Freezer Meal Recipe: Rio Rancho Taco Meat

May 19, 2013 - Leave a Comment

Rio Rancho Taco Meat

This is one of my favorite taco meat versions. It’s also great for burritos, taco salads and nachos. I especially like to make it with my homemade salsa which gives it lots of flavor! It’s quick and easy to make a big batch. Just divide it into meal-sized portions and store in the freezer.

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Freezer Meal Recipe: Rio Rancho Taco Meat

Yield: 4-6 servings

Ingredients

  • 1 medium onion, diced
  • 2 lbs. ground beef
  • 1 cup mild or medium salsa
  • 2 Tbs. taco seasoning
  • 1 4 oz. packet ranch dressing and seasoning mix (I like Hidden Valley)
  • 1 1/2 tsp. brown sugar
  • 1 (4 oz.) can diced green chiles
  • 1 tsp. garlic powder or 2 cloves fresh minced garlic
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1/4 tsp. red pepper, ground or flakes (sometimes I just use hot sauce)
  • 3/4 cup water

Instructions

Cooking Day Instructions:

Brown the onion and ground beef in a skillet. Drain any excess grease. Add salsa, taco seasoning, ranch seasoning, brown sugar, green chiles, garlic, salt, pepper, and red pepper. Stir to mix well. Add the water and simmer on low for about 30-45 minutes until mixture has thickened. If the meat mixture is too thick, you can always add more water and adjust the seasonings. Let cool. Freeze in meal-size portions. I like to use my Food Saver or just put the mixture in a gallon bag and shape it flat so it's easier to store in my freezer.

Serving Day Instructions:

Remove meat mixture from the freezer and thaw or defrost in the microwave. Heat through and serve in taco shells or warm tortillas. Top with cheese, lettuce, tomatoes, sour cream or any of your favorite toppings.

http://fabulesslyfrugal.com/2013/05/freezer-meal-recipe-rio-rancho-taco-meat.html

Rio Rancho Taco Meat Mix

Learn more about Freezer Meal Cooking:

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Gluten Free Recipes: Cauliflower Rice

May 12, 2013 - 2 Comments

Cauliflower Rice: Low-carb, Gluten-free, Paleo

cauliflower rice

This “rice” is a great option for someone wanting to reduce carbs, eat gluten-free or Paleo, or just to change it up and try something different! A great price for cauliflower is $0.75/lb or less.
I found lots of recipes to try, but liked the idea of the sauted onion and pan-cooked cauliflower in this recipe from nom nom paleo.

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Gluten Free Recipes: Cauliflower Rice

Yield: 4-6 servings

Ingredients

  • 1 head cauliflower
  • 1 small onion, or half of a med-large one
  • 1-2 tablespoons butter
  • 1-2 tablespoons coconut oil
  • salt and pepper to taste
  • seasonings (optional)

Instructions

Finely chop onion. (Easy and quick in a food processor. Then you can rinse the processor and use it for cauliflower too.)

Remove leaves, rinse, core, and chop the cauliflower into evenly-sized florets.

Chop the cauliflower florets until the size of couscous or rice grains by pulsing in a food processor or grating. (I used a food processor, but needed to do 2 batches so the "grains" did not get too small.)

Heat butter and/or oil in a large skillet over medium heat. Saute onion until translucent and softened. Then add the cauliflower and stir to combine. Season with salt and pepper. Cover and cook for about 5 minutes, until cauliflower is softened. Then season to taste and serve.

Notes

Suggestions: Season lightly with salt and pepper if serving as part of a flavorful dish with sauce. More seasoning options: seasoning salt, Montreal Steak seasoning, Lemon Pepper, Aleppo chile finishing salt, Thai seasoning, etc. Try adding green onion, red peppers, chicken pieces, or scrambled egg!

http://fabulesslyfrugal.com/2013/05/gluten-free-recipes-cauliflower-rice.html

 I recently served this “rice” with Shrimp Curry. Yum!

zyliss stir fry spatula

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Gluten Free Recipes: Nutella & Peanut Butter Bars

May 12, 2013 - 4 Comments

Nutella and peanut butter bars

Photo Credit

I LOVE anything peanut butter and chocolate! Butter Baking has this great treat recipe that includes both, gluten free style! Can’t wait to try it! YUM!

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Nutella & Peanut Butter Bars {Gluten Free}

Ingredients

  • 1/2 cup unsalted butter
  • 3/4 cup white sugar
  • 1/4 cup brown sugar
  • 6 tbsp cocoa
  • 1/2 cup milk
  • 6 tbsp Nutella
  • 2 tbsp peanut butter
  • 2 cups oats
  • 1 1/2 cup rice crispies
  • 1/4 cup chocolate chips

Instructions

Line a 8 x 9 inch tray with baking paper.

In a medium saucepan, combine the butter, both sugars, cocoa and milk. Place the saucepan over a high heat and bring the mixture to boiling point, continuously stirring. Boil for 90 seconds, still stirring, then remove from heat.

Mix in the Nutella and peanut butter well, then stir in the oats and rice bubbles to coat.

Pour into the lined tray and spread the mixture out evenly with a spatula. Sprinkle the chocolate chips evenly over the top.

Place in the freezer for about an hour, until set, then slice up and enjoy. Makes 16 bars.

http://fabulesslyfrugal.com/2013/05/nutella-peanut-butter-bars-gluten-free.html

Wilton Recipe Right Square 9 by 9 Inch Covered Pan

Easily transport your delishish baked goods to and from gatherings, parties and family events!

Wilton Recipe Right Square 9 by 9 Inch Covered Pan $7.99

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Gluten Free Recipes: Peanut Butter Cookies

May 12, 2013 - Leave a Comment

Peanut Butter Cookies: flour-less & gluten-free, but also delicious!

gluten free peanut butter cookies

So, I went through about 3 jars of peanut butter this week because I wanted to try out a few different flour-less peanut butter cookie recipes. Good thing they are so easy and quick to whip up! I made a few tweaks and tried a few different things, but this is the recipe that I like the best so far. Great texture, great flavor. Gluten-free with ingredients you probably already have!

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Peanut Butter Cookies {Gluten-Free}

Yield: 20-24 cookies

Ingredients

Instructions

Preheat oven to 350.

In a medium or large bowl, lightly whisk the egg. Whisk the sugars and vanilla in with the egg until combined. Set aside to let sugars dissolve a bit.

Line baking sheets with parchment paper or silicone baking mat.

Measure out the remaining ingredients. (I like to spray my measuring cup before adding peanut butter.) Stir the peanut butter into the sugar mixture until smooth. Then stir in the salt and baking soda.

Working with about 1 Tbsp of dough for each cookie, place them on the prepared baking sheet about 2 inches apart. Lightly flatten the balls with the palm of your hand. If using toppings, gently press the toppings onto the top of each cookie.

Bake for 10-12 minutes, rotating half way through. Edges should be set and starting to brown slightly. Let cookies cool on the baking sheet for about 2 minutes. Transfer to wire rack. Serve warm or at room temperature.

Notes

Results may vary depending on the type of peanut butter you use.

http://fabulesslyfrugal.com/2013/05/peanut-butter-cookies-gluten-free.html

Recipe adapted from America’s Test Kitchen Quick Family Cookbook and Make and Takes.

peanut butter cookies no flour

If you don’t have one of these handy scoops, you should get one….

cookie scoop

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Simple Maple-Pecan Scones Recipe

May 5, 2013 - Leave a Comment

maple-pecan scones

Oh my. These scones are amazing. Perfect for brunch or any time, really. I’m pretty sure I could polish off the whole batch in one day. In order to prevent that from happening, I quickly gave some away and my neighbor said they looked like they were from a bakery. Nope, just whipped them up real quick from scratch within 30 minutes…. and you can do it too!

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Simple Cream Scones

Yield: 8 wedges

Ingredients

  • 2 cups all-purpose flour
  • 3 Tbsp sugar
  • 1 Tbsp baking powder
  • 1/2 tsp salt
  • 5 Tbsp unsalted butter, cut into 1/4-in pieces and chilled
  • 1/2 cup currants (optional)
  • 1 cup heavy cream

Instructions

Preheat oven to 450. Line a baking sheet with parchment paper or a silicone baking mat.

In a food processor, pulse the flour, sugar, baking powder and salt until combined. Scatter cold butter pieces over top and pulse until mixture has coarse crumbs and some slightly larger butter lumps remaining, about 12 pulses. Transfer mixture to a large bowl and stir in currants, if desired. Stir in cream until dough begins to form, about 30 seconds.

Empty the bowl onto a lightly floured surface. Knead by hand for about 5-10 seconds, until dough forms a rough ball. Press dough into a 9-inch round pan. Flip dough out onto surface and cut into 8 wedges.

Arrange wedges on prepared baking sheet. Bake until tops are a light golden brown, 12- 15 minutes, rotating baking sheet halfway though. Move scones to a wire rack to cool slightly. Serve warm or at room temperature.

Cranberry-Orange Scones

Add 1 tsp orange zest to flour mixture with butter and sub 3/4 c dried cranberries for currants.

Maple-Pecan Scones

Omit sugar. Sub 1/2 c coarsely chopped, toasted pecans for currants. Whisk 3 Tbsp maple syrup into cream before adding to flour mixture. For glaze, whisk 6 Tbsp confectioners' sugar and 2 Tbsp maple syrup together. Then drizzle glaze over cooled scones.

Notes

The key to the perfect scone is to handle the dough as little as possible.

http://fabulesslyfrugal.com/2013/05/simple-maple-pecan-scones-recipe.html

Recipe from America’s Test Kitchen Quick Family Cookbook.

I find that I’m using my food processor a lot lately. Definitely a worthwhile kitchen tool! I also use this whisk all the time. Love it!

oxo whisk

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Pink Lemonade Cupcakes

May 5, 2013 - Leave a Comment

Pink Lemonade Cupcakes

I LOVE how pink these cupcakes are! The candy lemon wedge and straw are such an easy and cute addition. These would be a great spring or summertime treat for all kinds of occations like Mother’s Day, birthday parties, or even a treat for kids to sell at a lemonade stand!

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Pink Lemonade Cupcakes

Ingredients

  • 1 pkg Pillsbury Moist Supreme Pink Lemonade Flavored Premium Cake Mix
  • 1/3 cup Pure Vegetable Oil
  • 1 1/4 cups water
  • 4 large egg whites
  • 2 (16 oz.) containers Pillsbury Creamy Supreme Pink Lemonade Flavored Frosting
  • Sparkling pink sugar
  • 24 flexible straws (optional, but super cute!
  • 12 candy lemon slices (also optional)

Instructions

1. HEAT oven to 350°. Line 24 muffin cups with paper baking cups.

2. PREPARE cake mix according to package directions using the oil, water and egg whites. Divide evenly among the muffin cups. Bake 15 to 18 minutes or until toothpick inserted in center comes out clean. Remove from baking pan. Cool completely on wire rack.

3. FILL resealable plastic bag with about half a can of frosting at a time. Make a 1/2-inch cut off one corner of bag. Squeeze frosting in a circular pattern on top of each cupcake. Repeat with remaining frosting until all cupcakes are frosted.

4. SPRINKLE frosting with sparkling sugar. Cut straws 2-inches above flex and 1-inch below flex to make a 3-inch straw. Bend straw; insert into frosting. Cut lemon slices in half. Place at edge of cupcakes.

TIP: Instead of a plastic bag, a decorator bag with a 1/2-inch coupler with no tip added may be used to frost the cupcakes.

http://fabulesslyfrugal.com/2013/05/pink-lemonade-cupcakes.html

Thanks for the recipe Pillsbury!

Pink foil cupcake liners

32 Count Foil Bake Cups, Light Pink – $1.99

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Cinnamon Swirl Bread Recipe

May 5, 2013 - Leave a Comment

cinnamon swirl bread

There are some good recipes for Cinnamon Swirl Bread out there, but I decided that I like the slightly dense crumb of this one because it reminded me of a cinnamon roll.  Unfortunately, I didn’t have any raisins or currants to use in my loaf, but it was still good! Definitely tastes great plain or toasted, and was excellent as French Toast! A yummy treat for all of my fellow bread-lovers…

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Cinnamon Swirl Bread Recipe

Ingredients

    Dough:
  • 3 c (12 3/4 oz) unbleached all-purpose flour
  • 1/4 c (1 1/2 oz) potato flour, or 1/3 c (3/4 oz) potato flakes
  • 1/4 c (1 1/4 oz) nonfat dry milk
  • 1 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 3 Tbsp (1 1/4 oz) sugar
  • 2 1/2 tsp instant yeast
  • 4 Tbsp (1/2 stick, 2 oz) butter
  • 1 c (8 oz) water
    • Filling:
  • 1/4 c (1 3/4 oz) sugar
  • 1 1/2 tsp cinnamon
  • 1/4 c (1 1/2 oz) raisins or currants
  • 2 tsp unbleached all-purpose flour
  • Egg Wash, made from 1 large egg beaten with 1 Tbsp water
    • Topping:
  • 2 Tbsp (1 oz) butter
  • 2 Tbsp (7/8 oz) sugar
  • 1/4 tsp cinnamon
  • 1/4 c (1 oz) unbleached all-purpose flour

Instructions

For the Dough: In a large mixing bowl or bowl of a stand mixer, combine all dough ingredients, mixing until the dough begins to come away from the sides of the bowl. Knead (about 10 minutes by hand, 5-7 mins by machine) until the dough is smooth and satiny. Transfer the dough to a lightly greased bowl, cover the bowl with plastic wrap, and set it aside to rise for 1 to 1 1/2 hours, until doubled.

For the Filling: Pulse the filling ingredients except egg wash in a food processor.

To Assemble: Transfer the dough to a lightly oiled work surface and shape it into a long, narrow rectangle, about 16 x 8 inches. Brush the dough with some of the egg wash (set remainder aside) and pat the filling gently onto the dough. Beginning with a short edge, tightly roll the dough into a log. Pinch the side seam and ends closed and place the loaf in a lightly greased 8 1/2 x 4 1/2-inch loaf pan. Cover the pan with lightly greased plastic wrap and let the bread rise for about 1 hour at room temperature, until it's crowned about 1 inch over the rim of the pan.

For the Topping: In a small bowl or food processor, combine the butter, sugar, cinnamon and flour until the mixture is crumbly.

Brush the top of the loaf with some (or all) of the reserved egg wash and gently press on the topping.

Preheat oven to 350. Bake the bread for about 45 mins, tenting it lightly with foil for the final 15 mins if it appears to be browning too quickly. Remove the loaf from the oven. After about 5 mins, loosen all around the edges of the loaf with a knife, then turn the pan on its side and gently pull it away from the loaf. Some of the topping will fall off, but that is ok. Enjoy!

http://fabulesslyfrugal.com/2013/05/cinnamon-swirl-bread-recipe.html

toasted cinnamon swirl bread

Recipe from The King Arthur Flour Baker’s Companion

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Pico de Gallo Recipe

April 28, 2013 - Leave a Comment

pico de gallo

Pico de Gallo is basically fresh salsa. No cooking involved! Just sharpen that knife. There are lots of variations and it is easily adapted to your taste. This is the way I make it…

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Pico de Gallo Recipe

Yield: 3-4 cups

Ingredients

  • 1 lb ripe tomatoes, halved cored, seeded, and chopped
  • 1/2 cup white onion, finely chopped (about 1/2 of an onion)
  • 1 jalapeno, seeded, finely chopped (add more or keep seeds to taste)
  • 1/2 cup cilantro, rinsed, drained, lower part of stem removed, roughly chopped
  • 2-3 Tbsp fresh lime juice, to taste (1 or 2 limes)
  • 2 cloves garlic, minced
  • 1/2 tsp salt

Instructions

Add all chopped ingredients to a bowl and toss well. Serve.

Prepare up to 12 hours ahead of time. Cover and refrigerate.

http://fabulesslyfrugal.com/2013/04/pico-de-gallo-recipe.html

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Pastel de Tres Leches

April 28, 2013 - 2 Comments

tres leches cake

I love Tres Leches! Just thinking about it is stirring up some cravings. I suppose I’ll need to whip one up for Cinco de Mayo! This is an awesome and authentic recipe that I found on Pati’s Mexican Table (Thank you!). There are many variations, but a vanilla sponge cake, completely soaked in a sweet (but not too sweet) milky sauce, topped with fresh whipped cream is my favorite. I usually serve it with fresh strawberries. It is also good with just whipped cream, or you can add a different fruit or crushed Heath bar.

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Pastel de Tres Leches

Yield: 10-12 servings

Ingredients

    For the Cake:
  • 9 eggs, separated
  • 1 cup sugar
  • 1 tablespoon vanilla extract
  • 2 cups all purpose flour
    • For the Sauce:
  • 1 14oz can sweetened condensed milk
  • 1 12oz can evaporated milk
  • 1 cup whole milk
  • 1 tablespoon vanilla extract
    • For the Topping:
  • 2 cups heavy whipping cream
  • 1/4 cup confectioners’ sugar

Instructions

Preheat oven to 360 degrees. Grease a 9 x 13 inch pan and line the bottom with a piece of parchment paper, cut to fit.

Pour the egg whites into the bowl of your mixer and beat on medium-high speed for 4 to 5 minutes, or until they hold soft peaks. Slowly stir in the sugar and continue beating until they hold hard or stiff peaks. Turn off the mixer and with a spatula, move the egg white mixture onto a large mixing bowl.

Rinse the bowl of the mixer and its whisk. Now pour the egg yolks into the bowl of the mixer and beat on medium-high speed for about 5 to 6 minutes, or until the egg yolks become creamy, puffy and their color has toned down to an almost cream color rather than a loud yellow. Stir in the vanilla and continue beating for another minute.

Pour the egg yolk mixture onto the egg white mixture and with a spatula, in evolving motions, combine them into a homogeneous single batter. Do so gently trying not to lose much volume from the mixture. When combined, fold in the flour, scraping the bowl with the spatula so that all the flour is well mixed.

Pour the batter into the prepared cake pan and bake for 22 to 25 minutes, or until a toothpick comes out clean. It can be a bit moist, but not wet. The top of the cake should be tanned and feel fluffy if you touch it. Remove from oven and let cool.

Once cool, turn the cake onto a platter. Remove the parchment paper, cover the top with an upside down platter and invert again. The platter should be large enough to hold the cake and the vanilla sauce you are about to prepare. Using a fork, poke holes all over the cake, especially around the edges.

In a mixing bowl, combine the sweetened condensed milk, evaporated milk, milk, and vanilla extract. Slowly pour all of the vanilla sauce over the cake, especially on the edges. The cake will absorb it all.

In the bowl of your mixer, whip up the heavy cream with the confectioners’ sugar on medium-high speed until the mixture holds stiff peaks, about 1 to 2 minutes. Spread the whipped cream all over the cake. For best results, cover and refrigerate for about an hour before serving.

Notes

To avoid spilling yolk into the whites, I separate the eggs over an isolated bowl.

http://fabulesslyfrugal.com/2013/04/pastel-de-tres-leches.html

Egg Yolk Separator

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Restaurant Style Salsa

April 28, 2013 - Leave a Comment

WU0310H_restaurant-style-salsa-recipe

I love to go to mexican restaurants just for the chips and salsa! I’m excited to try this awesome recipe by The Pioneer Woman and recreate that yummy restaurant taste at home!

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Restaurant-Style Salsa

Ingredients

  • Two 10-ounce cans diced tomatoes and green chiles, such as Rotel
  • One 28-ounce can whole tomatoes with juice
  • 1/2 cup fresh cilantro leaves (or more to taste!)
  • 1/4 cup chopped onion
  • 1 clove garlic, minced
  • 1 whole jalapeno, quartered and sliced thin, with seeds and membrane
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon sugar
  • 1/2 whole lime, juiced

Instructions

Combine the diced tomatoes, whole tomatoes, cilantro, onions, garlic, jalapeno, cumin, salt, sugar and lime juice in a blender or food processor. (This is a very large batch. I recommend using a 12-cup food processor, or you can process the ingredients in batches and then mix everything together in a large mixing bowl.)

Pulse until you get the salsa to the consistency you'd like. I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.

Refrigerate the salsa for at least an hour before serving.

http://fabulesslyfrugal.com/2013/04/restaurant-style-salsa.html

Thanks Food Network/The Pioneer Woman!

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