Wednesday, March 31, 2021

Portobello Fajitas

My husband made up this recipe a couple years ago, and we all love it so much!  We made them last night, and my 13-yr-old was so excited when he saw me prepping them because he's such a fan.

Portobello Fajitas

4 large Portobello mushroom caps
2 sweet bell peppers
1 large onion
1 packet fajita seasoning
1/4 cup hot water
Oil
Kosher salt
8 tortillas
Sour cream 


With a spoon, scrape the gills out of the mushrooms and wash the mushrooms. Brush the tops with oil and sprinkle with kosher salt. Set aside. Halve and seed the peppers. Set aside. Slice onion in 1/2” thick rings. Brush with oil and sprinkle with kosher salt. 

Grill mushrooms and onions until crisp-tender. Grill pepper halves skin-side down until crisp-tender and skin starts to blacken. Slice onions, mushrooms and peppers and mix in a large bowl. Mix fajita seasoning with hot water until completely dissolved, and pour over vegetables.  Stir.  Serve in tortillas with sour cream.

Friday, March 19, 2021

PB&B Bites

I just made this recipe up because I needed a snack for my kids to eat after their swimming lessons today, and we had an old banana.  I've made things like this before, from other people's recipes, but this one, I made up.  These would be tasty for breakfast-on-the-go too.

PB&B Bites

1 ripe banana -- mashed with a fork
1/2 cup peanut butter (or other nut butter of your choice)
1 cup rolled oats
1/3 cup chocolate chips (or raisins, dried cranberries, currants, etc)

Preheat oven to 375.

Mix banana, peanut butter, and oats together thoroughly.  Stir in chocolate chips.  Drop by rounded spoonful on a cookie sheet and bake 9-12 minutes, until edges are brown.  Allow to cool on pan 2 minutes before removing from baking sheet.

Makes about 15 large or 20+ small bites.

Wednesday, August 26, 2020

Papa's Pot Roast


I don't know why I've never shared this here before!  My father-in-law made up this recipe, and it is fantabulous.  We don't make any other pot roast recipes anymore.

Papa's Pot Roast

1 beef roast
1 cup water
1 packet dry ranch dressing mix
1 packet dry Italian dressing mix
1 packet brown gravy mix

Place beef roast in slow cooker and pour water over top.  Sprinkle mixes over top.  Cook on low in slow cooker for 7 hours.  Devour.

Saturday, May 2, 2020

Zesty Parmesan corn

Sometimes, we find a recipe that looks so bizarre and different that my husband will say, "That can't possibly be good -- let's try it!"  All too often, he's right.  But once in a while, we stumble on an absolute gem that way, and this is one of those.  I can't wait for corn-on-the-cob season to start up so we can have this again!  It's a huge favorite of ours.

Zesty Parmesan Corn

8 ears corn -- cooked (we microwave ours)
1/4  cup mayonnaise
1/2  cup Parmesan cheese
1 lime -- cut in eight wedges

Spread corn with mayo. Sprinkle with cheese. Squeeze a lime wedge over each.

Black-eyed Peas and Cabbage Salad


SO fast and easy.

Black-eyed Peas and Cabbage Salad

1 lb. coleslaw mix with carrots
3 cans black eyed peas -- drained
1 bunch green onions -- chopped
1/2 cup olive oil
1/3 cup cider vinegar
1 tsp. salt

Toss all ingredients in a large bowl.

Baked Parmesan Zucchini


Zucchini season will be here before you know it!

Baked Parmesan Zucchini

4 medium zucchini -- quartered lengthwise
3/8 cup grated Parmesan
1 1/2 tsp. Italian seasoning
3/8 tsp. garlic salt
1/8 tsp. pepper
1 1/2 Tbsp. oil

In a seal-able container, toss all ingredients.  Place zucchini on a broiler pan.  Bake at 350 degrees for 15 minutes.  Broil for 2-3 minutes until golden brown.

Baked Carrots and Apples


Not especially healthy, but if you have a LOT of carrots to fix up all of a sudden, it's a good way to get them gone.

Baked Carrots and Apples


1 lb. carrots -- sliced 1" long
1 (20 oz.) can apple pie filling
1/4 tsp. paprika

Steam carrots for 10 minutes until tender.  Place in a 1 quart casserole.  Stir in apples.  Sprinkle with sugar and paprika.  Bake at 350 degrees for 45 minutes.