Quarantine Collection, part 2

May 11, 2020

Like everyone else, I have a lot of thoughts and feelings about everything that’s going on right now in our nation and world. But don’t worry, you won’t find any of that here! Other than the fact that I have really enjoyed the extra time at home with my kiddos and I’ve loved having extra time to cook and bake. Sorry if I mentioned that last time, but still holding true!

The result is more recipes to share with you! I love trying new recipes and passing on the ones worth sharing, as well as sharing some old tried and true ones too.

The first one I’m sharing is a recipe given to me by my mom a few years ago, although she doesn’t remember ever making it!? We love it! But it does take a bit of time for a side dish, cutting up all the sweet potatoes. One thing I do that helps, is to precook them slightly in the microwave. Just soften them up enough to make the cutting process easier. It also helps shorten the cook time slightly (over cooking will make them mushy).

Sweet Potatoes with some Spice

3 large/4 medium sweet potatoes (peeled and cut into bite site pieces)

1/4 cup olive oil

1/4 cup brown sugar

1 tsp salt

1 tsp chili powder

dash of pepper

1/4 tsp cayenne pepper

1/2 tsp cinnamon

I slightly precook the sweet potatoes in the microwave to soften them up just a little, so that they are easier to cut up. Place cut sweet potatoes in a gallon ziplock bag, then add oil to coat. Mix the rest of the ingredients and empty into bag with potatoes. Toss to coat potatoes. Transfer to a greased baking dish – 13×9 is appropriate.

Bake uncovered at 400* for approximately 25 minutes or until sweet potatoes are tender. Do not overcook them or they will get ‘mushy.’ Stir them half way through baking.

Enjoy!

Next is a Mexican dish that my hubby thought looked good. It’s not very often he sends me a dinner idea; he claims he’ll eat anything. But this was one of those videos you can watch…it inspired me to make what I’m going to call Mexican Skillet Bake. 🤷 The video had no recipe, name, or measurements. I ended up putting my own spin on it and the whole family loved the result!

We also enjoyed some homemade mini apple pie taquitos for dessert for a fun Cinco De Mayo themed dinner. Simple to make: your favorite pie crust recipe (or store bought) and a can of apple pie filling! Easy peesy!

You’ll need a seasoned 10″ cast iron skillet. I will post several pictures to help show/describe how to assemble this dish. It’s easier to do than to explain. 👍

Mexican Skillet Bake

7 8″ tortilla shells (I used whole wheat)

1 lb ground meat (I used turkey)

1 1/2 cups shredded cheddar cheese

1 1/2 cups shredded colby jack cheese

1 green pepper

1 red pepper

1 onion

1 tsp paprika

salt and pepper to taste

1 tsp cumin

1/2 tsp cayenne pepper

olive oil for pan

1 can tomatoes with green chilies 

Layer tortilla shells in greased cast iron skillet, as shown in picture. (Five of them overlapping in a circle around skillet with one placed on top, covering the bottom. Save 1 shell for the top.)

Cover bottom tortilla shell with half of the cheddar and half of the colby jack cheeses.

Drizzle olive oil in pan, brown ground turkey (or meat of choice), then add in peppers and onions and spices. Sautee until tender. 

Transfer to cast iron skillet, on top of the cheese layer. Spread can of tomatoes over top.  Top with remaining cheeses. Place last tortilla on top and fold the tops of the others down around it, overlapping. See picture.

Bake at 350* for 40 minutes. Transfer by flipping the pan over onto a cutting board or platter to serve.

Enjoy!

The next one is just something I came across and wanted to try. I’m not a big fish/seafood fan. I mean pretty much anyone will eat it fried but 1. Fried food doesn’t agree with me and 2. I like to make a healthier version of fish, since afterall the health benefits are pretty much the only reason I’m making myself eat it. I did actually enjoy this version of a baked fish with a coating/breading. *Sorry I took zero pictures of this dish. Nothing fancy.

Crispy Baked Fish

Coating enough to make 1 lb tilapia fillets

Milk mixture: 1/4 cup milk 

1/2 tsp vinegar

1 Tbsp brown or honey mustard

Breading: 1/2 cup cornmeal

1 tsp salt

1 tsp onion powder

1 tsp garlic powder

1 tsp paprika

1 tsp thyme

1 tsp pepper

1/2 tsp cayenne pepper

Mix milk mixture and let set for 15 minutes. Combine ingredients for breading in separate bowl. Dip fish fillets in milk mixture, then in breading mixture. Then place them on a greased pan, fit for broiling. Place fillets under broiler, 4-6 minutes per side, until fish is done and flakey.

Enjoy!

I still have three more recipes to go…I was saving up several to share with you! Next up is a sweet breakfast treat; my favorite scone recipe.

Cinnamon Sugar Scones

*Recipe from Brown Eyed Baker

2 cups flours

1 Tbsp baking powder

3 Tbsp sugar

1 tsp cinnamon

1/2 tsp salt

5 Tbsp cold butter, cut into 1/4″ chunks

1/2 cup cinnamon chips

1 cup heavy cream

For topping: 1 Tbsp heavy cream

2 Tbsp sugar

1 tsp cinnamon

Preheat oven to 425*. Whisk together flour, baking powder, sugar, cinnamon & salt. Cut in cold butter using forks or pastry blender. Stir in cinnamon chips. Pour heavy cream in and strie with spatula until dough begins to form. Don’t over mix.

Transfer dough to floured countertop and knead dough by hand until it forms a ball. Pat the dough into a circle, roll it out to approximately 3/4″ thick. Cut scones into triangles (x8).

Place scones on greased or parchment lined baking sheet. Combine cinnamon and sugar for topping. Use a pastry brush to lightly brush top of scones with cream, then sprinkle with cinnamon & sugar. Bake approximately 15 min (mine took 18 on an airbake cookie sheet).

Enjoy!

Next is an easy, but so yummy recipe for spiced pears. These are great on homemade granola for a simple but special breakfast treat, or as we recently enjoyed them, on pancakes. I think they’d be equally excellent on waffles, french toast or ice cream too!

Spiced Pears 

Great topping for pancakes, french toast, or homemade granola

*Recipe adapted from Annie’s Eats

5 pears, peeled, cored & sliced
2 Tbsp unsalted butter

2-3 Tbsp honey

1 tsp vanilla

1/2 tsp cinnamon

pinch of salt

Melt butter in skillet over medium/high heat. Add sliced pears and cook until juices start to be released and edges of pears start to appear transparent. Stirring occasionally. Stir in honey, vanilla, cinnamon, and salt. Gently stir until combined and simmer a few more minutes.

Enjoy!

Last but not least…I know some of you wanted this recipe! I teased about the secret ingredient to these soft, chewy peanut butter cookies. HONEY! 😋

These peanut butter cookies are definitely an upgrade from the traditional, fork smashed, crunchy peanut butter cookies. You probably won’t make that old recipe again after you try these. I can’t take credit for this recipe, it’s from one of my favorite blogs (that I used to have time to read, been a longggg time).

Chewy Peanut Butter Cookies

*Recipe from Annie’s Eats

3 cups flour

1 cup sugar

1 1/2 tsp baking soda

1 tsp baking powder

1/2 tsp salt

1/4 cup shortening

4 Tbsp unsalted butter, room temperature

1 cup creamy peanut butter

1 cup honey

2 large eggs

sugar for rolling the cookies 

Cream together shortening, butter, peanut butter, and honey. Mix in eggs one at a time, beating well after each. Add in the dry ingredients. Roll the dough into 1-1 1/2″ balls, then roll each ball into sugar before placing on ungreased baking sheet. No need to flatten down with a fork like traditional peanut butter cookies. 

Bake at 350* for 10-12 minutes – until slightly puffy and golden. Let cool on baking sheet 5-10 minutes before transferring to wire rack.

Enjoy!

That’s a wrap! Gives you some new recipes to try until next time! 😁🍪😘

One thought on “Quarantine Collection, part 2

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s