Category Archives: entrees

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Ravioli Casserole for Melissa

 

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There are a million poignant things I could say to my friend Melissa, but really I just want to give her a recipe and let her know I love her and that she is an amazing mother, wife and friend.  It would not be complete without a poem by Maya….  Recipe at bottom.

“Weekend Glory” by Maya Angelou

Some clichty folks 
don’t know the facts, 
posin’ and preenin’ 
and puttin’ on acts, 
stretchin’ their backs. 

They move into condos 
up over the ranks, 
pawn their souls 
to the local banks. 
Buying big cars 
they can’t afford, 
ridin’ around town 
actin’ bored. 

If they want to learn how to live life right 
they ought to study me on Saturday night. 

My job at the plant 
ain’t the biggest bet, 
but I pay my bills 
and stay out of debt. 
I get my hair done 
for my own self’s sake, 
so I don’t have to pick 
and I don’t have to rake. 

Take the church money out 
and head cross town 
to my friend girl’s house 
where we plan our round. 
We meet our men and go to a joint 
where the music is blue 
and to the point. 

Folks write about me. 
They just can’t see 
how I work all week
at the factory. 
Then get spruced up 
and laugh and dance 
And turn away from worry 
with sassy glance. 

They accuse me of livin’ 
from day to day, 
but who are they kiddin’? 
So are they. 

My life ain’t heaven 
but it sure ain’t hell. 
I’m not on top 
but I call it swell 
if I’m able to work 
and get paid right 
and have the luck to be Black 
on a Saturday night. 

Love you Melissa!!!

Ravioli Pasta for Melissa

Ingredients

  • 1 bag of cheese ravioli ( frozen)
  • 1 jar light Alfredo sauce
  • 2 cans diced tomatoes with basil and oregano
  • 1 cup cheese - any melty yummy kind

Instructions

  1. Heat oven to 350.
  2. Spray a lasagna/casserole dish with cooking spray
  3. Boil ravioli until cooked and drain.
  4. Pour Alfredo sauce and tomatoes into large sauce pan and cook until bubbling.
  5. Add raviolis, then 2/3 of cheese.
  6. Pour into the casserole dish.
  7. Sprinkle top with rest of cheese..
  8. Bake until cheese bubbles - maybe 15 minutes.
  9. Eat like a BOSS.
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RDK

Instagram Takeover and RDK Glazed Turkey Meatloaf #speedloaf

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Talk about as easy task for me:  take over am IG account for a brand you love for 2 days.  Well, I did just that with my family and took Red Duck Ketchup all over town.  I highly suggest you do this if you have an opportunity.  It allows you to be creative with a brand, and pulls you out of your own IG for a while, it was awesome for our family!

We had a blast, did a short “Ridin’ Dirty” video (click link)

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We went to the food carts, the symphony, the radio station, and wrapped it up with a SPECIAL Red Duck meatloaf filmed on time lapse (click link)

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Here is the ACTUAL RECIPE, since I know you cannot really tell in the video.

RDK Glazed Turkey Meatloaf aka #speedloaf

Ingredients

  • 1 1/2 pounds ground turkey
  • 1 egg
  • 1 cup milk
  • 1 cup dried bread crumbs
  • salt and pepper to taste
  • 2 tablespoons brown sugar
  • 1/3 cup RED DUCK FOODS KETCHUP

Instructions

  1. Preheat oven to 350 degrees
  2. Combine the beef, egg, milk and breadcrumbs.
  3. Season with salt and pepper to taste and place in a lightly greased 5x9 inch loaf pan,
  4. In a separate small bowl, combine the brown sugar and ketchup. Mix well and pour over the meatloaf.
  5. Bake for 1 hour.
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Easy Lightened Lemon Chicken

More light meals!  My husband and I are fighting the battle of the bulge with both fists these days.  We are exhausted but we want real food!  Real meals!  Now that the kids sit at the table we get to be a family and eat like one – well, that means whole foods.  I hope you like this one – we gobbled it up like crazy!

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Easy Lightened Lemon Chicken

Ingredients

  • 2 lemons
  • 2 chicken breasts, split into 4 cutlets
  • 1 cup whole wheat flour
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 2 and 2 tbs olive oil (or coconut oil)
  • serve with brown rice

Instructions

  1. Place chicken breasts between wax paper and mallet (I also use a zip lock bag) to pound breasts down to 1/2 inch thick.
  2. Pat dry if they got juicy.
  3. Squeeze the juice of 1.5 lemons into a bowl - slice the rest for garnish.
  4. In a paper or plastic bag add the flour and the salt and pepper and mix.
  5. Warm the olive oil to medium.
  6. place the cutlets one at a time into the bag, shake them off and lay into the oil - cook for about 2-3 minutes on each side intil brwoned and cooked through.
  7. Place on a paper towel.
  8. If needed, add the rest of the olive oil.
  9. Once they are all cooked, place back into pan at medium low together and pour half the lemon juice over chicken.
  10. Allow the juice to settle into the chicken, flip once after 1 minute, Pour the rest.
  11. Serve immediately on warm plates with a lemon wheel garnish and fresh brown rice!
  12. I served this with a fun tomato pesto salad!
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Weekday Beef Pasta (30 minute Meal)

Hey, I am nobodies perfect wife, parent,  or cook.  As I am fond of saying “it’s the Simple Kitchen, not the James Beard House”.  I have my hands full and you likely don’t need me to tell you why.  Often, the fact that I have SOME fresh ingredients is enough for me.  Being able to get some food on the table, that I cooked, and that  will be eaten as well as used for lunches over the next day or so.  This is a HUGE hit for our family, Even the 19 month olds loved it!

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Weekday Beef Pasta (30 minute Meal)

Ingredients

  • 3 cups cooked pasta - I like all types! You can use whole wheat on this one if you want to get more fiber
  • 2 tsp minced garlic
  • 1 finely chopped small yellow onion
  • 1 lb grass fed ground beef
  • 1 can of sliced olives
  • 2 tbs olive oil
  • 4 large chopped tomatoes
  • Salt and pepper to taste
  • Garnish with Parmesan if you like

Instructions

  1. Brown and crumble the beef over medium/medium high. Partially through, add th eonion.
  2. Once the beef is the way cooked, add the garlic and turn until incorporated.
  3. Add tomatoes and cook, I like them somewhat crisp.
  4. Add Olive Oil - you can add more if you like, but if I want it to be "more juicy" I will just add a little vegetable broth. Remember the lower the fat content in your beef the less "juicy" the dish will be - compensate with more tomatoes or a bit of broth.
  5. Add olives.
  6. Add salt and pepper to taste, this is easier before the pasta is added.
  7. Add the pasta and serve! I like to garnish with Parmesan, but if you do that, back off on the salt in the last step.
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Autumn Slow Cooked Pork Tenderloin

I get it.  We get “eat seasonally and locally” shoved down our throats.  Are you busy?  Do you have a full life, and yet still  want to adhere to al of these new/old ideals?  I do.  I have a really busy life.  My daughter is currently in my lap as I type this, in hopes to have it up before I go on the air at 10 am ( 2 hours from now) for the annual autumn cooking show.  But back to biz….I actually created this recipe so it was a crap shoot, but, well…….it ended up great!  Moist, flavorful, easy.

photo-11Here is the recipe:

Autumn Slow Cooked Pork Tenderloin

Ingredients

  • 1-1.5 pound pork tenderloin
  • 1 apple
  • 1 pear
  • 1/2 tsp cinnamon
  • 1 tbs minced garlic
  • 1 cup water
  • 1/2 cup stock or wine (I used veggie stock)
  • 1 tsp flour (I used 1-1 gluten free flour from Bobs Red Mill)
  • salt and pepper
  • 1/2 cup brown sugar

Instructions

  1. Wash and pat dry the pork tenderloin.
  2. Spray the insert of your slow cooker.
  3. Peel, core and chop your apple and pear - about 1.5 inch pieces.
  4. Whisk water, sugar, garlic and cinnamon stock, salt and pepper and flour. Add pears and apples.
  5. Place pork tenderloin in pot, then pour sauce over pork. Cover and set your crock:
  6. 6 hours on low.
  7. 4 hours on medium.
  8. NOTES:
  9. *I set my crock pot at 10pm at night, it has a "warm after cooking" setting so I actually pulled this out of the pot 9 hours later at 7am, as a touchstone if you are cooking overnight for lunches.
  10. *I used stock and gluten free flour so my friends who do not drink or are intolerant of gluten can also enjoy the meal.
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I think I many have had a life changing day | Chicken with Tri-Colored Quinoa

You wake up, you go about your business, you work, you spend time with family.  Normal trappings of a wonderful life.

Then you go somewhere, learn something and it alters your thinking.  I did that.  I went to Bob’s Red Mill.  I listened.  I opened my ears and shut my mouth.  I think in a total of 20 minutes my life changed.

I live a busy, joyful life.  I have most of the things I ever wanted.  I also enjoy amazing health as do my children and husband.  But do I?  Am I looking close enough?  Have I confused youth with health and now, as I enter my 40’s and have become a mother, do I need to step back. pause, reevaluate and change?  Yes,  Yes I do.

I learned a bit about Gluten.  I learned a bit about GMOs.  I learned the little tiny bit that tells me that it can only help me to be conscious of these items.  That we eat a lot of things we do not need, and that whole, fresh, thoughtful food is the way to health.  Not counting calories, but counting the source of your food.  Count the additives, count the GMOs.  Count the allergy-causing ingredients.  Ask.  Ask yourself “are not the things I feed myself and my family the most personal thing there is?”  Food keeps us alive.  Food is the building stones of my beautiful children.  Food ensures my husband is there to enjoy retirement with me.  If we finally get a moment to slow down, I want to be able to go for walks on strong legs, read with healthy eyes, and still enjoy food.

So…In the last year I have had people come into my life who lead a GF (gluten-free) lifestyle that I have poo-pooed.  Brandie, my friend and colleague actually shoots pod-casts with me and you see me CLEARLY rolling my eyes at her GF comments.  Kathy, our wonderful nanny also lives GF.  So, this is not a step that is without support.

Bob’s Red Mill  are not a solely GF company but their dedication to these product is superior to any.  Also, this is a story rich with love, family, faith, and even a fire!  You need to visit and take a tour Monday-Friday to hear the story, but it is a fantastic one! Information about tours can be found HERE Please go!  Their website is RICH with recipes, information, resources, and frankly, is just fun to click through!  You can also order all the products you want on the website.  Most stores carry some of Bob’s items, but not all – check out the store HERE!  The tours may or may not yield a “Bob Sighting” but rest assured his office is there in the factory and he is working alongside the very employees that he and his family signed ownership over to on hist 81st birthday.  Yes, he is that good of a man.

goods in bags

So, I did it, I bought the products.  I have been practicing being GF for 2 days now.  Do I plan on going 100% ?  I have no idea.  We will see.  Here is a glimpse of last nights dinner.  Chicken, Vegetables and Tri Colored Quinoa.  Recipe below

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Chicken & Vegetables with Bob's Red Mill Tri-Colored Quinoa

Rating: 51

Prep Time: 10 minutes

Cook Time: 45 minutes

Yield: 2-3

Serving Size: 2 cups

Ingredients

  • 1 cup Bob's Red Mill Tri Colored Quinoa
  • 1 lb Chicken Breast
  • 2 tbs coconut oil
  • 2 cups spinach
  • 1/2 yellow onion, sliced
  • 2 cups cabbage, shredded
  • 2 tbs minced garlic
  • Sea salt, pepper, hot sauce based on personal flavor preference

Instructions

  1. Cook Quinoa per instructions ( about 25 minutes) once pulled from the element start the rest.
  2. Poach chicken breasts. Slice into 2 inch pieces. Cook during quinoa process so it is read for the next steps.
  3. Over Medium high heat add 2 tbsp coconut oil to wok (I prefer to cook with a big wok, you can use a large deep frying pan). Add the onion, once sweating, add the cabbage and chicken.
  4. When cabbage is to your desired doneness, add the garlic and spinach. Fold together until spinach takes on a vibrant green look - only 1 minute or so. Remove from element.
  5. You can serve this over the quinoa - toss the quinoa in, or just have it on the side. I finished with sea salt, but you may want a drizzle of hot sauce or pepper.
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