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Simple Recipes

Labor Day Grilling Without Breaking The Bank!

I am reposting this video because it is perfect to see again just before the Labor Day Weekend!  You don’t have to spend a lot of money to grill out this long weekend, just ask your local butcher! I had the opportunity to visit with Mike, the meat manager of my local Publix, about how to save a little money without sacrificing flavor when it comes to steaks.

Mike was so excited to share what he knows about steaks and grilling!  He highly encourages anyone to visit their local butcher or meat manager to find out what they recommend for steaks or any other types of meats or fish.  They can “steer” you in the right direction! (Pun intended!)

Here are Mike’s top  recommended cuts of beef as alternatives to more expensive cuts for grilling:

Flat Iron Steak (Also known as Hanger Steak) – This was the top choice of our Meat Expert. He noted that this cut of beef is starting to trend across the country. Great to marinate and grill.

Shoulder Tender Medallions – This was the runner-up to the Flat Iron as a favorite of our Meat Expert. Marinate overnight and grill.

Chuck Eye Steak  – According to our Meat Expert, this cut of beef doesn’t even need to be marinated.  It is a cut that is right next to the Ribeye, so flavor is all there.

Shoulder Steak – Great to marinate and grill.

Shoulder London Broil – The original London Broil cut. Marinate and Grill

Bottom Sirloin Steak Rolls– Marinate and grill.

Chuck Steak (Boneless) – Marinate and grill.

 

For great marinade recipes (including Mike’s Simple Marinade) for beef, fish and poultry, Click Here.

Simple Recipe: Healthy Kale Chips

I found this simple recipe on Pinterest, and it originated on MyRecipes.com. I used sea salt in the video recipe; the original recipe (which appears here) calls for kosher salt.

Ingredients:

  • 10 1/2 ounces trimmed curly kale, torn into 2-inch pieces (about 14 cups)
  • 1 tablespoon olive oil
  • 1/4 teaspoon kosher salt

Preparation:

Preheat oven to 350 degrees.

Rinse kale; drain well, and pat dry with paper towels. Place in a large bowl. Drizzle with olive oil, and sprinkle with salt. Toss well. Place kale in a single layer on 3 (16 x 13?inch) baking sheets.

Bake at 350° for 15 minutes. (Watch closely to prevent leaves from burning.) Cool completely. Store in an airtight container.

Flavor Options: Friends have suggested sprinkling with parmesan cheese, sweet paprika, or garlic powder for flavor variety.

Enjoy!

 

Back To School/After School Treats: A Recipe Round-Up!

The kids are heading off to school early in the morning, and coming home STARVING! How do we give them treats that are filling, are good for them, and will not ruin their dinner? Simple Solutions Diva has gathered a few recipes from friends and her social media circles that are sure to be easy, fun, and great snacks!

Peanut Butter Banana Chocolate Chip Cookies!

Screen Shot 2013-08-19 at 2.18.40 PMWarm muffins fresh out of the oven just melt my heart every time!  Make them in mini muffin tins (or in heart shaped muffin tins, as illustrated in the photo!) for a perfect child-sized treat.

Ingredients:

3-4 ripe bananas, mushed
1/2 cup peanut butter
1/2 cup sugar
1/2 cup milk
2 cup all-purpose flour
2 teaspoons baking powder
1 teaspoons baking soda
1 cup mini chocolate chips

Preparation:
Preheat oven to 350°.  Mix together bananas, peanut butter, sugar, and milk.  Add in flour, powder, and soda.  Stir in chips.  Prepare pans with cooking spray or oil.  Pour into prepared pan(s).

Bake mini muffins or heart-shaped muffins for approximately 15 minutes.  Bake loaf for 45-50 minutes and regular muffins for 15-18 minutes.

This yummy recipe (and photo) is courtesy of Annette at ThisSimpleHome.com.  She always has wonderful recipes, homemaking tips, craft ideas, and so much more on her website.  If you have a chance, please visit her!

Simple, Small-Sized Pizza

SImple Pizza Using Stonefire NaanWhat kid does not like pizza? And decorating your own mini pizza to bake can be a healthy treat for the kids, because YOU control the ingredients!

Provide the kids with sauce, your favorite mozzarella or other cheese, fresh cut veggies, turkey pepperoni (Hormel has a mini-sized turkey pepperoni that is terrific-70% less fat than regular pepperoni!), and they have their own pizza pie shop!

Now, because I’m the SIMPLE Solutions Diva, I love to use pre-baked breads for the base of my small pizza – you can use 1/2 an english muffin (PERFECT small size!), small pitas, or one of my favorites, StoneFire Naan Flatbreads (See photo above).

Once assembled, these little pizzas cook up quickly in the oven or toaster oven – Cook at 400 degrees, for 5-10 minutes. Not much of a recipe, but you get the idea! And in my book, the simpler, the better!

Trail Mix Sprinkle Cracker Snack

Trail Mis Sprinkle Cracker Snack from LunchBoxBunch.com.
Trail Mix Sprinkle Cracker Snack from LunchBoxBunch.com.

Another great recipe where the kids can take a break from studying to make a tasty snack.  And it is Vegan, so you can feel good about giving it to your kids!

Ingredients:

8 extra large ‘entertaining’ size crackers, multi or whole grain
4 Tbsp vegan cream cheese or nut butter (you can use regular cream cheese instead of vegan if you prefer)
1 Tbsp maple syrup
1 1/2 cups of “trail mix” sprinkle – Basically a mixture of your favorite combo of dried fruits/nuts/seeds. A few ideas: dried apricots, dried blueberries, salted sunflower seeds, almonds, cashews, poppy seeds, pumpkin seeds, dried cherries, dried figs, sesame seeds, goji berries, shredded coconut, dried cranberries, walnuts, pecans, Brazil nuts, pistachios and hazelnuts.  For large items like dried apricots and large nuts-be sure to chop them into pea sized bits.

Preparation:

1. Assemble your trail mix sprinkle of choice in a bowl, making sure you chop extra large pieces into smaller pieces.

2. “Whip” your maple syrup into your cream cheese or nut butter into a smooth “frosting”.

3. Line a cookie sheet or other flat surface with wax paper (this will catch any wayward sprinkles so they can be used again!.)

4. Assemble the crackers (pack them tightly together) on the covered flat surface. Spread one teaspoon of “frosting” onto each cracker.

5. Sprinkle the trail mix mixture over the crackers and frosting. Press mixture lightly and then remove crackers to individual plates and enjoy!!

This recipe (and the photo!) is from LunchBoxBunch.com; it is a site full of tasty and terrific Vegan recipes. 

Choco-Banana-Almond Chiller

Choco-Banana-Almond Chiller from SimpleSolutionsDiva.com.
Choco-Banana-Almond Chiller from SimpleSolutionsDiva.com.

My nephew loves chocolate (What can I say? He takes after his favorite Auntie!), and since he discovered Chocolate Almond Milk, he’s hooked! I haven’t introduced this smoothie recipe to him yet, but I know he will LOVE it!

Ingredients:

8 oz. Silk Pure Almond Milk, Dark Chocolate Flavor

1 small, frozen banana

1 heaping teaspoon almond butter (I love the crunchy kind)

A handful of ice

(Optional: For an extra kick of calcium, you can get creative and add flavored yogurt, like coconut flavored for an “Almond Joy” type of flavor, or just plain vanilla yogurt.)

Preparation:

Blend all ingredients in a blend until the drink is smooth. Serve icy cold!

 

For more great ideas for snacks and Back-To-School snack ideas, visit Simple Solutions Diva’s Simple Snacks For Back To School Pinterest Board, where I’ve collected way too many ideas to feature here in this post!  May your kids enjoy their new school year (and may YOU enjoy a little quiet time!). 

 

Simple Recipe: Roasted Fresh Tomato Pasta Sauce


Enjoy the bounty of your summer garden (or tomato sale at the grocery!) with this simple and flavorful Roasted Grape Tomato Pasta Sauce!

Ingredients:

2 pints grape tomatoes, rinsed (dry with paper towels) – Note: you CAN use cherry tomatoes, or Roma tomatoes, just slice the Romas in half before cooking.

3-4  large whole cloves fresh garlic, peeled

4 Tbs. olive oil

1/2 cup onion, chopped

2-3 Tbs. fresh sweet basil, rinsed & dried with paper towel, then rough chopped

3/4 cup  chicken broth (or 1/4 cup white wine with 1/2 cup chicken broth)

Salt and pepper to taste

Optional: For spicy flavor, add 1/4 t. red pepper flakes or cayenne pepper.

 

Preparation:

Preheat oven to 450 degrees. Cover a baking sheet (preferably a jelly roll pan that has low sides) with tin foil.

In a large bowl, place tomatoes, garlic cloves and 2 Tbs olive oil. Mix so ingredients are covered with olive oil. Turn out mixture on to the baking sheet. Place on center rack in preheated oven for 20-30 minutes, until roasted (I like to get a slightly charred look on the skin, but don’t over cook/dry out the tomatoes!).

While the tomatoes & garlic are cooking, cook the onions in the remaining 2 Tbs. olive oil in a large pan. Set aside.

Once tomatoes and garlic are done, remove from oven and place into at food processor or powerful blender. Blend for a couple of pulses, until it is a rough/chunky look (and the garlic is chopped!). Pour blended mixture into pan with onions.

Cook the tomato/garlic/onion mixture for 15-20 minutes. In last 5 minutes of cooking, add the fresh chopped basil and salt and pepper to taste. (if including optional pepper flakes, add them at this time.) Makes a chunky, thick sauce that is light – not your regular, bottled sauce!

Serve over favorite pasta with fresh parmesan cheese!

 

 

Summer Recipe: Chipotle Chicken and Rice Soup

Photo Credit: GimmeSomeOven.com.
Photo Credit: GimmeSomeOven.com.

FACT: In the heat of summer, if you eat something spicy, your body actually cools off.  It may seem counter-intuitive, but it really works!  This spicy Chipotle Chicken and Rice Soup provides just enough kick to get those sweat glands working. Recipe is from GimmeSomeOven.com, a great site to explore for a variety of recipes!

Ingredients:

  • 1 Tbsp. olive or vegetable oil
  • 1 small white onion, chopped
  • 2 jalapenos, seeded and chopped
  • half a chayote, diced (optional-Chayote is a mexican squash. As substitute, you can use 3/4 cup diced zucchini squash)
  • 3 cloves garlic, minced
  • 4 cups chicken broth
  • 1 (28 oz.) can crushed tomatoes
  • 1 cup canned or frozen whole-kernel corn
  • 3 chipotles in adobo sauce, roughly chopped
  • 1 Tbsp. adobo sauce
  • 2 cups shredded cooked chicken (Can use rotisserie chicken)
  • 1 cup cooked white rice
  • 2/3 cup salsa verde, homemade or store-bought (recommend Herdez brand)
  • juice of half a lime
  • salt and pepper
  • garnish: diced avocado, fresh cilantro, tortilla chips, crumbled queso fresco, additional lime wedges

Preparation:

Heat oil in a large stockpot over medium-high heat. Add onion, jalapenos and chayote, and saute for 5 minutes until the onion is translucent and tender. Add garlic and saute for an additional minute until fragrant.

Add chicken broth, tomatoes, corn, chipotles, adobo sauce, and stir to combine. Heat until nearly boiling, then reduce heat to medium-low and let simmer for at least 10 minutes. Stir in the chicken, rice, salsa verde and lime juice, and then season with salt and pepper.

Serve warm garnished with lots of fresh avocado, cilantro, tortilla chips and queso fresco. Enjoy!

Strawberry Topped Chocolate Tart

Photo Credit: ThatSkinnyChickCanBake.com
Photo Credit: ThatSkinnyChickCanBake.com

I seem to be drawn to recipes featuring fruits of summer lately! This lovely and SIMPLE recipe, from ThatSkinnyChickCanBake.com, features fresh strawberries and my favorite (and primary!) food group: Chocolate!

 

Ingredients:

  • Baked 9 inch tart shell (use your favorite crust recipe or buy a premade pie shell)
  • 8 ounces semi-sweet chocolate, chopped
  • 1 cup heavy cream
  • 1 teaspoon vanilla
  • 16 ounces ripe strawberries, sliced
  • 1/2 cup red currant jelly

Preparation:

Place the chopped chocolate in a heat proof bowl. Heat the heavy cream till it just starts to simmer. Pour cream over chocolate and let sit for a few minutes. Stir till chocolate is smooth and melted. Mix in vanilla. Pour in tart shell and refrigerate till filling is firm.

An hour or two before serving, arrange sliced berries in concentric circles starting on outside of tart. Melt the jelly in the microwave, then whisk till smooth. Cool for about 10 minutes, then brush over berries to glaze. Keep tart refrigerated.

Total time: 2-3 hours with chilling time.

Summer Recipe: Fresh Tomato Tart

Photo Credit: BettyCrocker.com.
Photo Credit: BettyCrocker.com.

I love the taste of fresh tomatoes in the summer! This recipe, from BettyCrocker.com, uses Bisquick mix to make a tasty and simple tart that tastes like Summer!

Ingredients:

  • 1 pound assorted tomatoes, cut into 1/2-inch slices
  • 1/2 teaspoon salt
  • 1/2 cup butter, softened
  • 2 cups Original Bisquick® mix
  • 3 tablespoons boiling water
  • 1 cup shredded mozzarella cheese (4 oz)
  • 1/2 cup shredded Parmesan cheese (2 oz)
  • 1/2 cup sandwich spread, mayonnaise or salad dressing
  • 3 medium green onions, chopped (3 tablespoons)
  • 1 tablespoon chopped fresh basil
  • 1/4 teaspoon freshly ground pepper

 Preparation:

Place tomato slices in single layer on paper towels; sprinkle with salt. Let stand 30 minutes.

Meanwhile, heat oven to 400°F. Spray 9-inch tart pan with removable bottom with cooking spray. In medium bowl, cut butter into Bisquick mix, using pastry blender, until mixture looks like coarse crumbs. Add boiling water; stir vigorously until soft dough forms. Press dough on bottom and up side of tart pan. Freeze 10 minutes.

Bake 15 minutes or until light golden brown. Sprinkle with 1/2 cup of the mozzarella cheese. Cool 10 minutes in pan on cooling rack. Reduce oven temperature to 350°F.

In medium bowl, mix remaining 1/2 cup mozzarella cheese, the Parmesan cheese, sandwich spread, green onions and basil. Spread over crust. Pat tomatoes dry with paper towels; arrange over cheese mixture. Sprinkle with pepper. Bake 30 to 35 minutes. Let stand 10 minutes. Remove tart from side of pan before serving. Garnish with additional chopped basil, if desired.

Cooking With The Kids: Taco Cupcakes

Taco Cupcakes from SimpleSolutionsDiva.com.
Taco Cupcakes from SimpleSolutionsDiva.com.

Ingredients:

1 lb. extra lean ground beef
1 packet taco seasoning
2/3 cup water
1 can black beans, drained and rinsed
2 cups cheddar cheese, shredded
36 wonton wrappers
your favorite taco toppings – salsa, cheese, sour cream, lettuce, tomatoes, etc.
cooking spray

Preparation:

Preheat oven to 375.

Brown the meat in a skillet and drain off fat. Return the meat to the skillet; add the taco seasoning, water and black beans.  Mix and simmer for 5-10 minutes, until water is absorbed.

Spray 18 regular muffin pan cups with cooking spray.  Place one wonton wrapper in each muffin cup.  Divide half of the taco meat between muffin cups.  Sprinkle half of the cheese over the cupcakes.  Repeat layers – wonton, taco meat and cheese.  Bake at 375 for 20 minutes, or until cheese is bubbly.  Top with your favorite taco toppings.

Enjoy!

Simple & Refreshing Watermelon Salad

Photo Credit: The Fresh Market
Photo Credit: The Fresh Market

When I think of summer and fruit, one of my favorites is watermelon.  I had the opportunity to try watermelon salad for the first time at a friend’s home a few weeks ago – I had never heard of it before! Now I’m sold! Refreshing, light and flavorful, this recipe from The Fresh Market is terrific – the tangy flavor of the feta and balsamic pair perfectly with the watermelon!

 

Ingredients

  • 1/4 cup balsamic vinegar
  • 1 medium seedless watermelon, diced
  • 1/4 cup canola oil
  • 1 red onion, thinly sliced
  • 1/4 cup olive oil
  • 3/4 cup fresh mint, chopped
  • 1 tablespoon Dijon mustard
  • 8 ounces Feta cheese, crumbled
  • 1 tablespoon honey
  • black pepper, to taste
  • 1 clove of garlic, minced
  • salt and pepper, to taste

Preparation

In a small mixing bowl, whisk together vinegar, canola oil, olive oil, mustard, honey and garlic. Season with salt and pepper and set aside. Refrigerate until ready to serve.

Spread 2/3 of watermelon on serving platter. Top with onion, mint and cheese and season with pepper.

Pour dressing over salad and garnish with remaining watermelon cubes.

Excellent with grilled shrimp or chicken.

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