Category Archives: Recipe or Not Original

Peach Blueberry Pie

I love pie.

Like, REALLY love pie.

I have a sweet tooth so cakes, cookies, and other desserts are still good and satisfying but pie outranks them all.

My all-time favorite is warm apple pie with vanilla ice cream. I’m just a classic kind of gal.

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But I must say this peach blueberry pie is vying for the title of favorite.

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Who can resist summer’s gorgeously sweet peaches and blueberries held by a buttery crust and topped with a sugary oat crumble topping?

Not this girl.

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Me oh my, it’s so delicious and such a perfect summer dessert. You’ve got to give it a try!

Peach Blueberry Pie; Recipe Or Not

1 pie crust

Filling:

4-5 cups ripe peaches, sliced

1 cup blueberries

1/2 cup brown sugar

1 t. cinnamon

pinch of allspice

2 T. flour

1 T. cornstarch

Juice from one lemon

Topping:

1 cup oats

1/4 cup flour

1/2 cup brown sugar

1 t. cinnamon

3-4 T. cold butter

The Prep: Prepare the pie crust if making from scratch, set in the fridge before rolling it out. Preheat oven to 375. In a large bowl, combine all ingredients for the filling and stir gently until thoroughly combined. Set aside and prepare the topping.  Combine with the oats, flour, brown sugar, and cinnamon. Then cut in the butter with clean hands until it reaches a moist, crumbly texture. Roll out the pie crust and place in pie pan. Pour the filling into the crust and top with the oat crumble mixture. Bake for 45-60 minutes or until golden brown and bubbling. Let set for at least 15-20 minutes before serving.

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Italian Turkey Burgers

Apple in a turkey burger?

I had to see what this was about when my husband and I were eating at a restaurant one time. The menu said the turkey was ground in-house and mixed with apple, parsley, and a house seasoning. It turned out to be the best turkey burger either of us had ever had.

I tried to replicate this version at home once using my own combo of spices in place of the house seasoning and let’s just say there’s a reason you haven’t seen it on this blog.

Funky weird in a bad way.

But somehow that experience led to this brain child of a recipe. Instead of apple there is red pepper, instead of parsley there is parmesan, and instead of house seasoning there are dried Italian herbs.

And instead of being funky weird in a bad way, it’s totally awesome in a good way.

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Turkey meat is much leaner than beef so turkey burgers can become really dry. I’ve had my share of dry, not-so-appetizing turkey burgers but with the burger at the restaurant, I noticed how the apple gave it moisture so it had that juicy burger touch.

That’s exactly the purpose of the red pepper in this recipe. It keeps the meat moist so you don’t feel like you’re eating a stale biscuit instead of a burger.

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This is a great weeknight meal you can make in a jiffy!

Italian Turkey Burgers; Recipe or Not

  • Servings: 4
  • Difficulty: easy
  • Print

  • 1 lb. ground turkey
  • 1 clove garlic, finely diced
  • 2 T finely diced red pepper
  • 2 T parmesan (plus an extra pinch for good measure)
  • 1 1/2 t. dried Italian herbs (I have a combination that came with my spice rack, otherwise use your favorite Italian herb or combination of herbs)
  • pinch of salt & pepper
  • 1 egg
  • burger buns

Toppings:

  • pesto
  • spinach or lettuce
  • slices of red pepper
  • slices of mozzarella

Combine the ground turkey, garlic, red pepper, parmesan, Italian herbs, salt, pepper, and egg until everything has been evenly distributed. Heat non-stick pan with a little vegetable oil or grill to medium heat and form burger patties, makes 4 patties. Once the pan or grill is heated, cook the burgers for about 5-7 minutes or so on the first side, it should be dark golden brown, then flip. Cook for another 5-7 minutes or so on the other side until it is also dark golden brown and the juices run clear. Make sure the meat is fully cooked before serving (no pink!). When in doubt, use an instant read meat thermometer to make sure it’s at 165º or cut into the center of a patty and check to make sure it isn’t pink inside.

Breakfast Pizza with Biscuit Crust

How about breakfast for dinner?

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How about breakfast pizza for dinner?

How about breakfast pizza on a biscuit crust for dinner?

How about…

Ok, I’m out.

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This was an instant hit at my house. It’s all the things we love in a breakfast made into a pizza! Totally fun & satisfying for people of all ages.

Breakfast Pizza with Biscuit Crust; Recipe or Not

Biscuit crust; Food Network – Alton Brown

½ lb. sausage, cooked

6 eggs, scrambled

1 green bell pepper, diced

½ c. green onion, finely sliced

½ – ¾ c. salsa

1 c. shredded cheddar cheese

The Prep: Preheat oven to 450. Prepare the green pepper and green onion. Cook sausage, set aside. Prepare the biscuit crust, roll out into a pizza crust, thickness & shape to your liking. Bake the crust for 10 minutes at 450. Scramble the eggs. After the crust is done baking, lower the oven temperature to 350. Spread a thin layer of salsa over the crust, top with sausage, egg, green pepper, green onion, and cheese. Bake for 10 minutes at 350. Enjoy!

Crock Pot Chicken Fajita Soup

As a full-time employee, I don’t always feel like cooking by the time I get home. The problem is I much prefer a home-cooked meal over eating out.

I turned to my Crock Pot to help me with this problem and am so glad I did!

I use it at least once a week now and absolutely love the fact that I can prepare something in 10-15 minutes in the morning, let it cook all day, come home and dinner is ready.

I am eternally grateful to the inventor of this ingenious appliance.

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Crock Pot Chicken Fajita Soup; Recipe or Not

1 – 1 ½ lb boneless skinless chicken breast

1 small onion, roughly chopped

2 bell peppers, roughly chopped

1 qt. low-sodium chicken or vegetable broth

Juice from 1 lime

1 ½ T fajita seasoning (or 1 pkg.)

½ t chili powder, optional

Dash of cumin, optional

Dash of cayenne, optional

Salt & pepper to taste

Toppings: shredded cheese, tortilla chips, cilantro, sour cream, avocado

THE PREP: Combine all ingredients in Crock Pot and cook on Low for 8-9 hours. (How easy is that?) Once it has finished cooking, use two forks to shred the chicken breast in the Crock Pot and serve!

Vegetarian/vegan version: use 1-2 cans of drained & rinsed black or pinto beans and vegetable broth, top with cilantro and tortilla chips

Notes: I tried to make mine as low-sodium as possible so I used a fajita seasoning containing no salt and vegetable broth with very little sodium. I used yellow and orange peppers but any kind of bell pepper works. Aaand one final note, I recommend starting small with the seasonings, let it cook, then finish by seasoning to taste. My seasoning measurements are simply estimates.

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Hot and delicious meal. Ready and waiting. Problem solved!

Enjoy!

Black Bean & Corn Quesadillas

This recipe is a total cinch to make. I’ve been on a simple-and-easy-meal-please spree.

I’m sure you can relate.

And these delightfully flavorful quesadillas are a go-to favorite for my hubs and I.

Plus, what goes with quesadillas?

Chips and salsa!!

Quite possibly one of the most satisfying and simultaneously addicting snacks existing in the world today.

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Black Bean & Corn Quesadillas; Recipe or Not

1 can black beans, rinsed

1 can corn, rinsed

¼ – ½ t chili powder, depending on your spice preference

Dash of ground cumin

Dash of salt

Shredded cheese of choice

Tortilla shells

Delicious Additions: Cilantro, cilantro, cilantro! Also green onion or any other onion, green chiles, jalapeños (if you’re into spice)

Delicious Toppings: Guacamole, salsa, or sour cream

THE PREP: Heat the griddle or pan to med-high heat. Mix the black beans, corn, chili powder, cumin, salt, and any of the other additions (which I highly recommend) in a bowl. Spread a little butter on one side of a tortilla shell or spray the pan with cooking spray or butter and put a tortilla shell on the griddle. Sprinkle some cheese leaving a half inch space between the cheese and end of the shell. Top with black bean & corn mixture and top with a little more cheese and another tortilla shell. Flip over once the bottom tortilla shell has gotten a little brown and crispy. Once the second side is brown and crispy, cut and enjoy!

A word of warning: these are a little bit difficult to flip… you’ll lose a few beans and corn kernels in the process.

I made a variation of The Pioneer Woman’s Restaurant Style Salsa for these quesadillas. And it did not disappoint! You can find her recipe here.

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We can’t get enough of these and hope you like them as much as we do!

Simple Black Bean Chili

Do you ever look in your pantry and realize you should probably use up some ingredients before you run out to the store and buy more and wind up with so many canned items you could survive a two week blizzard without any trips to the store?

Yeah, me too.

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And that, my friends, is how I came to make this black bean chili using pretty much only pantry and fridge staples.

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Simple Black Bean Chili; Recipe or Not

1 28oz or 2 14oz can(s) low-sodium black beans

1 28oz or 2 14oz can(s) diced tomatoes

1 medium onion, diced

2 garlic cloves, minced

3-4 celery stalks, diced

1 ½ T. chili powder

¾ t. ground cumin

1-2 T olive oil

2 T flour, optional for adding thickness

Salt & pepper to taste

Toppings – cilantro, cheddar or Monterey jack cheese, tortilla chips, crackers

THE PREP: Heat a large pot to medium heat and drizzle in the olive oil. Add the garlic for a minute and then add the onion and celery, cook for a 2-3 minutes. Add the flour, if adding, chili powder and ground cumin. Stir until evenly combined. Add the cans of tomato and black beans. Cook until heated through. Add salt and pepper as needed.

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Now how to use up the remaining eighty-five cans in my pantry…

Hope this recipe helps you free up some pantry space!

Jordan

Asiago Herb Biscuits

Very few smells can top that of fresh baked bread… which includes bread’s little brother, the biscuit.

These little babies will make your neighbors knock on your door and invite themselves over for dinner.

Sooo you may want to double the recipe.

Toss two cups of flour in a mixing bowl and by toss I mean lightly sprinkle or you will turn yourself into a powdery mess… which I may or may not have done in the past.

1 tablespoon baking powder

1/4 teaspoon baking soda

Question of the day: what is the difference between baking powder and baking soda?

When I ask these questions, my curious little mind just can’t resist a Google search.

The short answer?

Not much.

Don’t tell a chemist I said that.

1/2 teaspoon salt

1 1/2 teaspoon each of dried oregano and rosemary… because it was an oregano and rosemary kind of day. No other reason.

I’m not even sure what an “oregano and rosemary kind of day” is but I like the sound of it!

Here’s what is great about these biscuits – you could substitute any combination of dried herbs. Or fresh herbs for that matter because that would be d-e-lightful.

The sky is the limit. Let out your inner herb creativity.

I love trying different cheeses. I think I get it from my dad.

I’ve had breads with asiago baked on top and decided that asiago would be my cheese of choice for these biscuits.

Here again, asiago could easily be substituted for parmesan or romano.

Grate until you have about a cup of cheese. Quick alternative: package of pre-grated cheese

Glorious mountain of cheese

Ok, I know you are thinking “whooaaa… what is THAT?”

I’ll give you two guesses.

Mayo?

Nope.

Sour cream?

Negatory.

This is actually 1 cup plain low-fat yogurt… let me re-phrase that, this is supposed to be 1 cup of plain low-fat yogurt. As you can see from the picture, I was a little short on yogurt.

Since I was adding a bunch of cheese to the biscuits I wanted to cut some of the butter and I read yogurt serves that purpose.

And it did a fine job.

I still added a 1/4 c butter… which I melted just a little too much but hey, it worked out.

Mix with a pastry cutter, or spoon, or your hands. Once it’s all mixed in, sprinkle flour on the counter and…

… knead a handful of times.

Haha, sometimes my jokes dough-n’t quite make it and knead a little work.

Ok, ok that’s the last one.

Roll out until it’s about 1/2 inch thick

Where there’s a lack of biscuit cutter… there’s a glass that works just as well.

I got 11 biscuits out of it. You can always make them a little thinner to get more.

Put ’em on an ungreased baking sheet, and bake for about 10-15 minutes until lightly brown.

Oh.my.word.

Look at that scrumptious yummy goodness.

We made breakfast sandwiches with them but they would be great as a side to soup or many other things that I want to list here but can’t think of at the moment.

Maybe they’ll come to me later.

Enjoy!

Jordan