Well, last week’s post was about the two cakes I made in the month of March (and my very bipolar obsession with them due to the fact that I can consume an entire cake myself in 24 hours without a second thought.)
So I’m a little late with my recipe wrap up but here it is:
Vita muffin Tops from Dashing Dish: These were easy and good (though if you have a small food processor, wrap a dish towel around where the top and bottom meet unless you want chocolate batter speckled counters and walls) though after a day or two I found I wasn’t really thrilled with them. I’ve never had the real ones so I don’t know if they taste the same. If you make I would eat them within a day or two.
Black Bean Quesadillas from Budget Bytes: I still totally worship her. She is amazing. Super easy, quick, cheap and with leftovers. And my “everything for dinner must contain meat” husband loved them.
Grilled Chicken Wraps from Mel’s Kitchen Cafe: I didn’t have everything on hand (as usual) but had the shredded chicken (leftover from last month’s Slow Cooked Chicken Tacos), cheese, beans and rice so I wrapped that up with some sour cream and crisped these up. We had these again the next night (at the request of my “not a fan of leftovers” husband. I think I’ll eat wraps like this from now on. I’m not a huge fan of plain tortillas. Heating them up to crunchy was super good that might be the only way I eat them from now on.
Chicken Tamale Casserole from Cooking Light: Used more leftovers from the Slow Cooked Chicken Tacos – it was quick and easy to make. (I did need to buy enchilada sauce, green canned chilis and the cornbread mix since they aren’t a stocked item in my house. But from now on, they will be!) It does require a two step of baking though. The cornbread and then topping it with chicken and cheese and cooking it some more. (Normally I prefer mix it up, pop in oven and forget until time to eat but this was worth it.)
Sandwich King Meatloaf: My husband watched this episode with me a few weeks ago and said “Let’s try it!” So we did. I liked that he free forms and bakes the loaf (no pan with the grease) and his seasonings are the ones that I always use for my meatloaf. It was the first time I did milk and crackers as the binder, used meat other than ground sirloin and cooked the onions and garlic before baking the loaf. It was good but my husband and I both agreed that it needed more seasonings (and we could do without the glaze). I feel like cooking the onions releases the onion flavor before even getting it into the meat (I know its a water issue but I won’t do it again. The flavor is that different.) And we won’t be doing veal. We both felt guilty. Our meat consumption is minimal anymore anyway. First and last time for that.
Which brings March new recipe count (with two cakes) to: Seven! Not bad in a busy month.
I also was brutal on my Recipes for 2012 Board on Pinterest. Either I will make it or I won’t and the more it grows, the crazier I get thinking I’ll never get to them. (I have recipes that I’ve held on to for years that I’ve never made but know I want to someday. I think after 5 years it’s time to give it up and move on…sigh.) I’m trying to be brutal everywhere on that but some days…