Old El Paso Frozen Dinners...#platefullcoop

Chances are that if you are reading this, you are the main cook and bottle washer in your family. Isn't it tiring sometimes? Don't get me wrong, I love to cook. Experimenting while I'm cooking is one of my favorite things to do. Tonight, though, I just wanted a plate of food to appear in front of me. I wanted to set my butt in the comfy chair, turn on the TV, and stuff my face with food that someone else had made. Well, cue the trumpets...I had a frozen Old El Paso Fajita Dinner in my freezer! Woot, woot! Dinner had practically made itself!

All I had to do was add the tortillas...voila...Fajitas!

A few weeks ago, I was lucky enough to get a few coupons in the mail so that I could give the Old El Paso Frozen entrees a try. I started with the Beef Burritos and I have to tell you that those babies were tasty! The husband and I ate them before any pictures could be taken. The same thing happened when I brought the Steak Fajitas home. As soon as they hit the pan, they were gone. Again, no pics. So, I spent the last of my coupons on another bag of Fajitas and a pack of Steak Quesadillas. It's not only that they are quick and easy to make---all of the entrees really taste good. There's a little spicy kick to them and the beef and veggies actually taste fresh. Plus, I didn't have the hassle of chopping veggies and cutting up meat.

Just open a bag of chips and pour some salsa in a bowl....

Dump the fajitas in a non-stick skillet.....

Fill up some warm tortillas and in 10 minutes you have meal!

I actually had enough to make myself some Fajita Nachos.

So now that we've polished off another Old El Paso entree, I'll have to get some more in time for Cinco de Mayo. I can't wait to actually savor these with a frosty margarita....

If you're looking for any of the entrees (there are 8 different flavors of fajitas, enchiladas, burritos, and quesadillas) you will find them in the freezer section of the grocery store. 

Visit the Old El Paso website for more information and don't forget to like Old El Paso on Facebook!

Disclosure: I was given coupons for free product in order to try the Old El Paso Frozen Entrees. All opinions are my own.

Whole Wheat Penne with Chicken Sausage

So, this past Thursday was Improv reveal day. I missed it. That's not to say I didn't participate--I just waited too long to post. Sigh. I will still give a nod to Kristen at Frugal Antics of a Harried Homemaker for hosting this once-a-month event. Each month Kristen gives us two ingredients to combine into fun recipes. This month? Sausage and Cheese!

Why did it take me so long this month? Um, maybe because I was having such a hard time working that sausage and cheese into a cinnamon roll? That's probably it...I'm not used to posting non-baked goods. :)

I had to think about this theme. First, the husband and I have been overdoing the processed meats lately (you know the story...diabetes, cholesterol, high blood pressure...we have it all here). Then, I found some organic chicken and apple breakfast sausage....certainly that can't be bad for us, right? I wrapped a couple up in some scrambled eggs, melted a bit of cheese on top, stuffed it into half of a warm baguette and had myself a portable breakfast sandwich. Super good, but not very creative.

Using baguettes reminded me of Paris and a special "hot dog" I enjoyed from a street food vendor when I was there many years ago. This was no ordinary dog...it was a hot dog smothered in hot mustard and stuffed into a fresh baguette. I had to make one.

Note the Orangina in the background...it wouldn't have been the same without it.

For these beauties I used a chicken and apple sausage that I found at Trader Joe's, a warm "take and bake" baguette that was sliced in half and hollowed out, a bit of shredded cheddar, and some Dijon mustard. Oh yes, I had to buy a bottle of Orangina (which didn't taste like I remembered...probably because they use high fructose corn syrup in it over here). Hubby and I both loved these, but I still felt it lacked in the creative department. I brought out my skillet....

Things started getting a little fuzzy, recipe-wise, at this point. A little olive oil went in first and then some chopped onion and sliced sausage. Later, I added some sliced fresh tomatoes, Italian seasonings and red pepper flakes. It needed some color, so I thought I pulled out some frozen spinach...it turned out to be broccoli... but it turned out okay. Then, I boiled up some whole wheat penne and topped it all off with some Parmesan cheese. Whew.

This was even better the next day...

So, I had a whole day of sausage and cheese and no real recipe to show for it. I can think of worse things.

What would you make with Sausage and Cheese?

Whole Wheat Focaccia with Artichokes....it's a Hearts and Flours Improv!

It's time for another monthly Improv and this month--in honor of Valentine's day--our theme is "Hearts and Flours"! For those not in the know, the monthly Improv, hosted by Kristen of Frugal Antics of a Harried Homemaker, is a friendly little competition where we create dishes based on two seasonal ingredients. Truth be told, I took this month's theme a little out of the box. Instead of creating a heart shaped food, I used "hearts" in my food--and made it heart healthy to boot!

Yum...I love artichoke hearts! Unfortunately, I've only ever had them in fatty appetizers or drenched in oil. These are packed in water.

If you haven't deduced from my last post, Healthier Mixed Berry Muffins, I'm trying to drop a lot a little weight and eat a little healthier. That is not to say that I won't continue posting some decadent stuff (I promise--those Orange-White Chocolate Macadamia Nut Cinnamon Rolls will be up next), but I've found that a little moderation is in order. Luckily for me, my husband is on the same wavelength so it's easy for me to try out some new things.

One of the things that we discovered is that it's a lot easier for us to make better eating choices when we're at home. That said, it's hard to make dinner for the two of us after working all day. So, believe it or not, this focaccia bread recipe came about because I was tired and in a rush (thank goodness for my KitchenAid mixer!)

Whole Wheat Artichoke Focaccia

Printable Recipe

Dough:

1 cup warm water (like bathwater warm)

1 teaspoon sugar

1 tablespoon olive oil

1 tablespoon fast rising yeast

1 cup white whole wheat flour

1 1/2 - 1 3/4 cups all purpose flour

2 teaspoon Italian seasoning

1 teaspoon salt 

Topping:

1 tablespoon olive oil

1/2 teaspoon garlic powder

1/4 teaspoon cayenne pepper (or black pepper)

1 (14 oz) can artichoke hearts packed in water, drained and sliced

1 (15 oz) can diced tomatoes

1/2 red onion, thinly sliced

1 cup fresh spinach leaves

1/2 cup shredded Parmesan cheese

1 teaspoon Italian seasoning

Combine the water, sugar, oil and yeast in the mixing bowl of a stand mixer. Let this mixture sit for about 5 minutes, or until it starts to foam.

In the mean time, whisk together the white whole wheat flour, 1 1/2 cups of the all purpose flour, salt, and seasoning. Add it to the yeast mixture.

Using the dough hook on the stand mixer, knead the dough for about 5 minutes, or until it cleans the sides of the bowl. Add more flour, a tablespoon at a time, if needed. Place the dough in an oiled bowl, turning it once. Cover the bowl with a clean kitchen towel and set it in a warm, draft-free area to rise for 30-45 minutes.

Whole wheat flour can make the dough a little dry. Initially, I dumped all of the flour into the mix at once...I had to add a little more water. Luckily, the dough is pretty forgiving and it all turned out fine.

Preheat the oven to 450 degrees F; spray a 15" X 10" pan with cooking spray.

Gently deflate the dough and press it into the prepared pan. Brush the dough with olive oil and sprinkle with the garlic powder and the pepper. Evenly top the dough with the sliced artichoke hearts, drained tomatoes, onions,and spinach. Sprinkle the cheese and the Italian seasoning over the top.

I was going to bake this on a pizza stone, but discovered it had broken in half (!). Luckily, using the jelly roll pan made this even easier.

I loved this combination of toppings, but you can get creative here...add some olives, fresh herbs...whatever floats your boat. :)

Bake for 15 to 20 minutes, or until the crust is golden. Cut into squares--this will make 6 servings at about 300 calories per serving.

I really loved how this turned out! If you aren't familiar with white whole wheat flour, you can read about it on the Whole Grains Council website...it's a great way to add whole grains if you aren't fond of regular whole wheat flour. Feel free to substitute your favorite spices. I used a little cayenne pepper to give it a slight kick, but regular pepper works fine. I'll bet some fresh basil (I didn't have any) would make a nice addition, too.

Don't forget to check out what everyone else is making!

Creamy Tomato Bisque

Did you know that January is soup month? It makes sense. Here in Minnesota we've had the coldest weather in four years. A nice hot bowl of soup makes the best meal when your tootsies are cold, no? Now it's February and it's still cold..brrrr...I think it's time for another bowl.

One of my favorite soups is tomato, but it wasn't always that way. My mother made tomato soup quite often when I was growing up. It was the real deal, too...no cans involved. Plus, she made sure there were little meatballs floating on top. I preferred a hamburger. Silly, silly me...how I wish I could have a bowl of that perfect soup now. 

While I can't have a bowl of my mother's soup, I can and do make my own...even in mid-Winter when the temps are below zero and the tomatoes in the grocery store hard and sour. The secret is in the canned tomato....

Recently, I received a package of Tuttorosso Tomatoes to try. This was a real treat for me, since we can't get Tuttorosso Tomatoes in Minnesota. Luckily, we do have Red Gold Tomatoes and they make the Tuttorosso brand, so I knew they would be good....and they were! They also made an excellent addition to my recipe for Creamy Tomato Bisque. A little later, I will tell you how you might be able to get your own pack of Tuttorosso Tomatoes to try. First, Let me share my recipe....

Creamy Tomato Bisque

Printable Recipe

1/2 cup butter
1 cup chopped onions
1 cup chopped carrots
1/2 cup chopped green pepper
1/2 cup flour
4 cups chicken broth (or vegetable broth)
2 (28 oz) cans whole tomatoes, chopped with juice*
2 teaspoons sugar
1 1/2 teaspoons basil
1 teaspoon tarragon
1/2 teaspoon cayenne pepper
1/2 teaspoon thyme
2 bay leaves
2 cups light cream
1/2 teaspoon paprika
1/2 teaspoon curry powder
1/4 teaspoon white pepper
Salt to taste

*I subbed the Tuttorosso Peeled Plum Shaped Tomatoes and the Tuttorosso Crushed Tomatoes with Basil


Melt butter in large pot over medium/high heat. Add onions, carrots and green pepper and sauté for about 5 minutes, or until the onion is softened. Add the flour and continue to sauté for another minute, stirring constantly. Add the chicken broth, tomatoes, sugar, basil, tarragon, cayenne pepper, thyme and bay leaves. Bring to a boil; reduce heat and simmer for 40 minutes. Remove from heat and cool slightly.

Remove the bay leaves and, working in batches, puree the soup in a blender until almost smooth. Return the pureed soup to the pot, add the cream, paprika, curry powder and white pepper; heat the soup until it is hot, but not boiling. Salt to taste.

I topped this bowl with crispy bacon.....

.....but you could put some Grilled Cheese Sliders on top.

This weekend will mark a whole year since I was able to visit Red Gold Tomatoes, so it's fitting that I re-share this recipe with you now. I continue to be impressed with the quality of this product....really--put these tomatoes next to one of the other well-known brands and you will actually see the difference!

Tuttorosso has a recipe contest going on right now (through February 8th). Enter an original Italian recipe that uses Tuttorosso tomatoes to win some cool prizes. The first 4000 to enter will receive a free apron! For more information, read the rules on their Facebook page.

Would you like to give these awesome tomatoes a try? Simply leave a comment telling me all about your favorite tomato recipe. You can "like" The Dutch Baker's Daughter on Facebook and "like" Tuttorosso Tomatoes on Facebook for additional entries. Please enter using the Rafflecopter widget...it's easy...really!!

We will make this giveaway short and sweet....let's start on Friday, February 1, 2013 and end at 12:00 AM on Monday, February 4. I will use Rafflecopter to randomly choose the winner on Monday.

a Rafflecopter giveaway

Disclaimer: Red Gold Tomatoes provided me with a sample and the giveaway. All opinions remain my own. You must be 18 years of age and reside in the USA to enter.

Tater Tot Hotdish....You Betcha!

How is it that after 22 years in Minnesota, I have never made Tater Tot Hotdish? A serious travesty, to be sure! Truth be told, I had never even eaten Tater Tot Hotdish, but don't tell anyone or I might be sent packing back to Wisconsin. It dawned on me that perhaps I should give this dish, ubiquitous in Minnesota, some consideration. Not sure what "hotdish" is? Check out the definition. There is Minnesota written all over it. :) 

I'm not overly fond of canned soup...so I made my own Cream of Mushroom.

Apparently, there are as many different ways of making a Tater Tot Hotdish as there are Minnesotans that make it. With cheese, without cheese, with vegetables, without vegetables, ground beef, ground turkey, or ground soy---it's all acceptable. One thing is certain, though--an authentic Tater Tot Hotdish has got to have cream of something soup and Tater Tots.

I began my Tater Tot Hotdish quest by looking it up on the Internet. At the top of the heap was a recipe from our own Senator Amy Klobuchar. It turns out that in 2010, Senator Al Franken invited members of Minnesota's congressional delegation to a hotdish competition. Amy Klobuchar's Taconite Tater Tot Hot Dish won the honors. I drew some of the inspiration for my recipe from her creation. You've gotta love something with Taconite in the title, no?

Amy Klobuchar's version had Pepper Jack Cheese, so I upped the ante by using not only the cheese, but also by using a little cayenne pepper in the soup. 

Last weekend, we experienced some cool weather for the first time in many weeks. It was a perfect time for experimenting with my very own Tater Tot Hotdish. After some initial concern (the dish seemed to weigh 20 pounds when it went into the oven), we managed to finish and appreciate my efforts. The husband even gave it the thumbs up. 

Tater Tot Hotdish

Printable Recipe

4 tablespoons butter

1 cup chopped mushrooms

1/2 cup chopped onions

1/4 cup all purpose flour

2 cups milk

1/2 teaspoon cayenne pepper

1/2 teaspoon salt

8 oz frozen French green beans, or enough to cover the bottom of a casserole dish

1 lb. ground chuck, cooked, crumbled, and drained

1 cup shredded Pepper Jack Cheese

1/2 ( 2 lb.) bag Tater Tots

Preheat oven to 350 degrees F.; spray the bottom and sides of a 1 1/2 quart casserole dish with cooking spray.

Melt the butter in a medium saucepan over medium heat. Add the mushrooms and onions and saute until the onions are softened, about 5 minutes. Add the flour and continue to cook for a minute or two (mixture will be very stiff). Slowly add the milk, whisking constantly. Add the cayenne pepper and the salt. Bring the mixture to a boil. Cook for about 2 minutes, or until the soup is slightly thickened. Remove from heat and set aside.*

Spread the green beans evenly over the bottom of the casserole dish. Top the beans with the cooked ground chuck. Evenly pour the soup over the ground chuck, then sprinkle the cheese over the soup. Top the entire mixture with the Tater Tots. Cover and bake for 30 minutes. Remove the cover and bake for an additional 25-30 minutes, or until the mixture is bubbling and the tots are crisp.

*While it is my opinion that the homemade variety of the Cream of Mushroom Soup is a thousand times better than the canned version, you are free to sub a can of the cream soup of your choice. Simply mix in 1/2 cup of milk before you pour it over the ground beef.

So, there it is. My first Tater Tot Hotdish. Not bad, not bad at all. This is going to happen again, when the weather turns blustery. What comfort food do you make when it gets cold?

Southwest Eggs and Veggie Skillet

One skillet meals are becoming a favorite way for me to make dinner these days. They are easy, tasty, and it enables me to use up whatever I have on hand. In fact, I made a version of this skillet dish just a few weeks ago. This time, though, I amped up the spices, used some canned diced tomatoes, and nuked the potatoes (to save from using an additional pan). It's a quick recipe and I didn't take very many pictures, but it has to be shared. :)

Southwest Eggs and Veggie Skillet
Printable Recipe

1 pound red potatoes, cubed

3 tablespoons water

2 tablespoons olive oil

½ cup chopped onion

½ cup chopped red or yellow bell pepper

1 cup fresh or frozen corn kernels

1 jalapeño pepper, minced

1 (14.5 oz) can petite diced tomatoes, drained (may use Southwest flavored)

2 teaspoons Southwest seasoning *

1 teaspoon kosher salt

4 large eggs

Freshly ground pepper and/or paprika for garnish

Place potatoes in a microwave safe dish. Cover and microwave on high for 4 minutes or until tender; drain.

Heat olive oil in a large skillet over medium/high heat. Add the potatoes, onion, bell pepper, corn, and jalapeño pepper and sauté 5-6 minutes, or until potatoes are browned and vegetables are softened. Add the drained tomatoes and seasonings and continue to cook for 2-3 minutes.

Reduce heat to low. Make 4 cavities in the mixture with a spoon. Break one egg into each cavity. Cover and cook for 8-10 minutes, or until the egg whites are set. Sprinkle with ground pepper

*Make your own Southwest seasoning by blending together  1 tablespoon smoked paprika, 1 tablespoon chili powder, 1 tablespoon garlic powder, 1 tablespoon ground coriander, and 2 teaspoons ground red pepper. Store in an airtight container.