Easy Beans and Franks

This is one of my favorite meals for hectic days where I need to get supper on the table in a hurry. It takes under 10 minutes to get the dish ready for the oven and it bakes in around 30 minutes. Serve it with garlic bread and a salad and you have dinner in way under an hour.

Easy Beans and Franks

Recipe by Micha @ Cookin’ Mimi

A classic revisited.

Prep time: 10 minutes

Cook time: 30 minutes

Ingredients

• 2 cans pork and beans
• 1 cup barbecue sauce
• 2 teaspoons yellow mustard
• 2 Tablespoons molasses
• 1 medium onion, chopped
• 2 cloves garlic, finely minced or pressed
• 1 package hot dogs, sliced
• To taste salt
• To taste pepper

Cooking Directions

Preheat oven to 375 degrees. Lightly spray a 2 quart baking dish.

Mix ingredients together in a large bowl and transfer to prepared baking dish.

Bake at 375 for 20-30 minutes or until bubbly.

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Crunchy Layered Taco Salad

This is one of my favorite quick and easy meals. Everything cooks in one skillet and with an array of toppings everyone can make their serving to please.

The main filling of the dish is chorizo and pinto beans with Tex Mex Style fire roasted tomatoes added for extra flavor and moisture. This would also make an excellent meatless dish, just sub one cup cooked rice for the chorizo.

Ingredients:

• 1 bag of corn chips
• 15 ounce can of pinto or black beans, drained and rinsed or 2 cups of homemade
• 7-8 ounces chorizo or 1 cup cooked rice if you want a meatless meal
• 1 can of salsa/Tex-Mex style fire roasted tomatoes, undrained
• Shredded Cheddar or Monterey Jack Cheese
• Shredded lettuce
• Diced onion
• Diced tomato
• Sour Cream
• Salsa, Pico De Gallo  or Hot Sauce
• Avocado slices or guacamole

Directions:

Place a skillet over medium heat. Remove  chorizo from casing, break into bite sized pieced and cook until browned and cooked through. Add the beans and tomatoes and simmer for 5-10 minutes or until heated through. If using rice instead of meat cook the rice, beans, and tomato mixture for the indicated time.

Divide the corn chips among 4 plates, top with the bean mixture and layer toppings as desired.

linked to Gooseberry Patch
and Ingredient Spotlight

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Strawberry Shortcake

 

Strawberry Shortcake is popular dessert in my family. I’m not  a fan of those sponge cake cups you find in the produce so I get my strawberry dessert fix in other ways. This recipe changes that – instead of using the store bought cups or a pound cake I used  Irish Tea Cake as the base. The cake is just sweet enough to not outshine the berries and is more moist than pound cake.

Ingredients:

• 1 Irish Tea Cake
• 1 pound of strawberries washed, hulled, and sliced
• 2-4 tablespoons sugar
• Sweetened whipped cream or whipped topping

Directions:

Mix the strawberries and sugar. Cover and refrigerate for several hours. When ready to serve top slices of tea cake with strawberries and syrup and dollop with sweetened whipped cream.

Linked to Weekend Potluck Ingredient Spotlight

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Quick and Crispy Pork Cutlets

These quick and crispy pork cutlets can be whipped up in about 30 minutes making this  a perfect weeknight dinner. Another great thing is this is a pretty economical meal since it stretches two thick chops to feed four people quite well.

Ingredients:

• 2 1-inch boneless pork chops
• 1/2 cup all purpose flour
• 2 eggs
• 1 Tablespoon water
• 1 cup breadcrumbs
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• salt and pepper to taste
• 3 tablespoons vegetable oil for frying

Directions:

Divide the chops in half horizontally through the middle. Place chops in-between two pieces of plastic wrap and hit with the flat side of a meat mallet until 1/4” thickness.

Gather three shallow dishes such as pie plates. In one place all purpose flour and season it lightly with salt and pepper, in a second beat the eggs and water, and in the third mix the breadcrumbs, onion, and garlic powders and salt and pepper.

Coat the cutlets in the flour, then the egg, and finish with the breadcrumb mixture.

Heat half the oil in a large skillet over medium heat. When oil is hot but not smoking add two of the cutlets and cook 3 minutes a side or until golden brown and the internal temperature is 145 degrees F.  Add the rest of oil and repeat with the other two cutlets. Let rest 3-5 minutes before serving.

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Peanut Butter Filled Crepes

Crepes are a fairly new to me food. They’ve always seemed really fancy and high maintenance but I can make enough crepes for all of us in the time it takes to make three or four regular pancakes. I made these for my niece and nephew one morning (yup, I actually cooked breakfast in the morning instead of  pulling French toast from the freezer) and  they were amazed by the big pancakes. One of  the awesome things about crepes is their versatility. You can fill them with pretty much anything you’d like.

I chose peanut butter this time but I think Nutella would rock, or any nut butter or Sun butter if you are allergic to nuts. Or you could make a fruit filling like sliced bananas, some apples sautéed in butter and mixed with cinnamon and sugar, or strawberries. My niece and nephew chose to eat theirs with butter and honey so if you decide against filling them they are still pretty tasty.

Peanut Butter Filled Crepes

 

Recipe by Micha adapted from AllRecipes.com

A peanut butter filled breakfast treat.

Prep time: 10 minutes

Cook time: 20 minutes

Total time: 30 minutes

Yield: 4 servings

Ingredients

• 1 cup all purpose flour
• 2 eggs
• 1/2 cup water
• 1/2 cup milk
• 2 Tablespoons butter
• 1/4 teaspoon salt
• 1/2-3/4 cup peanut butter
• syrup, honey, or powdered sugar

Cooking Directions

In a bowl whisk together the flour and eggs. Slowly add in the water and milk. Whisk until smooth. Melt the butter in a 10 inch skillet or crepe pan. Add the melted butter and salt to batter and beat until smooth.

Pour mixture by quarter cupfuls into hot skillet and swirl in a circular motion to spread the batter. Cook over medium heat for 2 minutes or until lightly golden brown. Flip and cook for another minute or two until golden on the other side. You’ll get eight crepes from the batch.

Fill each crepe with a tablespoon or so of peanut butter, roll up and top with syrup or honey or dust with powdered sugar.

Linked to Cooking Thursday at Diary of a SAHM

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