Black Bean Rice Skillet

 Black Bean Rice Skillet 

2 tbsp Olive Oil

1 Onion

2 Bell Peppers 

1 tsp minced Garlic

4 tbsp Tomato Paste

1 tsp ground Cumin

1 tsp Clubhouse Italiano

2 cups Rice

4 cups Chicken Broth

Feta Cheese*

Avocado, diced

Tomato,diced

Sautee the onions and peppers with the olive oil in a high sided skillet for about 8 minutes on low heat or until soft.

Add the garlic, tomato paste, cumin, Italiano, rice and chicken broth. Turn heat up to medium and bring to a boil, stirring often.

Reduce heat. Cover and simmer for about 15 minutes or until rice is tender, stirring about halfway through.

Top with feta cheese, avocado and tomato if so desired. 

*Feta cheese can be replaced with another cheese of your choice.

Mini Eggs Sugar Cookies

 Mini Eggs Sugar Cookies

1 cup Mini Eggs, chopped *

3/4 cup Butter

3/4 cup Sugar

1 tsp Vanilla

1 large Egg

1 Egg Yolk

2 tsp Milk

1 3/4 cup + 2 tbsp Flour

3/4 tsp Baking Powder

1/2 tsp Baking Soda 

1/4 tsp Salt

1/4 cup Sugar, for rolling

Extra Mini Eggs for topping

*I like to use the macro mini eggs to avoid chopping.

Cream butter and sugar for about 2 minutes or until pale and fluffy. Add vanilla, egg and milk; mix until combined.

Combine the flour, baking powder, baking soda and salt in a medium bowl. Gradually add the combined dry ingredients into the butter/sugar mixture.

Cover and refrigerate for about an hour. 

Preheat oven to 350° and line cookie sheet with parchment paper. 

Put sugar into a small bowl. 

Use a cookie scoop to scoop up dough. I make them about 50 grams each. Roll into balls and then roll them in sugar. Place the dough balls 3 inches apart on the cookie sheet. Press down and press a few pieces of mini eggs onto the top of each cookie.

Bake for 9-10 minutes or until evenly golden and the edges are browned.

Skillet Quinoa Enchilada Bake

 Skillet Quinoa Enchilada Bake 

1 tbsp Oil 

1 Red Bell Pepper, diced

1 small onion, diced

1 cup Quinoa 

2 cups Chicken Broth

1 cup Tomato Sauce

1 can Corn

1/2 tsp Cumin

3/4 tsp Salt

1/2 tsp Smoked Paprika

1 tbsp dried Parsley 

1 cup Shredded Marble Cheese 

In a large oven proof skillet sauté the onions and peppers in oil for about 5 minutes or until veggies are soft. Add the remaining ingredients EXCEPT the cheese. Bring to a boil. Turn off heat.

Transfer the skillet to the oven. Bake @400°f for about half an hour. 

Remove from the oven and fluff with a fork.

Sprinkle cheese on top and return to the oven for another 10-15 minutes or until cheese is fully melted and slightly browned.

Coconut Cake

 

Coconut Cake

1/2 cup Butter,softened 

1/2 cup Oil

1 1/2 cups Sugar

6 large Egg Whites, room temperature 

2 tsp Coconut Extract 

1 tin (400 ml) Coconut Milk

1/4 cup Sour Cream

3 1/2 cup Cake Flour

4 tsp Baking Powder 

1/2 tsp Salt

In a large bowl, cream the butter, oil and sugar together until smooth.

Beat in egg whites for at least 2 minutes or until fluffy. 

Beat in the coconut extract,  coconut milk and sour cream until just combined.

In a separate bowl, combine the cake flour with the salt and baking powder; slowly add into the batter until just combined.

Pour the batter into a greased 9×13 pan.

Bake @ 350°f for 35 minutes or until toothpick inserted in the middle comes clean.

Alternatively, if you want to layer your cake, you can pour it into two 9×13 pans or three 8" round pans and bake for about 20 minutes. 

This recipe also works great for cupcakes with a baking time of about 18 minutes. 

Sloppy Joe Seasoning

Sloppy Joe Seasoning

1 tbsp onion flakes

1 tsp dried Green Peppers or Roasted Red Pepper

1 tsp Salt

1 tsp Cornstarch

1/2 tsp dried garlic 

1/4 tsp dry mustard

1/4 tsp celery seed

1/4 tsp chili powder

Makes 3 tbsp

1 tbsp Seasoning

1 1/2 lbs ground beef

1 can pork n beans or tomato soup

1/2 cup Ketchup

1 tbsp Worchestershire

 Simmer 30 minutes 

Put on a bun. Top with shredded cheese.

Taco Soup

Taco Soup

1 lb Ground Beef 

1 Onion, diced

1 package Taco Seasoning 

2 tins Beans in Tomato Sauce 

1 tin Tomato Soup 

1 tin (680 ml) Tomato Sauce 

1 box Beef Broth

1 tin Corn (Optional)

Salt & Pepper to taste

Fry ground beef and diced onion in a large pot on medium heat until beef is no longer pink and onions are soft. Add Taco Seasoning to the beef. Add the remaining ingredients. Reduce heat and simmer for about 15-20 minutes, stirring occasionally. 

Garnish with crushed Doritos, shredded cheese and a dollop of sour cream.

 

Beef Stew

 Beef Stew

1 Onion, diced

1/2 cup Celery, diced

2 cups Carrots, sliced 

4 cups Potatoes, cubed

4 cups Beef Broth

1/2 tsp minced Garlic

1 tsp Salt

1/2 tsp Pepper 

1 tsp Beef Boillion 

4 cups cooked Beef, cubed*

2 cups Brown Gravy, pre-made**

2 cups Peas

Sautee the onion, celery and carrots until carrots are semi soft. Add potatoes and simmer until almost soft.

Add seasonings, beef and gravy. Simmer for about 15-20 minutes, stirring every 5 minutes. Add peas and continue to simmer for a few more minutes or until peas are cooked.

Serve as is with fresh buns or biscuits, or over mashed potatoes. 

*I like to use leftover roast beef to make my stew but Alternatively you can cut up any cut of beef into bite sized pieces, sprinkle with seasoning salt and fry in a pan on low heat with butter or a splash of oil.

**If you don't have pre-made gravy you can also add two packets of clubhouse brown gravy mix with 2 cups water