Recipe: Vegetable Pot Pie

Good morning!

It's almost Friday, which is a very good thing in my book.  Jacob was out of town last weekend so I'm pumped to have him here and for the 3 of us to be able to relax and have some fun.  

One goal that Jacob and I have been working on is budgeting.  Well, see really we're pretty good at it....we've had a budget since we got married and for the most part we stick to it.  However, with M eating more and more and me getting lax on the food portion things have gotten out of control.  See I meal plan, always have...my mom did so I always plan ahead and make a list.  I think what was killing us was quick trips for this and that a few times a week.  

This is getting longer than I planned so I'll wrap it up.  The reason I'm telling you this is because I have found taking the amount we budget for food out in cash at the beginning of the month is really helping. Also, because I have been on the hunt for inexpensive recipes that are healthy too.  Bonus if they're easy because I usually have a toddler hanging on my leg....This pot pie recipe is one I have been making for years.  The original recipe calls for chicken but I made it vegetarian years ago and recently I made it vegan because of M's dairy allergy.

Add 1 bag of mixed vegetables and mushrooms to an oven safe dish.  I used canned because I had it for some reason but usually I use fresh.  Salt and pepper to taste and add 1 cup of vegetable broth (add cooked chicken if you want)

In a separate bowl mix together 2 cups of Bisquick and 1 cup of milk (I used soy but regular is fine)

Spread the Bisquick mixture over the veggies and pour melted butter over the top.  Bake!

 YUM!

You end up with a fluffy biscuit top and a yummy vegetabley center!  I love this meal on a cold night and we always have plenty of leftovers.  I bet you could make it the night before and just pop it in the oven when you get home.

Vegetable Pot Pie Recipe (Vegan)
1 bag mixed vegetables
mushrooms, chopped
1 cup vegetable broth
Salt and pepper to taste
2 cups Bisquick
1 cup milk (soy or regular)
The recipe calls for 1 stick of butter, melted but usually use 3/4 a stick


Bake at 375 for 35-50 min or until the top is golden brown!

Banana Bread Recipe

Hi all!

2 posts in 2 days.....WHA?  I know, I know it's craziness! ;)  Lots of prayers for those in the eye of Sandy.  While we are only getting cold weather and lots of wind we stayed inside yesterday and I decided to make banana bread as a yummy snack for M.

I love this recipe because I most always have the ingredients on hand and it is simpler than others I have come across.  The bad thing is that I have no idea where I got this recipe because I have been making it for over 10 years.  Oops!

Banana Bread Recipe

Ingredients:
1 3/4 cup flour
2 tsp baking powder
1/4 tsp baking soda
3/4 tsp salt
1/3 cup shortening
2/3 cup sugar
2 eggs
1 cup bananas (I use 2-3 medium over ripe)

Directions:
Stir together and pour into a well-greased 4x8x2 1/2 inch pan.  Bake at 350 for 40-50 min or until browned.  Cool on a rack.

I love to eat it with a cup of coffee in the morning or with tea in the afternoon.  I usually microwave a slice for 20 seconds or so in the microwave because it's so delicious warm!

Enjoy!

Caramel Apple Bar

Jacob and I had a group of friends over this weekend and I thought it was the perfect opportunity to try out an idea I saw on Pinterest.  I had fun making a caramel apple bar and I used this recipe to keep my apples from browning and it really worked!

We had caramel, chocolate chips, nuts, and 2 kinds of sprinkles

I also made a caramel cheesecake dip with crushed graham crackers and it was delicious

Delicious!

Fruit Smoothie

Hi all!

Happy Monday!  We had a great weekend with family and I'm heading into a fun week and relaxing weekend.  I have started back up with having a fruit smoothie for breakfast in an effort to get back in shape.  I thought I would share my recipe in case anyone needs a healthy, high protein breakfast idea.

I buy store brand yogurt because it has the lowest amount of sugar and highest amount of protein.  I usually use berries but you can use any kind of fruit and it is delicious!

Yum!

Pumpkin Seed Tilapia

Hi all!  

I'm here to share a recipe for tilapia that I love and make all the time.  I got the original recipe here and have since made a few tweaks to make it my own.

Ingredients:

3-4 tbl of pumpkin seeds, chopped

3-4 tbl of panko crumbs

1-2 tbl of parsley flakes

minced garlic

olive oil

4 tilapia fillets

Directions: 

1. Combine pumpkin seeds, panko crumbs, and parsley in a bowl and mix well

2. Lay out fillets and coat with olive oil and garlic (I use a good amt of both)

3. Top fish with pumpkin seed mixture

4. Bake at 400 for 15 min or until fish is cooked through

I sometimes sprinkle with fresh Parmesan and it is delicious!  Simple, easy, and healthy....my favorite!

Enter to win a HG gift card here

Yum!

Buffalo Shrimp Tacos

Hi all!

When I came across this recipe on Pinterest I knew I had to make it because Jacob loves Frank's. However, I don't eat chicken so I adapted it to shrimp and it's delicious!

Ingredients:

⅓ cup flour
3 tablespoon cornstarch
⅛ teaspoon cayenne pepper
1 teaspoon garlic powder

⅓ cup buffalo wing sauce (Frank’s Buffalo Wing) , plus extra for garnishment
1 Tablespoon olive oil
10 6-inch yellow corn tortillas

Toppings:

Shredded butter or Iceberg Lettuce
Cilantro
Green onions

I also have been following this recipe in making my own hard shelled tacos. I tried this recipe with the shells soft and it's much better with a crunch. Simply take 6-10 corn tortillas and wrap them in a wet paper towel and microwave them for 30 seconds. Then spray both sides with Pam and drape in the oven like shown below. Bake at 375 for 7-10 minutes until crispy!

Dredge the shrimp in the flour mixture and cook over medium heat with oil a few minutes on each side until pink. Then add to bowl and toss with the Frank's until coated.

Top with lettuce, cilantro and green onions....at least that is what we do! It would be yummy with avocado and ranch dressing too!

Yum!

Emily

Guacamole Recipe

Hello!

One of my favorite snacks to make for Jacob and I or for a group is guacamole. My love affair with guac all started with a little place called Rosa Mexicano. If you're going to be in NYC (my fav location is Lincoln Center but all are good). They make your guacamole table side and I haven't been the same sense....okay, I'm being dramatic but I really love it and it taught me how I like my guacamole.

Here is how I make my guacamole:

I whip the avocado(s) with an electric mixer because I like it really smooth. I also buy my avocados when their green and ripen them myself so I know just how ripe they are. I hate to buy them dark and mushy and then cut into them and they are dark inside (over-ripe).

After a beat the avocado(s) I add in the rest of the ingredients. I love the lime juice and it helps it not to brown. Some people add jalapenos....you can do what you like but this is how I like mine. If I'm making it just for Jacob and I add more cilantro and salt.

I love to serve it with Hint of Lime or Hint of Jalapeno chips for an extra kick. Yum!

Did you know you can freeze ripe avocados? Me neither until I ran across it on Pinterest. Follow me!

Emily

Gazebo Cheese Soup

Good morning!

I like soup. Therefore, I'm going to share yet another soup recipe. This is Jacob and I's favorite recipe to make when it's cold out and today was the perfect day.

Ingredients:

1/2 stick butter

3 chopped green onions (I use the whole thing)

3 stalks of celery, chopped

2 finely grated carrots

2 cans of broth (I use vegetable but the original recipe calls for chicken)

3 cans of cream of potato soup

8oz grated extra sharp cheddar cheese

parsley flakes

coarse ground pepper

salt

8oz sour cream

Directions:

Melt butter over low heat and saute onions, celery, and carrots. Add broth, cover and simmer for 30 minutes.

Add potato soup, cheese, parsley, salt, pepper, and sour cream simmer for 15 minutes

That is it! It really is an easy soup to make and it's so filling and is great with bread and wine!

Perfect for a cold rainy day like today! I always double the recipe because the left overs are yummy too

Enjoy!

Emily

Summer White Corn Soup

Good morning!

I don't believe I have ever shared a recipe with you all and today that is about to change! This is one of my favorite summer time recipes that is perfect for this time of year with all the corn out in stores and farmer's markets. It's pretty easy to make and a delicious healthy soup perfect for any get together. In fact, I think it would be great for a Labor Day party!

Serves 6 if you make a salad and serve it with bread. Jacob and I eat it and there is a small amount of leftovers. I would probably double it if I wanted to make it for a crowd.

Ingredients:

5 ears sweet white corn, shucked

1/2 cup milk

1 tbl unsalted butter

1 tbl olive oil

1 large yellow onion, chopped

2 celery stalks (I didn't have any so this time I left it out)

2 garlic cloves, minced

1 large Yukon Gold potato (I used 2 Idaho potatoes to make up for not using celery but I'm not fussy about cooking and ingredients)

4 cups vegetable broth

1 tsp salt, more to taste

1/2 tsp black pepper, more to taste

16 fresh basil leaves (I do have to say that fresh basil is so much better than dried in this recipe...it's worth buying fresh)

Directions:

1. Start with 5 ears of corn (although I used 6 b/c it was 6 for $2 at the local farmer's market) and what could be wrong with more corn in a corn soup. Nothing, I tell you.

2. Here is a trick I just learned: to make shucking the corn (husking?!....I might be showing my redneck roots with the work shucking) easier-- pop it in the microwave for 30 seconds to 1 min and the little strings come off easier. True story. Try it!

3. Cut the corn kernels off the cob

4. Add corn and milk to saucepan and bring to a low boil over medium heat. Reduce the heat and simmer for 5 minutes then remove from the heat and set aside.

5. In a separate large saucepan, melt butter and olive oil over medium heat. Add the onion and reduce the heat to low and cook until the onion is soft and translucent (10 min). Add celery and cook until soft (4-5 min). Stir in garlic and saute stirring constantly for 1 minute, be careful not to brown the garlic.

6. Add the potato(s), 4 cups of broth, salt and pepper and bring to a low boil over medium-high heat. Reduce heat and simmer for 15-20 minutes or until the potatoes are soft. Stir in the corn-milk mixture and half of the chopped basil.

7. Ladle half of the soup into a food processor or blender after it cools slightly. Process the soup slightly (about 10 seconds or until it's smooth) then pour it back into the pot.

I serve my soup with a great wine and a french baguette and possibly a summery salad

Sprinkle the rest of the basil on top before serving and enjoy!

And just keeping it real this is really how we eat our meals. A flower or fruit centerpiece?! No. We prefer a baby.....a stinkin' cute baby at that! (Oh, and a kitty on a chair too)

Hope you make and enjoy the soup as much as we do!

Emily