easy recipes

Julie Deily

Fajita-Style Quesadillas

Fajita-Style Quesadillas | Delish Dish

Do you love fajitas AND quesadillas as much as I do? When I saw these fajita-style quesadillas on the BHG site, they went on my to do list. Why? Because when it comes to quesadillas, I’m like a 4-year old. I make just plain cheese ones or maybe cheese and leftover taco meat. Good but sometimes a little boring.

In come these wonderful cheesy wonderful quesadillas!

Fajita-Style Quesadillas | Delish Dish

Get everything all chopped up and ready to go.

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BHG Guest Blogger

Guest Blogger: Sugar Dish Me; Easy Cheesy Chicken Ravioli

Oh heyyyyyyyy! Heather Tullos here, writer, cooker, and picture taker for the blog Sugar Dish Me, which *might* seem a teensy bit confusing since I did not make you any sugary things. I love sweet treats! But really I focus on simple delicious recipes meant to inspire home cooks at any skill level to get into the kitchen. This assignment fell on kind of a crazy week for me, because my kiddos are just a couple of days in to the whole back-to-school routine, and I am both thriving and suffering with this new, more rigid schedule. You’re right there with me, aren’t you?

Easy Cheesy Chicken Ravioli

I mean even if you don’t have kids there are now 1000 school buses peppering the roads daily (enough to drive us all crazy), and the sun is starting to set just a little more quickly.

So. In today’s edition of Delish Dish I made us dinner. And not just dinner but really simple fresh filling tasty dinner.

Easy Cheesy Chicken Ravioli is all of those things!

Have you ever made ravioli with wonton wrappers? It’s such a fun way to serve up fresh pasta without knowing fancy egg : semolina flour ratios. I mean, who are we kidding here? I’m no Master Chef [side note: those people totally fascinate me].

Chicken and Cheese Ravioli

I do, however, have a couple of tricks up my sleeve.

It helps to work on a very lightly floured surface. It also really helps to have a clean, damp cloth handy. I usually set up a quick assembly line when I’m using wonton wrappers. I keep my filling handy and add it to several wrappers at a time. Then I wet the edges, press to seal, and scoot the pasta under the damp cloth. The wrappers can sometimes dry out a little more quickly than you are working, and then they start to tear when you go to fold and seal. Having moisture handy eliminates that problem.

Another easy tip is to use less filling than you think you’ll need. The Easy Cheesy Chicken Ravioli recipe calls for about a tablespoon of filling per wrapper. I find that a tablespoon is just too much and sealing the pasta gets tricky, so I usually only add about 1 1/2 teaspoons per ravioli. You’ll be able to judge what works best for you after assemble the first few.

Easy Cheesy Chicken Ravioli with Wonton Wrappers

The filling is super simple, made with just a little ground chicken, some softened cream cheese, and shredded carrots. I added some finely chopped arugula because I had it handy and the green makes me feel better about myself, but even without it this dish is a totally well-balanced meal. I used a good chunky fresh tomato sauce and some sprigs of fresh basil to make the flavors pop, and I could not be happier with the ease + delicious factor happening with this meal. Find the recipe and try it for yourself HERE.

Easy Cheesy Chicken Ravioli

 

 


Kelly Senyei

Five-Spice Beef Kabobs

Skip the forks in favor of skewers with this quick and easy recipe for Five-Spice Beef Kabobs that can be cooked on the grill or on the stove. 

Five-Spice Beef Kabobs

Nothing says “it’s almost summer” quite like food on a stick, from fruit-filled popsicles by the pool to crispy corndogs at the State Fair. And with May right around the corner, I could think of no better way to usher in warmer weather than with grilled Five-Spice Beef Kabobs.

This finger-friendly appetizer or main dish stars marinated flank steak that’s seared and then served hot with a tangy yogurt dipping sauce. I’ve added a few twists of my own to the original recipe, so read on for step-by-step instructions, plus tips for how to skip the grill in favor of a grill pan.

Five-Spice Beef Kabobs

I’m a big fan of bold steak marinades, so I’d recommend kicking up the original marinade recipe with my simple updates and additions:

  • Increase the soy sauce to 1/4 cup
  • Add 1 teaspoon minced garlic
  • Add 2 teaspoons honey

I opted to marinate the skewers for two hours, which guarantees a bigger flavor contribution from the soy sauce and garlic.

Five-Spice Beef Kabobs

The secret to extra-tender beef skewers is to lightly flatten the steak with a meat tenderizer. This added step ensures the skewers will cook evenly and at the same rate. And rather than grill the skewers on an outdoor grill, I opted to use a grill pan right atop my stove. Simply sear the kabobs for 2 to 3 minutes on each side until they reach your desired degree of doneness.

Five-Spice Beef Kabobs

A beef kabob just wouldn’t be a beef kabob without a dipping sauce to match. Cool off the heat from the skewers with this simple yogurt dip, and up the crunch factor by stirring in 1/4 cup chopped cucumbers for a refreshing bite.

Five-Spice Beef Kabobs

Ready to dip and dunk? Celebrate spring with this quick and easy recipe for Five-Spice Beef Kabobs.

- Kelly Senyei, Just a Taste


BHG Guest Blogger

Chocolate chip zucchini muffins

 

Chocolate chip zucchini muffins

Hello again! It’s Jamielyn from I Heart Nap Time. I’m excited to share this yummy recipe for chocolate chip zucchini muffins.

I found this chocolate zucchini bread recipe on Better Homes and Garden a few months ago and knew I had to try it. The other day my friend brought over fresh zucchini from her garden, so I knew it was the perfect time to make these. I mixed up the ingredients and decided to make muffins instead. My kids think they’re cupcakes when I do that. Let’s face it, these might as well have been cupcakes! My family didn’t even realize they were eating zucchini. They really were deceptively delicious! I won’t tell you how many I ate. These were SO unbelievably good. I finally had to give them away so I would stop eating them.

Chocolate chip zucchini muffins

After cutting up your zucchini, make sure to shred it up and place it on paper towels. This will soak up all the extra water. If you skip this step, your muffins may end up soggy in the middle.

Chocolate chip zucchini muffins

I ended up leaving out the nuts and adding extra chocolate chips on the tops. More chocolate can never be a bad thing, right?

Chocolate chip zucchini muffins

I baked these muffins at 350° for approximately 25 minutes. This recipe made 24 muffins.

Chocolate chip zucchini muffins

These chocolate chip zucchini muffins were simple, rich, and full of flavor. They are a must try this summer! Seriously, I cannot wait to make these again and again. Definitely the best zucchini bread recipe I have tried. Find the full recipe here.

What are your favorite recipes to make with zucchini?

Happy Baking! xo – Jamielyn