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COOKING IS DANDY WITH SANDY — 10 MIN HOMEMADE MAC & CHEESE

10 Aug

Who doesn’t like eating mac and cheese!?

I don’t! LOL

Well not the powder & pasta stuff anyway

In my home mac and cheese is made with real cheese, tomato sauce and pasta

My toddler won’t eat it any other way

Believe me, I’ve tried giving her the other kind —ALWAYS a no go!

It’s REALLY easy to make, just like regular mac & cheese but tastes way yummier

Ingredients

  • 4 oz mild or medium cheddar cheese (shredded)
  • 8 oz box/bag of your favorite pasta
  • (1) 8 oz can of tomato sauce
  • salt to taste
  • water

Serves 4

Directions

  1. Boil pasta in water over medium heat until soft (~8 min)
  2. Drain with collander
  3. Put back on stove over low heat
  4. Add salt (to taste), can of tomato sauce and shredded cheese
  5. Remove from heat when all the cheese is fully melted, then serve

 

Sometimes I add shredded chicken or tuna to it to get my protein in there hehe

My kids prefer it plain 🙂

Here’s another quick and easy recipe with macaroni pasta: Chicken macaroni salad

 

Ingredients

  • 8 oz bag/box macaroni pasta
  • water
  • mayonnaise
  • salt + pepper
  • (1) can mixed veggies (11+ oz)
  • shredded chicken
  • shredded lettuce & cubes of cheddar cheese (optional)

 

Directions

  1. Boil pasta over med heat until soft (~8 min)
  2. Drain water with collander
  3. Let cool
  4. Once cool, add ~1 cup mayonnaise, salt & pepper (to taste), shredded chicken and can of mixed veggies (make sure to drain the liquid first!)
  5. Mix together (gently)
  6. Let cool in fridge or eat right away with your favorite chips or alone 🙂

 

These are just a few quick and easy meals I usually make at lunch time when I’m strapped for time

COOKING IS DANDY WITH SANDY – HOMEMADE CHOCOLATE BANANA SPLIT ICE CREAM – NO DAIRY/ NO SUGAR ADDED

6 Jul

I found this great recipe on NK for Raw Chocolate Banana Split Ice Cream

It’s gluten free, dairy/soy free and has no added sugar

Perfect alternative for those (like myself) with food sensitivities or dietary restrictions

Makes 2 servings

RECIPE

 

  • 2 frozen bananas (peel them before freezing)
  • 1/4 cup almond, rice or coconut milk
  • 1/4 teaspoon pure vanilla extract or 1/2 scoop vanilla bean
  • 2 -3 pitted dates (make sure to take pits out before mixing in blender!)
  • 2 tablespoons raw cacao or cocoa powder
  • chopped nuts to sprinkle on top

Mix all ingredients (except chopped nuts) together in a blender until blended well.  Pour into a glass bowl and place in the freezer for at least 30 minutes. Remove from freezer and scoop into bowls.  Sprinkle with chopped nuts.

 

Some of the ingredients I used

(I added a dash of cinnamon)

My ice cream…YUMMY!!!

Even my 3 year old ♥ it

Thanks NK!!

COOKING IS DANDY WITH SANDY — SHREDDED BEEF ROLLED TACOS

23 Jun

 

Hope everyone is enjoying their weekend so far 🙂

I usually post recipes on Fridays but I got a bit busy yesterday…

Last week I posted a pic of the trip I made to Safeway

On this trip I purchased a ton of beef, including some london broil top round roasts

As much as I enjoy eating pot roast with mashed potatoes and veggies, it does tend to get a bit “boring” so I decided to throw my 2.5 lb roast in the crock pot with 1/2 an onion, garlic salt and pepper to taste for 6-8 hours on low (time varies depending on your crock pot style/model)

When it was done cooking, I shredded the beef, rolled it up in corn tortillas that had been deep fried for a few seconds in vegetable oil (to soften the tortilla) and finished deep frying the rolled tacos in oil for an additional 10 minutes until golden brown

I made some guacamole cream (1 cup sour cream, 2 avacados, garlic salt, salt) to dip my rolled tacos in and shredded some cheddar cheese on top

I also made some Spanish rice to go with the rolled tacos…Mmmm! Super yummy and very easy to make!!!

Hope you enjoy the rest of your weekend 🙂

I’ll be posting my CVS trip on Monday

 

COOKING IS DANDY WITH SANDY — GRILLING EDITION

8 Jun

It’s that time of year!

Summer grilling/BBQing season has begun

Of course here in AZ we prefer to grill in the spring

(115 degrees isn’t ideal for cooking outside over an open flame lol)

Last night we fired up the grill and cooked a parillada (variety of cooked meats)

I grilled boneless skinless chicken breasts & sirloin beef strips together with a variety of organic bell peppers, white onions, jalapenos and tomatillos

Seasonings included: salt, pepper, garlic salt with parsley

Of course you can also add marinades OR sauces to your meats

It all depends on what you’re in the mood for

I prefer to marinade the meats in teriyaki sauce overnight when I’m making stir fry on the grill

I also made a potato salad to go with it and here’s how it all came out

Very YUMMY and super EASY to make!

RECIPE: Chicken & Sweet Potato Fries

1 May

Here it is!

Simple and easy peasy to make

Last week I purchased some organic green chard and bs chicken @ Sprouts

I also purchased some inexpensive sweet potatoes @ walmart (3lb/99¢)

I’ll be honest, I had never eaten chard before this recipe so I was a little nervous about the taste

But it looked so fresh and green that I had to pick some up

Let me tell you, I’m soooo glad I did!!

If you’ve eaten verdolagas (purslane) before then you’ll ♥♥♥ green chard

Tastes the same 🙂

And we ♥ verdolagas!

We grew up eating them with queso blanco, corn, calabasitas (squash) and tomatoes…YUM!

For this recipe I merely cut up the bs chicken into smaller pieces, added salt & pepper and cooked in evoo on medium heat for 10-15 min until thoroughly cooked

Then I added 2 med tomatoes (diced) and organic chard

Placed the lid on my pan and cooked for an additional 5 minutes

Lastly, I topped it all off with cheese (you can use queso blanco or mozzarella)

I would have liked to add some fresh corn and italian squash as well but I doubt my kiddos would have eaten it if I had overwhelmed the dish with so many veggies…they’re super picky eaters, especially my 3 yo

The sweet potatoes were super easy to make as well

I just peeled 2 med sized potatoes, diced them, added some salt and cooked in evoo for 10 min over medium heat

Very yummy!!

You can also bake them in the oven if you’d prefer

Just a heads up, the cacique cheese coupon is still available to print if you haven’t printed it yet

Makes for some fairly inexpensive queso blanco 🙂

POZOLE YUM!!

6 Mar

On my last “Produce Wednesday” trip I mentioned I was using some of the veggies for my pozole and that I’d be posting pics soon…

Well here they are!

Sorry for the bad pic quality, they were taken on my cell phone so they’re kinda dark

Ingredients:

  • beef stew meat (I used leftover tamale meat I had frozen in my chest freezer)
  • 1 lb pinto beans
  • hominy
  • 1/2 onion
  • 2 garlic cloves
  • salt to taste
  • water
  • toppings: cabbage, radishes, lime/lemon and crushed red pepper (optional)

I know there are a ton of pozole recipes out there. Some are made with chicken/pork and others are made with red or green chile. My mom makes it with beef, beans and hominy so this is how I make it…very yummy 🙂

Ooooh & I forgot to mention, we eat this pozole with tostadas (fried corn tortilla) topped with sour cream & salt…super yummy!

No bake Christmas Cookies—less than 10 minutes! Chocolate covered peanut butter Ritz cookies

20 Dec

My kiddo and I have been baking cookies for the grandparents every year since she was 5 years old. She absolutely loves it because every year we try to make a new kind of cookie BUT we also make one cookie recipe each year because it’s just soooo yummy and super easy to make!! It’s our Chocolate covered peanut butter Ritz cookies!! And now is a perfect time to make these since we got those $1/2 and B2G1 free Nabisco coupons and can pair it with the $1.88 Ritz sale at Kmart this week (or PM @ Wally’s)…making them only 92¢ a box wyb 3!!

Ingredients/Utensils:

1 16 oz box Ritz crackers

1 jar of your favorite creamy peanut butter

1 package (24 oz) melting chocolate ( I use Plymouth Pantry but you can use Wilton or your favorite brand)

1 bowl

1 spoon

1 butter knife or piping bag

wax paper

cookie sheet

 

Directions:

  1. Cut off enough wax paper to place over your cookie sheet
  2. Lay out 1 pkg of Ritz crackers on your cookie sheet (there should be 4 pkgs of ritz crackers per box)
  3. Spread peanut butter on every other cracker with a butter knife or place the peanut butter in a piping bag or freezer/storage bag and pipe out the peanut butter on the cracker (great way to do a lot of cookies at once)
  4. Take the crackers that don’t have peanut butter and place them over the ones that do and set cookie sheet aside for now
  5. Break off a column of chocolate (3 squares) and place it in a microwaveable bowl
  6. Place it in the microwave for 60 seconds and stir with spoon. If the chocolate is not completely melted, continue to heat in the microwave in 15 second intervals and stir each time. Continue to do so until completely melted
  7. Take your cookie sheet full of peanut butter Ritz cracker cookies and place it next to your dipping chocolate bowl
  8. Take one cookie and drop it into your chocolate and cover it completely (use spoon) like so:

(sorry, I know it just looks like a bowl of melted chocolate, but there is a cookie in there! LOL)

     9. Using your spoon or fingers (wash those hands hehe) take the cookie out and let the excess chocolate drip down. Then place back on your cookie sheet.

     10. At this point, you can add toppings to your cookies if you’d like. I like to add peanuts or almonds. Prior years I’ve purchased white/green/red melting chocolate as well and have drizzled that over the top…they come out looking very pretty and festive for the holiday 🙂 My daughter likes to use colorful sprinkles too…the choices are endless!

     11. Repeat steps 7-10 until all your cookies are done and then place the cookie sheet in the fridge for about 5 minutes to allow the chocolate to harden

     12. Take out of the fridge and take the cookies off the waxed paper, one at a time. If there’s some excess chocolate on the sides of the cookie, just trim it off with a butter knife or pull it off with your fingers (this is how we do it lol). Then place your cookies in a cute Christmas cookie tin to give as a gift or enjoy them right away with the kiddos!

Here’s our first batch (bad pic taken from my cell phone)

We added almonds on top of some but I also bought white chocolate so I plan

to drizzle some of that on our second batch 🙂

Remember that there are so many ways to dress these simple cookies up!

You can dip them in green/red melting chocolate (found at Michaels or any cake supply store) and

drizzle them with white/milk chocolate. You can also add sprinkles, nuts, coconut flakes….

Hope you enjoy these as much as we do!!!