Category Archives: Quick & Easy

Addison’s Italian Nachos

italian nachosI first had these nachos in college when I visited my sweet friend, Kaitlyn, for the weekend in Columbia, MO. I made the trip from Oklahoma with another good friend of ours.

It was the best girls’ weekend. We never stopped talking and if I remember correctly, we wore sweats the whole weekend.

One night we went to one of Kaitlyn’s favorite restaurants, Addison’s, for dinner and ordered their Nachos Bianco to split.

Addison’s used pasta chips instead of tortilla chips and Asiago and mozzarella in place of Mexican cheeses. Then the nachos were topped with fresh tomatoes, green onion, and banana peppers, which added a fantastic tangy flavor.

italian nachosIn my first attempt at recreating these nachos, I tried making pasta chips by breaking up lasagna noodles, boiling them, then frying them.

The chips tasted good as nachos but the cooking process was too lengthy for these to be the quick, easy nachos I had in mind. So I opted to do some research to find a better method.

There seemed to be a pasta chip consensus on the internet – use wonton wrappers.

They were the perfect solution because they fry up really quickly. It took me about 10 minutes to fry these up in a large skillet.

After the chips are made, all you do is sprinkle on the cheese and either black beans, chicken, or Italian sausage and bake until the cheese is melted, around 5 minutes. Sprinkle on the veggies and then DIG IN. Best when shared with friends. :)

Addison's Italian Nachos

  • Servings: 2-4
  • Time: 20 min.
  • Print

  • 20 wonton wrappers, cut in half to make triangles (makes 40 chips which covers 1 sheet pan)
  • roughly 1 c. canola oil
  • salt for the pasta chips
  • 1 heaping c. shredded good quality Asiago
  • heaping 1/2 c. shredded mozzarella (plus an extra pinch for good measure ;))
  • 1 roma tomato, diced
  • 2-3 green onions, thinly sliced
  • handful of sliced banana peppers
  • black beans, cooked chicken or cooked Italian sausage

For the chips:

In a large skillet, heat the canola oil over medium heat for a few minutes. Once the oil is hot, add the halved wonton wrappers in batches. They fry very quickly. The chips are done when they turn opaque, bubble up, and turn slightly brown at the edges. Let drain on paper towels and sprinkle with a little salt.

For the nachos:

Heat oven to 350º. Spread out the chips on a baking sheet, sprinkle on the cheese and either black beans, chicken or sausage. Bake until the cheese is melted, about 5 minutes or so. Sprinkle on the tomatoes, green onion, and banana peppers. Serve immediately.

Pesto Turkey Sandwich with a Crispy Parmesan Crust

pesto, turkey, sandwich

I don’t know how this happened…

This is my first sandwich on the blog. Say whaaaat?!

My husband is not happy about this. His response when I showed him my photos was and I quote — “How come you never make sandwiches?! You need to make more sandwiches because A) I really like sandwiches and B) you take good sandwich photos.” (<– Sincerity or flattery with an ulterior motive to get more sandwiches? Hmm…)

Either way… more sandwiches are in our future.

pesto, turkey, sandwich

And every single one of them is going to have a crispy Parmesan crust. Guar-an-teed.

This sandwich is really simple and really delicious.

It contains layers of melty Swiss, rich pesto, sliced turkey, and Roma tomatoes grilled to perfection. Nobody wants a cold sandwich when there’s a foot of snow outside so if you’re reading this, please send a summer breeze. Thaaanks. :)

Pesto Turkey Sandwich with a Crispy Parmesan Crust

  • Servings: 4
  • Time: 10 min.
  • Print

  • 8 slices of bread
  • 8-12 slices of deli turkey
  • 4 slices of Swiss (or Mozzarella)
  • 2 Roma tomatoes, sliced
  • about 1/4 c. basil pesto
  • about 1/2 c. Shredded Parmesan
  • Butter

Heat a nonstick skillet over medium heat. For each sandwich, spread butter on one side of two pieces of bread. On the non-butter side of one slice of bread, spread about 1 T. pesto, top with 2-3 slices of turkey and several Roma tomato slices. On the non-butter side of the other slice of bread, place 1 slice of Swiss. To toast the sandwich, put a big pinch of Parmesan (about 1 T.) in the skillet and immediately put one side of the sandwich butter side down on top of the Parmesan. Repeat for the other half of the sandwich. To help melt the Swiss, put a lid on the pan. Let the sandwich toast for a few minutes, then flip the Swiss half of the sandwich on top of the turkey half of the sandwich. Repeat the process for the other 3 sandwiches.

Tip: Heat the turkey slices in the skillet before assembling the sandwiches to ensure the middle of the sandwich gets heated as well. Wipe out the skillet then toast the sandwiches.

Author: Recipe or Not

Tex Mex Black Bean Burgers

black bean burgers

I’m not a vegetarian but I sure do love a good black bean burger.

It’s probably because they typically have really good spices in them. Plus they’re very filling and satisfying. (Hellooo fiber!)

The first time I had a black bean burger was with my best friend when I visited her in Dallas one time.

It had onion, garlic, bell pepper and plenty of Mexican spices. I really liked it and kept meaning to come up with my own recipe.

Little did I know it would take me a year to do!

black bean burgers

I tried a few times but really didn’t like how they were turning out so I put it on the back burner until recently.

My version is different than the one I had in Dallas but I was really happy with the end result.

I used a combo of black beans and brown rice and then pumped up the flavor with green chilies, lime juice, and lots of spices. They are pan-fried and hold together well as they are flipped (still be gentle though).

Tex Mex Black Bean Burgers

  • Servings: 6-7
  • Time: Prep: 15-20 min.; Cook: 20 min.
  • Print

  • ¾ c. cooked rice (use leftover or about 1/3 c. uncooked rice, use quick cooking to make this a fast dinner)
  • 1 15 oz. can black beans, drained and rinsed
  • 1 4oz. can diced green chiles, drain a little of the liquid
  • ½ medium red onion (about ½ c.)
  • juice of 1 lime
  • 1 egg
  • ¼ c. breadcrumbs
  • 1 ½ t. chili powder
  • ½ t. garlic powder
  • ½ t. ground cumin
  • ¼ t. ground coriander
  • 1 t. salt
  • 2-3 T. canola oil

Combine all of the ingredients except for the canola oil in a medium bowl and use a potato masher to mash up the beans and combine the ingredients. (If you have a food processor, I recommend using that. I don’t have one.) Heat the canola oil in a large non-stick skillet over medium heat. Form patties that are about 4” in diameter and ½” thick. Once the oil is hot, start placing the patties in the skillet. The patties will be sticky, reshape them in the pan if needed. Don’t overcrowd the pan. Cook the first side for about 5-6 minutes, leaving the patties undisturbed while they cook. Carefully flip the patties and cook for 4-5 minutes on the second side. The burgers are done when they are brown and crispy on the outside. Line a large plate with paper towel and place the cooked burgers on it. If needed, add a little more oil to the pan and cook the rest of the patties. They will cook faster since the pan will be much warmer, 3-4 minutes per side. If the pan seems too hot, turn it down a little. Top with salsa, guacamole, or cilantro.

Author: Recipe or Not

Mediterranean Bean Salad

mediterraneanbeansalad.edit

Leafy green salads are the last thing I’m craving this winter. I bought some spinach a few weeks ago with every intention of making salads.

I used a handful here and handful there in non-salad recipes and eventually the rest sadly went bad in the bottom of the crisper drawer. Whoops.

I decided I needed an alternative. Something fresh and satisfying that I would actually eat this winter. So that’s how this recipe was born and I gotta tell ya, I love this bean salad.

mediterraneanbeansalad1.edit

It’s fresh, filling, and chock full of ingredients that are good for you. And even better – it’s ridiculously easy, lasts a few days in the fridge and makes the perfect snack or lunch when it’s served with pita chips or piled into a pita pocket.

Mediterranean Bean Salad

  • Time: Prep: 10 mins; best if chilled for an hour before serving
  • Print

makes roughly 6 cups

  • 2 roma tomatoes, diced
  • 1 cucumber, diced (peeled, optional)
  • 3/4 c. red onion (about 1/2 medium onion)
  • 1 15oz can garbanzo beans, drained and rinsed
  • 1 15oz can kidney beans, drained and rinsed
  • handful of parsley, chopped

For the dressing:

  • juice of 2 lemons (about 1/4 c.)
  • 1/3 c. olive oil
  • 1/4 t. dried oregano
  • 1/4 t. ground cumin
  • pinch of salt & pepper

Pita chips or pita pockets for serving.

In a medium-large bowl, combine all of the beans & diced vegetables. Add the dressing ingredients and stir until everything has been thoroughly mixed. Let chill for an hour in the fridge and give it a stir before serving. Taste it and add a little more salt if needed.

https://recipeornot.wordpress.com/2015/01/21/mediterranean-bean-salad/

Autumn Salad with Maple Vinaigrette

autumnsalad

I have lots to share today so be sure to read all the way through!

Sometimes my favorite recipes are born out of necessity.

We indulged in some really good food the first two weeks here in Wisconsin. It was so fun trying new restaurants and there were so many great meals to choose from. I had all this inspiration to create the ultimate mac and cheese because, you know, that’s what you do when you move to America’s Dairyland.

However, I have yet to create the ultimate mac and cheese because after all that great food, I was definitely craving something much much lighter. (I promise to still create the ultimate mac and cheese though. :))

So that’s where this salad came in and I loved it from the first time making it (trust me, that doesn’t always happen). It’s super simple, fresh, and the dressing is my favorite part. It’s a slightly sweet, light vinaigrette that really ties in well with the apples and walnuts.

autumnsalad1

Ok, first announcement — printable recipes! I’m very excited about this and hope this is helpful for you to print out recipes.

And second announcement — Join me this Saturday, November 1st at 1pm CDT as I talk Thanksgiving dinner with Offers.com. I’ll be doing a live Google Hangout chat about helpful appliances and tips. I’m really honored to have this opportunity and would love for you to join! Click here to check it out. You can also check back here on Recipe or Not on Nov. 1st at 1pm CDT to watch the live chat. 

Autumn Salad with Maple Vinaigrette; Recipe or Not

  • Servings: 2
  • Time: 15 mins
  • Print

For the salad:

  • 2 handfuls of mixed greens
  • 1 cup of cooked, shredded chicken
  • 1 apple, diced
  • handful of walnuts, chopped
  • pinch of shredded Parmesan

For the dressing:

  • 2 T. white balsamic vinegar
  • 1 1/2 T. maple syrup
  • 1/2 t. dijon mustard
  • 1/3 c. olive oil
  • pinch of salt

Combine the ingredients for the dressing in a container with a lid and shake for 10-15 seconds until everything is completely blended together. Toss the greens, chicken, apple, walnuts, and Parmesan with the dressing.

 ***Like this recipe? Share it with a friend and if you want free weekly recipes, click ‘Get recipes!’ on the top of the sidebar and enter your email address.

Savory Pumpkin Soup

savorypumpkinsoup

I know pumpkin is already here and in everything we could possibly pumpkin-spice-ify. (<– Can that be a new word?)

But still — PUMPKIN!!! Yay! First pumpkin recipe of the season!

I took the savory route though and it is deeeelish. It’s like fall in a bowl.

savorypumpkinsoup1

I think soup is best made by taste, especially when it comes to seasonings. In order to share the recipe with you, I did measure and record how much I put in it but I want to encourage you to taste the soup along the cooking process. Salt, specifically, will need to be done by taste. Put those tastebuds to good use!

Savory Pumpkin Soup; Recipe or Not

serves 2-4

  • 1 can pumpkin puree (make sure it’s pure pumpkin with no spices added)
  • 1 1/2 c. low-sodium vegetable stock
  • 1/2 small onion, diced (about 1/4 cup)
  • 3/4 – 1 t. ground sage
  • 1/4 t. garlic powder
  • salt to taste
  • small pinch of black pepper
  • 1/4 – 1/2 c. cream or milk
  • pepita seeds & crumbled bacon for topping
  • 1-2 T. olive oil

In a medium pot, heat the olive oil over medium heat. Once heated, sauté the onions for a few minutes with a pinch of salt. Add in the sage, garlic powder, and black pepper, cook for a minute. Then add the pumpkin puree and vegetable stock, stir or whisk until combined and the consistency is smooth. Simmer on low for 30 minutes. OPTIONAL: for a totally smooth soup, puree the soup in a blender or with an immersion blender (I did not do this step). After the soup has simmered, stir in the cream or milk. Top with pepita seeds and crumbled bacon. Enjoy!

 ***Like this recipe? Share it with a friend and if you want free weekly recipes, click ‘Get recipes!’ on the top of the sidebar and enter your email address.

 

 

Italian Sausage, Quinoa, Veggie Skillet Dinner

italianskilletdinner

I didn’t know what to call this dish. I really wanted to be able to claim that catchy “one-pot dinner” label but this dish comes together much faster when you use two.

It’s worth it though. It’s quick and easy, the quintessential weeknight dinner. Oh and let’s not forget deeelicious! And it keeps well if there are leftovers.

italianskilletdinner1

The cast of characters include: Italian sausage, quinoa, zucchini, onion, garlic, spinach, sun-dried tomatoes, and mozzarella.

So in one pot you have the quinoa simmering away with yummy herbs like parsley & oregano. In another pan, you’re cooking up some Italian sausage and veggies. Then the quinoa joins the sausage & veggies party and the whole thing gets topped with cheeeeeese. Just a little. I mean, balance, right?

italianskilletdinner2

***I’m writing a few guest posts for the Oklahoma Women Bloggers’ website throughout September! I’d love for you to check them out. Here are the links for the 3 posted so far:

4 Things I Love About Cooking

Three Blogging Challenges and How to Overcome Them

You Know You’re a Blogger When…

Italian Sausage, Quinoa, Veggie Skillet Dinner; Recipe or Not

  •  1 lb ground Italian sausage or combo of 1/2 lb Italian sausage & 1/2 lb ground turkey
  • 1/2 of a small onion, diced (about 1/4 cup)
  • 1 zucchini, diced
  • 1-2 garlic cloves, minced
  • a couple of sun-dried tomatoes, diced (about 3 T.)
  • a handful of spinach leaves, torn into smaller pieces
  • 1/2 – 3/4 c. shredded mozzarella
  • 1/2 c. uncooked quinoa (be sure to rinse it if it doesn’t come pre-rinsed)
  • 1 1/4 c. water
  • 1/2 t. dried oregano
  • 1/2 t. dried parsley
  • pinch of salt
  • Fresh parsley, for topping

In a small or medium pot, bring the quinoa, water, oregano, parsley, and salt to a boil. Once boiling, reduce the heat and simmer the quinoa about 20 minutes or until all of the water has been absorbed. While the quinoa is cooking, heat a separate skillet to medium heat. Cook the Italian sausage or sausage/turkey combo until no longer pink in the center. Once the sausage is cooked, throw in the onions, garlic, and zucchini. Cook for a few minutes then add the sun-dried tomatoes and spinach. Once the spinach is starting to wilt, add the pot of quinoa. Stir until everything is combined and top with a thin layer of mozzarella. Cover the skillet with a lid for a minute or two to melt the cheese. Top with fresh parsley. Enjoy!

***Like this recipe? Share it with a friend and if you want free weekly recipes, click ‘Get recipes!’ on the top of the sidebar and enter your email address.