About Me

My photo
Las Vegas, Nevada, United States
I'm a stay-at-home mother of 2 who loves to bake rich desserts, create healthy dinners, and create homemade crafts. I'm always Hungry for the Homemade! Take some recipes, make them your own, and let me know how it goes.

Sunday, June 26, 2011

My Fav Veggie Side: French String Beans with Bacon

         All side dishes are made better with bacon, and my vegetables are no exception. As a kid I hated green beans, frozen, canned, fresh or steamed. Bleh. As an adult, I've tried to embrace vegetables and make healthy eating taste amazing! Here is my favorite vegetable side that's impossibly easy, healthy, and SO TASTY. If I had these as a kid, I would have changed my mind about green beans sooner!
Costco sells a 2-pk of fresh french string beans, and a large bag of real bacon bits. Easy, easy.
French String Beans with Bacon 
1 - 1.5 lbs fresh french string beans, washed
2 tsp. tub margarine (Smart Balance is my taste preference)
Garlic salt and pepper to taste
2 Tbsp real bacon crumbles (more, if you really love bacon!)
(Possible additions: Almond slivers, blue cheese crumbles, toasted bread crumbs)

 Bring a small amount of water to a boil in a saucepan with a steamer insert. Place string beans in steamer basket and cover, steaming for 7-8 minutes. 
When beans are tender/crisp, place in a bowl and toss with remaining ingredients. Delicious and healthy!

Sunday, June 12, 2011

Peachy Keen Crisp

Peachy Keen - def. (N)- Super duper, just perfect, hunky dory, jim dandy, two thumbs up.
I love peach desserts!! Cobblers, crumbles, cream cakes, pies, and ice cream. Crumbles are my favorite, so I had to share this delicious recipe. From "In the Kitchen THE COSTCO WAY"
Peach Crisp                                              
 Filling:                                  Topping:
4 large peaches                       1 stick butter or margarine                  
1-2 teaspoons cinnamon           3/4 cup flour
3 tablespoons brown sugar       2/3 cup sugar (I use 1/2 Splenda, 1/2 sugar)
1/2 cup water                        Sprinkles of brown sugar and cinnamon

Preheat oven to 375 degrees.

 Tip: I blanch the peaches to peel them easily by dropping them in boiling water for 5 seconds. The skin easily comes off without taking the flesh with it. 

To prepare the filling, wash, peel and slice peaches. Place in a buttered 9x9 inch baking dish and sprinkle with cinnamon and brown sugar. Pour 1/2 cup water over peaches.

 To prepare the topping, cut cold butter into the flour and sugar. (This mixture should be grainy and chunky, not smooth.) Cover the peaches with this mixture. Sprinkle with brown sugar and cinnamon to taste. 
Bake for about 50 minutes, or until the topping is golden brown. Serve warm, and top with vanilla ice cream or Cool Whip. Serves 8.
Are you hungry yet?!

Friday, June 10, 2011

Southwest Chicken Sausage Skillet

Quick, and full of lots of vegetables, fiber, and most importantly, FLAVOR!

This recipe was on the back of the sausage, and was a big hit, so I thought I'd share.

14-oz. Chicken sausage
1 zucchini, cut into 1/2-inch pieces
1/2 white onion, diced
1/2 green or red bell pepper, diced
2 cups frozen corn
1 can black beans, drained
2 cups cooked rice
Salsa, to taste
Shredded cheddar cheese to sprinkle on top

  Cut Hillshire Farm Chicken Sausage, zucchini, onion, and bell pepper. Cook and stir in large non-stick skillet over medium-high heat until sausage is browned and veggies are soft. 
I used roasted-red bell peppers, so I didn't add them until the onion/zucchini mixture was cooked.
 Stir in frozen corn, can of black beans (drained), and cooked rice. 
Season to taste with garlic salt, salsa, and top with cheese, if desired.