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.