizzle with marinara sauce and basil. Serve with additional marinara sauce for dipping.

I used the Balsamic Vinegar and Roasted Tomato Marinara for this, but you can use whatever you prefer!

As always, I made this dish using gluten free ingredients. I use Glutino Gluten Free Pantry All Purpose flour or Gluten Free Bisquick in place of flour.