Cooking...

because I have to

Monday, October 18, 2010

Pumpkin Chocolate Chip Cookies

Posted by The Colbys... written by Erin |

~tis the time for Pumpkin Chocolate Chip cookies... don't worry, I ate one for breakfast and told my husband, unashamedly, 'it's basically a pumpkin muffin. that counts.' you can too.


Directions and Ingredients:
Mix together:
1/2 C butter
1 1/2 C sugar

Add:
1 egg
1 Cup Canned Pumpkin
1tsp Vanilla extract

then mix in:
2 1/2 C flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp nutmeg
1 tsp cinnimon

Fold in:
1 C Chocolate Chips


Bake at 350F for 15 minutes on a greased cookie sheet

Monday, October 18, 2010

Enchilada Lasagna with Corn & Spinach

Posted by The Colbys... written by Erin |

Ingredients:
2 cans red enchilada sauce
1lb ground beef
1 onion
1 can refried black beans
1 can black beans, rinsed and drained
1 cup frozen corn, dethawed
fresh spinach
15 corn tortillas
2 Cups cheese (cheddar or jack), shredded

toppings:
tomatos, lettuce & sour cream


Directions:

preheat oven to 375F

In large pan, brown up beef and onions until fully cooked. Add refried black beans to the meat and onions, mix in thoroughly.
In a 13x9, coat the bottom with enchilada sauce.

Layer 5 corn tortillas (tear the 5th in half to cover the whole pan), 1/2 of the bean and meat mixture, 1/2 of the can of black beans, 1/2 C corn, a layer of spinach leaves, 1/3 of the cheese, 5 corn tortillas, enchilada sauce, remaining beef and bean mixture, remaining black beans, remaining corn, layer of spinach leaves, 1/3 of the cheese, 5 corn tortillas, enchilada sauce, and remaining cheese.

Bake covered with foil for 20 min, uncovered for an additional 10 min

serve with chopped tomatoes, lettuce and sour cream for toppers

Saturday, October 16, 2010

Shake Shack NYC

Posted by The Colbys... written by Erin |


This is where we are going to lunch today. It's ONLY the best burgers in the city (apparently debatable, but I vote YES for Shack Burgers) Thought I'd add it to NYC recommendations list. I always forget to tell people what to do and where to eat, so this ought to help, ey?


Above: Shack Burger.. they also have "Shroom Burgers" that are MY favorite! Portabello Mushroom stuffed with cheese, breaded, and then fried and stuck on a bun with hamburger fixin's.. that's right.
Below: the yummy custard that makes all of their shakes, floats, & sundaes OH SO good

Saturday, October 16, 2010

Mexican Mac 'n Cheese Bake

Posted by The Colbys... written by Erin |

~ adapted from Rachael Ray


Ingredients:

  • 1 pound whole wheat macaroni
  • 4 tablespoons butter
  • 4 tablespoons flour
  • 3 cups milk
  • Salt and pepper
  • 3 Cups shredded Cheese- I used 2 cups taco cheese blend & 1 cup Jack
  • 1 cup salsa verde (used the Target Brand and it was yummy.. but whatever you can find)
  • handfuls of thin corn tortilla chips, lightly crushed
  • toppings: tomato & lettuce
Directions:

Preheat oven to 375F

Cook the pasta to al dente. Drain and reserve.

Melt the butter in a saucepot over medium heat, sprinkle in the flour and whisk for 1 minute. Whisk in the milk and season with salt and pepper. Let thicken to coat the back of a spoon, then melt 2 cups of the cheeses into the sauce. Fold the reserved mac into the cheese sauce, then fold in the salsa and a handful or two of tortilla chips.

Transfer Mac into a baking dish, top with the remaining Cup of Cheese and crunch another handful of chips on top.

Bake for 15 minutes, until cheese is bubbly an the chips on top are getting crispy and a little brown.

Serve with chopped tomatoes and lettuce



Really wanted to take a picture (the one above is just to entice you.. from google) but we were starving and couldn't wait to get the camera. This was a HUGE hit with the family (Olive loves mac n cheese too!). This is definitely going in the re-occurring recipe list of my easy to make recipes. Super easy and REALLY good! Beware!


Friday, October 15, 2010

Butternut Squash & Apple Soup

Posted by The Colbys... written by Erin |

~recipe courtesy of Abbie with a few changes inspired by Fresh Direct

Ingredients:

1 Tbsp canola oil
- 1 Tbsp unsalted butter
- 1 medium yellow onion, finely chopped
- 1 apple, finally chopped (I used Fugi)
- 4 cups cooked butternut squash (about 2 whole squash, or is it squashES?)
- 3 cups vegetable or chicken broth
- Salt and black pepper to taste
- Ground nutmeg to taste
- 1/4 cup cream
- 1/4 cup water + more if you want a thinner bisque.


Directions:

1. Preheat over to 375. Cut butternut squash in half, remove seeds. Lay cut side down on baking sheet. Bake for 20 minutes.
2. After squash is cool, cut up into small cubes, yield about 4 cups.
3. Heat the oil and melt the butter in a large pot over medium heat. Add onion and apples into the pot, saute until nice and caramelized. Add squash, Pour in chicken broth, and season with salt, pepper, and nutmeg. Bring to a boil, reduce heat, and simmer until vegetables are tender (about 10 minutes).
4. Put water and squash mixture in a blender or food processor and puree until nice and smooth. Add the cream at the end. Push that puree button a few more times to mix in cream and return to pot to keep warm.
Serve with a dash of nutmeg, and turkey and cranberry sandwiches, or a grilled cheese sandwich.

I used one of these and it worked like a charm! You don't have to transfer out of the soup pot to a blender... you know me, the less steps the better.

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