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30 Meals in 30 Days: Blueberry Crumble

 

i love a lazy Saturday morning & with our sports schedule beginning to lighten up, every once in a while, I’ll get a warm breakfast on the table.  This one is off the charts good…as are most things that include buttermilk.

 Blueberry Crumble

1/2 C Unsalted butter — room temperature

1 tsp. Lemon Juice

7/8 C Sugar

1 egg

1 tsp vanilla

2 C flour

2 tsp baking powder

1 tsp salt

1 C fresh blueberries (+/- to taste)

1/2 C buttermilk

Cream butter, lemon juice and sugar.  Add the egg and vanilla.  Toss the blueberries with a tablespoon or two of flour (subtract that from your 2 C). Mix remaining flour with salt & baking powder.  Add to the batter a little at a time, alternating with the buttermilk.

Fold in blueberries.

Pour into 9 in square pan & sprinkle a little white sugar on top.  Bake for 35 min at 350.

enjoy!

PS…know that your floors will be covered in crumbles, but it is so worth it.

30 Meals in 30 Days: Grown Up Grilled Cheese

Friday nights are for easy cooking.  When I need to whip up something quick that all my kids will eat, grilled cheese is it.  While they eat the classic version, I swap out that Colby Monterrey-Jack blend for a fresh Parmesan+Asiago blend & grill it on sourdough bread, add some tomatoes & spinach & suddenly you feel like a grown up.  The Parmesan+Asiago blend can’t be bought pre-mixed at the store, so grab a block of each, grate it & store it in a ziploc bag & it lasts just about forever.  Just a few changes, but you’ll find yourself giving in more & more when your kids ask for grilled cheese when you’ve got this in your back pocket.

30 Meals in 30 Days: Mexican Corn Chowder

Corn Chowder

I know we are heading into summer & soup recipes might be a thing of the past, but tuck this little gem away for a rainy day.  It’s a quick & easy, dump everything in a pot & warm kind of recipe & man is it goooood!

Mexican Corn Chowder

1 1/2 lbs cooked chicken {I always us a rotisserie chicken}

1/2 C chopped onion

1-2 gloves garlic, minced

3 TB butter

2 chicken buillion cubes

1 C hot water

1 tsp cumin

2 C half & half

2 C monterrey jack cheese, shredded

1 can cream style corn

1 can regualar corn

1 can green chilies, undrained

1/4-1 tsp Tabasco sauce

Saute chicken in butter with onion & garlic.  Dissolve bouillon in water and add along with cumin.  Boil 5 minutes.  Add remaining ingredients and stir until cheese is melted & soup is heated through.  Garnish with tomato, avocado & fresh cilantro.  Serve with tortilla chips crushed on top, or with corn bread.

30 Meals in 30 Days: Red Enchiladas

These are super easy & always a family favorite!

Red Enchiladas

corn tortillas

4 chicken breasts

1 jar red salsa

1-2 cans red enchilada sauce

monterry jack cheese

Cook chicken breasts on stovetop in red salsa.  Shred & set aside.  Quick fry corn tortillas & set aside, go here for how to, and set aside.  Shred cheese & set aside.  Drizzle red enchilada sauce in the bottom of a 9×13 casserole dish & spread to coat (this makes it so they don’t stick to the bottom).  Build enchiladas by adding chicken & cheese in each tortilla, roll & line up in 9×13 dish.  Continue until pan is full.  If you make extra, this is a great dish to freeze for a busy night down the road.

Cover enchiladas with remaining red sauce to your desired consistency.  Then sprinkle with cheese.  Bake at 350 for 15-20 minutes or until warmed through & cheese is bubbling.

30 Meals in 30 Days: Spaghetti

Sorry for another picture taken at night, but sometimes that’s how we gotta roll!  All of my kids will eat spaghetti, so this one gets on the menu regularly.  This sauce is great with meat added to it, or as a stand alone.  The key is to grate fresh Parmesan cheese on top!

Marinara Sauce

1 (28 ounce) can crushed tomatoes
2 (8 ounce) cans tomato sauce
1 (6 ounce) can tomato paste
3 cloves garlic, minced
1 tablespoon white sugar
2 tablespoons red wine vinegar
2 teaspoons dried oregano
1 pinch crushed red pepper flakes