Seriously Eatsy: Easy Recipes for Normal People

30 Minute Chili Mac
Difficulty: *
Recipe copied directly from The New Boston Cookbook
Ingredients: - 1 tablespoon vegetable oil - 1 medium onion, chopped - 3 cloves garlic - 1 pound lean ground beef - 8 oz elbow macaroni - 1 16 oz can whole peeled tomatoes, hand crushed - 2 cups chicken stock - 2 teaspoons chili powder - 1 teaspoon cumin - 1/2 teaspoon salt (or to taste) - 1 cup shredded cheddar - extra grated cheddar (for serving)
Recipe: 1. In a large skillet over medium high heat, heat the oil. Once hot, cook onion, stirring often, for 5 mins or until lightly browned and softened 2. Add ground beef and cook until cooked through 3. Add macaroni, tomatoes, stock, and seasonings. Stir well. Bring to a boil. Reduce to low and simmer 10 mins or until macaroni is tender and most of the liquid is absorbed 4. Add cheese and stir until melted 5. Serve!
Seriousy Eatsy: Easy Recipes for Normal People

30 Minute Chili Mac

Difficulty: *

Recipe copied directly from The New Boston Cookbook

Ingredients:
- 1 tablespoon vegetable oil
- 1 medium onion, chopped
- 3 cloves garlic
- 1 pound lean ground beef
- 8 oz elbow macaroni
- 1 16 oz can whole peeled tomatoes, hand crushed
- 2 cups chicken stock
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon salt (or to taste)
- 1 cup shredded cheddar
- extra grated cheddar (for serving)

Recipe:
1. In a large skillet over medium high heat, heat the oil. Once hot, cook onion, stirring often, for 5 mins or until lightly browned and softened
2. Add ground beef and cook until cooked through
3. Add macaroni, tomatoes, stock, and seasonings. Stir well. Bring to a boil. Reduce to low and simmer 10 mins or until macaroni is tender and most of the liquid is absorbed
4. Add cheese and stir until melted
5. Serve!

Seriousy Eatsy: Easy Recipes for Normal People

I put this on raw spinach with some peaches. Win!

I put this on raw spinach with some peaches. Win!



Meatballs in a sweet and tangy homemade “bbq” sauce
Difficulty: *
I don’t know what to call this sauce, it’s just yum! This is one of the meals I grew up on.
Makes about 1 dozen meatballs
Ingredients: For meatballs: - 1 lb ground beef - 3/4 cup soft bread crumbs (1 1/2 pieces of bread in food processor) - 1/4 cup milk - 1/8 cup finely chopped onion - 1 egg - 1/2 tsp salt
For sauce: - 1 cup ketchup - 4 tbsp butter/margarine - 4 tbsp white molasses or brown sugar - 2 tbsp apple cider vinegar - 1/4 cup water
Directions: 1. Preheat oven to 375 2. Mix together all meatball ingredients except the meat, then add meat and mix with your hands. Don’t over mix. 3. Form into 1 inch balls and place on an ungreased baking sheet 4. Cook in oven for 25-30 mins, until nicely browned and slightly crispy on the very edges 5. About 10 mins before meatballs are done, melt butter for sauce in a medium saucepan 6. Add remaining sauce ingredients and stir to combine. Simmer for about 5 mins. 7. Add meatballs into sauce to coat 8. Serve with rice, or my favorite, buttered noodles. It’s yummy if you get a little bit of sauce on the noodles
Seriously Eatsy: Recipes for Normal People

Meatballs in a sweet and tangy homemade “bbq” sauce

Difficulty: *

I don’t know what to call this sauce, it’s just yum! This is one of the meals I grew up on.

Makes about 1 dozen meatballs

Ingredients:
For meatballs:
- 1 lb ground beef
- 3/4 cup soft bread crumbs (1 1/2 pieces of bread in food processor)
- 1/4 cup milk
- 1/8 cup finely chopped onion
- 1 egg
- 1/2 tsp salt

For sauce:
- 1 cup ketchup
- 4 tbsp butter/margarine
- 4 tbsp white molasses or brown sugar
- 2 tbsp apple cider vinegar
- 1/4 cup water

Directions:
1. Preheat oven to 375
2. Mix together all meatball ingredients except the meat, then add meat and mix with your hands. Don’t over mix.
3. Form into 1 inch balls and place on an ungreased baking sheet
4. Cook in oven for 25-30 mins, until nicely browned and slightly crispy on the very edges
5. About 10 mins before meatballs are done, melt butter for sauce in a medium saucepan
6. Add remaining sauce ingredients and stir to combine. Simmer for about 5 mins.
7. Add meatballs into sauce to coat
8. Serve with rice, or my favorite, buttered noodles. It’s yummy if you get a little bit of sauce on the noodles

Seriously Eatsy: Recipes for Normal People

Chile Colorado Burrito (crockpot recipe, but stovetop instructions included)
Easiest recipe I’ve ever made.  Guys I’m DYING over how easy and incredibly delicious this is!!! I wasn’t expecting much because canned enchilada sauce can be “eh,” but it was great!  Recipe taken from Food Pusher
Next time I will try Chile Verde Burritos :)
Difficulty: *
Ingredients (makes 3 burritos. Double for more):
- 1 lb stew meat
- 1 14 oz can Old El Paso red enchilada sauce (I love this brand… others make me gag.  I do not guarantee the outcome of your burritos if you use a different brand ;) )- 2 beef bouillon cubes (the store was out so I just used my tomato-chicken ones and it was great!)
- 1/2 can refried beans
- burrito size flour tortillas
- shredded cheese
Recipe:
1. Dump beef, enchilada sauce, and bouillon cubes into crock pot.  Cook on high 3.5 hours.  (OR low 7-8 hours OR bring to a boil on stove and then put on low and simmer for 1.5-2 hours)
2. When beef is done, heat refried beans in microwave.
3. Put beans and meat and a little cheese in tortilla (use slotted spoon so you dont scoop much sauce), roll into a burrito. Put burrito on oven safe plate.
4. Pour sauce from crockpot over the burrito and sprinkle with cheese.
5. Set oven to broil on high and put burrito in for 2 mins
6. Hot plate! enjoy!
Seriously Eatsy: The Not-Your-Average-Cooking-Blog Blog

Chile Colorado Burrito (crockpot recipe, but stovetop instructions included)

Easiest recipe I’ve ever made.  Guys I’m DYING over how easy and incredibly delicious this is!!! I wasn’t expecting much because canned enchilada sauce can be “eh,” but it was great!  Recipe taken from Food Pusher

Next time I will try Chile Verde Burritos :)

Difficulty: *

Ingredients (makes 3 burritos. Double for more):

- 1 lb stew meat

- 1 14 oz can Old El Paso red enchilada sauce (I love this brand… others make me gag.  I do not guarantee the outcome of your burritos if you use a different brand ;) )
- 2 beef bouillon cubes (the store was out so I just used my tomato-chicken ones and it was great!)

- 1/2 can refried beans

- burrito size flour tortillas

- shredded cheese

Recipe:

1. Dump beef, enchilada sauce, and bouillon cubes into crock pot.  Cook on high 3.5 hours.  (OR low 7-8 hours OR bring to a boil on stove and then put on low and simmer for 1.5-2 hours)

2. When beef is done, heat refried beans in microwave.

3. Put beans and meat and a little cheese in tortilla (use slotted spoon so you dont scoop much sauce), roll into a burrito. Put burrito on oven safe plate.

4. Pour sauce from crockpot over the burrito and sprinkle with cheese.

5. Set oven to broil on high and put burrito in for 2 mins

6. Hot plate! enjoy!

Seriously Eatsy: The Not-Your-Average-Cooking-Blog Blog

Skillet Queso- Chili’s Copycat Recipe
I’m eating this right now.. oh man.  It tastes exactly like it!  This recipe is stupid easy.
Copied the recipe from here: http://www.therecipecritic.com/2012/11/chilis-copycat-skillet-queso.html
Difficulty: *
Ingredients:
- 1 lb Velveeta cheese, cubed
- 1 15 oz can Hormel chili no beans
- 1 cup milk
- 1 tbsp lime juice
- 2 tsp paprika
- 1/2 tsp cayenne pepper
- 4 tsp chili powder
- 1/2 tsp cumin
Recipe: 
1. Combine all ingredients in a pan over medium low heat. Stir frequently until cheese melts and it is hot!  I started melting the cheese by itself first, this may make it more likely to burn, but it worked alright for me.
Seriously Eatsy: The Not-Your-Average-Cooking-Blog Blog

Skillet Queso- Chili’s Copycat Recipe

I’m eating this right now.. oh man. It tastes exactly like it! This recipe is stupid easy.

Copied the recipe from here: http://www.therecipecritic.com/2012/11/chilis-copycat-skillet-queso.html

Difficulty: *

Ingredients:

- 1 lb Velveeta cheese, cubed

- 1 15 oz can Hormel chili no beans

- 1 cup milk

- 1 tbsp lime juice

- 2 tsp paprika

- 1/2 tsp cayenne pepper

- 4 tsp chili powder

- 1/2 tsp cumin

Recipe:

1. Combine all ingredients in a pan over medium low heat. Stir frequently until cheese melts and it is hot! I started melting the cheese by itself first, this may make it more likely to burn, but it worked alright for me.

Seriously Eatsy: The Not-Your-Average-Cooking-Blog Blog

Tortellini with Spinach in a Tomato Cream Sauce.
Difficulty: *
This sauce has so much flavor… it is so incredibly delicious and I couldn’t believe how easy it was to make.  I copied the recipe exactly from here: http://allrecipes.com/recipe/spinach-tomato-tortellini/detail.aspx
Ingredients
- 1 large package of tortellini.  I bought a 20 oz package of tortellini and still had leftover sauce, but that’s ok because you can jar it and freeze it to reuse.
- 1 can diced tomatoes with italian seasoning
- 1 cup chopped fresh spinach
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 1/2 tsp dried basil
- 1 tsp minced garlic (this was 2 cloves for me)
- 2 tbsp flour
- 3/4 cup milk
- 3/4 cup heavy whipping cream
- 1/4 cup grated parmesan cheese
Recipe
1. Boil water and cook tortellini according to directions on package while you’re preparing the sauce
2. In a saucepan combine tomatoes, spinach, salt, pepper, basil and garlic.  Stir until bubbly
3. In a separate bowl, whisk together flour, milk and heavy cream.  Stir into your tomato mixture.  I have a feeling it would be fine to slowly whisk these into the pan directly.
4. Stir in the parmesan cheese.
5. Reduce heat to low and simmer until thick, about 2 min.
6. Serve and enjoy!
Seriously Eatsy: The Not-Your-Average-Cooking-Blog Blog

Tortellini with Spinach in a Tomato Cream Sauce.

Difficulty: *

This sauce has so much flavor… it is so incredibly delicious and I couldn’t believe how easy it was to make.  I copied the recipe exactly from here: http://allrecipes.com/recipe/spinach-tomato-tortellini/detail.aspx

Ingredients

- 1 large package of tortellini.  I bought a 20 oz package of tortellini and still had leftover sauce, but that’s ok because you can jar it and freeze it to reuse.

- 1 can diced tomatoes with italian seasoning

- 1 cup chopped fresh spinach

- 1/2 tsp salt

- 1/4 tsp pepper

- 1 1/2 tsp dried basil

- 1 tsp minced garlic (this was 2 cloves for me)

- 2 tbsp flour

- 3/4 cup milk

- 3/4 cup heavy whipping cream

- 1/4 cup grated parmesan cheese

Recipe

1. Boil water and cook tortellini according to directions on package while you’re preparing the sauce

2. In a saucepan combine tomatoes, spinach, salt, pepper, basil and garlic.  Stir until bubbly

3. In a separate bowl, whisk together flour, milk and heavy cream.  Stir into your tomato mixture.  I have a feeling it would be fine to slowly whisk these into the pan directly.

4. Stir in the parmesan cheese.

5. Reduce heat to low and simmer until thick, about 2 min.

6. Serve and enjoy!

Seriously Eatsy: The Not-Your-Average-Cooking-Blog Blog

Deviled Eggs with Bacon or Sweet Gherkins
These are great for parties! Alright, bear with me, this recipe is going to be a little wonky because I never measure anything out for these.  This is a taste-as-you-go recipe.  The ones pictured are a tad bit watery, but they got devoured at my friend’s baby shower.  I’ve always made them with gherkins (sweet pickles), but the bacon made them incredible.  It’s definitely a different flavor so try what you want.  I always make a few without a topping for people who like them plain.
Difficulty: **
Ingredients
- Carton of large eggs.  The amount you make is up to you!
- Jar of mayo, you will probably use a lot
- Squirt of mustard
- Splash of apple cider vinegar
- Seasoned Salt
- Pepper
- Paprika
- Onion Powder
- Garlic powder
- Bacon, sweet gherkins, or whatever you want to use to top them.
Recipe
1. Hard boil your eggs.  Use eggs that are closer to their expiration date and they will be easier to peel.  This is how I boil them:
     1. Put eggs in the bottom of the sauce pan.  Do not stack.
     2. Cover with about an inch of cold water, sprinkle in a little bit of table salt.
     3. Turn burner on high and bring to a boil.  
     4. Once it starts to boil, turn down to low and simmer for one minute.  
     5. Remove from heat and cover.
     6. Let sit for 15 mins.
     7. Rinse eggs in the sink in cold water.  I just put the whole pan in there and run cold water over it.
     8. Put in the refrigerator until they get cold
     9. Peel (worst part of the whole thing)
2. Cut each egg in half (from top to bottom), and remove the yolks. Gently push on the back and they should just pop out..  Put yolks in a mixing bowl
3. Mash yolks with a potato masher or a fork
4. Put in globs of mayo.  Do a little at a time until you get the texture you want.  At this point some people use a hand mixer to whip the yolk so they’re smooth.  I don’t like doing this.
5. Splash in a VERY small amount of apple cider vinegar and mix.  If you like them more tart, add a little more.  Be careful because too much vinegar will make them watery and gross!
6. Squeeze in a small amount of mayo and mix.  Same with the vinegar, add more if you like the tart flavor.  I only use a very small amount otherwise it’s overwhelming
6. Sprinkle in all spices and mix until you get the flavor you want.  I tend to use quite a bit, especially paprika.  Be careful with the salt because the yolk and mayo are already salty.  You might not have to use any.
7. Cook bacon and break into small strips, or slice gherkins.  Place the toppings.
8. Put in an egg serving plate and sprinkle a little bit of paprika over the top when serving to make them look extra pretty.

Deviled Eggs with Bacon or Sweet Gherkins

These are great for parties! Alright, bear with me, this recipe is going to be a little wonky because I never measure anything out for these.  This is a taste-as-you-go recipe.  The ones pictured are a tad bit watery, but they got devoured at my friend’s baby shower.  I’ve always made them with gherkins (sweet pickles), but the bacon made them incredible.  It’s definitely a different flavor so try what you want.  I always make a few without a topping for people who like them plain.

Difficulty: **

Ingredients

- Carton of large eggs.  The amount you make is up to you!

- Jar of mayo, you will probably use a lot

- Squirt of mustard

- Splash of apple cider vinegar

- Seasoned Salt

- Pepper

- Paprika

- Onion Powder

- Garlic powder

- Bacon, sweet gherkins, or whatever you want to use to top them.

Recipe

1. Hard boil your eggs.  Use eggs that are closer to their expiration date and they will be easier to peel.  This is how I boil them:

     1. Put eggs in the bottom of the sauce pan.  Do not stack.

     2. Cover with about an inch of cold water, sprinkle in a little bit of table salt.

     3. Turn burner on high and bring to a boil.  

     4. Once it starts to boil, turn down to low and simmer for one minute.  

     5. Remove from heat and cover.

     6. Let sit for 15 mins.

     7. Rinse eggs in the sink in cold water.  I just put the whole pan in there and run cold water over it.

     8. Put in the refrigerator until they get cold

     9. Peel (worst part of the whole thing)

2. Cut each egg in half (from top to bottom), and remove the yolks. Gently push on the back and they should just pop out..  Put yolks in a mixing bowl

3. Mash yolks with a potato masher or a fork

4. Put in globs of mayo.  Do a little at a time until you get the texture you want.  At this point some people use a hand mixer to whip the yolk so they’re smooth.  I don’t like doing this.

5. Splash in a VERY small amount of apple cider vinegar and mix.  If you like them more tart, add a little more.  Be careful because too much vinegar will make them watery and gross!

6. Squeeze in a small amount of mayo and mix.  Same with the vinegar, add more if you like the tart flavor.  I only use a very small amount otherwise it’s overwhelming

6. Sprinkle in all spices and mix until you get the flavor you want.  I tend to use quite a bit, especially paprika.  Be careful with the salt because the yolk and mayo are already salty.  You might not have to use any.

7. Cook bacon and break into small strips, or slice gherkins.  Place the toppings.

8. Put in an egg serving plate and sprinkle a little bit of paprika over the top when serving to make them look extra pretty.

Better-than-Olive-Garden Pasta Fagioli soup

Ingredients: 
- 1/2 to 1 pound of ground beef depending on how meaty you like it. I use somewhere in between the two
- 1/2 onion chopped
- 4 cloves garlic
- 1 carrot chopped
- 2 stalks celery chopped
- 4 cups water & chicken bouillon cubes OR 4 cups chicken broth (can use beef.. I always use chicken just because it’s what I have).
- 1 can diced tomatoes
- 1 can white beans (cannelloni)
- 1/2 can spaghetti sauce (highly recommend prego garlic and herb for extra flavor)
- 1/2 tsp hot sauce (I like pico pica)
- 3 1/2 tsp dried parsley
- 2 1/2 tsp oregano
- 2 1/2 tsp basil
- 1 tsp black pepper
- about 1 cup of small type of pasta, for example elbows

Directions:
1. In a large pot, brown beef. Add onions and garlic near the end.
2. Add all ingredients except pasta. Bring to a boil, then simmer for at least 10 mins
3. Add pasta and bring back to a boil for 10 mins. If you prefer you can cook the pasta separate so it doesn’t get too soggy.
4. Done! Serve and enjoy.

Better-than-Olive-Garden Pasta Fagioli soup

Ingredients:
- 1/2 to 1 pound of ground beef depending on how meaty you like it. I use somewhere in between the two
- 1/2 onion chopped
- 4 cloves garlic
- 1 carrot chopped
- 2 stalks celery chopped
- 4 cups water & chicken bouillon cubes OR 4 cups chicken broth (can use beef.. I always use chicken just because it’s what I have).
- 1 can diced tomatoes
- 1 can white beans (cannelloni)
- 1/2 can spaghetti sauce (highly recommend prego garlic and herb for extra flavor)
- 1/2 tsp hot sauce (I like pico pica)
- 3 1/2 tsp dried parsley
- 2 1/2 tsp oregano
- 2 1/2 tsp basil
- 1 tsp black pepper
- about 1 cup of small type of pasta, for example elbows

Directions:
1. In a large pot, brown beef. Add onions and garlic near the end.
2. Add all ingredients except pasta. Bring to a boil, then simmer for at least 10 mins
3. Add pasta and bring back to a boil for 10 mins. If you prefer you can cook the pasta separate so it doesn’t get too soggy.
4. Done! Serve and enjoy.

Smushed Potatoes

aireeeanne:

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My friend posted a recipe for some delicious looking “smushed potatoes…”  Click read more and check it out!

(Source: aireeeannee)

Creamy Cajun Chicken (or shrimp) Linguini
If you like creamy sauces and a little spice.. you will absolutely love this recipe.  The added tartness of the tomatoes is awesome.  Recipe taken from here with slight modification
Difficulty: *
Ingredients:
- 2 boneless skinless chicken breasts, cut up (or shrimp)
- 2 tbsp butter
- 2 tbsp olive oil
- 1 lb linguini or pasta of choice
- 4 tsp cajun seasoning (can find in any grocery store.. might be in a specialty section. I use Tony Chachere’s)
- 2 cups heavy cream
- 4 tbsp chopped sundried tomatoes
- 1/2 tsp salt
- 1/2 tsp onion powder
- 1/4 tsp pepper
- 1/2 tsp dried basil
- 2 gloves garlic, minced
- grated parmesan cheese to garnish
Directions:
1. Cut up chicken, then toss in a bowl with cajun seasoning until it’s well coated
2. Start boiling water and cook pasta simultaneously with following instructions
3. Melt butter over medium heat
4. Add olive oil, then chicken and cook until fully cooked (5-7 mins depending on thickness)
5. Reduce heat to low and add the rest of the ingredients (except cheese). Simmer until thickened ~5 mins
6. Pour over cooked pasta, sprinkle with cheese, and enjoy

Creamy Cajun Chicken (or shrimp) Linguini

If you like creamy sauces and a little spice.. you will absolutely love this recipe.  The added tartness of the tomatoes is awesome.  Recipe taken from here with slight modification

Difficulty: *

Ingredients:

- 2 boneless skinless chicken breasts, cut up (or shrimp)

- 2 tbsp butter

- 2 tbsp olive oil

- 1 lb linguini or pasta of choice

- 4 tsp cajun seasoning (can find in any grocery store.. might be in a specialty section. I use Tony Chachere’s)

- 2 cups heavy cream

- 4 tbsp chopped sundried tomatoes

- 1/2 tsp salt

- 1/2 tsp onion powder

- 1/4 tsp pepper

- 1/2 tsp dried basil

- 2 gloves garlic, minced

- grated parmesan cheese to garnish

Directions:

1. Cut up chicken, then toss in a bowl with cajun seasoning until it’s well coated

2. Start boiling water and cook pasta simultaneously with following instructions

3. Melt butter over medium heat

4. Add olive oil, then chicken and cook until fully cooked (5-7 mins depending on thickness)

5. Reduce heat to low and add the rest of the ingredients (except cheese). Simmer until thickened ~5 mins

6. Pour over cooked pasta, sprinkle with cheese, and enjoy