Nothing is quite as cumbersome as preparing a decent lunch, here is a recipe for a quick lunch using odds and ends found in your fridge!
Here's the recipe.
3 flour tortilla shells
whipped cream cheese
1 box of Green Giant frozen microwavable teriyaki vegetables.
Follow microwave instructions on the box of frozen vegetables while you prepare the tortillas.
Put a thin layer of whipped cream cheese on each of the 3 tortilla shells and place a third of the vegetables on each tortilla. Microwave the tacos open faced for 10 seconds to warm the tortilla and roll them into tacos.
Give yourself a pat on the back and make your way to a table so you can enjoy the delicious and easy lunch you've just prepared for yourself!
Happy Eating!
-M.E.B.
Wednesday, July 6, 2011
Tuesday, July 5, 2011
Fiesta Cornbread Surprise!
Recently, I was daydreaming about food, as I often do, and came up with the idea of baking something delicious into the center of a cornbread muffin. I decided to try and bake chili and cheese into the center of a cornbread muffin. I was extremely nervous when I made them the first time because I feared that they would be a complete disaster and I would have dirtied a pan and not been able to eat anything out of it.
Much to my surprise and delight, the cornbread muffins came out perfectly! I was so please that the cornbread had baked perfectly around the cheesy-chili center.
Here is the recipe.
2 boxes of Jiffy Cornbread Mix
2 eggs
(2)1/3 cups milk
(2)generous tablespoons of whole fat sour cream
2 cups Chili(homemade/can)
Shredded Cheese
Preheat your oven to 400 degrees Fahrenheit. Then, grease and flour your muffin pan with olive oil and a light sprinkling of flour.
In a medium sized mixing bowl, whisk one egg, 1/3 cup of milk, and a generous table spoon of sour cream together in a mixing bowl until all the ingredients are a homogeneous liquid. Add the cornbread mix a little at a time to wet ingredients and whisk them together so that it forms a smooth batter. Let the batter sit for a few minutes, stir again, and then pour it evenly in muffin tin.
Put a generous tablespoon of chili in the center of the batter and cover it with shredded cheese. Take care to not let the chili or the cheese touch the sides of the muffin pan. You don't want anyone seeing the filling because it will ruin the surprise!
To cut down on the number of items you have to wash, make the second box of cornbread mix in the same bowl as the first and pour it evenly over the chili and cheese. Slide the pan back and forth to level out the batter and then give the pan a few hearty slam on the countertop to eliminate bubbles(the cornbread will rise by itself, no worries).
Bake at 400 degrees for 20 minutes, remove the pan from the oven and let it cool for at least 10 minutes. Use a knife and go around the edges of the muffins to loosen them from the pan. Take a cookie sheet and place it on top of the muffins and flip the pan over to get the muffins out.
Put them on a plate, slice them in half, and SURPRISE! Chili and cheese in a delicious cornbread shell.
Happy Eating!
-M.E.B.
Much to my surprise and delight, the cornbread muffins came out perfectly! I was so please that the cornbread had baked perfectly around the cheesy-chili center.
Here is the recipe.
2 boxes of Jiffy Cornbread Mix
2 eggs
(2)1/3 cups milk
(2)generous tablespoons of whole fat sour cream
2 cups Chili(homemade/can)
Shredded Cheese
Preheat your oven to 400 degrees Fahrenheit. Then, grease and flour your muffin pan with olive oil and a light sprinkling of flour.
In a medium sized mixing bowl, whisk one egg, 1/3 cup of milk, and a generous table spoon of sour cream together in a mixing bowl until all the ingredients are a homogeneous liquid. Add the cornbread mix a little at a time to wet ingredients and whisk them together so that it forms a smooth batter. Let the batter sit for a few minutes, stir again, and then pour it evenly in muffin tin.
Put a generous tablespoon of chili in the center of the batter and cover it with shredded cheese. Take care to not let the chili or the cheese touch the sides of the muffin pan. You don't want anyone seeing the filling because it will ruin the surprise!
To cut down on the number of items you have to wash, make the second box of cornbread mix in the same bowl as the first and pour it evenly over the chili and cheese. Slide the pan back and forth to level out the batter and then give the pan a few hearty slam on the countertop to eliminate bubbles(the cornbread will rise by itself, no worries).
Bake at 400 degrees for 20 minutes, remove the pan from the oven and let it cool for at least 10 minutes. Use a knife and go around the edges of the muffins to loosen them from the pan. Take a cookie sheet and place it on top of the muffins and flip the pan over to get the muffins out.
Put them on a plate, slice them in half, and SURPRISE! Chili and cheese in a delicious cornbread shell.
 |
| Hot damn! The wife made cornbread! |
 |
| Those look delicious! |
 |
| SURPRISE!!!!!!!!!!!!! OLE. |
-M.E.B.
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