Tag Archive | quick cooking

What’s cooking Wednesday~ Fruit Salad

A little side note: Yes I know it is Thursday and this segment is called what’s cooking Wednesday. But yesterday I kept forgetting it was Wednesday. And then when I went to write this post I thought I lost my pictures. I looked through all of the SD cards and convinced myself that I had gone crazy and lost them. Then this morning, I was browsing through my pictures I have saved online and VOILA! They appeared here waiting for me to write this post the whole time! I blame this on the time change and Mommy brain.

Here it is! The long awaited Fruit Salad recipe to go with my quiches. My hubby and kids love this super simple recipe.

 

 

DSC_0237

1 20oz can pineapple; crushed

2 small cans mandarin oranges or 1 large can

1 pkg. strawberry jello

1 tub cool whip or homemade whipped cream

2 cups cottage cheese

Combine the cottage cheese, jello and fruit. Mix together.

DSC_0235

I usually make homemade whipped cream by beating 1 1/2 cups heavy cream with a tbs of sugar and 2 tsp vanilla. This is why my fruit salad takes a little longer.

Add either cool whip or homemade whipped cream to cottage cheese mix and fold in gently. Refrigerate for a couple of hours and then serve chilled.

You can add a little bit of nuts. I used to do this but got away from it when my son started eating it because he hates nuts. But honestly, nobody notices  complains about them not being in there.

There you have it folks, simple, easy and yummy! This would make a great side dish to that ham you are planning on fixing for Easter.

 

Advertisements

Cooking with kids~ Chicken Cordon Bleu

DSC_0042

 

A long time ago, as in a few months ago, I would just buy those frozen Barber Chicken Cordon Bleu. Times has changed, money is tight and since I would have to buy 4 packs for one meal, it had to go. So I was at the store with my kids, wondering what to fix for dinner. I wanted Chicken Cordon Bleu and knew I had already thawed out chicken at home, decided to fight the urge to buy it premade and made my own with the help of Brianna.

My lovely assistant

My lovely assistant

 

This recipe is very easy for kids to make because it’s pretty hard to screw up and really doesn’t involve any measuring. So I knew it would be perfect for my special child to make. Plus there was no recipe to read just listening to Mom.

Ingredients:

chicken breast~ I use thin sliced, but if you prefer the thicker ones just adjust your cooking time.

Dijon mustard or honey mustard

seasoned bread crumbs

oil or cooking spray

deli sliced ham and swiss cheese

This is what I used, but honestly the ingredients can be switched out to fit your families taste. I would have prefered honey mustard, but didn’t have any.

DSC_0034

Coat both sides of the chicken with a thin layer of Dijon Mustard.

DSC_0036

Then coat with breadcrumbs.

DSC_0031

Saute in a pan until lightly brown on both sides. You can use butter, coconut oil or grape seed oil. This will take about 5-7 minutes depending on the temp of your pan.

DSC_0037

Remove from pan and stick on a cookie sheet. Add ham; as much or as little as you like.

DSC_0038

Another thin layer of mustard.

DSC_0040

Then top with the cheese. Then I pop these in the oven for about 10-15 minutes. I want to make sure the chicken is done and the cheese is melted. Now if you are worried about the cheese getting burned, you could always put the chicken in the oven before you add the mustard and cheese. Bake for 5-10 minutes and then add continue with recipe, baking another 5-10 minutes.

DSC_0042

And then VOILA! The finish project! It was delicious! I usually add a cheesy rice as a side (almost like a risotto) and some corn or broccoli.

Enjoy!

 

 

 

 

 

Coffee Cake Muffins

Today is the first day of school here. We have had a long standing tradition of pancakes for breakfast, but my daughter is beginning her junior year.¬† I felt it was time for a bit of a change to celebrate her grown-ness (yeah I just made that word up). I found a yummy recipe in my 2012 Taste of Home Quick Cooking cookbook that I felt was perfect for your teens first day back to school or a mom’s brunch.

These true (yes, there is coffee) Coffee Cake Muffins have a crumb topping with a jam filled center. Amazing!

 

Coffee Cake Muffins

1 1/2 cups All purpose flour

1/2 cup packed brown sugar

2 teaspoons baking powder

3/4 teaspoons ground cinnamon

1/4 teaspoon baking soda

1/4 teaspoon salt

3/4 cup brewed coffee

1/3 cup canola or vegetable oil

1 egg

1/4 cup apricot preserves I have apricot preserves, but I think peach or strawberry would also be yummy.

 

Topping:

1/4 cup flour

1/4 cup packed brown sugar

1/4 teaspoon ground cinnamon

3 tablespoons cold unsalted butter

1/4 cup chopped walnuts

 

In a large bowl, combine the dry ingredients and then stir in the coffee, oil and egg.

Fill paper lined muffin tins about a 1/4 of the way full. Drop 1 teaspoon of preserves in the center.

DSC_0053

Cover with remaining batter.

DSC_0057

Time to make the topping. In a small bowl, combine the flour, sugar and cinnamon and cut in the cold butter.  Stir in the walnuts. Sprinkle over the tops.

DSC_0059

Bake at 400 degrees for 18 minutes or until a toothpick comes out clean.

DSC_0061

And yes there are 2 without topping on it. Not because I didn’t have enough, but because my son doesn’t like walnuts.

Enjoy!