I got this idea from Pinterest, of course! My schedule is completely wacko this semester, and I’m taking advantage of any quick meal that I can make. Yesterday, I wasn’t really hungry and the fiancee was, so I made something that he declared “tastes just like a pizza but in a tortilla!” He was so amazed that these were so goods, and they are actually easy enough that he could make them (he ate 4). And, if you’ve got little ones, I’m sure they would love these!
Whole-wheat tortillas (or regular)
Half-skim Shredded Mozzarella Cheese (or any good melting cheese)
Tomato sauce (or marinara)
1. Preheat a shallow pan over medium heat.
2. Spread butter on one side of the tortilla, just like you would do a piece of toast.
3. Place the buttered side down in the heated pan, and add cheese, pepperoni, sauce, and Italian Seasoning to one side.
4. Fold the other side up, to look like a quesadilla. Cook until one side browns, and then flip. Cook until that side browns.
You could just dip these in a tomato sauce, instead of putting it inside…it does make it quite messy. But delicious nonetheless. I think next time, I will just dip it in the tomato sauce.
This might not be foreign to some, but it is very foreign around these parts. Velveeta is used for everything around here – cheese sauce, cheese dip, cheese burgers, cheese soup – if it has cheese in it, they put Velveeta in it. One of my fiancee’s favorite dishes is steamed vegetables, mashed potatoes, polska kielbasa all covered in Velveeta cheese sauce. Well, as a matter of fact, Velveeta is kind of expensive. Even the fake Velveeta is kind of expensive, and I really wanted to eat this dish (and I got a cool new steamer for Christmas, and I wanted to try it out). So, I found a way to use the shredded cheese I have in my fridge to make a cheese sauce. The fiancee decided it isn’t as good as Velveeta cheese sauce, but it will do.
Cheese Sauce without Velveeta
2 tablespoons butter
1/4 cup milk
1 cup shredded cheese (I used fiesta blend)
1. Melt the butter on low. Don’t turn it up high, because that’s when cheese starts to burn (not melt).
2. Once the butter is COMPLETELY melted, add in 1/4 cup of milk. Turn to medium heat, and bring to a boil.
3. Once the mixture has begun to boil, turn back down to low and slowly add in the cheese. Stir constantly, until there are no longer clumps.
Serve on top of whatever your little heart desires. 🙂
Sorry the picture might make your mouth water because it looks so delicious, and I didn’t exactly explain how to make that dish. But, cheese sauce just doesn’t look very exciting in a pan. The dish is really easy, just some steamed vegetables, polska kielbasa cooked in some boiling water, and mashed potatoes.
I hope everyone brought in the New Year in a safe fashion! I know today’s post has absolutely nothing to do with the typical New Year festivities, but I made this dish the other day and would like to share it with all of you! Of course, I had to give my slow cooker another round, so I made this delicious meal! This meal originally started off as sweet and sour chicken, but I wasn’t happy with the taste, so I added more to it.
Slow Cooker Chicken Stir-Fry
2 lbs boneless skinless chicken breasts, diced
1 cup brown sugar
1 cup water
1/2 cup vinegar
2 tbsp ketchup
1/4 cup soy sauce
1 tbsp hoison sauce
1/2 bag frozen stir fry vegetables
1. Mix brown sugar, water, vinegar, ketchup, and soy sauce together in the slow cooker.
2. Place chicken in slow cooker.
3. Cook on low for about 6 hours.
4. Cook rice according to directions before eating>
5. While rice is cooking, add in the hoison sauce and stir fry vegetables. Allow to cook for about 10-15 minutes.6. Serve over rice.
I have been completely unaware of what I have been missing. I’ve never once cooked with a slow cooker, and I’ve successfully completed my first attempt. I was gifted my first slow cooker for Christmas, and I almost made a big no-no when I opened the package. Like with most appliances, I assume that they are easy and don’t require a look at the directions; so, I plugged the bad boy in, turned it on high and began to get my ingredients ready to throw in. I noticed immediately, that the cooker had a very strange smell to it after it was turned on. I was afraid that the food would taste like the metal smell, and so I decided maybe I should dig the instructions out of the trash and figure out what was going on. I read the instructions and realized that you have to leave it on for twenty minutes with water inside, before use. Thank goodness that I read the instructions, or else my meal would’ve been ruined. For my first go around, I would say this was a really good meal. The chicken was added whole, and it ended up coming out so tender that it would fall a part when touched with a fork. I loosely followed this recipe loosely.
Slow Cooker Chicken Cacciatore
6 chicken tenderloins (3 chicken breasts)
Salt & Pepper
1/4 cup red wine
2 tablespoons capers
1 onion, chopped
1 pound fresh mushrooms, thickly sliced
2 cloves garlic, minced
1 cup chicken broth
2 tablespoons tomato paste
1 can diced tomatoes, undrained
2 tablespoons cornstarch
1. Add your chicken, wine, capers, onions, mushrooms, garlic, chicken broth, tomato paste, diced tomatoes, and seasoning to the crock pot. Set on low and cook for 7 to 9 hours, or high for 4 or 5 hours.
2. 20 minutes before serving time, use a large spoon and scoop out about 1/2 cup worth of just the juice. Add the cornstarch in and stir until no clumps. Add the cornstarch/juice mixture to the crock pot, stir, and then allow to thicken.
3. Serve over rice or noodles. I used egg noodles.
When we have a family get together, no one says “well I’ll make the bread.” Someone always forgets to bring the rolls, and they are always just the plain butter rolls that you throw into the oven for 7 minutes and eat…and not to mention, these 7 minute rolls always end up forgotten, and burnt. So, this year I was determined to have good bread! I found this wonderfully easy recipe on Pinterest (by Crumbs and Chaos), and added it to my “What-I-Want-To-Make” Wednesday post. I’m happy to say, I made it! It was so delicious. My aunt was convinced that it was a copy cat Red Lobster recipe, but I will let you be the judge of that.
Mini Garlic Monkey Bread
2 (7.5 oz) cans buttermilk biscuits
6 tablespoons butter, melted
4 cloves garlic, minced
2 tablespoons dried parsley
1/4 cup grated parmesan cheese, plus more for sprinkling on top
non-stick cooking spray
1. Preheat oven to 400 degrees.
2. Lightly grease a 2 – 12 cup muffin tin with cooking spray.
3. Cut each biscuit into quarters and place into a bowl.
4. Combine butter, garlic, parsley and 1/4 cup of permesan cheese. Pour over biscuits.
5. Place 3-4 pieces in each muffin tin (remember, these will expand so don’t put too many in there).
6. Sprinkle with additional permesan cheese.
7. Bake 12-14 minutes or until golden.
To keep mine warm on the way to my family’s house, I wrapped them in tin foil, placed them in a towel in a bowl. I then covered them up again with another towel. They actually stayed considerably warm for about an hour.
– I hope you enjoyed my post! Let me know if you try these delicious little suckers. Maybe they will taste like Red Lobster rolls to you too! Feel free to pin this recipe. –
Oh, how I adore Pinterest. I don’t know how anyone cooked, worked out, planned their wedding or had a child before Pinterest. I was having a hard time deciding what type of dessert I wanted to take to my family Christmas party this year, and I went onto Pinterest and picked the first most delicious dessert that I saw. That just so happened to be Peppermint Oreo Fudge brought to you by Something Swanky. It was so delicious and very easy to make. The only problem I had, is that I was hard headed and refused to use parchment paper and it was really hard to cut out. Everyone loved this fudge, the taste wasn’t overruled by peppermint. Just enough. This could be made anytime of year, it doesn’t have to be Christmas!
Peppermint Oreo Fudge
1 bag Milk Chocolate Hershey Kisses, unwrapped
1 cup chocolate chips
1 bag candy Cane Hershey Kisses, unwrapped (or any peppermint chocolate)
1 cup white chocolate chips
2 cups crushed Oreos (I put mine in a food processor)
2 – 14 oz cans sweetened milk
1. Prepare 9×13 baking dish by lining it with parchment paper and spray the paper with non-stick cooking spray.
2. In a medium sauce pan, over LOW heat combine the milk chocolate Hershey kisses, chocolate chips, and 1 can sweetened condensed milk.
3. Stir until melted and smooth. Once melted, add in 1 cup of crushed Oreos.
4. Pour the chocolate mixture into the prepared dish.
5. In another medium sauce pan (or clean out the one you used), stir over low heat the candy cane kisses (or any peppermint chocolate you choose), white chocolate chips, and 1 can sweetened condensed milk.
6. Once smooth, pour the peppermint mixture over the chocolate mixture.
7. Sprinkle the remaining Oreo crumbs over the top and lightly press into the fudge.
8. Let cool overnight in the fridge, and allow to set out about 1 hour before you decide to cut it.