Hamburgers

It’s hamburger season!  Photo courtesy The Jones Way

If you don’t have a hamburger press, invest in one!  It’s one of my favorite kitchen gadgets, and I’d hate to have to make burgers without one!

Black Bean Soup

 

I don’t know what it is about this soup but we LOVE it!

It is pretty cheap, extremely easy and supper yummy!

It is one of the meals that I make for my sweet husband every week for him to take on the road.

It uses Bush’s seasoned Black Beans. I have found it in Wal-mart and Smith’s, not every store carries it.  One day I’m going to try and recreate it but for now $.89a can at Wal-mart isn’t that bad.

I like to serve this with the oven-baked brown rice.

Buttery, Flaky Pie Crust

My grandma used to make the best pies in the world.  We are talking flaky perfection every time.  I helped her several times when I was a kid (nine? ten? years old)  but the whole process just seemed so insufferable at the time.  I have wished a million times since becoming an adult that I’d paid more attention back then, because I’ve never been able to make a decent pie crust on my own, and Grandma doesn’t have what it takes to make them anymore.  I have tried several recipes, all with meh results, until this one came along.  I have to admit, I’m really not sure whether it’s the recipe itself, or more the emphasis on attention to technique (cold, COLD, COLD!), but whatever the reason, this crust turned out PERFECT!  I will venture to say maybe even better than Grandma’s because she used to swear by using shortening in hers, and this one uses 100% yummy butter!  Can’t beat that buttery taste!

image and recipe courtesy Smells Like Home

Why was the process less insufferable this time?  Why was it finally worth paying attention to the technique?  Because somebody finally explained the science to me.  If you, too, need the science in order to go through the extra time/effort, read this Smitten Kitchen recipe (it’s the same recipe, but my scientific brain very much appreciated the extra explanation).

It bothered me that the recipe didn’t include baking instructions, but I had decided to make an apple pie with it, so I just decided to follow the baking instructions here (it’s basically the America’s Test Kitchen recipe for classic apple pie):

“Adjust oven rack to lowest position and heat rimmed baking sheet and oven to 500°F. Remove one piece of dough from refrigerator (if refrigerated longer than 1 hour, let stand at room temperature until malleable).

[prepare filling]

Place pie on baking sheet and lower oven temperature to 425°F. Bake until top crust is golden, about 25 minutes. Rotate pie and reduce oven temperature to 375°F; continue baking until juices bubble and crust is deep golden brown, 30-35 minutes longer.

Transfer pie to wire rack; cool to room temperature, at least 4 hours.”

My crust needed less baking time (10 minutes less would have been perfect) but my oven bakes quickly in general.  I loved that the preheated baking sheet helped that bottom crust to be just as perfectly baked and flaky as the top one.  But I will have to experiment with baking times for single crust pies. 

I can’t wait to make a chicken pot pie this fall using this crust recipe!  

Baked Cream Cheese Spaghetti

 

I LOOOVE spaghetti!

I could probably eat it at least three times a week.

I’ll eat it ANY way! Quick and easy from a jar (or can), from scratch, from a restaurant, or from any loving person that wants to make it for me. WINK WINK 

This is one of our favorite ways to eat spaghetti.

Before we were Gluten Free I made this with whole wheat pasta. Now I like to make this with a corn and rice blend. You can use 100% rice but I think it gets a little mushy. 

Copycat Orange Julius

I’ll admit I actually have no idea whether or not this really tastes anything like an Orange Julius.  I haven’t had an orange julius from an official Orange Julius in many years due to the fact that the only Orange Julius places I know of are located inside of shopping malls, and I avoid shopping malls any cost. 

Whether or not it tastes anything like the real thing, though, it is certainly delicious.  My kids have been requesting them at least once a week since I discovered the recipe.   
photo courtesy jmac & kmac; recipe courtesy Raining Hot Coupons

Crispy Southwest Chicken Wraps

 

WOW the last couple of months have been a whirlwind, we are looking for a new home FOUR hours away from our current one! I never thought buying a house would be so exciting and discouraging all at the same time. There is not a lot of homes on the market where we are moving and when they do, if they are decent they sell with in a few days.

My sweet hubby has been living in a hotel and traveling back and fourth. My sweet little children and I spent the last two weeks with him. It was a lot of fun with three kids in a small motel room. I think the best part was …..um…..ok it really wasn’t that fun. (Don’t get me wrong we did have fun but it was really crazy!)

One thing that I did was cook dinner with only a microwave and a electric skillet. Does that make me a SUPPER MOM?!

I think it does!  ;)

I love these crispy southwest chicken wraps! They are really easy to make (even in a motel, with the right equipment)!

I used to make them with flour tortillas but now that we eat gluten free I use corn tortillas and make quesadillas. My kids eat them up!

Pasta Salad

This pasta salad is a go-to for us during the summer months.  It’s easy to throw together, using a number of both flexible and fresh ingredients. It is easy to take along in a cooler when you’re going to be away for the day (“Anybody wanna go to the amusement park?”) because you don’t have to worry about keeping a mayo-based salad safely cold! 

It’s not uncommon for us to enjoy this salad all by itself as a light dinner after a day at the pool, but it also makes a great side with burgers on the grill or a welcomed take-along for any pot luck or covered dish. To make it gluten free, simply substitute cooked, cooled quinoa for the pasta.  We like it just as much served this way!  
I can’t remember where I grabbed the image used on this card.  If it’s yours, just let me know and I’ll give credit where credit is due!