JUICY Angus Burger!

Look at this burger! Doesn't it look YUMMY? I found a new product from Trader Joe's...frozen Angus Burger Patties! They're SO easy to make on a grill pan and only takes about 10 minutes to heat through. I also got these AWESOME Hamburger Buns from Trader Joe's too! Beat that, Burger King! hehe

Goldfish Box!

My mommy bought me the best thing today at Safeway! It's a Goldfish Box! This little thing holds a whole cup of Goldfish! It's perfect for taking along in your bag or stashing in the car! Thanks mommy!

My First Recipes to Rival! Beef Rendang

This is my very FIRST Recipes to Rival and yes I made a few modifications. First of all, I cooked the dish in my Slow Cooker instead of having it simmer in a pot cuz I just didn't have the time (or patience) to watch it cook for 4 hours! I also only have our tiny Safeway to buy my ingredients from so some of the seasonings like Fresh Tumeric and Lemon Grass were just not possible. BUT the good news is that this dish turned out REALLY yummy and I think the addition of potatoes really bulked it up, making it a meal! Our apartment was filled with a wonderful CURRY aroma ALL day!

Ingredients:

3 lbs beef stew meat, cut into 2-inch pieces
10 small potatoes, cut into bite-size pieces
1/3 c chopped onions (frozen)
1 Tbsp grated ginger
3 Tbsp chopped garlic
2 tsp grated nutmeg
1 Tbsp curry powder
½ tsp crushed red pepper
1 Tbsp lime juice
1 Tbsp lemon juice
½ tsp cinnamon
¼ tsp salt
1 can (15 oz) coconut milk

Prep:

1. Put the beef and potatoes in the slow cooker.

2. Mix together everything else except coconut milk and pour over beef.

3. Stir in coconut milk and cover. Cook on low setting for 9-10 hours, until the liquid is almost all reduced.

My First Pizza!

I think I've found a new favorite product! Pillsbury® Pizza Crust! It's SO easy to use! I've never made pizza before but I have a feeling I'll be making a lot more now that I have this! We had a LOT of chicken left over from the Enchiladas and BBQ Sauce left over from some ribs that I made last weekend, so I thought what would be better than BBQ Chicken Pizza? (Nothing...DUH!) All I needed to add on top of that was some sliced red onions and mushrooms and of course, LOTS of CHEESE! :)

Ingredients:

1 can (13.8 oz) Pillsbury® refrigerated classic pizza crust
½ c BBQ sauce
1 c cooked cubed chicken
½ medium red onion, cut into thin strips
1 c sliced mushrooms
2 c shredded mozzarella cheese
1 c grated Parmesan cheese

Prep:

1. Preheat oven to 425°F. Line a 13x9-inch pan with foil. Unroll pizza crust dough in pan; press dough to edges of pan.

2. Spread BBQ sauce evenly over dough to within ¼-inch of edges. Top with chicken, onion, mushrooms and cheeses.

3. Bake 12 to 20 minutes or until cheeses are melted and edges are deep golden brown.

More Cranberries = Muffins!

I've still got more than half a bag of cranberries left so I decided to make some yummy oatmeal muffins! They're SUPER healthy with only a Tbsp of oil and I'm sure my mom will appreciate that! The crunchy sweet topping goes PERFECTLY with the tart cranberries! YUM! :)

Ingredients: (6 muffins)

Topping:
2 Tbsp oatmeal
1 Tbsp firmly packed brown sugar

Muffins:
¾ c oatmeal
½ c all-purpose flour
¼ c granulated sugar
1½ tsp baking powder
¼ tsp salt
½ c milk
1 egg white, lightly beaten
1 Tbsp vegetable oil
½ tsp vanilla
1 cup fresh cranberries

Prep:

1. Preheat oven to 400°F. Line 6 medium muffin cups with paper baking cups. For topping, combine 2 Tbsp oats and brown sugar; set aside.

2. For muffins, combine oats with remaining dry ingredients in large bowl; mix well. In small bowl, combine milk, egg white, oil and vanilla; mix well.

3. Add to dry ingredients; stir until moistened. Gently stir in cranberries. Fill muffin cups almost full; sprinkle with topping.

4. Bake 20 to 24 minutes or until light golden brown. Cool muffins in pan on wire rack for five minutes; remove from pan. Serve warm.

Super High Fiber Cranberry Bread

It's almost Turkey Time, which means cranberries are now EVERYWHERE! I picked up a bag from Safeway and decided to make stuff with them. I remembered how much my mom LOVED my Super High Fiber Bread last time and half the box of cereal is still sitting in my cupboard so I decided to make more bread! The cranberries are slightly tart and burst open when they're baked so they give the bread a super FRESH taste!

Ingredients:

1½ c high fiber cereal (I used Trader Joe's)
½ c water
1 c orange juice
2 c all-purpose flour
¾ c sugar
1½ tsp baking powder
½ tsp baking soda
¼ tsp salt
2 Tbsp vegetable oil
1 egg
1 c fresh cranberries
½ c chopped almonds

Prep:

1. Preheat oven to 350°F. Grease bottom only of 9x5-inch loaf pan with butter.

2. Crush cereal in food processor.

3. In large bowl, stir together cereal, water and orange juice; let stand 10 minutes.

4. Stir in remaining ingredients except cranberries. Gently stir in cranberries. Spread batter in pan.

5. Bake 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaf; remove from pan to cooling rack. Cool completely, about 2 hours, before slicing.

Slow-Cooked Chicken Enchiladas

It's been a while since I used my good old Slow Cooker and I TOTALLY forgot how much I LOVE it! The last time I made chicken thighs, the meat fell off the bones and was SO tender, and this time was no different. I just threw them all in the slow cooker with chicken broth and seasoning, and let the Slow Cooker do its thing over-night. The next morning our apartment smelled SO yummy! There was a LOT of chicken meat, and I only used half for these Enchiladas. I'm guessing there will be a LOT more chicken dishes in the near future! This is my first time making Enchiladas, BTW, and they were a total winner! We have a ton of left-overs too, including some in the freezer for a quick weeknight meal! :)

Ingredients:

8 chicken thighs
1 c chicken broth
½ tsp ground cumin
½ tsp dried oregano
½ tsp salt

1 (16 oz) can Enchilada sauce
6 tortillas
1 jar salsa
1 can refried beans
1 c shredded Mexican cheese (for the tortillas)
3 c shredded Mexican cheese (for topping)

Prep:

1. Place chicken thighs inside slow cooker and cover with seasoning and chicken stock. Cook on low for 8 hours. Let chicken cool and shred.

2. Preheat oven to 400°. Microwave tortillas for 20 seconds to soften them.

3. Pour about half a cup of the Enchilada Sauce in the bottom of a 9" x 13" baking dish. Spread refried beans down the middle of a tortilla. Add shredded chicken and cheese. Roll up the tortillas and place seam-side down in baking dish. Repeat with the remaining tortillas

4. Pour the remaining Enchilada Sauce over enchiladas and top with remaining cheese.

5. Cover and bake for 25-30 minutes until hot and bubbly.