Category: 30 minutes or less

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Annual Fish Fry

 The Smyrna Church of Christ held the Annual Fish Fry yesterday. (and I almost missed it! Thanks to Val for the reminder!) This has been going on for many years. It is a fun time and everyone brings friends and family to this event. The fish and hush puppies are provided and the rest of us bring sides and desserts. I made my GIANT pan of Blueberry Crunch Pie. I received this recipe from a lady at the Adamsville Church of Christ just before I got married almost 37 years ago. If you have eaten at my house chances are good that you have tried this dessert. Earlier this year I tried a lemon version. You can find that one here:   http://www.redaredding.com/lemon-crunch-pie/

 

PHOTOS: The top picture is a part of the group lining up to fill their plates, under the blue tents are the fish cooks! Esther wanted to take a picture of me holding my blueberry crunch pie for some reason, so I humored her this time! The bottom picture is my 1/2 sheet size blueberry crunch pie!

Blueberry Crunch Pie  12 X18 size

Ingredients:

2 ⅔ cup self-rising flour

2 cup nuts (pecans preferred but walnuts are fine too) divided – reserve 1/4-1/2 cup to garnish

2 sticks butter or margarine softened

22 oz cream cheese

1 lb. powdered sugar

2 cans blueberry pie filling (or make your own)

Whip topping 16 oz. – 24 oz. I like a lot!

nuts to garnish

Layer 1  Combine flour, nuts, and margarine

               Press into 18X2 pan, bake until lightly browned

               about 15 minutes at 350°

               cool 

Layer 2  Combine cream cheese and powdered sugar and fold in some

               whipped topping at least 8 oz. or a little more. Sorry I

               don’t measure it 🙂

               Spread gently on the cooled crust

Layer 3    Spread 2 cans blueberry pie filling

                evenly over layer 2

Layer 4    Spread with whipped topping

Layer 5    Sprinkle with nuts.

Refrigerate until you are ready to serve. This will make 54 small servings (2-inch squares). Most of my family will eat a larger serving! So maybe only 30 Redding size servings.

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Asian Turkey Bowl

Asian Turkey Bowl

In 1981 my husband and I went on a mission trip to Singapore and Malaysia, with a group of students and faculty from Freed-Hardeman College. It was an amazing trip! I developed a great love for the Asian and the many Indian people we met as well as their food. I have cooked a lot through the years but I haven’t cooked a lot of Asian dishes. Lately, I have really been trying to develop my skills with Asian-influenced recipes. With the exception of stir fry and sweet and sour I have only enjoyed this type of food on date night with my husband! I do not have a wok either (YET) so I used my iron skillet for this one and it worked pretty well.

Ingredients:

1-2 teaspoons of dehydrated ginger (or fresh to taste)

1-2 Tablespoons of sesame oil

1 cup chopped green onions

1 ¼ lbs. ground turkey

4 Tablespoons chili sauce with garlic

4 Tablespoons hoisin sauce

1 Tablespoons soy sauce

1 Tablespoons rice vinegar

1 steam in bag frozen broccoli or fresh

1 cup of grains ( I used Organic Sprouted Blend of brown rice, quinoa, millet by Nature’s Earthly Choice) cooked as directed

Instructions:

Put the broccoli in the microwave to steam. Add the sesame oil to your skillet. Saute your onions 1 minute and add your turkey and cook until it is no longer pink. Add your ginger, hoisin sauce, chili sauce with garlic and cook a bit until the sauce thickens and then stir in the soy sauce, vinegar, broccoli and grains and serve. You may serve the turkey mixture on top of the grains if you prefer. I like mine mixed. Serve in bowls with more soy sauce! This is a quick and easy meal.

CREDIT: This recipe is my tweaked version of Publix recipe, Asian Turkey and Green Bean Saute.

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Easy Red Chicken Curry with Vegetables

I have really been craving curry. I really wanted to run out to the store and get all my favorites to make it. That is not usually the most economical way for me to cook or shop! My Esther challenged me to make it with what I had at home!  I searched through my cabinet, fridge, and freezer and this is what I came up with. I must say that I have a new found love for coconut milk and I’ve been looking for yummy reasons to use it. My husband is gluten-free so this is something he too can eat. So using what I had on hand this is the recipe I created. It was so easy and yummy that I will definitely do this again. This could easily be a great way to experiment and use up leftovers from your fridge and create something totally new.

Easy Red Chicken Curry with Vegetables

3 cooked and chopped chicken breast

1 bag of frozen cauliflower, broccoli, carrot blend (steam in bag) steamed for 4 minutes

1 red onion chopped

3 cloves of garlic

1/2 cup chopped colorful bell peppers

1  can of coconut milk (13.6 oz.) or more if you like

Red curry paste 2-3 Tablespoons

1 Tablespoon of chopped jalapenos

Cilantro – Chop a few sprigs and sprinkle on top or stir in

In a skillet saute the onions, garlic, and peppers in a bit of olive oil. Add your veggies and chopped chicken. In a small pan heat, your coconut milk with the curry paste added to it. After it is heated pour the coconut milk mixture over the chicken veggie mixture. Heat through. Serve hot in bowls!

Now I’m challenging you to create something from what you have on hand! Share with me what you create!

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Onion cubes

We were getting some veggies prepped for the next few days since we eat a lot of veggies. This is just a hint to have chopped onions, recipe ready. I have bought the frozen prechopped onions and peppers when I was in a hurry but they are a bit pricey. I chopped up one onion today and put a little water in the bottom of an ice cube tray and then filled each section with chopped onions. I froze them and then placed them in a storage bag. I can now take out one or two cubes or however many are needed for soups, stir fry, chili, etc.  Let me know what you think!

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Rice Noodle Bowl

I really wanted some type of Asian influenced food tonight. I haven’t cooked a lot of Asian food but I love to eat it! I had several things to create a dish with, on hand. This is what I created.

Rice Noodle Bowl

4 cloves of garlic

2 teaspoons of ginger minced

1 purple onion chopped

1 lime – zested and juiced

2  pounds of cabbage slaw mix

4 chicken breasts (I will add 1-2 more next time) cooked and cubed

1 cup of chopped broccoli (I had frozen so I steamed it a bit and added it when I added the chicken) Raw could be chopped and sauteed with the onions.

gluten free soy sauce

2 teaspoons of sesame oil

Rice noodles  8 oz. box ( I used Annie Chun’s Maifun Rice Noodles) The box says 4 servings but for me, it was easily 6-8 servings of noodles.

Cilantro a small handful

Bake or fry your chicken breasts. Cube the chicken. Start your water to boil. Saute´ the garlic and onions in the sesame oil and then add the cabbage and lime zest and juice and cook this until it is soft. If it is too dry add a couple of Tablespoons of the chicken broth from cooking the chicken.  Add the chicken.  Cook the rice noodles 1-2 minutes. Mix it all together in a large bowl and add the cilantro and soy sauce to taste. 6-8 Servings. Enjoy!

 

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Eggroll in a Bowl

My daughter-in-law Rachel has an adventurous spirit. She is a fitness coach, scuba diver, and she and her husband are building their own floating house! She loves to cook and is always searching and finding great recipes to cook and share.  Rachel recently shared with me how she makes Eggroll in a Bowl. This is a fast, 30 minutes or less, easy, healthy, and delicious recipe! I love Asian food and decided to try my hand at this too!

Eggroll in a Bowl

2  – 1 lb. packages raw cabbage slaw mix

1/2 bunch of green onions thinly sliced

2 Tablespoons fresh ginger or dehydrated ginger

2 lbs. of turkey sausage

8 cloves of garlic minced

2 Tablespoons of soy sauce (wheat free)

2 Tablespoons sesame oil

Balsamic vinegar (if desired)

Parmesan (if desired)

Cook the turkey sausage. Drain the turkey. While it is cooking mince your garlic and ginger and slice your onions. Heat your sesame oil in your skillet and cook your garlic, ginger, and onions 1-2 minutes add your cabbage and cook until it is wilted. Add your turkey to the rest and season with your soy sauce and a little balsamic vinegar if desired. Enjoy! This is how I make mine. Rachel tops hers with parmesan. This is making a regular appearance on my menu!

Let me know what you think!

Happy Cooking!

If you would like to know more about my sweet daughter-in-law Rachel Redding and her fitness coaching then check out www.purefitnessredd.homesteadcloud.com

“I believe in being healthy mentally, spiritually, and physically because when you focus on total body wellness you become the best and strongest YOU that you can be!” Rachel

 

 

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Sour Cherry Nutella Mousse

Sour Cherry Nutella Mousse

This is a quick and easy dessert! Sour Cherry Nutella Mousse can be mixed up and ready to eat in 10 minutes.

Sour Cherry Nutella Mousse

16 ounces whipped topping

1  small jar of Nutella (13 oz. jar)

14-15 ounces of unsweetened red tart cherries, drained

Mix the three ingredients in a large bowl and refrigerate for at least 10 minutes. Remove from the fridge and serve in dessert dishes or teacups if you wish.

Keep refrigerated until ready to serve.

This recipe makes 8-10 very rich servings!

 

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Gluten-free Cornbread

This cornbread is soft and tasty!

Gluten-free Cornbread

1 cup of corn meal

1 cup of Pamela’s gluten-free biscuit and scone mix ( I have also used Bob’s Red Mill Gluten-free baking mix)

1 teaspoon salt

1 Tablespoon baking powder

2 eggs

2 Tablespoons cooking oil

1 ¼ cups of milk

Preheat oven to 425°F. Mix the dry ingredients together first and then top it with the eggs, milk, and oil and stir it together until blended. Don’t overmix. Pour into a hot oiled iron skillet or an oiled 8-inch square baking pan and bake for 20-25 minutes until done. Makes about 9 large servings.

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Steak Fajitas

Steak Fajitas

1 ½ lb. of steak sliced thin against the grain or you may buy it already cut for fajitas

4 green bell peppers sliced and cut into chunks

2 onions sliced thin

8 ounces of pre-sliced baby Bella mushrooms

McCormick Montreal steak seasoning

soy sauce (gluten free)

olive oil

Preheat your broiler on high or you may pan fry. Place the steak in a bowl and sprinkle with the Montreal steak seasoning on both sides and pour on some soy sauce, turn the meat to coat. Let that marinate while you chop the vegetables. Coat your pan with olive oil and place the meat on it and broil for 7 minutes each side. Meanwhile, coat your iron skillet with a little olive oil and stir fry the veggies on the stove top. When both are done pour the veggies on top of the steak and stir. Serve. I served mine with a bit of homemade salsa, made by my wonderful husband, a slice of avocado and some chips. A quick and delicious dinner.

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Coconut Scones

Last night I came home in a baking mood. I looked at what I had on hand and I got excited thinking about creating a coconut scone recipe. I like scones and hot PG Tips tea with milk and a bit of sugar. So I mixed up the scones and got them in the oven. Then we sat down to family Bible reading time and soon the scones were done, right in the middle of a very interesting discussion of why Jesus looked up to heaven and blessed the food. Of course, we had to sample them and everyone approved! Here is the recipe I created!

Coconut Scones

Ingredients

1 ¾ cups unbleached all-purpose flour

3 Tablespoons sugar

1-2 teaspoons of sugar crystals or granulated sugar to sprinkle on top

1 scant Tablespoon baking powder

½ teaspoon salt

⅓ cup butter or margarine

1 egg

1 teaspoon vanilla flavoring

4-6 Tablespoons coconut milk
*Additional 1 Tablespoon coconut milk to brush on top

1 cup shredded coconut
*Additional 1-2 Tablespoons of coconut to sprinkle lightly on top

Preheat the oven to 400°. Butter a baking sheet. In a large bowl, stir in the flour, sugar, baking powder, and salt. Cut in the butter until the mixture is crumbly. In a small bowl beat the egg and vanilla and the coconut milk. Lightly mix until it forms a soft dough. Place the dough on a floured surface and gently knead it 10 times. The dough will feel springy.
Place the dough on the prepared baking sheet. Roll or hand shape it into an 8-inch circle. With a pizza cutter dipped in flour cut your dough into 8 wedges, but do not separate them. Brush the tops with the additional coconut milk and sprinkle with sugar and coconut.
Bake 14-18 minutes until the scones are lightly browning. Remove from the baking sheet and cool a bit. Serve warm.