Author: sarafillmer

One-Pan Cilantro-Lime Chicken and Rice

On By sarafillmerIn 30 minute meal, Entree, Gluten-Free

This meal was so quick and easy and reminded me of what I always get at Chipotle. A great meal for busy weeknights when you don’t have a lot of time to prep but still want a healthy, home-cooked meal. Recipe and photo courtesy of cookingclassy.com

  • 1 lb boneless skinless chicken breasts, diced into 1-inch cubes
  • 1 tablespon canola oil
  • Salt and freshly ground black pepper
  • 4 green onions, chopped (keep lighter and darker portions separate)
  • 2 cloves garlic, minced
  • 1 1/2 cups low-sodium chicken broth
  • 1 (4 oz) can chopped green chilies
  • 2 teaspoon lime zest
  • 3 tablespoons lime juice
  • 1 (14.5 oz) can black beans, rinsed and well drained
  • 2 cups minute white rice (don’t use regular rice!)
  • 1/3 cup chopped cilantro

Heat oil in a large skillet over medium-high heat. Once hot add chicken, season with salt and pepper, and saute until cooked through, about 6 minutes, adding in lighter portions of the green onions and garlic at last 1 minute of cooking. Stir in broth, green onion greens, green chilies, lime zest, lime juice, black beans and season with salt and pepper to taste. Bring mixture to a boil, add rice, fully immerse rice in broth, and allow to boil 20 seconds, then remove from heat and immediately cover with a lid. Let rest 5 – 6 minutes. If needed, return pan to medium heat and cook and toss 1 minute to allow rice to absorb excess moisture. Remove from heat, toss in cilantro and let rest uncovered 3 minutes.

Depression Cake

On By sarafillmerIn Dessert

I had seen this cake a couple of times over the years and was intrigued by the fact that it didn’t contain eggs, butter or milk. It was developed during the Great Depression when those dairy items were in short supply. The cool thing about this cake is that you don’t even necessarily need a mixing bowl, just the pan you bake it in. I paired it with a One Minute Frosting and I thought it was a completely satisfying chocolaty cake. Recipe and photo courtesy of chocolatechocolateandmore.com

  • 1 1/2 cups flour
  • 3 tablespoons cocoa (unsweetened)
  • 1 cup sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon white vinegar
  • 1 teaspoon vanilla extract
  • 5 tablespoons vegetable oil
  • 1 cup water

One Minute Frosting

  • 1/3 cup milk
  • 1/3 cup butter
  • 1 1/4 cups sugar
  • 1 teaspoon vanilla
  • 1 cup semi-sweet chocolate chips

Combine the dry ingredients in your baking pan (8×8) or a mixing bowl. Make 2 small wells and 1 big well in the dry ingredients. Add the vinegar, vanilla and vegetable oil to the wells, then add the water. Mix until combined. Bake at 350 for 35 minutes or til a toothpick inserted in the center comes out clean.

Add milk, butter and sugar to a sauce pan. Bring to a boil over medium heat and let boil for 45 seconds. Take off the heat and add in the chocolate chips and vanilla. Mix until until the chocolate chips are completely melted and the frosting looks shiny. Immediately spread onto cake. Let cool completely before serving. Makes enough for a 9×13 cake.

* A couple of notes: make sure your baking pan is well greased. Also, if you don’t have cocoa powder you can substitute 1 oz of unsweetened baking chocolate, just make sure the reduce the vegetable oil by 1 tablespoon. I also happened to be out of vinegar so I was able to substitute 2 tablespoons of white wine and it came out great.

Bon-Bons

On By sarafillmerIn Dessert

Bon-bons are my father’s absolute favorite Christmas candy. I have many fond memories of dipping them with my brother and sister at Christmas every year, but as an adult, I had only made them once for him. This year he specifically requested them so I had to oblige. The original recipe my grandmother used called for 2 pounds of powdered sugar, but when I was making them I realized I only had 1.5 pounds. As it turned out, I liked them much better this way! The mixture wasn’t as crumbly, but still had plenty of sweetness.

  • 1 can sweetened condensed milk
  • 1.5 lbs powdered sugar (or 6 cups)
  • 7 oz shredded coconut
  • 4 cups chopped pecans
  • 1 stick of margarine/butter, melted
  • 1 teaspoon vanilla

Combine all ingredients in a large bowl. (Seriously, the biggest bowl you have) Chill for maybe 10 minutes, then form into small balls. Chill the balls again so they will hold up to the dipping. In a double broiler, melt 8 oz German Sweet Chocolate with some parafin wax (or you can use chocolate candy coating). Dip your bon bons into the chocolate and cool on a sheet of wax paper, then store in the fridge. Makes about 75 1-inch balls.

Cheesy Ham and Potato Soup

On By sarafillmerIn 30 minute meal, Entree, Soup

The winter I decided to make Sundays soup night. There is nothing better on a cold night than soup, and it makes great leftovers for the week ahead. This soup comes together so quickly and tastes awesome. Recipe and photo courtesy of lilluna.com.

  • 4 medium potatoes (peeled and diced)
  • 12 oz. ham, cooked and cubed
  • 4 cups water
  • 2 chicken bouillon cubes
  • 1/2 teaspoon salt
  • 1 teaspoon garlic pepper
  • 5 tablespoons butter
  • 5 tablespoons flour
  • 2 1/2 cups milk
  • 1 cup cheddar cheese
  • scallions

Combine potatoes, ham and water in a large pot. Bring to a boil, then cook on medium heat for 10-15 minutes (or when potatoes are tender). Add chicken bouillon cubes, salt and pepper. Mix. In another pan, melt butter on medium heat. Whisk in flour and stir constantly for about 1 minute. Slowly add milk and continue whisking until sauce thickens (about 3-4 minutes). Add the milk mixture to your pot and cook soup until heated through. Add cheese right before serving. Top with scallions. Serve immediately.

One Pot Lasagna Soup

On By sarafillmerIn Entree, Soup

This soup is so delicious and easy, it makes a perfect winter soup. The next time I make it though I will try tortellini noodles instead of lasagna because I think the extra cheese will make it extra yummy, and extra ground beef. Recipe and photo courtesy of carlsbadcravings.com.

  • 1 pound lean ground beef or half Italian sausage
  • 1 yellow onion, diced
  • 4-5 garlic cloves, minced
  • 1/4 – 1/2 teaspoon red pepper flakes
  • 1 24 oz. jar Prego Traditional Italian Sauce
  • 8-10 cups low sodium chicken broth, divided
  • 1 14 oz. can can crushed tomatoes
  • 2 tablespoons tomato paste
  • 2 teaspoons balsamic vinegar
  • 1 1/2 teaspoons granulated sugar
  • 1 tablespoon dried basil
  • 1 tsp EACH dried parsley, dried oregano, salt
  • 1/2 teaspoon pepper
  • 1 whole bay leaf
  • 10 uncooked lasagna noodles broken into approx. 1-2 inch pieces*
  • 1/2 cup heavy cream,optional**

Heat large Dutch oven/large soup pot over medium high heat. Add beef and onion and cook, stirring occasionally until beef is browned. Add garlic and red pepper flakes and saute for 30 seconds. Drain off any excess fat. Add Prego Sauce, 6 cups chicken broth, crushed tomatoes, tomato paste, balsamic vinegar, sugar, spices and lasagna noodles. Bring to a boil then reduce to a simmer until lasagna noodles are tender, stirring occasionally (approximately 20-30 minutes). Discard bay leaf and stir in heavy cream (optional) and 2-4 cups chicken broth to reach desired consistency. Garnish individual servings with desired amount of cheeses.

Ruth Chris’ Sweet Potato Casserole

On By sarafillmerIn Side Item

I made this casserole for Thanksgiving and it was so good my dad asked if I would make it for Christmas too. It is practically a dessert, and amazingly delicious. The other thing I really liked about this recipe was that it was dairy-free, which meant that my lactose-intolerant family member could enjoy it also! Recipe and photo courtesy of frugalginger.com.

For the Topping:

  • 1 cup brown sugar
  • 1/3 cup flour
  • 1 cup chopped nuts (pecans preferred)
  • 1/3 stick butter, melted

For the Filling:

  • 3 cups mashed sweet potatoes
  • 1 cup sugar
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla
  • 2 eggs, well beaten
  • 1/2 cup (1 stick) butter, melted

Combine brown sugar, flour, nuts and butter in mixing bowl for the top crust. Set aside. Preheat oven to 350 degrees. Coat a medium-size casserole dish with nonstick spray. Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a large mixing bowl in the order listed. Beat thoroughly with a hand mixer to increase the fluffiness of the sweet potato mixture. You can also use a stand mixer. Pour mixture into buttered baking dish. Bake for 30 minutes at 350 degrees. (At this point, dish can be covered and refrigerated.) Sprinkle the surface of the sweet potato mixture evenly with the crust mixture and return to oven for 10 minutes. Allow to set at least 30 minutes before serving. The brown sugar and pecan crust should be slightly browned and crunchy.

Veggie Dip

On By sarafillmerIn Appetizer, Gluten-Free

I hosted my first ever Christmas party this weekend, and when I was looking for recipes to make I knew I wanted a veggie dip of some kind. I loved that this one was simple, and I knew the Parmesan would be delicious. Recipe and photo courtesy of stonegableblog.com.

  • 1 cup sour cream
  • 1 cup mayonnaise
  • 1/2 cup grated Kraft Parmesan Cheese
  • 1 teaspoon Lawry’s Seasoned Salt
  • 1/2 teaspoon garlic salt
  • 1 tablespoon fresh parsley, finely chopped

Combine all ingredients and refrigerate for at least 4 hours before serving. As with most dips, I found the flavor to be even better second day, so if you can, refrigerate overnight.

The Best Bean Dip

On By sarafillmerIn Appetizer, Gluten-Free

I love me a good bean dip and this one definitely did not disappoint. Recipe and photo courtesy of the-girl-who-ate-everything.com.

  • 1 can (16 ounces) refried beans
  • 1 cup picante sauce (I used my salsa recipe)
  • 1 cup (4 ounces) shredded Monterey Jack cheese
  • 1 cup (4 ounces) shredded cheddar cheese
  • ¾ cup sour cream
  • 1 package (3 ounces) cream cheese, softened
  • 1 tablespoon chili powder
  • ¼ teaspoon ground cumin (or more to taste)
  • tortilla chips

In a large bowl, combine the first eight ingredients; transfer to a small (1 1/2 qt) slow cooker. Cover and cook on high for 2 hours or until heated through, stirring intermittently. Serve with tortilla chips or Fritos.

*Optional ways of preparing: The slow cooker is ideal because it keeps the dip warm but you can also prepare this in the oven or even microwave. For the Oven: Bake dip at 350 degrees for 20-30 minutes or until hot and bubbly. Microwave: Heat in a microwave safe bowl for 5-8 minutes or until cheese is melted and smooth. Stir every couple of minutes.

Ranch Oyster Crackers

On By sarafillmerIn Appetizer

This is another of my paternal grandmother’s favorite party appetizers. They are so easy and addicting, and come together so quickly.

  • 12-16 oz plain oyster crackers
  • 1 package Hidden Valley Ranch Buttermilk Recipe Salad Mix
  • 1/4 teaspoon lemon pepper
  • 1/2-1 teaspoon dill weed
  • 1/4 teaspoon garlic powder
  • 3/4-1 cup salad (vegetable) oil

Combine mix and oil, add in dill weed, garlic powder and lemon pepper. Pour over crackers, stir to coat. Place in warm oven (250) for 15-20 mins.

Christmas Punch

On By sarafillmerIn Beverage

This is the punch recipe that my grandmother and mother would use whenever hosting a party at Christmas. You could absolutely use it year round, but it is somewhat of a Christmas tradition in my family. I made it myself for the first time this year for my holiday party and I had forgotten just how good it is.

  • 46 oz unsweetened pineapple juice
  • 46 oz Hawaiian Punch
  • 1 quart Ginger Ale
  • 1 quart cranberry juice

Before serving, make sure all of the ingredients are well chilled. I don’t like to add ice, so this is a pretty crucial step. Combine and stir into the serving bowl or jar of your choice.